By: Jordan McMillan, Digital Marketing Published:
Memorial Day weekend is the unofficial start to summer. Now that the weather has finally started behaving itself, it’s time to fire up that grill! Barbeque and beer go together like peanut butter and jelly; they’re good on their own but way better when they’re together.
After you’ve filled your fridge for the long weekend, grab a can of Harpoon Summer Beer and whip up this delicious grilled chicken recipe. The marinade is extremely simple to make and packs a lot of flavor. Cilantro and the citrus from the lime complement the flavor of the beer really well resulting in chicken that is tender and juicy with a subtle beer-y aroma. With a stocked fridge and this on the grill, just add friends this holiday weekend and you’re set!
Summer Beer Lime Grilled Chicken
Serving size: 4
- 1 Lime, juiced
- 1 12 oz can Harpoon Summer Beer (plus one to drink while you grill!)
- 1 tbsp. Honey
- 2 Cloves Garlic, minced
- 2 tbsp. chopped fresh Cilantro
- Salt and pepper
- 4 skinless, boneless chicken breast halves
1. Mix the lime juice, honey, beer, cilantro, garlic, and salt and pepper in a bowl until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
2. Preheat grill for medium heat and lightly oil grate.
3. Remove chicken from marinade and shake off excess marinade. Grill chicken until tender and juices run clear, about 7 minutes per side. Double and triple this marinade as necessary. Cheers!
By: Aaron Moberger, Filtration Team Published:
Harpooner for: 2 ½ years
Favorite Harpoon: Harpoon IPA. I also enjoy the special/limited offerings brewed on the pilot system.
What you’re drinking when you’re not drinking Harpoon: Coffee club! (This is a very elite club at Harpoon!)
Realizing this is impossible in 3 sentences, what’s Filtration all about?
Filtration is the process between conditioning and packaging which consists of preparing the beer to be presented and drank. We use a centrifuge to remove haze and particulate, giving the UFO beers their authentic haze and additionally a DE filter on the bright beers to give them their characteristic brilliance. Filtering the green beer also helps floral hop notes and/or the unique esters of our house yeast to shine through in the final product.
Touché! So why did you choose a career in craft beer?
It was kind of a happy accident, really, but I stayed for the great people and tasty beer.
What’s your favorite part about your job here at Harpoon?
Our filtration technique is pretty hands-on so that keeps the day-to-day fresh. We're also working as a team in the cellar to refine some essential processes, which gives us the opportunity to think critically, carry out experiments, and analyze the results on a large scale.
You’ve worn a few different hats here at Harpoon. Has that helped you in your current position?
I worked on the bottling line for about a year, then the racker for six months, another six in the cellar, and have been working in filtration since last July. Getting to know the packaging processes for a year and a half helps in filtration because we work closely with one another. They can literally start to package beer from a bright tank as soon as we finish filtering into it.
How have you faired in the Harpoon Homebrew Competition?
I've worked on three Homebrew Competition teams. The beers were all tasty but my favorite was a single hop beer we brewed with Chief Brewing Officer, Al Marzi's home-grown Cascade hops. We picked the hops fresh that morning and started brewing ASAP. Fourth times a charm right?
What has been your favorite Harpoon event to work?
A couple summers ago I worked at the Harpoon BBQ Fest at our Vermont brewery. It's beautiful up there and a nice change of pace from the Boston. And the food was fantastic!