5 Creative Ways to Use Stanley Growlers Beyond Beer: Cold Brew, Kombucha, and More

When you think of a growler, the first thing that comes to mind is probably fresh craft beer from your local brewery. But a Stanley growler is so much more than a beer carrier. Thanks to its legendary double-wall vacuum insulation, rugged stainless steel construction, and generous capacity, a Stanley growler is an incredibly versatile vessel for all kinds of beverages — hot or cold. Whether you're heading to a tailgate, a picnic, a camping trip, or just want to elevate your home beverage game, your Stanley growler can do double duty.

In this guide, we’ll explore five creative, non-beer uses for your Stanley growler that will help you get the most out of this durable drinkware. From cold brew coffee to kombucha and even cocktails, these ideas will keep your drinks at the perfect temperature for hours. Plus, we’ll share tips on how to care for your growler when switching between different beverages.

1. Cold Brew Coffee on Tap

Cold brew coffee is a staple for many coffee lovers, especially during warmer months. The problem? Most cold brew makers are bulky, fragile, or don’t retain temperature well. Your Stanley growler solves all of that. Simply coarsely grind your favorite coffee beans, add them to the growler with cold water at a ratio of about 1:4 (coffee to water), and let it steep in the refrigerator for 12 to 24 hours. Once steeped, pour the concentrate through a fine-mesh sieve or a coffee filter into another container — or use the growler itself as a serving vessel.

Because Stanley growlers are vacuum-insulated, your cold brew will stay chilled for hours, even if you take it to the office, a picnic, or a camping trip. No more watery iced coffee from melted cubes. Plus, the wide mouth makes it easy to add grounds and clean out afterward. For an even smoother brew, try using a reusable filter bag inside the growler. This method reduces sediment and makes cleanup a breeze. You can also scale up the recipe for parties — just double or triple the ingredients and let it steep overnight.

• Use a 1:4 coffee-to-water ratio for a strong concentrate; dilute with water or milk to taste.
• Steep for 12-24 hours in the fridge; longer steeping yields a stronger, less acidic brew.
• Rinse the growler immediately after use to prevent coffee oils from staining the interior.

2. Homemade Kombucha and Fermented Drinks

Kombucha brewers know that the right vessel makes all the difference. While glass is traditional, a stainless steel Stanley growler is an excellent alternative for secondary fermentation or for storing finished kombucha. The key is to avoid prolonged contact with acidic liquids in reactive containers — but high-quality 18/8 stainless steel is non-reactive and safe for kombucha. Use your growler to bottle your finished kombucha for carbonation, or as a convenient container to take your brew on the go.

Because the growler is opaque, it protects the kombucha from light, which can degrade flavor and nutrients over time. The tight-sealing cap also helps maintain carbonation during transport. Just be sure to leave some headspace (about an inch) to allow for gas buildup. If you're using the growler for primary fermentation, you'll need a breathable cover like a cloth and rubber band — but for storage and serving, the standard cap works perfectly. Always clean thoroughly between batches to avoid cross-contamination of SCOBY cultures.

• Use for secondary fermentation: add fruit or herbs, seal, and let carbonate for 2-3 days.
• Never use hot liquids in a growler that has held kombucha — heat can damage the seal.
• Sanitize with boiling water or a vinegar solution before switching from beer to kombucha.

3. Infused Water and Herbal Iced Tea

Staying hydrated is easier when your water tastes great. A Stanley growler is perfect for making large batches of infused water or sun tea. Fill it with cold water, add slices of lemon, cucumber, berries, or fresh herbs like mint and basil, and let it sit in the fridge for a few hours. The insulation keeps the water cold without diluting the flavors, unlike plastic pitchers that can absorb odors. You can also use the growler for cold-brewed herbal iced tea — just add tea bags or loose-leaf tea and cold water, then refrigerate for 4-8 hours.

This method is ideal for picnics, hikes, or long car rides where you want refreshing, flavorful water without the sugar and artificial ingredients of commercial drinks. The wide mouth makes it easy to add ice cubes or fruit chunks, and the carry handle (on most models) makes pouring easy. For a fun twist, try layering different fruits and herbs for a visually stunning drink that tastes as good as it looks. Pro tip: freeze some of the infused water in ice cube trays to add later without watering down the batch.

• Add fruit slices and herbs directly to the growler; remove after 4-6 hours to prevent bitterness.
• Use a mesh infuser basket if you prefer to keep solids separate from the liquid.
• Clean the growler with baking soda and warm water to remove any fruit residue or odors.

4. Large-Batch Cocktails for Parties

Hosting a backyard barbecue or a tailgate? Your Stanley growler can double as a stylish and functional cocktail dispenser. Mix up a batch of sangria, margaritas, or a bourbon punch right in the growler. The insulation keeps your cocktails cold for hours without needing a separate ice bucket. Simply combine your spirits, mixers, and fresh fruit, then seal and shake gently. When you're ready to serve, pour directly into cups — the growler's spout or wide mouth makes it easy to control the flow.

Because the growler is opaque, it also keeps your cocktail ingredients protected from sunlight, which can degrade certain spirits and juices. For non-alcoholic versions, try a mocktail like a cucumber mint lemonade or a virgin mojito. The best part? Cleanup is a snap — just rinse with hot water and a little soap. Avoid using the growler for dairy-based cocktails (like White Russians) as milk can spoil if left at room temperature too long. Stick to fruit-forward or spirit-based drinks for best results.

• Pre-chill the growler by filling it with ice water for 10 minutes before adding cocktails.
• Use a fine-mesh strainer when pouring to catch fruit seeds or herb leaves.
• Label the growler with a chalk marker so guests know what's inside.

5. Hot Cider, Hot Chocolate, and Soup on the Go

Your Stanley growler isn't just for cold drinks — it's equally adept at keeping hot beverages steaming for hours. Fill it with hot mulled cider, spiced hot chocolate, or even hearty soup for a winter hike or a day at the ski slopes. The vacuum insulation ensures that your drink stays hot for up to 12 hours, so you can enjoy a warm cup even in freezing temperatures. Just preheat the growler with hot water for a few minutes before adding your beverage to maximize heat retention.

This is a game-changer for outdoor events where access to hot drinks is limited. You can also use the growler to transport broth-based soups (like tomato or chicken noodle) for a comforting meal on the trail. The wide mouth makes it easy to ladle out servings, and the leak-resistant cap prevents spills in your backpack. For best results, avoid carbonated or dairy-heavy soups, as they can expand or spoil. Stick to clear broths, apple cider, or hot cocoa made with water or plant-based milk.

• Preheat the growler with boiling water for 5 minutes before adding hot liquids.
• Fill to at least 80% capacity to maximize heat retention.
• Never microwave the growler — it's stainless steel and not microwave-safe.

Your Stanley growler is a true multi-tool for beverage lovers. Whether you're brewing cold brew coffee, fermenting kombucha, mixing up party cocktails, or keeping hot cider warm on a chilly day, this rugged vessel delivers consistent temperature and durability. Ready to put your growler to work? Check out the Adventure To-Go Bottle for a portable option, or explore the full Stanley drinkware collection for more ways to enjoy your favorite drinks anywhere.