Are you looking for a gluten-free recipe that will warm you up on a cold winter day? Whip up one of these gluten-free chilis, grab a New Planet Beer, and you’re all set for a relaxing night in.

Two Bean Beef Crock Pot Chili


  • 1 lb ground beef
  • 2 cans precooked beans, drained
  • 3 to 4 cans diced canned tomatoes with liquid (or plain tomato sauce, or mixture of both)
  • 1 large white onion, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Cumin, approximately 2 teaspoons or to taste
  • Chili powder to taste, approximately 1/4 cup
  • 1 teaspoon sugar, optional
  • Garlic powder to taste
  • Garlic salt, optional
  • Cayenne pepper, approximately 1/2 teaspoon or to taste


  1. In a nonstick skillet, cook onions in olive oil until softened; add to crock pot. Please note that it’s important to cook down onions before adding in tomatoes, which could hamper cooking.
  2. Add in all other ingredients, then break beef up with spoon. Cook on medium-high for 4 to 6 hours or until beef is cooked thoroughly. Stir every so often. Makes approximately 8-12 servings.

Adapted from Jenn’s Menu and Lifestyle Blog.

Butternut Squash and Turkey Chili


  • 2/3 tbsp olive oil
  • 1/3 onions, chopped
  • 2/3 clove garlic cloves, minced
  • 1/3 lb turkey breast, ground
  • 1/3 lb butternut squash, peeled, seeded, and cut into 1-inch dice
  • 1/6 cup chicken broth
  • 1 1/2 oz green chilis, chopped
  • 9 2/3 oz petite tomatoes, diced
  • 5 oz kidney beans with liquid
  • 5 1/6 oz white hominy, drained
  • 2 2/3 oz canned tomatoes, sauce
  • 1/3 tbsp chili powder
  • 1/3 tbsp ground cumin
  • 1/3 tsp garlic salt


  1. Heat olive oil in large pot over medium heat. Stir in onion and garlic; cook and stir for 3 minutes.
  2. Add in turkey, then stir until crumbly and no longer pink.
  3. Add in butternut squash, chicken broth, tomatoes, green chilies, tomato sauce, hominy and kidney beans, then season with chili powder, cumin and garlic salt. Bring to a simmer, then reduce heat to medium-low. Cover and allow chili to simmer for about 20 minutes, or until squash is tender. Makes approximately 4 servings.

Adapted from Yummly.

Are you still looking for the perfect Holiday gift for a gluten-free friend? Here’s what New Plant is enjoying during this holiday season.

Gluten Free Chex Mix

  • 4 ½ cups Corn Chex Cereal
  • 4 ½ cups Rice Chex Cereal
  • 1 cup Mixed Nuts
  • 1 cup Wasabi Roasted Peas
  • 1 cup Glutino’s GF Pretzel Twists or Bite-Size Pretzels
  • 6 Tbs. Earth Balance Buttery Spread Butter
  • 2 Tbs. Worcestershire Sauce (Lea and Perrin is GF)
  • 1 1/2 tsp. Seasoned Salt
  • 3/4 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
Preparation Instructions 
  1. In a large bowl mix cereal, nuts, pretzels, etc., and set aside.
  2. In a separate microwave-safe bowl, melt butter, margarine or dairy-free substitute, on high until melted.  Stir in seasonings. Pour over cereal mixture and stir until evenly coated.
  3. Heat oven to 250° F.
  4. Spread the uncooked Chex Mix evenly on a large ungreased baking sheet.
  5. Bake 1 hour, stirring every 15 minutes.
  6. Spread out on paper towels to cool, about 15 minutes more.
  7. Store in an airtight container.

Happy Holidays!

New Planet enjoyed a beer dinner with fans, graciously hosted by Restaurant 4580 in North Boulder. Featuring all three of our ales paired side by side with the three-course dinner, the event was a rousing success.  Well attended by friends, family, and fans, (some of whom traveled from over an hour away!) the dinner featured a 100% gluten-free menu crafted by one of Boulder’s premiere gluten-free kitchens.  The progressive pairings of food and beer delighted the palettes of all in attendance and showcased an ever expanding range of what can be done with New Planet’s beers.

Many thanks to Martin and our friends at 4580 for their participation as well to all our fans who came out to support us!

Check out all the event photos on our flickr steam.

Interested in having a New Planet beer dinner in your home town? Have a favorite gluten-free conscious restaurant that you think may want to host? Let us know! Organizing the event is both easy and fun and we’d love to help YOU arrange it!

Shoot Matt an email at if you’d like to learn more.


What are the two best things about summer, aside from the phenomenal weather?  Barbecuing outback and drinking cold beer with your friends and family has to be at the top of the list. So in the spirit of the last remaining weeks of summer, here’s another BBQ idea.

First and foremost when planning a gluten-free barbeque you need to be sure to have appetizers and dips to keep your guests occupied while you’re busy grilling. This summer time guacamole recipe is the perfect party starter.


  • 3-4 ripe avocados peeled and pitted
  • 1 garlic clove crushed and chopped
  • ½ onion finely diced (depending on how little or how much onion you prefer)
  • 2-3 Jalapeños finely diced
  • 1 small jar of salsa (Pace Chunky Salsa, medium is a good one)
  • 1 lime


  • Using a fork or potato masher, mash up the avocado until it’s at a consistency of your liking, add in all the ingredients in a large bowl, and finally squeeze the juice from the lime and mix it all together. It’s as easy as that!

If you’re feeling especially enthusiastic, or just happen to have some gluten-free tortillas lying around, you can make your own chips as well.


  • All you really need is some extra light olive oil and gluten-free tortillas (Food for Life has some good ones)


  • Cut or rip the tortillas into chip like shapes and put them aside.
  • In a skillet pour about ½ inch of oil and heat it up over medium heat.
  • Once the oil is hot, drop in the tortilla and let them cook for a few minutes.
  • Once they look done, using a spatula or tongs take them out and dab the excess oil off using a paper towel.

Now all you need is your ice cold Tread Lightly Ale and you’re good to go!

For more great gluten-free appetizer recipes check out:

Photo credits: Sharon Drummond


Bursting with sweet juice, ripe peaches are the epitome of summer, but like summer, they fade too fast. If you find yourself with a bag full of ripe fruit, this recipe is great for using them up before they’re past salvaging.

You may not think dessert is the best time to serve beer, but because this recipe isn’t very sweet, a light, fruity brew, like New Planet’s Gluten-Free 3R Raspberry Ale, is the perfect pairing for this mid-summer treat.

Summertime Gluten-Free Peach-Raspberry Cobbler

If you don’t have all the ingredients on hand, you’ll find them at your local natural foods grocery store. Feel free to substitute vegan versions for the egg and butter.


  • 5 large, ripe peaches (about 4 cups), peeled
  • 2 tablespoons brown sugar
  • 1 tablespoon + ½ cup tapioca flour, divided
  • 1 cup sorghum (jowar) flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 cup white sugar
  • 6 tablespoons of butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-1/2 cups unsweetened coconut milk
  • 2 cups fresh raspberries
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350° F. Grease an 8×8 baking pan with olive oil spray.
  2. Place the peaches in a large pot and add the brown sugar and add 1 tablespoon of the tapioca flour. Mix well. Cook over medium heat until the juices start bubbling slightly. Reduce heat to low and simmer for about 10 minutes.
  3. In a large bowl, mix together the sorghum and almond flours, adding the remaining 1/2 cup of tapioca flour. Add the salt, baking powder, baking soda, xanthan gum and sugar. Mix thoroughly.
  4. In a smaller bowl, beat together the butter, egg and vanilla, and then add the coconut milk. Add to flour mixture and mix until just smooth.
  5. Put the cooked peaches into the baking pan and gently fold in the raspberries. Top with spoonfuls of the batter. Sprinkle with cinnamon and bake for 25 to 30 minutes.

Serve Summertime Gluten-Free Peach Raspberry-Peach Cobbler piping hot and topped with home-made whipped cream or vanilla ice cream. You can also add a few fresh raspberries or blackberries to each serving.

Adapted from a recipe by Gluten-Free Goddess.

By the Beer Maven at BeerClubGuide:

Picture provided by Thomas Hawk

Its summer! Time to hike, bike, tan, and barbecue! Did you know that there are tons of great recipes and suggestions for putting on a gluten-free BBQ? Here are a few of our favorite ideas from around the web.

Apple Mint Salad

Adapted from Tassajara Cooking by Edward Espe Brown

  • 2 large gala or granny smith apples, diced
  • 1 large ruby red grapefruit, pared and diced
  • 3-5 leaves fresh mint
  • 1/4 cup orange juice
  • 2 tablespoons greek yogurt
  • 1 tablespoons honey


  1. In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
  2. “Chiffonade” your fresh mint by rolling the leaves together horizontally. Then cut the roll into small slices, this will result in a chiffonade cut. Toss the chiffonaded mint into the apple and grapefruit.
  3. In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours.

Freakin’ Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

Serves 12-16: For 4 boneless breasts, just halve the recipe: you’ll probably have extra marinade, but that is ok.

  • 8 lbs. cut up chicken (or boneless, skinless breasts)
  • *Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
  • Marinade
  • 1/4 cup prepared mustard (I used French’s and Dijon, mixed)
  • 1 cup apple cider vinegar
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1/2 cup GF soy sauce or wheat-free tamari
  • 1 can (20 oz.) crushed pineapple with juice
  • 3/4 teaspoon ground ginger (I used ginger juice)
  • -these were my additions-
  • 2 T. Chinese Chili Sauce (optional)
  • Six cloves fresh garlic, crushed


  1. Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects.)
  2. Outside directions: Drain the chicken in a colander and grill on your favorite grill til done. A nice addition — sliced fresh pineapple, grilled on the side.
  3. Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done — it took me about 75 minutes in a convection oven.)

Memphis Style Ribs

  • 1 big rack of spare ribs (you can use baby back ribs if you want, but I like the bigger spare ribs)


  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cups hickory chips or chunks, soaked in cold water


  1. Wash the ribs and blot dry.
  2. Combine the ingredients for the rub in bowl and stir to mix.  Rub as much of the mixture on both sides of the ribs as needed to coat.  If you have time, let the ribs “marinate” for a few hours in the fridge.  I didn’t, and it didn’t matter.
  3. Wrap the ribs tightly in aluminum foil and place in a baking pan (you don’t want a mess in the bottom of your oven).  Cook in a 325 degree oven for about 1 1/2 hours.  This will vary depending on how many ribs you are cooking and what kind they are.  You want them mostly done.
  4. While they are cooking, prepare the grill. If using a charcoal grill, arrange the coals on one side. The meat will go on the other side, so you are cooking over indirect heat. You also want to adjust the vents so the air comes up under the coals and goes out over the meat. (If you have a gas grill, well, you are on your own.)
  5. Put the hickory chips on the fire before the ribs. Place the ribs on the grill and cover the grill. They don’t take long on the grill, maybe 1/2 hour, because they will come out of the oven mostly (if not completely) cooked. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. If you want to add wet sauce, add it to the ribs only a few minutes before removing them from the grill (otherwise you will burn it).

Serve, and enjoy with a cold New Planet Beer!

What are your favorite BBQ recipes? Let us know with a comment!


Thanks to our friends at The Gluten Free Bistro for creating a tasty Gluten-Free Battered Coconut Shrimp Recipe made with New Planet Beer. Best served with an ice cold Tread Lightly Ale, 3R Raspberry Ale or Off Grid Pale Ale on the side.


  • 24-28 Large shrimp, peeled and deveined (or bite-sized chicken breast pieces)
  • 1/2 cup Bistro Blend gluten free all-purpose flour
  • 2 eggs, lightly beaten
  • 2/3 cups Tread Lightly Ale
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 Tbsp sugar (or slightly more to taste)
  • 2 cups medium shredded coconut (unsweetened)
  • Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)

Dipping Sauce:

  • 1/2 cup orange marmalade
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 to 1/2 teaspoon hot pepper sauce (I used Sriracha Hot Chili Sauce)


  1. Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.
  2. Mix coconut and sugar in a small bowl.
  3. Whisk together the eggs, gluten free flour, gluten free beer, and baking powder in a medium bowl.
  4. Dredge each shrimp in the beer-batter mixture, then the coconut.  Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in refrigerator for 30 min to 45 min.
  5. Heat enough oil to allow shrimp to be covered in a deep pot.  Then place shrimp in oil, 5 to 8 at a time, for 3 minutes, or until dark golden.
  6. Using tongs to remove, drain shrimp on paper towel.
  7. Serve with prepared dipping sauce.


It has become easier these days to ensure that your home kitchen is gluten-free friendly, but what about dining out? Being gluten-free shouldn’t mean you’re resigned to a future of only eating at home. If you know what questions to ask, you can still enjoy a great meal at a restaurant. Here are some helpful tips and suggestions to help ensure a healthy and joyful restaurant dining experience:

  • `Pick the Right Restaurant: Many restaurants offer gluten-free menu options. Some locations carry gluten-free items that can be easily substituted. Research via the Web when determining where to eat. If you have questions, call the restaurant before making reservations.
  • Know the Gluten-Free Facts: You’ll likely have to educate your server about what grains to avoid and what steps need to be done to prevent cross-contamination. Be familiar with your gluten-free diet so you can educate the less-informed.
  • Make Sure the Staff is Educated about Cross-Contamination: Call ahead  and ask the server if the gluten-free food is prepared on a dedicated gluten-free surface with dedicated utensils and cooked in a dedicated oven, otherwise you may risk cross-contamination.
  • Don’t Go Too Hungry: The hungrier you are, the more likely you are to make a mistake when confronted with an unfamiliar menu.
  • Bring Your Own Pre-Meal Snack: Many restaurants like to provide bread or chips before your meal arrives. It’s easy to feel left out if your dining companions can enjoy those treats. Instead, bring your own gluten-free pre-meal snacks so you don’t have to sit back and watch everyone eat.
  • Pay Attention to Sauces and Sides: Remember it’s not just the main entree you have to pay attention to. Many sauces and side dishes may be prepared with gluten-containing ingredients, so make sure you are thorough in your questioning about menu items.
  • Talk to the Person Who Knows: When expressing your dietary needs to your server, make sure that he or she understands the importance of being 100 percent certain that there is no trace of gluten in your food. If there’s any concern that your point is not getting across, don’t hesitate to speak to the restaurant manager or head chef. Being clear about your needs is better than getting sick.
  • Be Flexible: If you find that nothing on the menu is gluten-free and there are no substitute options, request some plain fish or meat to be sautéed with vegetables in olive oil. Choosing a simple meal may be a bit less exciting, but it will keep you healthy.

As an informed and careful patron, you can enjoy your restaurant dining experience just as much as your friends without a gluten intolerance. So use these tips to prepare yourself and enjoy a night on the town.

Do you have any tips to add? Leave your tips below.

Living on a gluten-free diet doesn’t mean you have to compromise on creativity or flavor in the kitchen. While it may take more creativity, gluten-free cooking has never been more delicious with the wealth of gluten-free product options that have been emerging over the last few years.

With a hint of spring in the air, our taste buds have started to prefer lighter fare. In that spirit, we have located a delicious seafood marinade recipe from Beer Advocate that tastes divine on a white fish. And the best part about it, you can use a bottle of Gluten-Free Tread Lightly Ale in the marinade to give your meal that light and crisp flavor that you love. So let your inner culinary master loose and enjoy this recipe:

Beer Marinade For Seafood

1 bottle Gluten-Free Tread Lightly Ale

¾ cup fresh lime juice

6 garlic cloves, minced

1 tsp powdered chicken stock (such as Swanson Chicken Stock, which is gluten free!)

1 tsp Worcestershire sauce (according to our sources this is naturally gluten free)

1 tsp gluten-free soy sauce (such as San-J brand, which can be found at natural food stores or online at The Gluten Free Pantry)

1 tbsp gluten-free hot sauce

1 tsp ground black pepper

Directions: Whisk all ingredients in medium bowl to blend. Let marinade stand 1 hour before using to marry the flavors. Use marinade when cooking as well for moisture.


After a long day of skiing there are few things that sound more delicious and rewarding than a nice juicy burger and an ice-cold beer. For those of us that are gluten-free, eating on the mountain can be a rather arduous task.

Some mountains are expanding their menu with more gluten free options. At Two Elk Lodge on Vail Mountain, they have labeled all gluten-free options and even have gluten-free brownies!

We have compiled a list of gluten-free friendly ski snacks to help those out who don’t want to stop ripping the pow just to have a bite to eat. These snacks are easy to pack and can easily be eaten on the chair.

Justins Nut Butter

Take your pick, from honey peanut butter, to maple almond butter, or even chocolate hazelnut butter, Justins has you covered while on the slopes. All flavors come in jars, and most come in convenient squeeze packs that fit perfectly in a pocket. Pair with an apple, celery, or some crackers and you have a protein packed snack. Make sure to kneed the squeeze pack first, as they can become very cold while skiing.


Larabars are a great source of energy and protein packed into a wonderful little bar. There are tons of flavors, and they are made from fresh and natural ingredients. Pick them up at your local health food store.

Corn Tortilla Wrap

A great little pick-me-up and easy to make. Take a gluten-free corn tortilla throw down your favorite condiments, hummus, turkey, avocado and roll it up. They are simple to put together and delicious. They are easy to put in a pocket as well, although they tend to crush easier upon impact.

New Planet Beer

Maybe not the easiest to pack in your ski coat, but if you are skiing in Colorado there’s a good chance that the ski lodge offers New Planet Beer. To be sure, check out our Beer Locator. Type in the zip code of the ski resort and see if the lodge shows up in the list.

What’s your favorite Gluten-Free ski snack?  Have you found any Gluten-Free friendly on-mountain restaurants?  Tell us!