Citrus-plus-IPAs are trending right now—it’s a brilliant way to accentuate the citrusy aspect of many hops, and we’re stocking up. Lately we’ve had a constant supply of the Modus Mandarina from Ska Brewing Company in the beer fridge.

Refreshingly bright with mandarin orange zest and juicy Mandarina Bavaria hops, the beer makes a perfect partner for any occasion, but it’s especially appropriate for a classic shrimp boil—which usually calls for some sort of citrus, anyway. This is a quick-and-easy “low-country boil” recipe that’s perfect for entertaining.

Pro-tip: Two liters of water is pretty damn close to 72 ounces, so if you just fill one of the empty beer cans up with water six times, you’ll be pretty close to having the right amount of liquid and you can tell the metric system to fuck right off.

corn

IPA Shrimp Boil
2 12-ounce cans Modus Mandarina or your favorite citrusy IPA
2 liters water
¼ cup Old Bay seasoning
1 tablespoon black peppercorns
1 lemon, quartered
1 head garlic, halved
1 pound red potatoes, quartered
3 ears corn, halved
2 andouille sausages, cut into coins
2 pounds shrimp in the shell

Shrimp Boil

Add the beer and water to a large pot and bring to a boil. Add the Old Bay, peppercorns, lemon, garlic and the potatoes. Cook for 10 minutes. Add the corn and cook for an additional 5 minutes. Add the sausage and the shrimp and cook for 3 to 5 more minutes, until the shrimp is pink and cooked through.

Drain the liquid and spread the contents out on a table covered in newspaper. Serve with plenty of beer, bread and butter.