Tag: Baking

  
Celebrating Fat Tuesday with Creole Beer Cuisine Cooking with Beer by

Forty-six days before Easter, New Orleans celebrates Mardi (French for “Tuesday”) Gras (“fat”). Here are three Creole-inspired recipes that are perfect for the occasion.

Double IPA Shortbread Cookies with Bacon Drippings Cooking with Beer by

These easy-to-make cookies, which can include an IPA or a Double IPA, walk the line between sweet and savory elements for a unique holiday treat.

Holiday Beer Cookies Cooking with Beer by

Whether using a Porter or a Lambic, holiday cookies made with beer create a new realm of possibilities for baking enthusiasts.

Let Them Eat Cake (With Beer) Cooking with Beer by

The fall harvest brings apples, hard squashes, and full-flavored brews like Imperial Porters, Barleywines, and pumpkin beers. To celebrate these offerings, try one of two cake recipes that are simple in nature, yet add an elegant touch to any evening.

Celtic Cuisine Cooking with Beer by

March tends to lend itself to classic Irish pub fare with the ever-so-popular St. Patrick’s Day. Here are a few creations that provide a little change from the classic corned beef and cabbage dish.

Autumn Maple Crème Brûlée Cooking with Beer by

Brewed with yams, cinnamon, nutmeg, allspice, vanilla, and maple syrup, The Bruery’s Autumn Maple is an elegant beer for an elegant dessert like crème brûlée.

Desserts to Celebrate Cooking with Beer by

The winter holidays inspire festive meals that bring together family and friends. The desserts offered here are excellent compliments to any meal, a dessert feast, or a stand-alone dish for that annual homebrew club holiday potluck.

Out of the Bottle and Into the Pan Feature by

Chefs around the world are taking the concept of pairing the two a step further by treating beer as a core ingredient when cooking. The result is a growing culinary passion for cuisine that offers layers of depth that only beer can bring to the table.

A Twist on a Classic German Snack Cooking with Beer by

Over 300 million pounds of pretzels are made each year. Impress friends and guests with these four flavors that aren’t your everyday pretzel variety.

Lovin’ from the Oven Cooking with Beer by

In brewing, it’s the yeast, as we know, that turns sugars into our beloved alcohol; in beer bread, this alcohol is burned off in the baking process, but the end result is an extremely practical bread that perfectly captures the slight sweetness and yeasty, malty appeal of beer.