Ommegang Brewery’s Three-Eyed Raven beer might have saved my life. I don’t think I’ve ever said that about alcohol before, but after walking up five blocks in sweltering 90 degree weather dodging tourists and dudes trying to give me their mix tapes on Hollywood Boulevard, the only thing I wanted to do when I got to the Fonda Theater for the Game of Thrones Season 5 official beer unveiling was chug the nearest cold liquid.

Luckily for me I was ushered up a dimly light staircase to the private rooftop, where I was immediately handed a glass of the Three-Eyed raven, a 7.2% Belgian-style dark saison that cooled every inch of my sweaty soul as I drank it. This is the fifth and newest beer in the Game of Thrones collaboration series, and I might be biased because I was on the brink of a heat stroke, but it tasted really damn good.

Even though the jet black booze looks like it would be super thick and tough to drink casually, it went down smooth, especially paired with the spicy BBQ wings. Slightly sweet with hints of spicy hops, its finish was crisp and refreshing. So if you plan on throwing a Season 5 premier party, grab a case of the Three-Eyed Raven and get the food pairing right (hint: spicy dishes and BBQ go best). Ommegang’s resident chef Evan Brown even has a steak and grits dish that’ll also go seamlessly with the brew.

Three-Eyed Raven with espresso steak and creamy grits

two of your favorite cuts of steak
¼ c of salt
1T ground pepper
1 T fine ground espresso

½ c quick cook grits
½ c of stock (chicken or beef)
½ c heavy cream
½ c of three eyed raven
1 shallot minced
1 sprig of thyme
1 bay leaf
Salt and pepper to taste

Mix the salt, pepper, and espresso to make a seasoning mix. Liberally season the steak and grill to desired doneness. In pan, heat some oil and sweat the shallots, thyme, and bay leaf. Deglaze the pan with Three-Eyed Raven and add the cream and stock. Whisk in the grits and bring to a simmer. Season with salt and pepper to taste. If you want creamier grits just add more cream. Serve steak on top of grits with an optional red eye gravy and grilled shrimp.

Nicole Theodore is an editorial assistant at Playboy. Follow her on Twitter.