Christopher Cina
Salt-Roasted Beet Carpaccio with Sour Beer Gastrique RecipeSour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.
Seared Duck Breast with Caramelized Sweet-Potato Panzanella RecipeThe rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.
Pork T-Bone with Tart Rosemary Applesauce RecipeA sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.
Grilled Potato Salad with Endive and Blue Cheese RecipeA Belgian IPA gives this salad just the right kick.
Duck Prosciutto with Dried Fig Chutney RecipeSour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.
Hamachi with White “Beer Soy” Basil Broth RecipeFermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.
Pretzel Noodle Pho with Sliced Beef RecipeLooking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
Pot Stickers with Wheat-Beer Ponzu RecipeUse a Belgian-style wit to create a great dipping sauce for these pot stickers.
Märzen Sugar-Cured Bratwurst with Malt-Fermented Kraut on a Pretzel Bun RecipeFor a real treat, make your own brats and kraut. Adding beer creates complex, layered flavors.
Porter Candied BLT RecipeBacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.
French Dip with Stout Roast Beef RecipeOur version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Pale Ale Bacon, Cheddar, and Onion Quiche RecipeUse your favorite English-style pale ale in this brunch classic.