Hop Head Beer-Braised Brussels & Bacon

Prep: 10 min
Cook: 22 min
Yield: 6-8 servings

Some people are born knowing how awesome Brussels Sprouts are. Others figure it out along the way. I needed some heavy-duty persuasion, and this recipe is what made me a convert. Trust me...If you’re on the fence about Brussels, give this one a try.


  • 1-2 lb Brussels Sprouts
  • 6 ounces thick-cut bacon, chopped
  • 1 shallot, peeled and chopped
  • 12 oz. Hops Lamb Imperial IPA, or your favorite hoppy beer
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch crushed red pepper


  1. Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
  2. Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp. Remove bacon from pan and drain on paper towels.
  3. Add the chopped shallot to pan with retained bacon grease. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts, flipping all over with tongs so that cut sides are face down. Allow to brown for 4-5 minutes, then shake pan and sauté for another 2-3 minutes until sprouts are nicely caramelized.
  4. Pour the beer into the skillet. Add the salt and peppers. Bring to a simmer and cover, lowering heat.
  5. Cook until the beer has reduced to a glaze and the sprouts are cooked through — 12-15 minutes.

About the Chef

Craig Blum

Long before I was a brewer, I started out as a restaurant line cook and then worked my way all the way up to Executive Chef. So great beer AND great food are never far from my mind. I don’t miss the frantic pace of the restaurant world. But I do love taking what I learned there and putting my own homebrew spin on it. The best of both worlds!