Tag: Recipe

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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.

A Pint for Mom: Homebrew Porter Designed for Nursing Mothers BYOB by

This 2.4 percent ABV Porter is packed with nutritious—and tasty—ingredients like flaxseed and figs intended to help boost a new mom’s milk supply.

Small Hands, a Beer Cocktail with Tequila, Cointreau, and Hefe Kindred Spirits by

In this margarita-inspired cocktail, Sauza Tequila and Cointreau set the base, while Scrappy’s Lavender Bitters provide a floral twist and Hefeweizen adds bubbles.

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.

Homebrewing with Muscle Memory BYOB by

Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.

The Chocolatte Cordial, a Dessert Beer Cocktail with Bourbon, Amaretto, and Porter Kindred Spirits by

A bourbon base combines with two decadent liqueurs and a roasty Chocolate Porter in a sweetly balanced, yet indulgent, beer cocktail.

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.

Chile My Soul: Homebrewing with Peppers BYOB by

Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.

Full Moon Flip for Two, a Beer Cocktail with Chicory, Chili, and Imperial Stout Kindred Spirits by

The bittersweet spice of chicory combines with the kick of chili, a ginger- and vanilla-infused bourbon, and an Imperial Stout by COAST Brewing Co. to create a flip with a warming spice and substantial body.

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.

Hashing It Out: A New Hop Supercharger for Homebrewers BYOB by

Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.

Make Burke Believe, a Beer Cocktail with Dry-Hopped Sour, Bourbon, and Cynar Kindred Spirits by

This cocktail was made to convince a skeptical bartender at New York city bar As Is that sour beer can work well with whiskey.

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.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

How to Make Lord Nibbler, a Cocktail with IPA syrup, Bourbon, and Campari Kindred Spirits by

The pine and citrus notes in the massive hop profile of COOP Ale Works’ F5 IPA shine brightly against the bourbon’s hints of soft vanilla and spice in this beer cocktail by Oklahoma bar Valkyrie.

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.

Preparing for Lawn Season: Brewing a Pre-Prohibition-Style Cream Ale BYOB by

Take advantage of winter’s low ambient temps by brewing a pre-Prohibition Cream Ale in preparation for the lawn-mowing days to come.

How to Make Invocation, a Beer Cocktail with Irish Stout, Rye, and Chartreuse Kindred Spirits by

This beer cocktail combines rye whiskey and the herbal flavors of basil syrup and Chartreuse with the velvety, chocolate, and coffee notes of Gutshot Dry Irish Stout from Henderson, Nev.’s Bad Beat Brewing.

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 Mostly True Story: Homebrewing Wood Chipper Irish Red Ale BYOB by

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

How to Make a Brewski Old Fashioned Beer Cocktail Kindred Spirits by

This beer cocktail combines classic old fashioned ingredients of orange peel, cherry, and bourbon with Oatmeal Stout and a housemade vanilla Stout syrup for sweetness.

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.

California’s Double Brown Hustle: A Homebrew for Governor Jerry Brown BYOB by

This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.

Hay Rye’d Kindred Spirits by

A spiced rye ale combines with warming rye whiskey, black pepper vodka, ginger, and orange, hops, and charred cedar bitters to create a spicy beer cocktail with a depth of flavor.