Category: Cuisine à la Bière

Fisherman’s Pie Infused with Irish Red Ale Cuisine à la Bière 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.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cuisine à la Bière by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

Umami Rice with Brown Ale Cuisine à la Bière by

Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.

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 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.

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.

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.

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.

Polynesian-Style Chicken Sandwich Cuisine à la Bière by

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

Asian-Style Noodles Infused with Stout and Witbier Cuisine à la Bière by

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

Celebrate Spring with an IPA Pesto Cuisine à la Bière by

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

Thai-Inspired Bière Cuisine Cuisine à la Bière 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.

Mediterranean Feast Cuisine à la Bière by

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

Indulging in Crab Cuisine à la Bière by

Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in a sandwich or as a topping on a roasted salmon filet.

Eat Like a Viking Cuisine à la Bière by

Doppelbock and Danish Red Lager add flavor to Viking-inspired winter dishes like Kornmjölsgröt, a Swedish barley porridge.

Holiday Beer Fudge Cuisine à la Bière by

Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.

Holiday Goose Cuisine à la Bière by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, prunes, raisins and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat while marinating it from the inside out.

German Spätzle Cuisine à la Bière by

Whether you spell it spätzle or spaetzle, this German noodle or dumpling is a perfect accompaniment to classic dishes like Sauerbraten, Rindsrouladen and other dishes served with a sauce or gravy. This substitute for potatoes or rice can also be found in Austrian cuisine.

Croquettes From Around the World Part 3 Cuisine à la Bière by

These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).

Summer Salads Cuisine à la Bière by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salad recipes are easy to make ahead for an outdoor picnic, potluck or camping retreat.

Croquettes From Around the World Part 2 Cuisine à la Bière by

Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.

Croquettes From Around the World Part 1 Cuisine à la Bière by

When was the last time you had a croquette? You know, those delicious fried balls of breaded goodness? Most cuisines have a fried appetizer that falls into this category but in the US, we don’t see croquettes on the menu too often. The tater tot is the closest relative.

Beer and Camping Cuisine à la Bière by

Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.

Chinese Hot Pot Cuisine à la Bière by

In Chinese-style hot pot (similar to Japanese shabu shabu or Mongolian hot pot) piping hot broth in a communal cooking vessel is used to cook vegetables, meats and seafood with the goal of sharing ideas and flavors with friends and family around the table.

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