Christopher Cina
Brunching with Barleywine: Bread-Pudding French ToastLet the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.
Cooking with Rye Beer: Roast Jalapeño Buffalo Patty MeltA pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?
Grilling with Weissbier: Curry-Yogurt Marinated Shrimp Skewers with Green RiceThese marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)
Cooking With Beer: Helles-Poached HalibutPale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.
Cooking with Hazy Double IPA: Bacon-Wrapped Shrimp and Grits with Tomato-Chipotle ButterIt 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.
Cooking with Beer: Bratwurst Burger with Ale-Braised Onions & Spicy MustardWhy yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.
Cooking with Beer: Aged Cheddar Mac & Cheese with Stout-Braised Short RibsWith winter nearly upon us, short ribs braised in dry stout add a warm and comforting twist to macaroni and cheese.
Cooking with Imperial Stout: Chocolate Chip Ice Cream in a Mason JarNeed a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.
Cooking with American IPA: Queso DipWith three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.
Cooking with Sour Beer: Chicken Liver Pâté with Beer-Cherry CompoteYour favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.
Sandwiching with IPA: Chicken-Fried Whitefish with Sumac MayoYour favorite hazy-juicy pale ale or IPA gets into the batter to brighten up a fried fish filet, while spicy sumac plays a similar role in the mayo.
Cooking With Sour Beer: Shrimp Salad in a JarFrom fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.