In which we ride an unhealthy fascination with melted cheese to a wild-beer frontier ... because nobody’s ever thought to combine beer and cheese, right? (Well, maybe not like this.) Prepare yourselves for a new portmanteau.
This lush treat features one of our Craft Beer & Brewing Magazine® Best 20 Beers in 2020—some ryewine in the crust, filling, and caramel sauce—but you can sub in any strong rye ale or barleywine.
This comforting recipe features a Craft Beer & Brewing Magazine® Beer of the Year (but you can sub in any bright, crisp, West Coast–style IPA or IPL).
We often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.
Czech-style tmavé pivo adds depth to light and flaky fish in this recipe that highlights one of our Best 20 Beers in 2020—pFriem Czech Dark Lager.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Need a last-minute idea for a veggie side-dish? This recipe explores the savory and sweet potential of an imperial stout.
Courtesy of Denver’s Hops & Pie pizzeria and taproom, you can enjoy this IPA-infused comfort dish any day of the year.
Let’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.