Shrimp poached in IPA get an extra kick from curried mayonnaise.
While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.
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.
The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
This recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.
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.
An American pale ale works well as the beer for cooking, both to help offset the sweetness of the carrots and reinforce the bitterness of the char once it comes off the grill.
For the shrimp’s poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
For this recipe, Christopher Cina prefers to use something with a little sweetness to it, such as a winter warmer or an oatmeal stout—the use of the Gruyère helps make this a sandwich that stands up to a full-bodied beer.