Breakfast

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.

Thought by some to be the original pancake, johnnycake is a cornmeal flatbread, basically fried cornmeal mush. Here, wheat beer adds flavor and zest.

This delightfully flavorful scrambled egg dish is made fabulous with the addition of amber ale.

Beer makes these pancakes fluffier and hops add a nice bitter counterpoint to the syrup and sugar you’ll pile on them.

It’s never too early to enjoy the rich flavor of beer in your cooking.

The banana, clove, and vanilla aromas and flavors of a weizenbock give a boost to traditional banana bread.

The sweetness and creaminess of an oatmeal stout make it a complementary pairing with hearty mushroom or sausage gravy and buttery biscuits.

The lineup of 2014 Great American Beer Festival breakfasts and brunches was proof alone that it is undoubtedly the year of the beer brunch.