Can you craft the best recipe in the west? 

The 2019 competition is closed. Thank you for your interest!

Congratulations to Ryan N. for his winning recipe: Wild Game Antici-Pasty featuring Vorfreude Vienna Lager. 

​A beer-brined pasty topped with beer gravy

Ingredients:
2 cups shortening
2 cups boiling water
5 1/2 to 6 cups all-purpose flour
2 teaspoons salt

Beer Brine:
2 cups of water
2 cups of Vorfreude Vienna Lager
1⁄4 cup of salt
1⁄4 cup of packed ground sugar
1 tablespoon black pepper
2 sprigs of thyme (optional)
3 cloves of garlic (optional)
2 cups of ice cubes, one cup crushed if available

Pasty Filling:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled (other options include turnips, mushrooms, or
carrots, although the latter is controversial)
1 1/2 pounds venison (deer or elk) cubed
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Beer Gravy (some prefer ketchup on their pasty, but those people are wrong):
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 yellow onion
2 garlic cloves
2 cups of your favorite stock
16 oz. Vorfreude Vienna Lager
salt

​Directions
Prepare Beer Brine:
Combine beer, water, and seasonings in medium saucepan. Add 16 oz. of Vorfreude Vienna
Lager. Stir in 2 cups of water, 1⁄4 cup of salt, 1⁄4 cup of packed ground sugar, and 1 tablespoon of black pepper, and stir with a whisk. Continue mixing the beer brine until most of the salt and
sugar dissolve. Optional: add 2 sprigs of garlic and 3 cloves of garlic if you want to put additional
herbs in your brine.
Bring the beer brine to a boil and then let it simmer for 5 minutes. Stir brine occasionally with
whisk until remaining salt and sugar dissolve.
Remove from heat and pour brine into a large bowl with 1 cup of ice cubes so it cools. Put
another 1 cup of crushed ice cubes in a glass bowl and pour the beer brine over it. The ice will
melt and cool the beer brine so it doesn’t cook your meat while it’s tenderizing. If you don’t
have ice cubes, pour the beer brine into the bowl and place it in your fridge until it’s cool to the
touch.
Put the meat in resealable plastic bags and pour enough beer brine in to cover them. Marinate
for up to 12 hours, but at least 4 hours is recommended. Remove the meat and pat dry with
paper towels before use.

Prepare the Pasty:
In a large bowl mix shortening and water until shortening is melted. Gradually add in flour and
salt until a very soft dough is formed; cover and refrigerate for 1 1/2 hours.
Cut potatoes and rutabagas (or other vegetables) into 1/8- or 1/4-inch cubes; do not make
cubes too large or they will not cook properly. Gently combine the beer-marinated venison
cubes. In a large bowl, combine potatoes, rutabagas, onions, meat mixture, and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into an
8-inch circle. Mound 1 1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter.
Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal,
making a crescent shape. Place on ungreased baking sheets. Cut several slits in top of pasties. If
desired, brush with cream or beaten egg.
Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in
the refrigerator.

Directions for Beer Gravy:
Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add the
onion and garlic and cook until soft, about 5 minutes. Add stock and beer and bring to a boil,
stirring constantly until thickened, about 6 more minutes. Remove from the heat and add salt
to taste.

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We're in search of our fans' best original recipe that incorporates one (or more!) of our beers.  Vienna Lager? Pumpkin Spice Barley Wine? German Pilsner? That part is up to you. Quality, originality, and beer-forward flavor will impress the judges, an astute panel of top Montana chefs and our very own brewer-extraordinaires. 

​Once you've perfected your dish, send us the recipe (and, optionally, photos!) for a chance to win our Philipsburg Foodie Package valued at over $400: dinner for two at the world-renowned Ranch at Rock Creek, one night at a beautiful, local vacation home, and a Philipsburg Brewing Company gift card. Also: pretty epic bragging rights. Just imagine, your name and recipe in lights (well, screens) seen 'round the world... We'll make you a star, baby. 
​

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Need some inspiration?

The variety of styles we brew provide for endless culinary possibilities. We’re talking flavors of caramel, vanilla, ginger, nutmeg, cardamom, cinnamon, mace, pepper, clove, chocolate, coffee, pumpkin, citrus, berry, and on and on.

How might beer elevate a dish that you already love? Beer-braised short ribs. Autumn salad with Hefeweizen vinaigrette. Lager-based gumbo. IPA sorbet. Or build on a classic if you’re feeling intimidated; you can’t argue with beer brats, beer cheese, or beer chili.

Get the wheels turning by reading the full beer descriptions, then pick up a case or growler near you to start cooking!

Four of our cold-weather favorites (from left to right): 5 Phantoms Pumpkin Spice Barley Wine, Corners Porter Coffee Porter, Practice Makes Pilsner German-Style Pilsner, and Vorfreude Vienna Lager.

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This is not an actor. If you don't believe us, check the outtakes on our YouTube channel (and subscribe for more to come). 

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A final note of assurance.

All entries are 100% anonymous! Yes, you must enter your name and email address to enter, but only the PBC marketing team has access to that data, and we pinky swear our lips are sealed. As much as we love our regulars at the taproom, those guys have zero advantage over our friends from afar that get our brews at the corner store or local pub. (But hey, if that's you and you win, we'd look forward to showing you Philipsburg!)