Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.
Shrimp poached in IPA get an extra kick from curried mayonnaise.
A dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.
The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.
A rich stout and honey reduction provides a great counterpoint to the spicy tuna, ginger, and Sriracha mixture in this elegant dish.
The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.
Look for a bold, spicy stout (an imperial stout or an espresso stout) to stand up to the hoisin in this recipe.
In this recipe excerpted from Jackie Dodd’s The Craft Beer Bites Cookbook, a fruity, peppery Belgian ale combines with caramelized apples and onions for a delightfully tasty tidbit.
This recipe from the 2016 Cooking with Beer special issue lets you use your own creativity—the type of beer you use will enhance the flavor and potentially change the color of the batter.
Come game day, you will love this classic dish, re-imagined with IPA as a key ingredient.