Food

Named for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.

Fun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.

Both a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.

Great for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.

In this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.

As grilling season begins in earnest, this burger brings a different dimension with Middle Eastern flavors and a splash of Belgian-style dubbel.

For a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.

Need a treat for that holiday gathering? Here, a spiced holiday ale contributes subtle warmth to these profiteroles, nicely complementing the mousse's rich maple flavors.

While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.

A winter warmer or an oatmeal stout contributes a touch of sweetness, while the gruyère cheese helps this sandwich—ideal for post-holiday leftovers—stand up to a full-bodied beer.

On your next camping trip, just a half-cup of that tart fruit beer you brought along is enough to brighten this simple treat that’s perfect for an open fire.

Looking for weekend grilling ideas? From our deep Cooking with Beer archive: You don’t need a smoker for this slam-dunk rib recipe—but you can include a smoked porter, if you want.

Festivities are winding down, but there’s a surplus of cookies winking at the motley collection of beers in your fridge. Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.

These crispy, moderately spicy quesadillas are delicious and easy to make, while a splash of Mexican-style lager adds subtle sweetness to the adobo dipping sauce.

From our Love Handles files on the world’s great beer bars: In Singapore’s Chinatown district, this hawker’s stall in a food market is pouring the city’s best rotating selection of beers from near and far.

From our Love Handles files on beer bars we love: The Common adds conviviality and flavor to a bustling food hall at The Forks of Winnipeg.

Don’t let that extra loaf go to waste—try throwing it into your mash tun. Here, Sam Fleet of Brussels Beer Project breaks down the unexpected benefits of brewing with bread.

Once you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.

Bitter, sweet, sour, salty, spicy, fatty, umami... Knowing which basic flavors are in your beer can help you match it with a food that has similar flavors—or with one that has contrasting flavors. Greg Engert explains.

We often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.