Muffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.
The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
This recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.
There’s no time like summer to turn up the heat with savory and spicy Southwestern fare like these chile rellenos, made with lambic, gueuze, or other sour beer.
Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.
An American pale ale works well as the beer for cooking, both to help offset the sweetness of the carrots and reinforce the bitterness of the char once it comes off the grill.
For the shrimp’s poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
Here’s a great summer meal to grill and enjoy in the backyard.
These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.
This recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.