'beer' on Serious Eats

Grilled Bratwurst, Beer, and Cheddar Soup

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. More

Coked-Up Monk

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'

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

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

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'

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

Sam Sifton's Braised Collard Greens

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

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