This needs to be made with an IPA.
The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.
I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California. After all, we have Ballast Point’s Sculpin, Russian River’s Pliny, Bear Republic’s Racer 5, Stone’s Ruination, Drake’s Aroma Coma, and AleSmith IPA.
But maybe you don’t like hops. And the though makes you want to wash your mouth out with a lager.
Before you decide, definitively, I dare you to have a blind IPA taste party.
Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.
And don’t forget to invite me. I’ll bring the dip.
I use this food processor. I love it, I’ve used it several times a week for years and it’s still going strong. (affiliate link)