Recipes
Irish Stout Gingersnap Cake
Irish stout gingersnap cake with sumptuous chocolate tones from the beer, coated with an intoxicating rum glaze and topped with warm caramelized apples.
Recipes
Lisa Morrison’s Cranbeery Relish
Lisa Morrison's recipe for Cranbeery Relish made with lambic was published in the book, The Christmas Table,by Diane Morgan.
Recipes
In-Heat Wheat Corn and Crab Chowder
Flying Dog’s In-Heat Wheat adds notes of sweet-banana and spicy-clove that perfectly complement the Old Bay seasoning in this easy and delicious corn and crab chowder. This is just one of the dishes from Flying Dog Brewery's cookbook, Dog Chow.
Recipes
Stout-Braised Leg of Lamb by Sassy Radish
As if the delicious mix of savory spices, honey and Stout used for this leg of lamb weren't enough, its relatively short prep and cook time make it a must for your next beer-inspired meal.
Recipes
Mussel Soup with Wheat Beer and Star Anise
John, a chef and blogger living in Rome, Italy, shares his recipe for a rich mussel soup. Recreate this recipe with your favorite American wheat ale and serve with your favorite local bread.
Recipes
Belgian Golden Ale-Steamed Mussels
While you certainly could make a pot of mussels for one, there’s nothing better than placing a huge pot of steaming, aromatic mussels in the middle of a table full of friends. Fishing out the mussels, making a mess while drinking craft beer and having great conversation is a fantastic way to spend the evening.
Recipes
Asian Beer Battered Tofu Tacos with Homemade Kimchi
Asian Beer Battered Tofu Tacos with Homemade Kimchi
Recipes
Sawtooth Fish Tacos
Fish Tacos made with Left Hand Brewing's Sawtooth ESB created by Drink & Spoon a Denver, Colorado, blogger and beer lover.
Recipes
Driftwood Steamed Mussels Made with IPA
Steamed mussels are delicious any time of year, and Chef Seth Lassak from Wolf's Ridge Brewing in Columbus shares one of his favorite ways to bring beer into the picture.
Recipes
Slow Cooker Beer Chicken Tacos
These chicken tacos are easy to make (10 minutes of prep time and four hours in the slow cooker is all you need), but they look and taste like you spent all day in the kitchen. The leftovers are delicious the next day too.
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