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Entries tagged with 'Beer'

Imperial Royale

Serious Eats Michael Dietsch 2 comments

A tasty elderflower shandy that says, "stop taking your drink so seriously." More

Smoky Beer Sangrita

Serious Eats Elana Lepkowski 2 comments

Sangrita moves from lowly shooter to a full-fledged cocktail in this smoky, spicy and refreshing beer-based pitcher drink. More

Ample Hills' Stout and Pretzels Ice Cream

Serious Eats Emma Kobolakis 3 comments

Chocolate and pretzels aren't a groundbreaking combination. Neither are pretzels and beer. But chocolate, pretzels and beer? Yes, please. Do yourself a favor and whip this one up if you want rich, chocolate-and-beer-y ice cream with the salty crunch of pretzels. More

Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Serious Eats Jennifer Olvera 4 comments

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

Serious Eats Jennifer Olvera 10 comments

Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill. More

The Bul

Serious Eats Julianne Puckett Post a comment

This crisp, refreshing beer and ginger beer cocktail is super-simple to make. More

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Serious Eats Jennifer Olvera 1 comment

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Beer-Braised Bison Pot Roast

Serious Eats J. Kenji López-Alt 4 comments

Beer-braised bison chuck roast in a rich sauce. More

Coked-Up Monk

Serious Eats Lizz Schumer Post a comment

Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey. More

Bran-Fermented Vegetables from 'Mastering Fermentation'

Serious Eats Kate Williams 1 comment

Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough. More

Quick and Easy Margarita Shandy

Serious Eats Heather Meldrom 2 comments

This easy, refreshing shandy is best with a pilsner or Mexican lager. I used Modelo Especial (not Negra Modelo!). More

Irish Cheddar Fondue with Stout and Whiskey

Serious Eats Marvin Gapultos 1 comment

This is a simple fondue recipe featuring Irish cheddar cheese. The addition of Irish stout adds some malty undertones to the fondue, while a splash of Irish whiskey provides an extra bit of bite and spice to the rich and nutty melted cheese. More

Beer Cheese

Serious Eats Joshua Bousel Post a comment

Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy. More

Single-Malt, Single-Hop IPA (For Beginning Homebrewers)

Serious Eats Jonathan Moxey 5 comments

For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt. More

Cheddar Ale Soup with Pumpernickel Toast from 'Stewed'

Serious Eats Kate Williams 3 comments

Mention cheese soup, and my mind immediately goes towards the neon orange cans of condensed Campbell's stuck between the chicken noodle and bean with bacon in the middle of the grocery store. But for Dave Becker, cheese is just another way to dress up soups in his new book Stewed. Instead of attempting to incorporate cheese directly into his Cheddar Ale Soup, he melts it on top a la French Onion. Oh, and that soup base? It's made up of beer. Yes, beer. More

Parting Glass Belgian Dubbel (For Intermediate Brewers)

Serious Eats Jonathan Moxey 5 comments

Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca. More

Sam Sifton's Braised Collard Greens

Serious Eats Kate Williams 1 comment

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

North End Grill's Bloody Lager

Serious Eats Erin Zimmer Post a comment

Think of a Michelada if you need help understanding this one: it's a beer cocktail made with a light lager. They add fattiness to the drink with a long, crisp slice of applewood smoked bacon. More

Beer-Steamed Mussels with Bacon

Serious Eats Marvin Gapultos 1 comment

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon. More

St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)

Serious Eats Jonathan Moxey 1 comment

Inspired by the Trappist and abbey beers I drank during a trip to Brussels last fall, I first brewed this Belgian Strong Dark Ale in January. More

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