A simple, two-ingredient cocktail made by blending strong, hoppy IPA and bright citrusy wheat beer.
'Beer' on Serious Eats
Toasty, malty, and a little nutty, brown ale is a natural partner for hard cider. Combined in this simple two-ingredient cocktail, they produce a mouth-coating caramel richness cut with a sharp rinse of tart cider.
Tart and fruity Flanders red ale and dark, creamy stout make a rich and satisfying two-ingredient cocktail with notes of caramel, chocolate, citrus, and berry.
Sweet, rich pumpkin ale combines with deeply smoky Rauchbier for a savory, funky two-ingredient beer cocktail that's perfect for fall.
Roasted in the oven and basted with beer, these German-style pork sausages turn out juicy, tender, and lightly browned all over. Quick-pickled peppers and onions, meanwhile, add a flavorful, bright counterpoint.
This drink, chilled down with a bottle of Duvel, will knock a couple of degrees off a hot day's temperature.
Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.
A tasty elderflower shandy that says, "stop taking your drink so seriously."
Sangrita moves from lowly shooter to a full-fledged cocktail in this smoky, spicy and refreshing beer-based pitcher drink.
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.
Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
This crisp, refreshing beer and ginger beer cocktail is super-simple to make.
Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
Beer-braised bison chuck roast in a rich sauce.
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.
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.
This easy, refreshing shandy is best with a pilsner or Mexican lager. I used Modelo Especial (not Negra Modelo!).
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.
Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.