Author: Sean Z. Paxton

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

Beef Stout Stroganoff Cooking with Beer by

A few key recipe tweaks—including the addition of an Oatmeal Stout—infuse the finished stroganoff with layers of scrumptious flavor and texture, yielding a balanced yet complex version of a nostalgic comfort dish.

Winter Beer Stollen Cooking with Beer by

Modify a recipe for stollen, a traditional German holiday bread, with ingredients like raisins soaked in rum barrel-aged Stout or Eisbock-soaked dried fruit.

Homemade Marshmallows with Pumpkin Ale Cooking with Beer by

From hot chocolate to sweet potato casserole, fluffy marshmallows made with pumpkin ale add a festive touch to a multitude of holiday dishes.

Thai Red Curry Soup with Belgian Ale Sauce Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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: Hawaiian-Style Beer-Brined Turkey Cooking with Beer by

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

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer by

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

Fried Chicken Sandwich in a Polynesian-Style Beer Marinade Cooking with Beer by

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

Asian-Style Noodles Infused with Stout and Witbier Cooking with Beer 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 Cooking with Beer 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 Cooking with Beer 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 Stuffed Leg of Lamb in a Stout Marinade Cooking with Beer by

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

Decadent Crab Sandwich for Two Cooking with Beer by

Improve on the typical crab sandwich by using a recipe with crab with Orval and leeks for the filling and adding bacon and potato chips.