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.
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.
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.
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.
A splash of smoky German Rauchbier adds a layer of complexity to a cocktail with bold notes of pineapple, lemon, and rye whiskey.
Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.
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.
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.
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.
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.
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.
From hot chocolate to sweet potato casserole, fluffy marshmallows made with pumpkin ale add a festive touch to a multitude of holiday dishes.
This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.
Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.
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.
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.
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.
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.
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.
Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.
Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.
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.
Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.