Founded in Sapporo, Japan in 1876, a German-trained brewer named Seibei Nakagawa combined his advanced brewing knowledge with his passion for Japanese craftsmanship and created a one-of-a-kind beer. Sapporo offers  a crisp, clean taste and an advanced brewing process. Today, Sapporo is the oldest beer brand in Japan. With the weather warming up now is the perfect time to grab a cold one and sample these tasty recipes.

Sapporo lagers, with their famously crisp and refreshing taste, have been enjoyed by stylish and contemporary, yet selective beer-loving consumers since it was first brought to America in 1964. In 1984, SAPPORO U.S.A., INC. was founded to maintain the high quality and distribution of the brand throughout the country. Soon thereafter, Sapporo established its status as the #1 selling Asian beer in the United States.
Today, three varieties of the brand (Sapporo Premium, Sapporo Reserve, and Sapporo Premium Light) are enjoyed by beer connoisseurs across the country. Sapporo beers are made from only the finest natural ingredients and epitomized by a luxurious use of aroma hops & fine aroma hops. The combination of select barley and hops with an extreme attention to quality give Sapporo beers their crisp taste, refreshing flavor, and mild, refined bitterness. Their uniquely shaped silver can represents the distinctive style and flavor one can enjoy from Sapporo beer.

Here we bring next exciting ways to try your next Sapporo.

Sapporo Shandy
*3 oz. fresh lemon juice
1/2 oz. simple syrup
Sapporo Premium beer

Sapporo Chili Recipe

Ingredients
Olive Oil (enough to coat the bottom of a large sautee pan)
¼ cup of Minced Garlic
1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)
1/8 cup of granulated garlic
1/8 cup of granulated onion
1/8 cup of paprika
1/8 cup of ground cumin
A pinch of Italian seasoning
A pinch of ground coriander
A pinch of smoked sea salt
A pinch of ground pepper
2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also.
Note: if you prefer and have the time, you can use dried beans
1 16 oz can of cannellini beans (rinse and drain)
½ of a 28oz. can of crushed tomatoes
1 6oz can of tomato paste
½ cup of homemade or jarred tomato sauce of your choosing
¼ cup of BBQ sauce (homemade or brand of your choosing)
¼ cup of Heinz ketchup
½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium

Instructions
Cover bottom of large sautee pan with olive oil and add minced garlic
Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
Once meat is browned, transfer to slow cooker
Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn (homage to Goodfellas scene)
Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
Serve with tortilla chips and an ice cold Sapporo!

Sapporo Teriyaki Sauced Pork Ribs by Richard Wachtel

Ingredients
* 1 Rack pork ribs

Sapporo Teriyaki Sauce
* 1 12 oz bottle Sapporo beer
* 1 cup soy sauce
* 1 cup sugar

Teriyaki Rub
* 1 cup brown sugar
* 1 1Ž2 Tsp sea salt
* 1/2 Tsp Pepper
* 1 1/2 Tsp garlic powder
* 1/8 cup Smoked paprika

Directions 
Sapporo Teriyaki Sauce –
Mix all ingredients together in a saucepan. Bring to boil and reduce by half. Strain and cool.

Teriyaki Rub-
Mix all the ingredients together in a little mixing bowl.

Prepare your grill for indirect heat, and get your internal temperature to 250 degrees
Strip the membrane of the pork ribs, and then coat the ribs with the Teriyaki Rub
Place your ribs on your grill for 2 hours
Remove your ribs and wrap the ribs in tin foil and then place back in the grill for another hour
Boil the teriyaki sauce and then remove the ribs and coat the sauce on the ribs.
Place the ribs back in your grill for another hour
Remove the ribs when the internal temperature reaches 190.
Serve hot