Green beer is a St. Patrick's tradition, although no one knows quite why. It has nothing to do with snakes, St. Pat, Eire or shamrocks.

Cuisine Unlimited experimented with how to achieve the best emerald color in your brew. It's easy—just use green food coloring. If the beer is light in color, use green coloring, but if using a dark beer, then use blue food coloring. Add a few drops of food coloring until the desired color is achieved. Cuisine Unlimited found that 6–7 drops of green created the best emerald hue.
Up at Beehive Cheese, they've come up with a green cheese for the sake of St. Patrick. Promontory, their Irish-style cheddar 
sports a festive and delicious green rind achieved with a chive rub and punningly called "BeeChive." Eat it with a green beer,  rubbed with chives giving it a brightly colored green rind.

And here's a recipe from Beehive Cheese for a cheesy potato bake. Yes, it's good with beer.

Potato Leek Artichoke Gratin 
Serves 6

Perfect with a beer on a cold day, this potato gratin will make you feel like the luckiest lad or lass in the world. For this recipe, we recommend using our seasonal cheese, BeeChive or Aggiano. Cheers! 


    •    3 large leeks
    •    2 tbs. butter
    •    14 oz. canned artichokes (not marinated) drained
    •    1 tbs. Dijon mustard
    •    8 oz grated Aggiano OR BeeChive (seasonal) cheese
    •    2 large russet potatoes
    •    1 cup heavy cream
    •    Salt and pepper to taste


Preheat oven to 350 degrees. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly, then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks and salt and pepper to taste. Cook about 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Once cooled, stir in 3/4 of the cheese.

Using food processor slicing disk or mandolin, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse then drain well. Layer potatoes between paper towels and pat dry.

Layer 1/3 of potatoes in bottom of a lightly buttered casserole dish, overlapping slightly. Salt and pepper. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, salt and pepper, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour cream over top. Cream should come up about 3/4 to the top of the potato mixture. Top with remaining cheese. Cover casserole with foil, careful not to press to close to the cheese topping. 

Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes. Serve warm.