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Tag: Recipe

  
Cascadian Caipbeerinha beer cocktail with IPA
How to Make a Cascadian Caipbeerinha Kindred Spirits by

A float of hoppy IPA brings floral and piney flavors along with a bit of Pacific Northwest flair to this riff on a caipirinha, the quintessential Brazilian cocktail.

Oaxacan Vacation: Mole-Style Tacos and Burgers With Beer Hot Sauce Cooking with Beer by

Nor Cal Mole, a hot sauce made with Anderson Valley Oatmeal Stout, creates layers of umami flavor in recipes for taco meat, a mole burger, and Oaxacan secret sauce.

How to Homebrew Any Style of White Beer with a Universal Base Recipe BYOB by

Starting with a universal white beer recipe as a base allows homebrewers to travel the world of beer styles by swapping out just a few key ingredients.

Beer cocktail with Mole Porter from Second Self Beer Co.
How to Make a Molechelada Beer Cocktail Kindred Spirits by

Replacing the Mexican lager in a Michelada with Second Self Beer Company’s Mole Porter adds more body and malt sweetness, putting a new twist on this classic beer cocktail.

Gilded Trophy, a Beer Cocktail with Rye Whiskey and Rauchbier Kindred Spirits by

A splash of smoky German Rauchbier adds a layer of complexity to a cocktail with bold notes of pineapple, lemon, and rye whiskey.

Kill Your Darlings: A Streamlined Recipe for Homebrewed Barleywine BYOB by

Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.

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.

How to Make a Sea Mule Beer Cocktail Kindred Spirits by

The four other ingredients in Chesapeake & Maine’s light, tart, and citrus-forward Sea Mule cocktail serve to accentuate the prominent flavors of Dogfish Head’s sessionable SeaQuench Ale.

Hops Of Wrath: A Low-ABV Beer Cocktail with Bourbon, Lemon, and West Coast IPA Kindred Spirits by

This quaffable beer cocktail has big citrus notes and a bitter palate-cleansing stage, making it refreshing and complex in flavor without send you over the edge after a few drinks.

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.

The Benefits of Revising Homebrew Recipes BYOB by

In the spirit of the New Year, here’s a fresh look at an old homebrew recipe—one that improves on a Saison by ditching the spices and adding Brettanomyces.

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.

Sage Advice: Homebrewing a Savory Tripel BYOB by

This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.

Midnight Negroni, a Beer Cocktail with Serrano-Infused Gin and Stout Foam Kindred Spirits by

Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.

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.

There’s Nothing To It: Get Creative with an Easy-to-Modify Wheat Ale Recipe BYOB by

Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.

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.

Fruit of the Vine: Homebrewing with Grape Must BYOB by

Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.

Dock ‘n’ Stormy, a Beer Cocktail with Rye IPA Kindred Spirits by

A twist on the classic Dark ‘n’ Stormy cocktail, this recipe pairs the kick of ginger beer with the spicy, dry notes of a rye IPA.

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.

An Uncanny Invention for Home Canning BYOB by

Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.

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.

Kegs and Eggs: Across the Country, Breweries Add Brunch The Business of Beer by

Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.

Congress at Home: Basic Malt Evaluation for Homebrewers BYOB by

Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.