Do Gooder

Do Gooder APA

Life is good with this go-to ale. A favourite style of our head brewer who values flavour balance as much as hop character. Named in tribute to all the good folks who helped make the Upstreet dream a reality. This’ll do ya good!

10% of the proceeds of Do Gooder go to the Do Good fund for local arts and culture initiatives.

ABV: 5.5%

Available in 6 x 355ml Cans & 473ml Cans

Beer Profile

Experience

  • Barbecued Ribs

    Dry Rub

    2tbsp brown sugar
    1 tbsp chilli powder
    2 tsp salt
    1 tsp ground pepper
    1 tsp dry mustard
    1/2 tsp onion powder
    5 lb pork baby back ribs
    1 Do Gooder for casual bbq sippin’

    Barbecue Sauce

    1 tsp chilli powder
    1 tsp onion powder
    1/2 tsp garlic powder
    2 tbsp butter
    3/4 cup ketchup
    3/4 cup apple jelly
    1/4 cup apple cider vinegar
    2 tbsp molasses
    1 tbsp Dijon mustard
    1 tbsp Worcestershire sauce
    Tobasco, to taste
    Salt and pepper

    PREPARATION

    Dry Rub

    1. In a bowl, combine all the ingredients. Set aside. Crack open the Do Gooder.
    2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. Have a drink.
    3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C). Sip.
    4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

    Barbecue sauce

    1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
    2. Preheat the grill, setting the burners to medium. Oil the grate.
    3. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce and a frosty Do Gooder.
  • Barbecued Ribs

    Dry Rub

    2tbsp brown sugar
    1 tbsp chilli powder
    2 tsp salt
    1 tsp ground pepper
    1 tsp dry mustard
    1/2 tsp onion powder
    5 lb pork baby back ribs
    1 Do Gooder for casual bbq sippin’

    Barbecue Sauce

    1 tsp chilli powder
    1 tsp onion powder
    1/2 tsp garlic powder
    2 tbsp butter
    3/4 cup ketchup
    3/4 cup apple jelly
    1/4 cup apple cider vinegar
    2 tbsp molasses
    1 tbsp Dijon mustard
    1 tbsp Worcestershire sauce
    Tobasco, to taste
    Salt and pepper

    PREPARATION

    Dry Rub

    1. In a bowl, combine all the ingredients. Set aside. Crack open the Do Gooder.
    2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. Have a drink.
    3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C). Sip.
    4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

    Barbecue sauce

    1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
    2. Preheat the grill, setting the burners to medium. Oil the grate.
    3. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce and a frosty Do Gooder.