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 our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.
Our “secret” ingredient in the cheese sauce for this incredible sandwich is a healthy dose of Pilsner.
With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this red chili may not hail from Texas, but it’s sure to be a crowd pleaser.
Goetta, a meat-and-grain sausage or mush popular in the greater Cincinnati area, consists primarily of ground meat, steel-cut oats, and spices. A roasty porter adds depth and interest to this traditional dish.
A buttery cheese with full-bodied texture and snappy, citrus-like fruity notes pairs beautifully with the Pilsner in this Southwest take on the classic artichoke dip.
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.
Crispy beer-battered cod and spicy beer-spiked chipotle sauce are tucked into a soft corn tortilla with shredded cabbage. Yum!