Tacos & Beer – A Winning Combo

October 25, 2021

We love tacos. We love beer. Why not love them both together? For this year’s RAMBLE, head chef Nick Simons of Provisions by Great Raft Brewing cooked up two delicious versions of our favorite dish. We sat down with him to talk tacos and brought back the recipes, so you can make them at home. 

First up is a classic shredded beef taco. The meat is cooked low and slow in a beer braise for several hours until it is falling-apart-tender. Chef Nick recommends a dark lager or porter for braising, like our Reasonably Corrupt Black Lager or Old Mad Joy Baltic Porter. The malty notes of the darker beer pair well with the rich flavors of the beef and chilis.

Looking for something a little lighter? Citrus chile shrimp tacos are sure to fit the bill. Delicious, juicy gulf shrimp are coated in a garlicky, citrus beer marinade before placing in a soft corn tortilla and topped with pico de gallo. Chef Nick uses our Southern Drawl Dry-Hopped Pilsner in his marinade, and of course a cold can to drink on the side.

Check out Chef Nick’s recipes below, and make sure to show off your food pics on Instagram and Facebook. Make sure to tag the Great Raft page so we can check out your work!




3-pound beef roast

5 bay leaves

2 tomatoes, core removed and quartered

1 yellow onion, julienned

10 cloves of garlic

32 ounces beef stock

12 ounces Reasonably Corrupt Black Lager

6 guajillo peppers, rehydrated

Salt & pepper to taste

Season beef with salt and pepper then brown in a pot on medium high heat. Next add all other ingredients and bring to a slow simmer. Let simmer for 1 hour. Remove peppers and tomatoes and puree in a food processor. Add puree back to pot and simmer for another 1-2 hours or until beef is tender enough to shred. When beef is tender remove from pot and shred then add beef back to juice and remove from heat. Season with salt and pepper to taste. Serve on warm corn tortillas and top with pickled red onion and cilantro.



2 pounds peeled gulf shrimp

6 guajillo peppers, rehydrated

12 ounces Southern Drawl Dry-Hopped Pilsner

10 cloves of garlic

2 limes, juiced and zested

Salt & pepper to taste

Place rehydrated peppers and garlic cloves in a food processor and pulse until smooth. Mix with other ingredients in a bowl to coat shrimp. Let marinate for 1 hour before cooking on a medium-high heat grill for 1-2 minutes on each side until shrimp are bright pink and cooked through. Serve on warm corn tortillas topped with pico de gallo or a vinegar-based slaw.

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1251 Dalzell Street, Shreveport, LA, 71103

Tasting Room Hours: Wednesday–Thursday: 4-8PM | Friday: 4-9PM | Saturdays: 12-9PM

info@greatraftbrewing.com | Phone: 318-734-9881

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