Want an alternative to turkey this holiday? Choose a lush double IPA to add a juicy quality to the brine in this piquant pork preparation.
This recipe demonstrates one way that contemporary IPA—dripping with citrus and tropical-fruit notes—can add energy to dishes with their own deep character.
It’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.
¡Viva la cerveza checa! A splash of Czech-style dark lager adds malty Maillard depth to the mashed black beans in this flavorful tostada preparation.
This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.
Let the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.
A pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?
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.