McGargles’ Beer Can Christmas Turkey Recipe

Here’s the one you’ve all been waiting for: McGargles’ Beer Can Christmas Turkey Recipe. This is another one from brewer Bill Laukitis, the man is a real all rounder! Take it away Bill…


1 Large Turkey

7 McGargles Uncle Jim’s Stouts or Toothless Dec’s Brown Ales.

3/4 cup of salt

1/3 cup of sugar

Assorted herbs and spices


Make a beer brine with a either beer.

I’d say 3 litres of beer and 1 3/4 cup salt and 1/3 cup sugar to make brine. Plus any herbs you might like to add.

Place turkey in brine in a garbage bag in the fridge overnight/12 hours.

Rinse off in the morning on the day it will be cooked.

Prepare the turkey as you like. A spiced rub is a nice change from tradition.

Then cook in the oven or ideally smoke on the grill.

If you do not prepare the turkey stuffed then a great way to keep the bird moist is to do a beer can turkey then. Fill a beer can halfway with stout. Insert in the cavity carefully and let it steam through the bird as it cooks.

Bill added; ‘My turkey this year was one of my best yet… first time I tried it this way. Good one for beer lovers

Thanks for sharing that one with us Bill, and Happy Christmas everyone!

Baked Christmas Ham with McGargles’ Brown Ale

We promised you more Beery Christmas recipes and we always deliver on our promises! Here’s Brewer Steven Loftus’ recipe for Baked Ham with our Toothless Dec’s Brown Ale. Mouth watering indeed!


-1  bottle of Toothless Dec’s Brown Ale

-2 tablespoons of brown sugar

-2 tablespoons of Dijon mustard -ham


•Preheat oven to 200c

•Whisk beer, sugar and mustard in a bowl

•Place ham on a roasting tray and pour over the beer mixture

•Bake ham in oven until golden brown, usually about 15 minutes

•Reduce temperature to 175c and cover ham with aluminium foil, bake for 90 minutes then remove foil and bake for a further 15 minutes

• Allow ham to rest for an hour. Slice and serve

Enjoy your ham, maybe pop open another bottle of Toothless Dec’s Brown Ale with your Christmas dinner!



Beer and Cheese Bread

Beer and Cheese Bread baked with McGargles’ Lager

We asked our brewers for some seasonal recipes which included beer. Brewer Bill shared this one for Beer and Cheese Bread but was sure to credit his Mom Sally for the original recipe:

Sally’s Beer and Cheese Bread


8 ounces Gruyere cheese ; 4 ounces shredded and 4 ounces cut into ¼ inch cubes

3 cups all-purpose flour

3 tablespoons sugar

4 teaspoons baking powder

½ teaspoon pepper

1 330ml can of McGargles’ Fancy Frank’s Lager

4 tablespoons butter, melted


Adjust oven rack to middle position and heat oven to 375 F/190 c

Grease 9 by 5 inch loaf pan. (Important!) Or better yet use baking paper to line loaf tin.

Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter into corners. Drizzle butter evenly over top of batter. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes.

Cool bread in pan for 5 minutes, then turn out onto rack. (Important! Run knife around the pan to loosen…may need to use a spatula to ease out.) Cool completely and slice as desired.

Enjoy with some lovely Irish butter and a glass of our Lager!

McGargles’ Beers take home Gold in the Brussels Beer Challenge


McGargles’ beers pick up three prizes at the Brussels Beer Challenge

Two Gold Medals and a Certificate of Excellence? Not bad for a Monday! The fifth annual Brussels Beer Challenge took place in November. Over a thousand beers from around the world were in the running for the coveted medals. The competition aims to promote the finest quality beers and to recognise the brewery’s achievements.

Francis Big Bangin’ IPA won Gold in the Pale and Amber Ale : American IPA (Greater than 6,5 ABV) category. Which rounds out a great year kicked off with the Gold at Alltech’s Dublin Beer Cup. Uncle Jim’s Stout romped home with the Gold in the Stout/Porter : Dry Stout field. Our stout is tasting exceptionally good on these dark winter nights! Granny Mary took home a Certificate of Excellence in the Red Ale : Irish Red Ale category, she took home Gold in 2015. Fair play to her!

One of our brewers Owen Ashmore was over in Belgium for the weekend continuing his love affair with Belgian beers. Owen was proud to accept the awards on behalf of Rye River Brewing. These awards bring our 2016 total up to 32. This really goes to show the quality of beers we are producing at Rye River. If you’d like to come and try some of the beers in our new tap room you can book a tour here:

You never know, you might even get to shake one of the brewers’ hand and congratulate them on their fantastic beers!