Shrimp poached in IPA get an extra kick from curried mayonnaise.
Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..
While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.
Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?
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.
Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.
The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
This recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.
The anise-like flavors of the fennel combine with the wheat beer, herbs, and celery root make this dish a delectable, flavorful expedition.