Brew chef Tim Schafer offered recipes paired with Pennsylvania favorites like Stoudt’s and Yuengling.

Maple Porter Glaze with Yuengling Black & Tan for Salmon

1 cup pure maple syrup

2 cups Yuengling Black & Tan

2 mild green chilies, roasted, peeled and seeded

2 cloves garlic

1/8 teaspoon chipotle powder (optional)

1/2 teaspoon kosher salt

Cracked pepper to taste

4 ounces olive oil

In a small saucepan, heat the maple syrup and beer, and simmer until half the liquid has evaporated. Add the remaining ingredients, remove from heat. Place the glaze in a blender and puree until smooth. Chill or use warm.

Makes about 12 to 14 ounces, perfect to top grilled salmon.

Mai Bock and Juniper Berry Marinade

12 ounces Mai Bock, dark and strong

1 teaspoon chopped fresh garlic

1 small red onion, diced

1 teaspoon fresh rosemary, coarsely chopped

1 teaspoon cracked juniper berries

1 teaspoon cracked black pepper

2 teaspoons sherry vinegar

3 ounces olive oil

1/2 teaspoon salt

Dash Worchestershire sauce

Dash Tabasco sauce

Blend all ingredients, adding oil last in a slow stream (to emulsify marinade) while whisking to incorporate. Marinate meat overnight, then use more of the marinade to baste meats with while grilling.

Makes 1 pint.

Best of the Fest German-style Potato Salad

1 teaspoon salt

1 large bay leaf

12 ounces water, cold

12 ounces Stoudt’s Weiss beer

3 pounds red bliss potatoes, washed and diced into 1-inch cubes

1 pound bacon, diced

1 large white onion, halved and sliced thin

1 teaspoon garlic, chopped

2 teaspoon brown sugar

1 teaspoon Dijon mustard

2 ounces cider vinegar

1 teaspoon fresh thyme leaves

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

1 bunch scallions, sliced thin, for garnish

Mix the water and beer together, add the salt and bay leaf, bring to a boil. Cook the potatoes in this until fork tender.

Meanwhile, cook the bacon until almost crispy. Add onions and garlic. Cook, stirring occasionally, for 3 to 4 minutes. Add the brown sugar, mustard, cider vinegar and thyme.

Strain the cooked potatoes and add them to the bacon pan with a little of the liquid. Season with the salt and pepper and cook another 3 to 5 minutes over low flame until the ingredients and flavors blend. Garnish with sliced scallions. Serve warm or cold.

Serves 8.

Panzanellla Salad with a Roasted Tomato Pale Ale Vinaigrette

For the salad:

1 pound mesclun (mixed baby greens)

1 cucumber, peeled, seeded and sliced

1/2 red onion, peeled and sliced thin

1 cup calamata or gaeta olives, pitted

1/2 loaf French bread croutons

8 ounces goat cheese, sliced

1 red beefsteak tomato, cut in wedges

1 yellow beefsteak tomato, cut in wedges

1/2 pint cherry tomatoes, whole

1/2 pint yellow pear or cherry tomatoes, whole

2 roma tomatoes, cut in wedges

Pinch salt

Cracked black pepper to taste

For the vinaigrette:

6 ripe roma tomatoes, roasted and peeled

1 teaspoon roasted garlic puree

1 teaspoon fresh oregano, leaves

1 ounce Stoudt’s American Pale Ale

1 ounce sherry vinegar

3 ounces extra virgin olive oil

1/4 teaspoon kosher salt

Cracked black pepper to taste

In a food processor or blender, puree the roasted tomatoes, roasted garlic and oregano. Add the pale ale and vinegar. Then add the oil in a slow, steady stream until incorporated and smooth. Season with salt and pepper.

To dress the salad, simply toss the greens, cucumber, onion, olives, cheese and croutons with the dressing. Serve on a cold plate, garnished with all the tomatoes and a couple twists of the pepper mill.

Serves 4.