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Blonde Porter


We wanted to deconstruct the flavor profile of a porter and recreate those flavors without using the traditional roasted malts to create a light blonde colored, full flavored beer. We used oats and wheat to build a full creamy body aged with coffee and chocolate for a rich roasted aroma and robust finish.

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Perrin Brewing Co

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The public asked, and it shall receive. Here is the recipe that the Perrin Brewing Kitchen Team put together for the Mongolian Venison Bowl that is featured as the special this week.

Mongolian Venison:
1 ½ pounds venison loin (sirloin, top round, and bottom round also work well)
12 oz. fresh white button mushrooms
1 large sweet onion
6 scallions

1 tablespoon ginger root, finely minced
3 cloves garlic, finely minced
1 scallion, finely minced

1 egg
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon white sugar
1 tablespoon peanut oil

½ cup of soy sauce
½ cup Perrin Black Ale
2 tablespoons hoisin sauce
¼ teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame oil (optional)


  1. Combine all ingredients for the marinade in a medium-size bowl, set aside.
  2. Slice venison into ¼ inch thick slices, combine with the marinade and set aside.
  3. Slice mushrooms into ¼ inch thick slices, set aside in a bowl.
  4. Peel the onion and cut from root end to stem end into wedges. You should get about 12 wedges. Separate wedges into the individual layers, set aside in a bowl.
  5. Slice the scallions on the bias into slices about ¼ inch in width. Place in the same bowl with the mushrooms.
  6. Combine all the ingredients for the sauce in a bowl and mix thoroughly. Set aside.


  1. Heat wok or large saute pan over high heat. Add two tablespoons of vegetable oil (preferably peanut oil) to the pan. When the oil is hot, add the venison, including the marinade to the pan. Separate the meat to evenly cover the cooking surface. Allow the meat to cook until lightly browned on the bottom. Flip the meat and cook briefly to just set the marinade. Return the meat to the bowl used to marinate it.
  2. Return pan to high heat and add two tablespoons oil. When oil shimmers, add the garlic/ginger/scallion seasoning, giving it a quick stir. Immediately add the onion. Stir fry for two or three minutes, then add the mushroom/scallion mixture. Continue to stir fry for an additional two minutes. Add the sauce mixture and allow the liquid to come to a boil, cook for another minute.
  3. Add the cooked venison back into the pan with the vegetables, stir to thoroughly incorporate and bring the venison back up to temp.

Serve over warm white rice and garnish with thinly sliced scallions.


  • This works well with any relatively tender cut of beef.
  • The venison will look a little rare when first removed from the wok in step 1. This is intentional, the venison finishes cooking when re-added after the vegetable cook.
  • Hoisin sauce and toasted sesame oil can be found in the Asian section of any well-stocked grocery store and, of course, at any Asian grocery.
  • Add red pepper flakes to provide a little zing to the dish.
  • Don’t forget to refrigerate your beer to enjoy while eating!

We hope you all are able to replicate this delicious meal and are able to enjoy this recipe with friends and family all over!



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