Make these beer butter mushrooms by Dana at Killing Thyme with your favorite brown ale. An easy side dish to bring a yummy vegetable to the dinner table.
Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.
Not only are these short ribs made with your favorite American lager delicious, they're made in the crock-pot and can be cooked overnight or while you're at work. Serve with mashed potatoes and you've got a new weeknight favorite!
This recipe from the new cookbook Brew Food: Great Beer-Inspired Appetizers, Main Courses, and Desserts, features Avant Garde, a clean, well-balanced ale that has comforting flavors of biscuits, caramel, and fresh-baked bread. The relative crispness and medium body of this beer is a great counterpoint to the richness of the lamb.
The Beerista busts out the ice cream maker for a delicious boozy beer ice cream. This to die for chocolate ice cream has espresso, walnut, brownie bits and coconut mixed in.
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