These marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)
Pale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.
It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.
Why yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.
With winter nearly upon us, short ribs braised in dry stout add a warm and comforting twist to macaroni and cheese.
Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.
With three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.
Your favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.
Your favorite hazy-juicy pale ale or IPA gets into the batter to brighten up a fried fish filet, while spicy sumac plays a similar role in the mayo.
From fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.