Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.
You could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.
Grab your favorite coffee stout and head for the kitchen to try this incredible brunch recipe.
Crispy on the outside, light, fluffy, and flavored with banana and wheat beer—these are incredible (and incredibly easy) pancakes.
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.
Goetta, a meat-and-grain sausage or mush popular in the greater Cincinnati area, consists primarily of ground meat, steel-cut oats, and spices. A roasty porter adds depth and interest to this traditional dish.
Brown ale adds flavor and a light airiness to this smoked-salmon-and-waffles appetizer.
For a true Southern-style breakfast, serve our stout country gravy and fresh buttermilk-stout biscuits.
For a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.