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.
From hot chocolate to sweet potato casserole, fluffy marshmallows made with pumpkin ale add a festive touch to a multitude of holiday dishes.
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.
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.
Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.
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.
Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.
These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.
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.
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.
Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.
Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.
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.
Ingredients like pineapple, ginger, and coconut play off the tropical flavors contributed by new-school hops in this Hawaiian island-inspired Thanksgiving feast.
An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.
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.
Use one versatile recipe to make Chinese-style BBQ pork egg rolls with Imperial Stout, or braised duck egg rolls with Flanders Red.
Roasted pineapple relish, a spicy-sweet Hawaiian sauce and a tropical IPA marinade put a Polynesian spin on a crispy chicken sandwich.
A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.
A pesto-like sauce made with seasonal ingredients can work with many dishes, from a bright potato salad to a creamy pasta sauce.
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.
A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.
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.
Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in crab cakes, a pasta sauce, or as a topping on a roasted salmon filet.