Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?
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.
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.
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.
The anise-like flavors of the fennel combine with the wheat beer, herbs, and celery root make this dish a delectable, flavorful expedition.
Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.
Wheat beer adds just a hint of tang to this traditional dish, tying together all the flavors.