Serious Eats: Recipes

Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

[Photograph: Studio Schulz]

If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts.

Reprinted with permission from The Craft of Stone Brewing Co. by Greg Koch and Steve Wagner with Randy Clemens. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.

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