Author: Sean Z. Paxton

Sean Z. Paxton, brewer, chef and board member for the Northern California Homebrewers Festival, runs homebrewchef.com.

Thai Red Curry Soup with Belgian Ale Sauce Cuisine à la Bière by

A Thai red curry paste serves as a flavorful base for a hearty lamb and noodle soup recipe enhanced by the esters and phenols of a Belgian-style ale.

Cooking with Stout: Marinades, Beans, and Dessert Cuisine à la Bière by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.

Beer-Soaked English Trifle Cuisine à la Bière by

Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.

Cucumber Salad with Za’atar Cuisine à la Bière by

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

Hopped Strawberry Shortcake with Witbier Curd Cuisine à la Bière by

Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.

Beer Doughnuts: Beignets and Zeppole Cuisine à la Bière by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

Cornish Pasty: A Portable, Savory Hand Pie Cuisine à la Bière by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Fisherman’s Pie Infused with Irish Red Ale Cuisine à la Bière by

Irish Red Ale’s caramel malts and grassy hop undertones add history and heritage to a Fisherman’s Pie layered with beer-poached seafood and mashed potatoes.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cuisine à la Bière by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

Umami Rice with Brown Ale Cuisine à la Bière by

Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.

Baking with Beer: Orange Marmalade and Persimmon Spiced Ale Cakes Cuisine à la Bière by

Winter is full of many gatherings that call for celebration, so why not bake a beer cake? These seasonally inspired recipes will bring surprising, beer-inspired flavor combinations to any holiday feast, New Year’s Eve party, or even a bottle share.

A Tropical Thanksgiving Cuisine à la Bière by

Ingredients like pineapple, ginger, and coconut play off the tropical flavors in new-school hops in this island-inspired Thanksgiving feast.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cuisine à la Bière by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

Cuban-Style Pork in Nut Brown Ale Cuisine à la Bière by

After braising in Nut Brown Ale, this Cuban-style pork shoulder is tender and juicy on its own or in a Cubano sandwich topped with dill pickles, cheese, and IPA mustard.

Beer-Infused Egg Rolls Cuisine à la Bière by

Use one versatile recipe to make Chinese-style BBQ pork egg rolls with Imperial Stout, or braised duck egg rolls with Flanders Red.

Polynesian-Style Chicken Sandwich Cuisine à la Bière by

Roasted pineapple relish, a spicy-sweet Hawaiian sauce and a tropical IPA marinade put a Polynesian spin on a crispy chicken sandwich.

Asian-Style Noodles Infused with Stout and Witbier Cuisine à la Bière by

A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.

Celebrate Spring with an IPA Pesto Cuisine à la Bière by

A pesto-like sauce made with seasonal ingredients can work with many dishes, from a bright potato salad to a creamy pasta sauce.

Thai-Inspired Bière Cuisine Cuisine à la Bière by

Explore the depth of flavor in Thai curry paste by using Duvel and fresh farmers market vegetables to make a yellow curry soup or a sauce.

Mediterranean Feast Cuisine à la Bière by

A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.

Indulging in Crab Cuisine à la Bière by

Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in a sandwich or as a topping on a roasted salmon filet.

Eat Like a Viking Cuisine à la Bière by

Doppelbock and Danish Red Lager add flavor to Viking-inspired winter dishes like Kornmjölsgröt, a Swedish barley porridge.

Holiday Beer Fudge Cuisine à la Bière by

Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.

Holiday Goose Cuisine à la Bière by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, prunes, raisins and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat while marinating it from the inside out.

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