Breakfast

Let the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.

With this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.

If breakfast is the most important meal of the day, it’s no wonder Breakfast Stout and its variants from Founders Brewing are so popular. Learn more about the rich, full, sweet stout that Brewmaster Jeremy Kosmicki says started out as a homebrew recipe.

Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.

You could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.

Grab your favorite coffee stout and head for the kitchen to try this incredible brunch recipe.

Crispy on the outside, light, fluffy, and flavored with banana and wheat beer—these are incredible (and incredibly easy) pancakes.

In our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.

Goetta, a meat-and-grain sausage or mush popular in the greater Cincinnati area, consists primarily of ground meat, steel-cut oats, and spices. A roasty porter adds depth and interest to this traditional dish.

Brown ale adds flavor and a light airiness to this smoked-salmon-and-waffles appetizer.

For a true Southern-style breakfast, serve our stout country gravy and fresh buttermilk-stout biscuits.

For a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.

Thought by some to be the original pancake, johnnycake is a cornmeal flatbread, basically fried cornmeal mush. Here, wheat beer adds flavor and zest.

This delightfully flavorful scrambled egg dish is made fabulous with the addition of amber ale.

Beer makes these pancakes fluffier and hops add a nice bitter counterpoint to the syrup and sugar you’ll pile on them.

It’s never too early to enjoy the rich flavor of beer in your cooking.

The banana, clove, and vanilla aromas and flavors of a weizenbock give a boost to traditional banana bread.

The sweetness and creaminess of an oatmeal stout make it a complementary pairing with hearty mushroom or sausage gravy and buttery biscuits.

The lineup of 2014 Great American Beer Festival breakfasts and brunches was proof alone that it is undoubtedly the year of the beer brunch.