Cooking with craft beer is catching on in a big way, even in the wine world! This recipe for beer-battered green beans comes to us from the owners of Noble Pig Vineyard and Winery in McMinnville, Oregon.
Bri, author of the amazingly delicious blog Beer for Dessert, creates a beautiful orange tart that happens to include one of her current favorite beers: Solar Trans Amplifier by Epic Ales in Seattle, Wash.
Doggie Style's sweet maltiness and crisp Cascade hoppiness is the perfect balance for the sharp cheddar cheese you'll use in this recipe. This is just one of the dishes from Flying Dog Brewery's new cookbook, Dog Chow.
These cinnamon rolls are baked in half-pint, wide-mouth mason jars, creating a convenient grab-and-go breakfast or a fun way to add some character to a beer-tasting brunch.
Several beer styles will work well to create a tender, sweet dough. The basic lager is a solid choice, but don’t be afraid to branch out to a brown ale or spiced beer. You’ll need a little patience with these rolls in two ways. First, the dough rests and rises in the refrigerator for 20 to 24 hours. Second, it is a sticky dough, so use generously floured hands and surface to work with it. It’s worth it in the end, I promise!
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