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'Bak Country Brew Pairing Recipe

Limited Edition 'Bak Country Brew – Beef n' Chedda Sandwich Pairing Recipe

This is the third recipe in our four-part series of food and beer pairings. Specially crafted in honor of our limited-edition 'Bak Country Hazy Pale Ale, by Oskar Blues X CamelBak. Be sure to check out our other food and beer pairing recipes:  

Objectively, the most vital part of any adventure is hydration. Subjectively…it’s beer.

We’re excited to launch the ChillBak™ Pack 30 soft cooler backpack with our partner Oskar Blues. To celebrate, we’ve released a Limited Edition Oskar Blues X CamelBak ‘Bak Country Hazy Pale Ale. This crisp and refreshing pale ale is available in the Oskar Blues Longmont and Brevard taproom locations while supplies last. 

Our collaboration with Oskar Blues Brewery was a no-brainer/easy fit. Our mission states closely align and both of our origins started on the backs of mountain bikers—one more literally than the other

CamelBak founder Michael Eidson and Oskar Blues founder Dale Katechis are forever linked by their desire to find a packaging solution that worked better than bottles. Michael assembled the first CamelBak from an IV bag and a sock. Certainly a strange contraption to be pinned to his bike jersey, but improved his performance during long days in the mountain-bike saddle. 

Oskar Blues became the first craft brewery to can beer. This gave Dale and his mountain biker crew the option of cracking a robust beer anywhere—going where the glass bottle could not.

Thinking outside the bottle led to lots of funny looks and finger pointing. Both ideas were undeniably odd, but they worked better than the status quo. It takes a lot of bushwhacking to blaze a new trail and nothing has stopped either of us from finding our way to the summit.

To fuel up for your weekend adventures, our friends over at Camp Chef created four tasty recipes that pair perfectly with the 'Bak Country brew. Cheers to that!

Roast Beef & Cheddar: Beef n’ Chedda Sandwiches 

Prep time: 30  

Cook Time: 1.5 hours  

Serving: 4-6


  • 1 round eye roast about 1.5 - 1.8lbs 
  • Yellow mustard
  • Salt and pepper
  • Sandwich buns
  • Creamy horseradish, or BBQ sauce
  • For the Cheese Sauce
  • 2 oz butter
  • ½ a red onion, quartered
  • 1 jalapeno, seeded and rough chopped
  • 4 cloves garlic, rough chopped
  • ½ tsp white pepper
  • 4 tbsp flour
  • 2 cups milk
  • 1 cup heavy cream
  • 6 slices of American cheese
  • 5 oz fresh shredded cheddar cheese


1. Start by trimming the excess flabby fat off the round eye. Rub it down lightly with yellow mustard and thoroughly season it with salt and pepper. Place it on a 325-degree pellet smoker for an hour and fifteen minutes or possibly longer. The target temperature is between 125 and 130 degrees. When finished, allow it to rest for at least 25 minutes before slicing into it. Be sure to slice it as thin as possible or use a meat slicer

For the cheese sauce:

2. In a small saucepan over medium low heat add in the butter and allow it to begin melting. Add in the onion and jalapeno, to the butter, but be sure that the butter does not develop any color as this will change the overall flavor and color of the sauce. After about 5 minutes add in the garlic and cook it until it becomes fragrant. Once fragrant add in the white pepper and toast it for 20 seconds or so before adding in the flour. Keep the flour moving allowing it to soak up all the butter and form a roux, it should resemble a wet dough, with chunks of vegetables in it. 

3. Now pour in the milk and turn the pan to medium heat, keep stirring it as it comes up to a low simmer, now add in the cream. Use a stick blender to blend the roux, vegetables, and milk/ cream together. Bring it up to a low simmer again and add in all the cheese. You can whisk it together until the cheese melts or use the stick blender a second time to mix everything faster. Salt to taste, it will probably need ½ - 1 tbsp of salt. 


Toast your bread or bun of choice. You can opt for BBQ sauce or creamy horseradish; I personally prefer the horseradish myself. Add layers of sliced roast beef, topped with the cheese sauce. Add the top bun and enjoy! 


Tastier than a fast-food original this sandwich hits the spot and is simple to prepare also! Don’t forget, this recipe goes great with BEER! Like a ‘Bak Country Hazy Pale Ale, for example. 

Chef Notes:

Adjust this beef and cheddar sandwich as you please! Add more jalapeno to make the cheddar sauce spicier, change up the cheese and try new ones, add onion rings to the sandwich; the world is your oyster my friend! 

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