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.
The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
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.
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.
Regardless of its origin, the Reuben sandwich is delicious and made even more so with our ale-soaked sauerkraut.
In this over-the-top tuna and crab sandwich, the bitterness of an IPA counters the sweetness in the crab and the fat from the crab salad.
The fruity yeast esters and crisp citrus flavors from the lager are a sure hit with this dish—and almost any south-of-the-border fare!
