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Tag: Recipe

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.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cooking with Beer by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

Winter is Coming: Homebrewing an Old Burton Ale BYOB by

For a boozy Winter Warmer that’s ready to drink in time for the coldest weather, brew this “Old Burtonish Ale” now.

Citradelic Sour Kindred Spirits by

A citrus-heavy IPA inspires a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice.

Cuban-Style Pork in Nut Brown Ale Cooking with Beer by

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.

Bring All the Brewers to the Yard: Strawberry Milkshake IPA BYOB by

Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.

Dancin’ Late At Night Kindred Spirits by

Aged rum, molasses, sherry, blueberries, and kombucha combine with the crisp, light tartness of a Berliner Weisse to create a drink that tastes refreshing yet complex.

Beer-Infused Egg Rolls Cooking with Beer by

Use one versatile recipe to make Chinese-style BBQ pork egg rolls with Imperial Stout, or braised duck egg rolls with Flanders Red.

Sour on Extract? Try Homebrewing with Leftover Hot Liquor Tank Water BYOB by

Squeeze the most out of your brew day with this tasty sour, made with malt extract, Magnum hop pellets, and leftover hot liquor tank water.

Patada de Mula Kindred Spirits by

Inspired by margaritas topped with an upside-down bottle of Mexican lager, this beer cocktail combines tequila, jalapeño simple syrup, and lime with a Berliner Weisse.

Fried Chicken Sandwich in a Polynesian-Style Beer Marinade Cooking with Beer by

Roasted pineapple relish, a spicy-sweet Hawaiian sauce, and a tropical IPA marinade put a Polynesian spin on a crispy fried chicken sandwich.

Hold Me Closer, Tiny Lager: Boosting Flavor by Toasting Malt at Home BYOB by

Give a flavorful twist to a simple lager recipe from the “Barrel Master” at California’s Eagle Rock Brewery by toasting your own Pilsner malt.

Carolina Creeper Kindred Spirits by

In this beer cocktail, Watermelon provides a refreshing base as lemon and thyme subtly act as a bridge to the peppery finish, while a Witbier finishes the cocktail with a light, smooth mouthfeel.

Asian-Style Noodles Infused with Stout and Witbier Cooking with Beer by

A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.

Extract This: The Secret to Bitterness Without Muddiness BYOB by

To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.

Irish Iced Latte Kindred Spirits by

The Irish Iced Latte, made with a Milk Stout, has the bold whiskey backbone of an Irish coffee, the elegance of a milk punch, and the playful, foamy mouthfeel of a Smith and Curran.

Celebrate Spring with an IPA Pesto Cooking with Beer by

A pesto-like sauce made with seasonal ingredients can work with many dishes, from a bright potato salad to a creamy pasta sauce.

Dance the Can-Can: Canning a Homebrewed Saison BYOB by

How to homebrew a Saison inspired by figolla, a Maltese Easter cookie made with almond paste, orange, and lemon.

Whilst Winter Fades Kindred Spirits by

Rye whiskey and maple syrup work together in this cocktail to liven the spicy and floral components of a one-off Pilsner from Oregon’s Fort George Brewery.

Thai-Inspired Bière Cuisine Cooking with Beer by

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.

My Own Oaty Idaho: Homebrewing a 007 Golden Hop Pale Ale BYOB by

A Pale Ale recipe with oats emphasizes the spicy pear and stone fruit aromas of 007 Golden, a new Idaho hop variety.

Brass Monkey Kindred Spirits by

This tiki-style beertail combines a fresh cantaloupe cordial with nutty orgeat and an Italian amaro to offer a pleasantly bitter base of saffron, violet and anise, complementing the presence of grapefruit juice and a hoppy IPA.

Mediterranean Stuffed Leg of Lamb in a Stout Marinade Cooking with Beer by

A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.

Controlling Wild Fire: The Lambic Method for Homebrewers BYOB by

Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.