Christopher Cina

Cooking with Barleywine: Deconstructed Grilled Cheese with Toast Points

Here’s one to keep in mind for the cooler days ahead: a fondue-like cheese dish that gets a splash of barleywine and is sure to help keep you warm.

Cooking with IPA: English Pea, Watercress, and Mint Soup

A splash of IPA adds bright flavor accents to this comforting soup, which gets its vivid hue from English peas.

Cooking with Hazy IPA: Spicy Shrimp Pizza

This crowd-pleaser pizza get a lift from some spicy, garlicky shrimp deglazed with juicy IPA.

Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed Peanuts

All hail the crispy-fried potato—especially when a splash of pale ale joins the bright, spicy flavors of Thailand in this unusual take.

Cooking with Beer: Fried Chicken Thighs with Grits and Charred Corn–Red Onion Relish

Two splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.

Cooking with Pale Ale: Bacon-Wrapped Goat-Cheese Poppers with Sour-Cream Dipping Sauce

This has all the makings of one of the world’s great beer-and-snack combinations—spicy-earthy Mexican flavors and zesty American pale ale.

Cooking with Fruit Beer: Low & Slow Lemon-Pepper Lemon-Beer Chicken Wings

A lemonade- or key lime–inspired beer adds some zing to the brine for these peppery, slow-cooked wings.

Cooking with Gose: Fruit Salad with Goat Cheese

A splash of traditional Leipziger-style gose adds a bright yet earthy quality to this simple preparation for a refreshing, sweet-and-salty fruit salad. Why put the fruit in the beer when you can put the beer in the fruit?

Cooking With Stout: Portobello Mushroom Flatbread

A splash of stout for deglazing the pan leaves some for you to drink while preparing this hearty (yet meatless) flatbread, great for sharing or a late-night snack.

Cooking with IPA: Ahi Tuna Aguachile

A well-chosen IPA adds a tropical splash to this simple yet delicious riff on aguachile using sushi-grade tuna.