Since May is National Barbecue Month and this week is American Craft Beer Week, I figured why not celebrate this perfect storm of barbecue and brew with a recipe that takes advantage of both?

The Jacob Leinenkugel Brewing Company, based in Chippewa Falls, WI, has been brewing craft beers for 141 years, and two of their handmade brews won't just quench your hot weather thirst, they'll also add some kick to what you're throwing on the grill.

Their Summer Shandy combines a blend of select malted wheat and barley, with lemonade and Wisconsin honey. Add this to your shrimp marinade, and it'll make you want to slap your grandmama. Leinenkugel’s Sunset Wheat is brewed with malted wheat and pale barley malt with a little coriander that spices up its citrus flavor. Use this brew as a base for an Asian-inspired chicken glaze that kicks boring grilled chicken in the beak.

Both recipes are below, and if you want more, head to www.leinie.com. And apologize to your grandmama for me.

Leinenkugel’s Summer Shandy Shrimp Skewers
24 medium shrimp, shells on, deveined
2 lemons, cut into wedges
8 skewers 1/3 cup extra-virgin olive oil
1⁄2 cup salad oil
1⁄4 cup tarragon vinegar
1⁄2 cup Leinenkugel’s Summer Shandy
4 cloves garlic, minced
1⁄4 teaspoon Tabasco sauce
2 teaspoons salt
1⁄4 teaspoon dry mustard
1 tablespoon sugar
1 teaspoon paprika
1⁄2 teaspoon pepper
1/3 cup honey
Fresh chopped tarragon leaves

Combine olive oil, salad oil, tarragon vinegar, Leinenkugel’s Summer Shandy, garlic, Tabasco sauce, salt, dry mustard, sugar, paprika and pepper. Reserve 1⁄4 cup of the marinade for basting. Place shrimp in a large resealable storage bag. Add marinade to bag and refrigerate for 4 hours, turning occasionally.

Place the shrimp and lemon wedges on 8 skewers, alternating them. Add 1/3 cup of honey to reserved marinade to create basting sauce. Place skewers on the barbeque, baste as they cook. Sprinkle with fresh chopped tarragon leaves to finish.


Leinenkugel’s Sunset-Glazed Chicken
10-12 pieces of chicken (cut for grilling)
2 bottles Leinenkugel’s Sunset Wheat (measure 1/3 cup and set aside for sauce)
3 tablespoons Canola Oil
1 cup finely chopped onion
2 tablespoons of minced garlic
10-oz can mandarin oranges (save 1/3-cup liquid and finely chop oranges)
4 tablespoons pure Maple syrup
2 tablespoons soy sauce
1⁄4 teaspoon ginger
1⁄2 teaspoon pepper

Clean, salt and pepper chicken and place in a gallon-sized plastic storage bag. Pour all Leinie’s Sunset Wheat (minus 1/3 cup), into bag with chicken. (Suggest refrigerating overnight.)

To make Leinie’s Sunset Grilling Sauce sauté garlic and onions in canola oil over medium-low heat until onions become lightly browned and translucent. Add 1/3 cup liquid from orange can and oranges to onion mixture and continue to sauté until juice is reduced. Turn heat to low and add maple syrup, soy sauce, Leinie’s Sunset Wheat, ginger and pepper. Simmer for 10 minutes. (Suggest refrigerating sauce overnight before using, but it can be used immediately.)

Place chicken in baking dish and bake at 350° for 1⁄2 hour. Place partially baked chicken on grill and baste with Leinie’s Sunset Grilling Sauce until done. You may want to make extra sauce to serve with grilled chicken.