DIPA Dill Pickles

At Lone Tree we believe ded­i­ca­tion to detail is what sets apart a good brew­er from a great one. The same goes for our condi­ments. We don’t believe all pick­les are cre­at­ed equal, which is why we took it upon our­selves to devel­op this easy recipe to ruin all oth­er pick­les for you (sor­ry in advance).

Using the piney, cit­rusy good­ness of our famed Dou­ble IPA we’ve con­coct­ed the per­fect brine to trans­form your crisp cucum­bers into fresh, hop­py pick­les. Is it as mirac­u­lous as the trans­for­ma­tion from water to beer? No, but the use of dill seeds, gar­lic, and whole pep­per­corns make it damn near close.


  • 1 12-oz. Lone Tree Dou­ble IPA
  • 1 pound mini cucum­bers cut into spears
  • 1 table­spoon whole pep­per­corns
  • 1 tea­spoon dill seed
  • 1/2 tea­spoon mus­tard seeds
  • 3 tea­spoons minced gar­lic 
  • 1 tea­spoon dill seed
  • 2 tea­spoon fresh dill
  • 1/4 cup water
  • 2 cups rice vine­gar
  • 1 cup sug­ar
  • 1/2 table­spoon salt
  • 2 Ser­ra­no pep­pers (sliced thin)


Mix all spices in a bowl and sprin­kle 1 tea­spoon of blend into the bot­tom of two mason jars. Lay­er cucum­ber slices in jars, adding more spice blend as need­ed. Com­bine vine­gar, salt, and sug­ar in a pot and bring to a sim­mer to dis­solve the sug­ar. Remove the pot from the heat; add water and beer. Pour liq­uid into the jars with ¼ inch at the top. Cov­er loose­ly and cool. Screw tops on tight­ly when cool; fer­ment in refrig­er­a­tor at least 24 hours before serv­ing.

September 19, 2019