A Belgian IPA gives this salad just the right kick.
Sour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.
Fermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.
Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
Use a Belgian-style wit to create a great dipping sauce for these pot stickers.
For a real treat, make your own brats and kraut. Adding beer creates complex, layered flavors.
Bacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.
Our version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Use your favorite English-style pale ale in this brunch classic.
In our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.