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.
Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.
These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.
Nothing is better than caramelized onions, unless it is caramelized onions made with beer! Here caramelized brown-ale onions lend a sweet-and-sour umph! to grilled ham and cheese sandwiches.