Category: Food & Drink

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.

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

Rotisserie Leg of Lamb: 3 Pairings Table Mates by

BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.

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 Cuisine à la Bière 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.

Housemade Charcuterie Plate: 3 Pairings Table Mates by

Jeffrey Mancino of Garde in Providence, R.I., suggests pairings for three meats from the seafood and cocktail bar’s housemade charcuterie plate.

Brewski Old Fashioned 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 Cuisine à la Bière by

Ingredients like pineapple, ginger, and coconut play off the tropical flavors in new-school hops in this island-inspired Thanksgiving feast.

California’s Double Brown Hustle BYOB by

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

Grilled Pimento Cheese Sandwich: 3 Pairings Table Mates by

At Hammer & Ale in Memphis, Tenn., owner David P. Smith pairs a twist on the classic Southern sandwich with three Southern brews.

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 Cuisine à la Bière 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 BYOB by

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

Rabbit Sausage: 3 Pairings Table Mates by

At The Mighty in Miami, co-owner Ryan Brooks pairs a housemade rabbit sausage with three beers that aren’t overly hoppy.

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 Cuisine à la Bière 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 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.

Chipotle Shrimp Pizza: 3 Pairings Table Mates by

At Craft 64 in Scottsdale, Ariz., co-owner Josh Ivey pairs a brick oven-roasted pizza with three brews from the Grand Canyon State.

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 Cuisine à la Bière 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 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.

Roasted Amish Chicken: 3 Pairings Table Mates by

At Brick Anchor Brew-House in Virginia, general manager Michael Gassett picks three regional beers to pair with a roasted Amish chicken dish by chef Ed Speller.

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.

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