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Elysian Brewing Hires Action Bronson as its ‘Director of Dank’

Elysian Brewing Company recently hired Action Bronson as its “Director of Dank,” in conjunction with the Seattle-based brewery rolling out its Dank Dust IPA nationally.

The 8.2% ABV pine-forward India Pale Ale is brewed with proprietary terpenes providing the beer with its “dank” aroma. The sweet hop flavor and low bitterness turn the classic Space Dust IPA up a notch.

Because beer and snacks go hand-in-hand, Elysian has tapped Bronson, a well-known rapper, chef and author, to create recipes worthy of pairing with the beer.

“Dank is a lifestyle,” says Action Bronson. “I even have a dank dossier, which is why I am Elysian Brewing’s Director of Dank. I worked with the brewery to create two recipes to pair with Dank Dust. The flavors, aromas and creativity that you’ll see in the recipes are inspired by the dankness of the IPA.”

“We took putting the ‘Dank’ into Dust seriously,” added Joe Bisacca, Elysian Brewing’s Co-Founder. “Nailing the earthy, citrusy, piney, dank aroma took trial and error and we love how Dank Dust turned out. To really make sure our drinkers had the dankest occasion, we hired Action Bronson as our Director of Dank to create snack recipes worthy of pairing with the beer.” 

Designed to be recreated at home, the recipes include Sticky Short Ribs and Funkified Funnel Cake, each featuring ingredients readily available at your local grocery store. Check them out below.



  • Short ribs 
  • 1 cup turbinado sugar 
  • 1 tbsp black pepper
  • 1 tbsp Kosher salt
  • 1 tbsp garlic powder
  • 1 tsp crushed red pepper


Prep short ribs (cutting Korean Style). Mix sugar, salt, pepper, and garlic powder in a bowl and combine well. Cover the meat with the mixture. Preheat oven/air fryer 420 degrees. Roast for 30 to 35 minutes, checking them around 20 minutes, keeping an eye on it so the sugar doesn’t burn. Cut the ribs into pieces, let cool and drizzle with hot Chinese mustard 



  • ½ cup of Elysian Brewing Dank Dust IPA 
  • 1 cup flour 
  • ¼ tsp baking powder 
  • 1 pinch salt 
  • ½ tsp cinnamon
  • Powdered sugar 
  • Extra virgin olive oil to fry


Combine flour, baking powder, salt, and cinnamon in a mixing bowl. Add Dank Dust IPA slowly to the mix until the texture is that of a paste. Once mixed, transfer into a large plastic sealable bag and refrigerate for two hours. Heat oil in a shallow frying pan. Test the oil before frying. Once ready, cut a little piece of the plastic bag corner and use it to pipe batter funnels into the hot oil. Let fry, flip then remove and place on a wire rack to cool. Dust with powdered sugar and top with your favorite sweets. Action suggests gummy bears and chocolate sandwich cookies.

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Dining Out For Christmas Dinner? Here’s How To Pair Beer With Chinese Food [INFOGRAPHIC]

It may be the most wonderful time of the year for many, yet not everyone is in the holiday spirit — but we all have to eat (and drink ideally).

Whether you’ve already celebrated Chanukah, don’t celebrate anything at all or have decided your presence is a present you won’t be giving this Christmas, your options for dining out on Dec. 25 could be limited. However, one cuisine you can count on is Chinese.

Elysian Brewing Company has crafted the below handy infographic to help you perfectly pair you Chinese food with their beers. Josh Waldman, Head Brewer at Seattle-based beer maker, explains how each beer style brings out the signature flavors of the food.

However, if you’re planning on having Chinese this Monday (Dec. 25), we suggest picking up your brews this weekend because most stores will still be closed on Monday.