Dinner

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.

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.

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

There’s no time like summer to turn up the heat with savory and spicy Southwestern fare like these chile rellenos, made with lambic, gueuze, or other sour beer.

In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.

An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.

Beer adds some tang and sweetness to the salty, meaty bratwursts, and in this recipe, the hearty flavors are softened by the pasta, mushrooms, cheese, and cream. The brown ale adds just a hint of sweetness and nuttiness.

This traditional Southern dish is made with grilled sweet corn, lime, and spices, a combination that adds sweet, tart, and spicy notes. A German altbier or Scottish ale is perfect for this dish.

The stout in this recipe is a robust complement to the blackberries, and—depending on the style you choose—can add some very interesting flavors!

Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.

In this recipe, the lamb is brined with IPA and savory and sweet ingredients, which makes for a rich, well-rounded flavor. Burrata is a fresh, semisoft Italian cheese that is basically mozzarella pouches filled with cream.

In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.

Turn up the heat with these spicy and savory Southern sausages.

The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.

The smooth, sweet vanilla porter in the gastrique balances beautifully with the savory warmth of the steak and the crispy charred kale.

Dried cherries and a dark lager create a rich tangy and sweet panzanella that pairs perfectly with the crispy grilled chicken.

American strong ale adds an intriguing layer to this flavorful dish. Serve it as an appetizer or light lunch.

If you like Maryland crab cakes, you will love this classic recipe featuring fresh rock and lump crabmeat that is seasoned with IPA and—of course—Old Bay Seasoning.

With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this chili may not hail from Texas, but it’s sure to be a crowd pleaser.

In less than an hour, you can have this delicious chicken dish that features an apricot-mustard sauce made with your favorite IPA on the table.