Wit

For a riff that goes beyond pumpkin pie, this tiramisu made with a splash of Belgian strong dark ale is ready to take center stage at your holiday gathering.

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.

This is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.

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.

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

We don’t believe grilling season ever truly ends but, alas, summertime must. Here’s a simple but flavorful stout-infused burger recipe that could be your winner on Labor Day or the many football weekends to come.

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.

Ready to elevate your Independence Day grilling game? Grab a watermelon or two and try this refreshing, Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and a fresh, cool helles.

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

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.

Looking for a light spring dish with character? This simple salad bring the perfect mix of bitter, sweet, crunchy, creamy, and tangy—and an opportunity to support your local saison.

From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.

Once derided as cheap adjuncts, sugars have become useful, flavorful tools for today’s creative brewers.

For a hearty dish to warm these chilly days, grab your favorite roast-forward stout or porter and head for the kitchen to try the recipe for these short ribs.

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.

A splash of kriek deepens the tart berries and cherries in this traditional fruit crisp, ideal for bringing to summertime cookouts—scoop of ice cream, recommended.

Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.

When peaches are in season, pick a favorite malt-forward beer to take this summertime treat to the next level. (And don’t forget the ice cream.)