Sour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.
The rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.
A sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.
A Belgian IPA gives this salad just the right kick.
Sour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.
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.
Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
Use a Belgian-style wit to create a great dipping sauce for these pot stickers.
For a real treat, make your own brats and kraut. Adding beer creates complex, layered flavors.
Bacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.