Vienna lager is the perfect ingredient for this BBQ chicken dish.
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.
Grab your favorite roasty stout and head for the kitchen to try the recipe for these hearty short ribs.
In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.
An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.
Beer adds some tang and sweetness to the salty, meaty bratwursts, and in this recipe, the hearty flavors are softened by the pasta, mushrooms, cheese, and cream. The brown ale adds just a hint of sweetness and nuttiness.
This traditional Southern dish is made with grilled sweet corn, lime, and spices, a combination that adds sweet, tart, and spicy notes. A German altbier or Scottish ale is perfect for this dish.
The stout in this recipe is a robust complement to the blackberries, and—depending on the style you choose—can add some very interesting flavors!
Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.