The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.
An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.
The sweet creaminess of oatmeal stout is the perfect complement to the dark chocolate, cinnamon, and vanilla in this flourless cake.
This traditional Southern dish is made with grilled sweet corn, lime, and spices, a combination that adds sweet, tart, and spicy notes. A German altbier or Scottish ale is perfect for this dish.
It’s not uncommon to incorporate rum or bourbon in bread pudding, but in this case, we use an imperial stout for an added bit of decadence. The high alcohol content adds a bit of bite, complementing the sweetness of the dessert.
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.
Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.
Don’t toss these hush puppies to dogs to quell their barking! The beer isn’t good for them, and these ESB-spiked morsels are certainly too tasty to waste!
The blonde ale’s light, fruity essence knocks this tart recipe out of the park.