Pairing Beer & Food

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.

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.

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.

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.

To celebrate the Girl Scouts of the USA, here is a collection of editors' picks for cookie-and-beer pairings and suggestions we compiled from around the web.

The bacon infuses the fish with a sweet saltiness and richness that augments the white flesh. Mushrooms, bok choy, and eggplant offer earthy and fresh vibrancy. The sweet wheat beer corn nage brings all the elements together.

Vienna lager is the perfect ingredient for this BBQ chicken dish.

Trick-or-treating is about to take on a whole new meaning for grown-ups. We present the updated Craft Beer & Brewing candy and craft-beer pairings for Halloween.

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.

A refreshing and delicious pale ale can add depth and complexity to traditional polenta, served simply here with a couple of slices of prosciutto, drizzled with olive oil and balsamic vinegar, and garnished with basil and fresh cracked black pepper.

Vienna lager is the secret ingredient in this fresh and refreshing Mediterranean-inspired potato salad.

Shrimp poached in IPA get an extra kick from curried mayonnaise.

Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..

While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.

Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?

Muffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.