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- Piece Pasta
- This recipe from "The Best of American Beer and Food" is an adaptation of a recipe from the Piece Brewery & Pizzeria in Chicago.
- Gruyere-Stuffed Grilled Shrimp with Saison Dipping Sauce
- Adapted from a recipe enjoyed by Larry Bennett of Brewery Ommegang, at Cafe Milano's - and adapted for the home kitchen in the book, Best of American Beer and Food. The original recipe uses Hennepin, a saison-style ale from Ommegang.
- Slow Cooker Pork with Cherry Q Sauce
- Great with pulled pork shoulder or grilled chops
- Sweet and Sour IPA Slaw
- From Grilling with Beer, this simple side dish requires no refrigeration, so it's great for a grill-side buffet
- Harpoon Raspberry UFO Beer Pancakes
- Adapted from a recipe by Brian Carey, supplied by Liz Melby, guru of PR for Boston's Harpoon Brewery - the fantastic host for the Craft Brewers Conference 2009 welcome party
- Poor Richard Molasses Marinade
- This sweet and tangy marinade with slightly spicy overtones is best used to marinate wild game such as venison, wild boar, duck, etc. It also goes well with ham steaks, pork, and especially smoked pork chops.
- Kolsch Shrimp
- A superfast saute for weeknight dinner
- Butternut Squash in Brown Ale Maple Glaze
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- Honey Ale Creme Bars
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- Bock and Bourbon BBQ Sauce
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- Coriander Ale Brine
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- Amber Tamarind Sauce
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- Teri Nelson's Drunken Cabbage
- Teri Nelson, proprietor of the Sweet Autumn Inn in Lake Mills, WI, made this recipe for Tyranena's Hop Luck Dinner
- BBQGuys' Ribeye with Pilsner
- Hackley prefers to prepare a whole ribeye roast on the rotisserie, but I thought the steaks were easier for a summertime grilled dinner. Serve with roasted corn.
- Spicy Beer-Brined Pork Loin
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- Bacon Wrapped Fiery Shrimp
- Homebrewer Canepa brought these fiery shrimp to a "hop luck" dinner at Tyranena Brewing Co. and says it was a hit. She thinks the marinade would work well on all kinds of kabobs.
- Smoked Duck Salad with Couscous and Raspberry Tart Ale
- Served at the AHA 2003 "Sweet Homebrew Chicago" this salad features smoked duck from Nueske's, Hungarian Paprika from the Spice House of Evanston, and Rasperry Tart Ale from New Glarus Brewing Co.
- Raspberry Amber Marinade
- Inspired by tthe "shark stix" at Sunset Grill & Tap in Allson, MA, this marinade works well on shark, swordfish and chicken.
- Grilled Pork with Cherry Ale Mustard Glaze
- Grill your chops with this easy basting sauce, also excellent on baked ham.
- Real Ale Risotto with Toasted Barley and Vegetables
- A great side dish for picnics - holds at room temperature
- Caramelized Malt Clusters
- Inspired by the Brewmasters Bar Snack from the Palace Kitchen, here are sweet nuggets of spent grain to sprinkle on your salads.
- Orange Apricot Ale Sauce
- Homebrewer Loren Verkovod tested this basting sauce on grilled mahi-mahi and both he and his wife liked it very well. Try it also on grilled chicken.
- Bavarian Weiss Chocolate Cake
- For best results: Chill Tabernash Weiss prior to use, carefully decant top half of bottle into separate glass, vigorously swirl what is left in the bottle of beer and then dump bottle into mixing bowl (With a smile, drink what you poured in the glass)
- Irish Stout Pot Roast
- Warm your bones with this rich pot roast - good with cornbread or biscuits.
- Thomas Jefferson Ale Braised Mallard Duck Sausage
- From the City Tavern Cookbook, a warming dish for autumn
- Pork Medallions with Oatmeal Stout
- I adapted this recipe to use Oatmeal Stout, instead of Porter
- Spinnakers Stout Marinade
- a wonderful marinade with any toasty Imperial Stout - good with beef tenderloin
- Grilled Pork Satay with IPA Peanut Sauce
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- Grilled Vidalia Ale Dip
- You can use Walla Wallas or other sweet large onions to make this dip.
- Great Big Shrooms with Sausage
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- Porter-Chili Paste Grilled Shrimp
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- Stout Soca
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- Raspberry Lambic Ice Cream
- A refreshing end to any meal.
- Speedy Stout Mocha Freeze
- Start with coffee ice cream, add stout, stir and freeze - luscious on an August night.
- Apricot Ale Frozen Custard
- Try this with fresh berries or grilled apricot halves.
- Spicy Spiked Ice Cream
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- India Pale Ale Beef Jerky
- Chewy and spicy, this jerky is better than store bought
- Citrus Lager Marinade
- Lovely with fish or chicken
- Frozen Mango Meringue
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- Malty Mushroom Barley Salad
- A hearty side dish to accompany summer barbecues and outdoor parties - can be held at room temperature safely for buffet or picnic parties
- Edmund Fitzgerald Porter Scallion Dressing
- Can be used as a marinade as well as a salad dressing
- Bay Area Brew Crew's Belgian Carbonnade
- Yields about 5 gallons stew, but may be cut in half
- Caribbean Fried Rice
- Adapted from the Caribbean Cookbook
- Chimichurri
- from COOKING WITH BEER
- Soused Pork
- Make this ahead of time for best flavor, keeps in the fridge for several days.
- Coconut Lime Stout Marinade
- Island spices such as allspice and Scotch bonnet peppers make this marinade rich and satisfying.
- Tsing Tao Laquered Quail
- This dish is perfect for a summertime luncheon entree or appetizer at dinner. Serve each quail on individual plates atop either a mound of fresh salad greens or stir-fried vegetables.
- Raspberry Ale Chicken
- A ripe-red brew to marinate the chicken gives it juicy, fruity flavors. Excellent served cold, too, sliced thin, on top of a spinach salad.
- Stout BBQ Sauce
- Adapted from a recipe served at Philadelphia's La Terrasse, this sauce is rich with stout flavor. Grear uses Guinness Stout, but I tried this with Alaskan Smoked Porter instead, and omitted the liquid smoke flavoring to compensate. It worked well, too.
- Lager-Battered Chicken Fingers
- These crunchy, pretzel-coated chicken fingers are an all-American favorite, according to Grear, "they are the best selling appetizer at La Terrasse."
- Steamed Mussels in Malt Liquor
- "Once, my distributor's driver didn't deliver the Colt 45, not believing that a fine French restaurant like ours would use a malt liquor beer," laughs Grear. "People don't realize that it's just a very strong, clean lager."
- Rouladen with Root Vegetables and Smoked Pepper Bacon
- Adapted from a recipe in COUNTRY LIVING, this rouladen gets a peppery bite from applewood smoked bacon, smeared with a thick crust of coarse ground pepper. Try it from www.nueskes.com.
- Brewer's Spaetzle
- Makes a satisfying side dish to roasts and stews.
- Alewife's Fish Boil
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- Lambic Sabayon
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- IPA Beer Donuts
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- Beer- BBQ Sauce
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- ABC Another Beercan Chicken
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- Ms. Lucy's Lagered Cornbread
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- Maple Ale Apple Fritters
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- Porter Gingerbread with Caramel Malt Glaze
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- BELGIAN ALE BBQ BASTE
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- Black-eyed Pea Pancakes with Smoked Trout-IPA and Sun-dried Tomatoes
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- Bock Scallop Coins
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- Cold Weather Cassoulet with Brown Ale
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- Clam Chili with Bock Beer
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- Rancho Martinez Beef Brisket
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- Simple Beerbecue Sauce
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- Matt's Cowboy Drunk Beans
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- Drunken Spicy Shameless Shrimp
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- Confetti Chowder with Weissbier and Seafood
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- Maple Ale Glazed Pork Loin
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- Crab and Roasted Corn Chowder, with Barleywine
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- Spicy Shrimp Salad
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- Hefeweiss Lemon Mousse
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- Wisconsin Gorgonzola Ale Sauce
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- Big Beer & Beef Stew
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- Dunkel Date Nut Bread
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