A dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.
The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.
These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.
A rich stout and honey reduction provides a great counterpoint to the spicy tuna, ginger, and Sriracha mixture in this elegant dish.
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.
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.
Grab your favorite coffee stout and head for the kitchen to try this incredible brunch recipe.
The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.
An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.