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Raise a Glass to Cinco

Raise a Glass to Cinco

Published on:  04/30/2025

Cinco de Mayo is more than a celebration—it’s a tribute to heritage, flavor, and community. Explore our collection of curated recipes. 

 

Enjoy all the flavors BERO has to offer.

 

 

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THE PERFECT POUR AND MORE

 

Mango Michelada Mocktail


A bold mix of Kingston Golden Pils, bright mango, and a kick of spice—perfect for sunny afternoons.

 

What you’ll need: 

  • 12 oz Kingston Golden Pils

  • 1/4 cup fresh mango puree

  • 1 tablespoon fresh lime juice

  • 1/2 teaspoon hot sauce (like Valentina or Tapatio)

  • 1 teaspoon chamoy sauce

  • 1/2 teaspoon soy sauce or Maggi seasoning

  • Tajín or chili-lime salt for the rim

  • Lime wedge and mango slice for garnish

 

How to make: 

Rim a chilled glass with lime juice then dip in Tajín. In the glass, combine mango puree, lime juice, hot sauce, chamoy, and soy sauce. Add ice cubes, then slowly pour in BERO’s Kingston Golden Pils. Stir gently and garnish with lime wedge and mango slice dusted with extra Tajín.

 

 

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Cucumber Hibiscus Refresher


A splash of summer in a glass, featuring Noon Wheat and hibiscus.

 

What you’ll need: 

  • 12 oz Noon Wheat

  • 2 tablespoons hibiscus syrup (steep dried hibiscus flowers in hot water with sugar)

  • 1 tablespoon fresh lime juice

  • 3 thin cucumber slices, plus one for garnish

  • Few sprigs of fresh mint

  • Pinch of salt

  • Ice cubes

  • Optional: sparkling water to adjust sweetness

 

How to make: 

Muddle cucumber slices and mint leaves in the bottom of a glass. Add hibiscus syrup, lime juice, and a tiny pinch of salt. Fill glass with ice, then slowly pour in the BERO’s Noon Wheat. Stir gently to combine, garnish with cucumber slice and mint sprig. Add a splash of sparkling water if you find it too sweet.

 

 

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WHAT TO PAIR WITH YOUR POUR

 

Beer-Battered Fish Tacos


Crispy, golden, and made with Noon Wheat for the perfect bite. BERO’s light carbonation creates an airy, crispy coating that perfectly complements the fish.

 

What you’ll need: 

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • 1 cup Noon Wheat

  • 1 pound white fish fillets (cod or tilapia)

  • Corn tortillas, cabbage slaw, lime crema for serving

 

How to make: 

Combine flour, salt, paprika, and cayenne in a bowl. Slowly whisk in BERO Noon Wheat until smooth, letting it rest 10 minutes. Heat oil to 375°F in a deep pan. Pat fish fillets dry, cut into strips, and season with salt. Dip each piece into batter, allowing excess to drip off before carefully lowering into hot oil. Fry 2-3 minutes until golden and crispy, then transfer to paper towels. Warm corn tortillas. Assemble tacos by placing fish strips in tortillas, topping with cabbage slaw, and drizzling with lime crema. Serve immediately with lime wedges for squeezing.

 

 

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Michelada Shrimp Ceviche


A bold, refreshing appetizer elevated with Edge Hill Hazy IPA.

 

What you’ll need: 

  • 1 pound cooked shrimp, chopped

  • 3 tomatoes, diced

  • 1 jalapeño, minced

  • ½ red onion, finely diced

  • ¼ cup cilantro, chopped

  • Juice of 2 limes

  • ¼ cup Edge Hill Hazy IPA

  • 1 tablespoon hot sauce

  • Salt to taste

  • Avocado and tortilla chips for serving

 

How to make: 

Combine chopped cooked shrimp, diced tomatoes, minced jalapeño, red onion, and cilantro in a large bowl. In a separate container, mix lime juice, Edge Hill Hazy IPA, hot sauce, and salt until well combined. Pour this flavorful liquid over the shrimp mixture and gently fold together, ensuring everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, stir once more and taste for seasoning, adding more salt if needed. Spoon the vibrant ceviche into serving bowls, garnish with sliced avocado, and serve with crispy tortilla chips for a bold, refreshing appetizer that perfectly showcases the bright, hoppy notes of the beer.

 

 

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Beer Queso Fundido


This crowd-pleasing dip is smooth, melty, and full of Kingston Golden Pils flavor.

 

What you’ll need: 

  • 2 tablespoons butter

  • 1 small onion, diced

  • 1 jalapeño, seeded and diced

  • 2 cloves garlic, minced

  • 12 oz Oaxaca or Monterey Jack cheese, shredded

  • 4 oz Cotija cheese, crumbled

  • ½ cup Kingston Golden Pils

  • Chopped cilantro and warm tortillas for serving

 

How to make: 

Melt butter in a skillet over medium heat. Add diced onion and jalapeño, cooking until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Reduce heat to low and gradually add the shredded Oaxaca or Monterey Jack cheese, stirring constantly to prevent clumping. Once cheese begins to melt, pour in the Kingston Golden Pils beer and continue stirring until smooth and creamy. Fold in most of the crumbled Cotija cheese, reserving some for garnish. Transfer to a serving dish, sprinkle with remaining Cotija and chopped cilantro. Serve immediately with warm tortillas for dipping. The beer adds depth while keeping the cheese perfectly melty.

 

 

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