Craft beer provides an extra flavor boost to this traditional bean dish.
A Belgian IPA gives this salad just the right kick.
Fermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.
For a real treat, make your own brats and kraut. Adding beer creates complex, layered flavors.
Bacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.
Our version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Use your favorite English-style pale ale in this brunch classic.
Our “secret” ingredient in the cheese sauce for this incredible sandwich is a healthy dose of Pilsner.
In this recipe for Cornish meat pies, a Belgian-style dubbel adds suggestions of dark fruits.
Barleywine or old ale adds a certain je ne sais quoi to this hearty, comforting soup.