Cooking with Sun King: GFJ Double Recipe

Thursday, June 16, 2016

The age old question, what comes first, the chicken or the egg?  Why not have both at the same time!


This month's Cooking with Sun King features not one but two recipes using GFJ.  The two recipes bring you eggs and chicken with a GFJ Deviled Egg Recipe and GFJ Brined Chicken Wings.  Impress your friends at your next gathering or take these along for a picnic.  




GFJ Deviled Eggs


Servings: 12 / Active Prep Time: 15 min / Total Time: 3 days



Ingredients for the Pickle:


12 eggs

2 Cups Grapefruit Jungle (GFJ)

2 Cups Apple Cider Vinegar

8 Cloves of Garlic (peeled and crushed)

1 Shallot (peeled and sliced)

10-15 Sprigs of Parsley

2 tsp. Peppercorn

2 tbsp. Kosher Salt

1 tbsp. Baking Soda


Directions for the Pickle:



Start by hard-boiling the eggs. Place the eggs in a medium sized pot cover the eggs with at least 1 in of water add 1 tbsp. of salt to the water. Bring the water and eggs to a boil, once at a boil turn off the heat. Add the baking soda and cover, let stand for 13-15 minutes. Remove the eggs from hot water and place into an ice bath for 15 minutes, then peel the eggs and put eggs in pickling jar. Add the garlic, peppercorns and parsley to the jar with the eggs.


Add the remaining salt to the apple cider vinegar and microwave for 1 minute or until the salt dissolves. Stir the pickling liquid until the beer has become almost completely flat. Pour the pickling liquid over the eggs. Make sure everything is covered in the pickling liquid. Seal the jar and place in the fridge for at least 2-3 days before eating.


Ingredients for the Deviled Eggs:


1/2 cup Mayonnaise

3 tbsp. Grapefruit Jungle (GFJ)

1/4 tsp. Salt

1/4 tsp. Black Pepper, freshly grated

Paprika for garnish



Directions for the Deviled Eggs:



Slice the eggs in half lengthwise. isolating the yolks from the egg whites. Set egg whites apart.


In a blender add yolks, mayonnaise, beer, salt and pepper; blend on excessive except easy (about 1 minute).


Fill a pastry bag (or a ziplock bag with a nook cut off) with yolk combination. Pipe into egg whites. Sprinkle lightly with paprika.




GFJ Brined Chicken Wings


Servings: 12 / Active Prep Time: 15 min / Total Time: 3 days



Ingredients for Brine:


32 oz. Grapefruit Jungle

32 oz. Water

32 oz. Ice Cubes

5 lbs. Chicken Wings

4 oz. Kosher Salt

4 oz. Turbinado Sugar

Zest of one Grapefruit

2 tsp. Coriander Seeds

1/2 tsp. Crushed Red Pepper Flakes


Directions for the Brine and Wings:



Combine water, sugar, salt, zest, corriander and crushed red pepper flakes in a small pot and bring to a simmer insuring salt and sugar are dissolved. Add cold grapefruit jungle and ice. Once brine is cooled, add chicken wings and let sit for 2-3 hours. Pull wings out of brine and pat dry. Prepare smoker.


Heat smoker with peach or other fruit wood to 225 degrees. Smoke wings until an internal temperature of 165. Let rest 15-20 min or longer. To grill: grill wings 3-4 min a side at 400 degrees until skin has rendered and grill marks are present. To fry: fry wings 5-6 min or until skin is crispy. Toss with sauce, garnish with green onion and cilantro, serve.



Ingredients for the Sauce:



2 tbsp. Ssämjang (fermented bean and chile paste)

2 tbsp. Kochujang (chile paste)

1/4 cup Rice Vinegar

1/4 cup butter

Juice of one Grapefruit

1/4 cup Honey

Cilantro and Green onions for garnish


Directions for the Sauce:


Combine ssamjang, kochujang, rice vinegar, butter and honey in a small saucepot. Heat until butter is melted and puree in a blender until smooth. Hold warm.













Sun King Community Partner Exclusive Ticket Deal: BOBDIREX presents Billy Elliot

Thursday, June 02, 2016


BILLY ELLIOT the MUSICAL / Exclusive Ticket Discount


Sun King Community Partner, BOBDIREX brings the Broadway Smash hit, "Billy Elliot the Musical" to the Marian University Theatre for its Indiana Premiere June 24 - July 10.
In New York 'Billy' won 10 Tony Awards and 10 Drama Desk Awards including Best Musical in both cases. Based on the film set in a northern mining town against the background of the 1984/85 miner's strike, Billy's journey takes him out of the boxing ring and into a ballet class where he discovers a passion for dance that inspires his family and whole community and changes his life forever.
Sun King in a special agreement with BOBDIREX to bring you this award winning production at a 20% discount!


Simply call the box office number 317-280-0825 and reserve your seats with your VISA/MC credit card and you will automatically receive the 20% discount when you mention Sun King! All seats are reserved and normally $25. Your ticket price becomes $20. You cannot receive this discount online or the night of performance.
Show Dates: June 24, 25, 30, July 1, 2, 8, 9 all at 7:30pm and July 3 & 10 at 3pm / All seats reserved
Location: Marian University Theatre / 3200 Cold Spring Road 
Questions & reservations: 317-280-0825


Cooking with Sun King: Indians Lager Coney Dog

Wednesday, May 18, 2016



Fire up your grills because this recipe involves hot diggity dogs.  Sun King's Chef Steven whips up a traditional ballpark snack in this month's Cooking with Sun King Recipe featuring Indians Lager Coney Dogs.  This recipe is large enough to feed the whole baseball team.  Pair these coney dogs with a cold pint of Indians Lager and macaroni salad and you will be sure to hit this one out of the ballpark!





16 Servings: / Active Prep Time: 30 min. / Total Time: 2 1/2 hours




1 lb. Hamburger meat  
1 can Indians Lager  
Mix together all spices.
1 large Onion(s), minced  
3 cloves Garlic, mashed  
4 tablespoons Chili powder  
1 tablespoon Oregano  
1 tablespoon Salt
2 teaspoons Pepper
2 teaspoons Paprika
1 teaspoon Allspice
1 teaspoon Celery seed
1 teaspoon Cumin
½ teaspoon Cinnamon
16 quality hot dogs
16 hot dog buns
Chopped onions (for garnish)




Melt Crisco, add onions and garlic. Meanwhile soak meat in beer, breaking up into very small pieces.
When hot, add with half of the beer. Cook until done.
Mix together all spices.
Add spices to meat and simmer for a couple of hours. You may need to add some liquid as it simmers.
Griddle or grill hot dogs as desired.
Warm buns in oven or microwave (wrap damp paper towel around 4 bun sections, steam for 20-30 sec)
Top assembled dogs with mustard, chili, and chopped onions.


Sun King Community Partner Spotlight: History on Tap at Conner Prairie

Thursday, May 12, 2016


Please join us at the 5th Annual History on Tap at Conner Prairie


The craft beer event will take place from 6:30 p.m. to 10:00 p.m. on Friday, June 3 at Conner Prairie.


Conner Prairie’s Horizon Council, the museum’s young professionals group, has planned an evening full of tastings from more than 20 Indiana craft brewers, a beer tasting class, live music from Oferle, 1836 Prairietown adventures and much more.


The full list of event festivities:


  • Brewer Round Up includes
  • Bier Brewery, Blind Owl, Books & Brews, Broad Ripple Brew Pub, Brugge Brasserie & Outliers, Deer Creek Brewery, Flat 12 Bierwerks, Fountain Square, Grand Junction, Heady Hollow, Hoosier Brewing Company, McClure’s Orchard, Metazoa, Planetary, Redemption Alewerks, Scarlet Lane, Sun King Brewing Co., Taxman, Three Wise Men, Triton, Two Deep, Upland and Wooden Bear.
  • • Samples of historical brews, including Sassafras Mead for teetotalers and a Pennsylvania Swankey, brewed primarily in the Allegheny region by Dutch and 
  • • German settlers, using wheat bran spiced with anise
  • • Beer expert Ron Smith will lead sessions about classic beer styles from around the world
  • • Live music from Oferle and Anthony Mullins, of Gus Moon
  • • Sunset flights in 1859 Balloon Voyage’s tethered helium balloon (weather permitting, additional cost).
  • • Evening access to 1836 Prairietown and 19th-century entertainers.
  • • Dinner buffet ($10 payable through cash/credit or food vouchers described below)


Tickets and Admission:

  • • Premium tickets: $50. Includes access at 6:00 p.m., a commemorative glass and $10 food voucher.LIMITED QUANTITY AVAILABLE
  • • General admission: $40. Access starting at 6:30 p.m., commemorative glass, and a $5 food voucher.
  • • Designated driver tickets: $15. Access with your party and $5 food voucher.


All ticket levels include admission to select areas of Conner Prairie’s grounds, samples from all participating breweries and a souvenir tasting glass. This event is for adults ages 21 and older. Proof of age will be required before entering the event.


Tickets can be purchased online at


Get Social!


For event updates or to share your own experiences, like Conner Prairie on Facebook. Follow us on Twitter @ConnerPrairie and tweet about the event, using the official event hashtag #HistoryonTap2016


Cooking with Sun King: Kimchi Waffle Burger

Wednesday, April 20, 2016


A recipe that will send your taste buds to another dimension!  This month's Cooking with Sun King recipe features waffles as buns, flaming hot cheetos for that ultimate crunch, juicy beefy burgers, plenty of Fresh•Local•Beer, and kimchi.  Chef Steven gives you the Kimchi Waffle Burger to curb those munchies and we are excited to announce that we will be releasing Alrye'd Alrye'd Alrye'd in cans next month!



Kimchi Waffle Burger made with Alrye's Alrye'd Alrye'd IPA
Servings: 4 / Active Prep Time: 1 hr / Total Time: 1 hr 30 min





For the Waffle:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1-1/2 teaspoons freshly-ground black pepper
1/4 cup granulated sugar
2 large eggs, separated
1/2 cup unsalted butter, melted
1/4 cup milk
12 ounces Alrye'd, Alrye'd, Alrye'd
1 cup shredded cheddar
1/4 cup thinly-spiced scallions




For the Burger:
1½ pounds ground chuck (15-20 percent fat content)
2 oz flaming hot cheetos, crushed
4 slices cheddar cheese
1 bunch scallions
2 tablespoons vegetable or olive oil, for brushing
Kosher salt
⅓ cup napa cabbage kimchi, roughly chopped
1 avocado, sliced
Gochujang mayo (recipe below)




For the Gohchujang Mayo:
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons gochujang
½ teaspoon garlic powder
Sweet chili sauce, for garnish






For the Waffle:
In a large bowl, whisk together flour, baking powder, salt, pepper, and sugar. Add lightly-beaten egg yolks, milk, melted butter, and beer, whisking until combined (batter will remain just slightly lumpy). Stir in cheddar and scallions.
In a medium bowl, beat egg whites until they hold stiff, but not dry, peaks. Fold egg whites into the waffle batter just until streaks disappear. Let batter stand while waffle iron heats.
Heat waffle iron and grease according to your manufacturer's instructions. Cook waffles until golden brown and crisp on the mid-range browning setting (adjust to your specific unit's specifications). Hold warm in a 200 degree oven.



For the Burger:
Preheat grill to medium-high heat. Add crushed cheetos to meat and divide into 4 equal patties, brush lightly with oil and season generously with Kosher salt. Cook the burgers to your liking, adding a slice of cheddar cheese to each patty during the last 1 minute of cooking. Remove from grill and let rest for 5 minutes.
Meanwhile, lightly brush the whole scallions with oil and season with Kosher salt. Grill for 2 minutes (or until char marks are visible), and then flip and cook 1 more minute. Remove from grill and roughly chop, discarding the roots.
Top each bottom waffle with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aioli. Drizzle (for shizzle) with sweet chili sauce. Eat!




For the Gohchujang Mayo:
Mix all ingredients together in a small bowl. Can be made ahead and stored in refrigerator until ready to use.





Sun King Save Your Tabs Challenge Benefitting Ronald McDonald House of Indiana

Wednesday, April 13, 2016






This marks Sun King's fifth installment of our Collect Your Tabs Challenge, benefitting the Ronald McDonald House of Indiana!  We challenge you, fans of Fresh•Local•Beer, to collect aluminum tabs, of all types and turn them in for prizes.  Join forces with your co-workers, family, and friends to collect as many aluminum tabs (beer, soda, energy drinks, canned water) as you can from April 14th - August 13th, 2016.  


We ask that all collected tabs will be turned in at on Saturday, August at our downtown Indy Sun King Brewery location (we will ONLY be collecting these tabs on this date for prizes and will ONLY be collecting them at our downtown brewery location).  Those who have participated will be awarded various Sun King prizes (see below).  The bounty of collected tabs will be dropped off to the Ronald McDonald House to be recycled!


Why Should You Collect Can Tabs?

Not only is the can tab important for the purpose of opening your favorite Fresh•Local•Beer, it is also a valuable resource that generates much-needed funds to cover the operating costs to run the Ronald McDonald House to support families in need. Don't forget to recycle your cans too - that is important for our environment!


Fun Facts about Tabs:

  • 1 lbs = 1,267 Tabs
  • 1 inch = 1 pop tab
    1 foot = 12 pop tabs
    1 mile = 63,360 pop tabs
  • What does the Ronald McDonald House of Indiana do?

    Nearly 1,500 families are served at the House each year while their children receive life-saving treatments at Indianapolis-area hospitals, including Riley Children's Hosiptal. Over one billion tabs have been donated in 15 years since the program began, generating about $500,000 in revenue. The Ronald McDonald House focuses on those families with a critically ill or injured child. The House is the only organization in Central Indiana that provides low-cost, short-term-to-long-term lodging for these families.


    Fund received from the recycled tabs adds up to $30-$50K annually. These funds go towards the operating costs of the Ronald McDonald House and will cover the costs of operating 3 rooms in the House for an entire year.


    How Can You Help?

    Help Sun King collect tabs by participating in the Save Your Tabs Challenge from April 14th - August 13th, 2016. Sun King will continue to collect tabs at various community events around town.  Be sure to drop off your collected tabs on Saturday, August 13th, at our downtown brewery location. We will weigh your tabs and reward you with prizes, and then we’ll deliver the collective bounty of tabs to the Ronald McDonald House where it will go to help those in need.  


    Reminders:  Please do not use plastic soda bottles or milk jugs because they’re hard to empty!  Keep in mind if the tab sticks to a magnet, it cannot be used.  Please check your tabs from soup and other cans - some are aluminum and can be used; others are steel and cannot.



    Prizes are detailed below:

  • • 1 to 4.9 lbs: $5 Gift Card
  • • 5 to 9.9 lbs: $5 Gift Card and a SKB Pint Glass
  • • 10 to 19.9 lbs: $10 Gift Card
  • • 20 to 49.9 lbs: $10 Gift Card PLUS one entry in a drawing for a $100 SKB Gift Bag
  • • 50 to 99.9 lbs: $10 Gift Card, one entry for $100 SKB Gift Bag PLUS one entry in a drawing for a Private Brewery Tour/Tasting for up to 10 people
  • • 100+ lbs: $10 Gift Card, one entry for $100 SKB Gift Bag, one entry in a drawing for a Private Brewery Tour/Tasting for up to 10 people PLUS $25 Gift Card with access to the SKB Private Cellar (full of specialty cans not generally available).
  • If you want to feel even better about cracking open a can of Fresh•Local•Beer then please join in the fun and help Sun King and The Ronald McDonald House of Indiana help families in need.

  • For more information about the contest, please contact If you would like more information about the Ronald McDonald House of Indiana, please visit:

  • Sun King Community Partner Spotlight: SNSI

    Thursday, March 10, 2016



    Last month, five puppies, abandoned, cold, and frightened, huddled together in a cardboard box to stay warm. Indianapolis firefighters discover the pups, and take them to the local animal shelter, where they receive much needed medical attention. Rescue Farm, a local animal rescue group, locates a foster home where the pups can continue their recovery and also covers their medical costs. That’s when they turn to SNSI for help in ensuring that all the puppies can be spayed/neutered and adoption-ready. This is just one example of how SNSI is helping animals all across Indiana and breaking the cycle of unwanted litters.


    As you drive around Indiana, have you ever spotted a smart-looking license plate sporting a dog and cat? You might be interested to know that the plate also helps save animal lives every single day.


    When you purchase a Pet Friendly License Plate, $25 comes to Spay-Neuter Services of Indiana (SNSI), to pay for spay-neuter surgeries all across the state. SNSI is a financial assistance organization whose mission is to eliminate shelter overpopulation and the euthanasia of healthy and treatable dogs and cats. Spay/neuter addresses the root cause of shelter overpopulation, and our strategic programs are designed to make Indiana a no-kill state.



    SNSI works with many partners across Indiana to make sure pets are fixed! We have a network of over 100 shared-mission vets to perform low-cost spay-neuter surgeries, and we provide certificates to over 200 rescue groups and municipal shelters. SNSI also assists limited income people so they can fix their own pets, as well as community cats, for just $20. Through these programs, SNSI has facilitated more than 92,000 surgeries to date!


    Our efforts are working! Many cities and towns are seeing reductions in shelter intake and euthanasia. Martinsville, for example, experienced a 75% decrease in euthanasia after implementing a “Community Cat” program, with SNSI providing support. In Indianapolis, euthanasia numbers have declined by more than 80% in the last 10 years due to low-cost spay/neuter options.


    So, the next time you renew your license plate, consider the Pet Friendly plate. It’s not just eye-catching – it’s making a world difference in improving the lives of Hoosier animals and their human companions!


    SNSI is a proud community partner of Sun King Brewing, who has sponsored our annual Hair Ball fundraiser (set for Oct. 1 this year) for going on 7 years running! Join SNSI this year for an evening of fun!



    Cooking with Sun King: Ring of Dingle Stew

    Tuesday, February 23, 2016

    Sun King's Chef Steven Unrue will be bringing our fans delectable dishes throughout the seasons.  Cooking with Sun King will feature not only our seasonal and speciality beers but will also highlight receipts with our House Beers and occasionally our Sun King King's Reserve Series beers.


    Spring is near bringing us delicious seasonal beers like our award winning Ring of Dingle Irish Stout.  This winter transition into spring Ring of Dingle Stew recipe is a perfect dish to celebrate St. Patrick's Day!



    Ring of Dingle Stew 

    6 Servings / 1 1/2 Hours Active Prep Time / 3 1/2 Hours Total Time



    1 cup homemade chicken stock or low-sodium broth
    4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon)
    4 tablespoons vegetable oil, divided
    3 pounds whole boneless beef chuck roast, cut into 3 steaks
    Kosher salt and freshly ground black pepper
    1 1/4 pounds carrots, 1/2 pound peeled and split lengthwise, 3/4 pound cut into large dice
    6 ounces parsnips, half peeled and split lengthwise, half cut into large dice (about 1 cup)
    1 pound yellow onions, half peeled and split in half through the root, half cut into large dice (about 1 cup)
    4 medium cloves garlic, lightly crushed
    1/4 cup espresso or strong brewed coffee
    1 ounce bittersweet chocolate
    2 (16-ounce) cans Sun King "Ring of Dingle"
    1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
    1 tablespoon Asian fish sauce
    1 tablespoon soy sauce
    1 tablespoon Worcestershire sauce
    2 tablespoons all-purpose flour
    8 ounces small waxy potatoes, such as baby Yukon Golds
    Minced flat-leaf parsley leaves and tender stems, for garnish





    Preheat oven to 275°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on (if the gelatin clumps instead of dissolving evenly, you can use a blender to fix it). Set aside.


    In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.


    Add split carrots, split parsnip, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.


    Scrape chicken stock and all gelatin into Dutch oven. Add coffee, chocolate, Guinness, bouquet garnis, fish sauce, soy sauce, and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook until beef is starting to become tender, about 30 minutes longer.


    Meanwhile, in a large skillet, heat remaining 2 tablespoons (30ml) oil. Add diced carrot, parsnip, and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.


    Remove stew from oven. Using tongs, fish out and discard large pieces of carrot, parsnip, and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved sautéed diced vegetables to stew, return to oven, and cover with lid slightly cracked. Continue to cook until beef and potatoes are tender, about 45 minutes longer, removing lid for last 25 minutes.


    Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled.


    Reheat stew on the stovetop or in a low oven.




    Stay tuned for details for our Cooking with Sun King Contest!


    Product Notice: Coagulated Protein in Sun King Bourbon Barrel Timmie

    Thursday, February 18, 2016

    In the recent release of Sun King's Bourbon Barrel Timmie, a small number of cans have shown signs of coagulated proteins.  These proteins are not harmful to you, but may be unsightly.


    We recommend decantation be done before you enjoy drinking your beer.  Please continue to read below for more education.


    If you seek more information regarding Bourbon Barrel Timmie, please email  



    Community Partner Spotlight: March of Dimes

    Tuesday, January 26, 2016




    We are directly in New Year’s Resolution Zone. Yes, that time of year where everyone is motived to lose weight, get organized and be a “better you”. This year, March of Dimes has one resolution: to give a fighting chance for every baby. For those of you that are particularly ambitious the March of Dimes could use your support! Our annual March for Babies walk is just around the corner and we are always adding walk teams and raising awareness for our moms and babies in the Indianapolis area!


    Date: Saturday, May 14, 2016

    Registration: 9:00AM | Start: 10:00 AM

    Walk distance: 2.2 miles

    White River State Park

    801 W. Washington St.

    Indianapolis, IN 46204

    (317) 262-4668 |



    Why do we walk? The March of Dimes is a long standing organization that has been around more than 75 years. We successfully over-came the threat of polio and one day, every family will know the joy of a healthy baby. We walk because premature birth is the most urgent infant health problem in the U.S. today. It affects more than half a million babies each year, including 1 in 9 in Indiana. The March of Dimes is committed to reducing this toll by funding research to find the answers to premature birth and providing comfort and information to affected families.


    Over 2,500 Indianapolis residents joined together in support of the smallest citizens of Indianapolis—babies—by participating in the 2015 March for Babies. Many families came out as part of their Mothers’ Day weekend celebrations and White River State Park was packed with strollers, families and corporate teams who raised more than $200,000 to help babies be born healthy.


    Money raised by the event funds research, education and local community grants for programs that help provide prenatal care to women, comfort to families of critically ill babies, and find the preventions and cures for the threats to the lives and health of babies.

    Together we can do great things, after all, we are all March of Dimes babies!


    Care to join our resolution? Find us