Craft Beer Pairings with Recipes on the Grill

Fire up the grill and pop a cold one.  It’s grilling season, and we have some inspiring recipes and craft beer pairings sure to ignite great flavors at your next barbecue.  With an incredible assortment of craft brews available at your local Harris Teeter, you’ll find some great new beers to try - and a recipe below! - to highlight the flavors of each style.  

Grilled Grape & Mushroom Salad

Pair our smokey, Grilled Grape & Mushroom Salad with a Kölsch style beer. Kölsch is known for its balance, featuring a delicate yeastiness that acts as the backdrop for subtle, fruity flavors. Many would describe the finish as similar to a dry, white wine, making it a great counterbalance to the sweet and bitter flavors of this salad.

Pairs well with a Kölsch such as Devil’s Logic Kölsch Style Ale

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Dressing Ingredients:

  • 2 Tbsp. Harris Teeter White Vinegar
  • 2 tsp. lemon juice
  • ½ tsp. celery seeds
  • ¼ tsp. Harris Teeter Dijon Mustard
  • 2 garlic cloves, minced
  • ¼ cup Harris Teeter Extra Virgin Olive Oil
  • Salt and pepper, to taste

    Salad Ingredients:
  • 1 Tbsp. Harris Teeter Extra Virgin Olive Oil
  • 3 large portobello mushroom caps
  • 1 lb. green grapes
  • 4 cups butter lettuce leaves
  • 2 cups sliced celery
  • ½ cup celery leaves
  • ¼ Italian parsley, chopped


  1. Combine dressing ingredients in a small bowl and whisk until smooth.

  2. Preheat your grill to medium high heat.  Brush mushrooms with olive oil and season with salt and pepper.  Grill, turning once and cook until tender and lightly charred, about 5 minutes.  

  3. In a bowl, toss grapes with a drizzle of olive oil and season with salt and pepper.  Add to a grill basket (or line a portion of the grill with aluminum foil) and grill, tossing often, until skins are charred in spots.

  4. Arrange lettuces, celery, celery leaves, and parsley on a serving platter.  Spoon grilled  and sliced mushrooms and grapes on top then drizzle with vinaigrette.

Sausage Mixed Grill

Your next cookout just got a lot easier – with this Sausage Mixed Grill recipe.  Combine an assortment of your favorite Harris Teeter sausages and serve them with a cold lager.  With a clean taste and light malty sweetness, a lager beer perfectly complements this lightly browned and grilled supper.

Pair with a lager, such as Kona Longboard Island Lager or Samuel Adams Wicked Easy Light and Hazy Lager

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes, plus time to soak wooden skewers

Yield: 6-8 servings


  • 16 multi-colored mini bell peppers
  • 12 shishito peppers
  • 1 head of radicchio, cut into wedges
  • 2 Tbsp. olive oil
  •  10-12 assorted sausage links
  • Salt and pepper, to taste


  1. If using wooden skewers, soak for 30 minutes prior to cooking.

  2. Light a grill and warm to medium heat.  Thread each type of sausage onto skewers. Then, thread peppers and radicchio onto separate skewers.  Brush all skewers with olive oil and season with salt and pepper.

  3. Grill sausages until cooked through, about 10-20 minutes, depending on the type of sausage. Grill the peppers until tender and blistered in spots, about 10 minutes.  Cook the radicchio about 2 minutes per side.

Grilled Cantaloupe Prosciutto Skewers

Kick off your summer dinner party with an appetizer everyone is sure to love.  These Grilled Cantaloupe Prosciutto Skewers are easy to make and pair nicely with a sour beer which offers tart flavors to balance the sweet and salty flavors of these skewers.

Pairs with sour beers such as NoDa Blood Orange Gose or Wicked Weed Watermelon Dragonfruit Burst Session Sour

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Serves: 4


  • ½ cantaloupe, cut into 1-inch cubes
  • 4 ounces prosciutto
  • Olive oil
  • Fresh mint, for garnish


  1. Soak wooden skewers in water for 30 minutes. 

  2. Build skewers by piercing skewer with prosciutto.  Add cantaloupe cubes, then wrap the prosciutto around and pierce again.  Add another cube or two of fruit and secure the other end of prosciutto to the skewer.

  3. Repeat with remaining fruit and prosciutto. 

  4. Preheat a grill to medium heat. 

  5. Brush skewers with olive oil then place on the grill.  Grill about 3 minutes per side, then place on a platter.  Garnish with fresh mint.

Grilled Ribeye with Caramelized Onions

Fire up the grill and get ready for big flavor with this perfectly prepared ribeye.  Serve our Grilled Ribeye with Caramelized Onions with a happy IPA for the perfect pairing!  The caramelization of the onions pulls out the light malt flavors of the beer, while the hoppiness provides an umami-amping contrast.

Pairs with a Hoppy or Hazy IPA such as Stone Delicious IPA


  • 1 lb. ribeye steak, at least 1 ½” thick
  • Salt and pepper, to taste
  • 1 Tbsp. butter
  • 2 sweet onions, chopped
  • 1 tsp. soy sauce


  1. Melt butter in a cast iron skillet over medium heat.  Add onions and cook 15-20 minutes, until deeply golden.  Add soy sauce, then season with salt and pepper.  Remove from heat.

  2. Pat the steak dry and allow to come to room temperature.  Preheat a grill to medium high heat.

  3. Season the steak with salt and pepper.  Keep the heat high on one side of the grill and reduce the heat to low on the other.  

  4. Place the steak on the hot side of the grill and cook for 2-3 minutes per side, or until you have developed a nice sear.  Move the steak to the indirect-heat side of the grill.  Cook, flipping once until done to your liking (125 – 135 degrees Fahrenheit for medium rare, 135 – 145 degrees Fahreneheit for medium).

  5. Remove from heat and serve with caramelized onions.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.