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Last month, we collaborated with Chef Marilou from Troisfoisparjour she wrote an article about our non-alcholic beers and her recipes. In the article below, she shared with you her best recipes to pair perfectly with your favorite non-alcoholic beer. Food lover, enjoy your reading!

“We love Sober Carpenter for their delicious non-alcoholic microbrewery beers, but also for the great variety of products they offer. There is something for everyone, making it a great choice for gatherings with friends and family. My personal favorite is their Irish red beer.

To help you discover all of their products, we have paired them with some of our best recipes!

West Coast IPA

IPA lovers will be delighted by this delicious floral beer. To fully appreciate its tropical taste and touch of bitterness, we have paired it with strong-flavored recipes with a slight spicy kick, to achieve the perfect balance!


 Here's a recipe that is so delicious, you'll want to lick your fingers!


SERVINGS: 4 to 6 people - PREPARATION: 20 min - COOKING: 3 h - REST.

Freezes and keeps for 3 days in the refrigerator.



3 to 4 lbs of back ribs, membrane removed (see note)


2 tbsp of salt

2 tbsp of brown sugar

2 tbsp of paprika

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of freshly ground pepper



Flesh of 2 peeled mangoes

½ red onion

3 cloves of garlic

½ cup of tomato sauce

¼ cup of apple cider vinegar

2 tbsp of brown sugar

2 tbsp of sambal oelek or sriracha sauce




Preheat the oven to 300°F. In a small bowl, place all the ingredients for the "rub" and mix well.

Rub the ribs with the spice mixture and wrap them in aluminum foil. Place the wrapped ribs on a baking sheet and bake for 2 hours 30 minutes to 3 hours.

Meanwhile, place all the ingredients for the "mango barbecue sauce" in a blender and blend. Transfer the sauce to a medium-sized saucepan and heat for about 5 minutes over medium heat, stirring occasionally, until the sauce thickens. Set aside.

Unwrap the ribs, generously brush them with the mango barbecue sauce, and cook under the broiler for a few minutes until the sauce caramelizes. Serve with desired accompaniments and the remaining sauce.



To get ribs that are easy to eat and whose meat easily comes off the bone, you need to remove the white membrane that covers the ribs. Simply slide the blade of a knife under the first rib to detach the corner of the membrane. Using a paper towel, grasp the corner of this membrane and pull to remove it completely. Several videos are available online to see the technique in action.


Irish Red Ale

This beer has everything that red ale enthusiasts are looking for: moderately full-bodied malt flavors with a touch of caramel and coffee. It's a beer that pairs well with several dishes and is particularly enjoyed with comforting meals.


Have fun choosing the cheese of your choice, and don't be afraid to try blue cheese, it's delicious! Yum!

DIETARY RESTRICTIONS - Egg-free - Nut-free - Peanut-free

SERVINGS For 4 to 6 people - PREPARATION TIME 20 minutes - COOKING TIME 30 minutes

REST TIME - Freezes well - STORAGE - 3 to 4 days in the refrigerator




3 tbsp all-purpose flour

1 tbsp ground mustard

1 tsp ground nutmeg

3 tbsp butter

1 French shallot, finely chopped

1 garlic clove, minced

4 cups milk

Salt and pepper, to taste



1 lb (455 g) elbow macaroni

4 thick slices of bacon, cut into lardons

1 French shallot, finely chopped

1 garlic clove, minced

3 cups shredded cheese (sharp cheddar, mozzarella & gruyère)



1 cup Tostitos chips, crumbled

1/2 cup fresh parmesan cheese, grated


Preheat the oven to 375°F.

For the béchamel sauce:

In a small bowl, mix together the flour, mustard, and nutmeg. Set aside.

In a saucepan over medium-low heat, melt the butter, then sauté the shallot and garlic for 2 minutes. Add the flour mixture all at once, then cook for 1 to 2 minutes, stirring constantly with a wooden spoon.

Add the milk all at once, then continue to cook for 8 to 10 minutes, or until the sauce thickens. Season with salt and pepper, then set aside.

For the macaroni:

Cook the macaroni according to the package directions in a saucepan. Reserve 1/4 cup of the cooking water, then drain the pasta. Set aside.

In the same saucepan, sauté the bacon for 3 to 4 minutes, then add the shallot and garlic and continue to cook for 2 minutes.

Add the béchamel sauce, cheese, and reserved cooking water, then stir until the cheese is melted. Add the macaroni, then stir until well combined. At this point, you could serve the macaroni as is.

For the crumble *optional:

Pour the mixture into one or more oven-safe dishes.

Sprinkle with the "for the crumble" mixture, then bake for 12 minutes or until the top is nicely browned.


White wheat beer

Another refreshing beer that adds nice variety to the non-alcoholic products available on the market. Beer enthusiasts will appreciate its notes of orange and wheat as well as its smooth and silky texture on the palate.


An easy appetizer to prepare.

SERVINGS 12 – PREPARATION 15 min – COOKING 10 min – REST 20 min

Does not freeze - Can be stored for 2 to 3 days in the refrigerator.


1/3 cup all-purpose flour

1 beaten egg

2 tbsp milk

1 1/2 cups panko breadcrumbs

1 log (300g) goat cheese

Vegetable oil


1/2 cup honey

1 tsp red pepper flakes

2 tsp apple cider vinegar


Prepare the spicy honey. In a small pan, bring the honey to a boil over medium heat. Remove from heat and stir in the red pepper flakes and cider vinegar. Set aside at room temperature.

In a medium bowl, place the flour.

In another bowl, whisk the egg and milk together.

In a third bowl, place the panko breadcrumbs.

Roll the goat cheese into balls about 1 tablespoon each. Roll each ball in the flour, then dip in the egg mixture and finally in the panko. Place on a baking sheet lined with parchment paper or a reusable non-stick sheet.

Place the sheet in the freezer for at least 20 minutes, until the bites are firm.

In a large pan, heat 1 to 2 inches of vegetable oil over medium-high heat. Fry the goat cheese balls in batches for 1 to 2 minutes or until they are golden and crispy on all sides.

Drain on a baking sheet lined with paper towels. Arrange the bites on a serving plate and drizzle with the spicy honey.


Blonde ale

Blonde beer is the beer that pleases most of us. Because it is mild, it pairs well with foods that have more intensity, such as fennel. Light and refreshing, it is perfect for relaxing and enjoying a beautiful day!

It's so easy to make, versatile, and always has a "wow" factor when I put it on the table. We're presenting a version that can be prepared in no time and will be a hit at your brunches!


SERVINGS 4 to 6 - PREPARATION - 10 min - COOKING 20 min – REST

Does not freeze - Can be stored in the refrigerator for 2 to 3 days.


1 sheet of puff pastry

1 package (100 g) of prosciutto, roughly chopped

1 bunch of asparagus, cut in half lengthwise

2 tablespoons of Parmesan cheese

1 tablespoon of olive oil


1 cup of mozzarella cheese

½ cup of cream cheese

2 cloves of garlic, minced

2 tablespoons of water

Salt and pepper, to taste


Preheat the oven to 350 °F, line a baking sheet with parchment paper or a reusable non-stick sheet and set aside.

Place the puff pastry on the baking sheet and prick it with a fork.

In a bowl, mix all the ingredients "for the cheese spread" and spread it over the pastry.

Add the prosciutto and asparagus, sprinkle with Parmesan cheese and drizzle with olive oil. Bake for 25 minutes, until the pastry is golden. Adjust seasoning and serve.


Craft cider

An interesting option for those who want to explore a different taste than beer, this excellent cider made from apples is lively and refreshing without being too sweet! We have literally fallen in love with this product!



SERVINGS 4 burgers – PREPARATION 20 min – COOKING 10 min - REST

The patties can be frozen - 2 to 3 days in the refrigerator


1 tbsp vegetable oil

1/4 cup hoisin sauce

4 hamburger buns


3/4 cup raw, peeled and finely chopped shrimp

1 lb ground pork

2 tbsp fresh coriander, chopped

1 tbsp hoisin sauce

1/4 cup breadcrumbs

1 tsp rice vinegar


3 cups finely sliced Chinese cabbage

1/2 cup grated carrots

1/2 chopped shallot

2 tbsp rice vinegar

1/4 cup vegetable oil

1 tbsp hoisin sauce

Salt and pepper, to taste



Mix all the ingredients for the burgers, then shape into 4 patties. Place on a plate and refrigerate.

Combine all the ingredients for the cabbage salad and refrigerate.

In a non-stick pan, heat the oil over medium-high heat and cook the patties for 4 to 5 minutes on each side.

Add the hoisin sauce to the pan to coat the patties well, then continue cooking for about 1 minute.

Serve in a hamburger bun with the cabbage salad.


Hazy DDH IPA - Discovery Series - Limited Edition

For beer connoisseurs, Sober Carpenter offers their new Discovery Series, which consists of more specialized beers in limited quantities. They have just launched the Double Neipa DDH, for which the brewers used a rare hop known as the Lotus hop. Its notes of orange and vanilla, combined with the silky texture of oats, create a juicy and creamy combination reminiscent of the Orange Julep.


Add to that some chicken wings, guacamole, and chili, and you'll have a feast to enjoy.

Special features: Egg-free - Nut-free - Peanut-free - Servings: 8

Preparation time: 15 minutes - Cooking time: 15 minutes

Does not freeze - Can be stored in the refrigerator for 2 days.



10 to 12 jalapeno peppers, halved and seeded (see note)

1 cup shredded Monterey Jack cheese (or Tex-Mex cheese blend)

½ cup (½ package of 250 g) softened cream cheese

6 slices of cooked bacon, chopped, divided

2 green onions, finely chopped

1 garlic clove, finely chopped

Salt and pepper

¼ cup panko

¼ teaspoon chili powder

A drizzle of olive oil (optional)


Preheat the oven to 400 °F and place the rack in the center. Place the jalapeno pepper halves on a baking sheet and set aside.

In a bowl, combine the grated cheese, cream cheese, chopped bacon, green onions, and garlic, then season with salt and pepper. Mix well.

Using a spoon or a piping bag, stuff the jalapeno pepper halves with the cheese mixture, then top with panko breadcrumbs. Sprinkle with chili powder and drizzle with a little olive oil, if desired.

Bake for 15 to 17 minutes, or until the breadcrumbs are golden brown. Serve.


It is recommended to wear gloves when handling jalapeno peppers and to avoid touching the face and eyes during and after handling.”

We thank Marilou for this delicious foodie moment.

Share your recipe and beer pairings on social media and don't forget to tag us!


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