Lunch

Bring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.

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

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

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.

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.

Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.

These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.

Nothing is better than caramelized onions, unless it is caramelized onions made with beer! Here caramelized brown-ale onions lend a sweet-and-sour umph! to grilled ham and cheese sandwiches.

Regardless of its origin, the Reuben sandwich is delicious and made even more so with our ale-soaked sauerkraut.

In this over-the-top tuna and crab sandwich, the bitterness of an IPA counters the sweetness in the crab and the fat from the crab salad.

The fruity yeast esters and crisp citrus flavors from the lager are a sure hit with this dish—and almost any south-of-the-border fare!

This Rueben-sandwich-in-a-bowl gets an extra flavor boost from craft beer.

Craft beer provides an extra flavor boost to this traditional bean dish.

A Belgian IPA gives this salad just the right kick.

Fermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.

Bacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.

Our version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.

Use your favorite English-style pale ale in this brunch classic.

In this recipe for Cornish meat pies, a Belgian-style dubbel adds suggestions of dark fruits.

Barleywine or old ale adds a certain je ne sais quoi to this hearty, comforting soup.