Cooking With Beer

Ready to level up your sausage game? Make your own—and add this sugar cure flavored with a märzen, maibock, dunkel, or other malt-forward lager, plus your own malt-fermented sauerkraut.

Grills and backyards are warming up, and the people demand tasty side dishes along with fresh beer. In this fresh-and-refreshing, Mediterranean-inspired potato salad, a splash of amber lager gives the cook—is that you?—an excuse to enjoy the rest of the can.

A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.

These oven-roasted Brussels sprouts with shallots get some spicy depth via chili flakes and a glaze made from Belgian tripel.

For an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)

Looking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.

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.

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.

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.