It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen. Meanwhile, the arrival of new, fruit-forward hop varieties—and brewing techniques that amplify their flavors in beer—have provided the equivalent of all-new ingredients for the beer-wielding home cook.
Queso Dip
Serves: 6–8
- 2 Tbs vegetable oil
- ¼ cup (59 ml) fresh jalapeño, seeded and diced small
- 1 cup (237 ml) white onion, small dice
- 1 Tbs garlic, minced
- 1 cup (237 ml) fresh tomato, seeded and diced small
- 2 fl oz (59 ml) American/West Coast–style IPA
- 2 Tbs cumin
- 2 cup (473 ml) milk
- 1 lb (454 g) cream cheese
- ½ lb (227 g) sharp cheddar, shredded
- ½ lb (227 g) Monterey Jack, shredded
- ½ lb (227 g) bulk chorizo sausage, cooked
- 2 tsp kosher salt
- Tortilla chips
Heat a sauté pan with the vegetable oil on medium low. When the oil starts to shimmer, add the jalapeños and onion. Cook slowly, stirring often until the onion becomes translucent; do not allow the onion to brown. Add the garlic and cook for 1 minute. Add the tomato and cook for an additional minute. Deglaze the pan with the beer and cook until the liquid in the pan is reduced by half. Add the cumin, remove the pan from the heat and set aside.