New recipes

Cooking with beer

Cooking with beer

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

By Jonny Garrett of the Craft Beer Channel

Cooking with beer. Is there a better sentence in the English language? I don’t mean cooking while drinking beer (although that’s pretty awesome too), I mean cracking open a beer, taking a swig, and then pouring the rest into the pan, or bowl, or baking tray, and letting it do its magic.

Not only do you get all those glorious beer flavours in the food (more on that later) but it often works as a shortcut in cooking. Take beer bread, for example. All you need is 375g of flour, 3 teaspoons of sugar, and a 330ml bottle of fragrant beer. No yeast, no warm water, no kneading, no proving. The yeast and the air bubbles are in the beer already – you just mix it, bake it for 45 minutes, then eat it. Probably with a beer.

In a similar vein, substituting a good saison or strong Belgian ale for milk in Jamie’s one-cup pancakes can make for a really naughty but really, really delicious breakfast, whether you top it with fruit and yoghurt or bacon and maple syrup.

And of course, who would eat a cod unless it was sustainable and covered in beer batter? Flour, beer, baking powder, salt. Mix, dunk, deep fry and eat. It’s so quick and easy you’ll never need to go to the fish and chip shop again.

And once you get deep-frying, there will be no stopping you. If you’re looking for a naughty side dish, try Jamie’s beer-battered curried cauliflower fritters too. It’s moreish as hell.

But beer can do more than batter and bread. Beer actually has more taste profiles than wine, because there are so many variations in the four ingredients. And that means if you can cook something with wine, you can be damned sure that it will work with a beer too, whether it’s a creamy risotto or a steak sauce.

Or, how about Jamie’s beef and ale stew? No meat browning, no stock making. Fry your meat, fry your veg, add a nice bitter, throw in some herbs. Stew for a few hours, then eat it. Probably with a beer.

Our favourite new recipe at the Craft Beer Channel is our Wheat Beer Clams (with beer bread of course), which are a lot like a mussels marinière, but instead of wine we used a Weihenstephaner wheat beer – probably the most famous of all the wheat beers because of its incredible bubblegum and fruity aroma. The result was a garlicky, floral and creamy dish that absolutely blew us away. I promise, hand on my heart, that it was the best clam dish I have ever tasted.

Cooking with beer is all about experimenting. Even once you have a brilliant set recipe, like our simple beer bread, you can keep experimenting by trying different beers – strong ones, hoppy ones, golden ones, bitter ones, even chocolate ones! There’s no end to the ways that we can include beer in our food. The only limit is what beer you can get hold of, and how daring you feel. We’ll be coming up with even more ideas and posting them here and on our Youtube channel, so try our videos, try the recipes we’ve linked to on Jamie’s site, and get finding new ways to get good beer in your life.

Recipes with Beer for Game Day

Beer isn’t just for drinking — amp up your game-day spread with some suds-infused fare.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Shredded Beer-Braised Beef Sandwich

You may have to tear your eyes away from the game to make sure this deliciously messy sandwich — which combines french fries and tender shredded beef between toasted kaiser rolls — doesn't end up on your lap.

Beer-Marinated Grilled Skirt Steak

Layer on the flavor by marinating steak in lager and soy sauce before grilling.

Beer-y Chorizo Queso Fundido

An infusion of Mexican lager gives this classic cheese dip a crisp, hoppy flavor. You can tweak the dip's spice level by adding the jalapenos with or without their seeds.

Pulled Pork Nachos

Nealey Dozier loads up chips with pulled pork that’s slow-cooked in beer and cider vinegar. She finishes the platter with a smoky barbecue sauce and cooling cilantro crema.

Beer-Braised Chicken Thighs

This comforting dish is perfect for pairing with a cold one. Rachael Ray brightens her spicy tomato sauce — filled with andouille sausage and onions — with a bottle of lager.

Red Beef Chili

Bobby Flay spikes his satisfying stew with dark beer, chocolate and maple syrup to tame the bowl's fiery edge and infuse it with deeply complex flavor.

Beer-Braised Szechuan Chicken Wings

Lee Anne Wong's wings have a Chinese accent. Instead of the usual hot sauce, they get their fiery kick from Szechuan peppercorns and dried red chiles.

Beer-Braised Beef Meatballs

Kick the Italian favorite up a notch by cooking meatballs in beer and pairing them with a creamy horseradish dip.

Rosticciana (Spare Ribs) and Sausages

Brats and beers are a traditional German combination, but Debi Mazar and Gabriele Corcos give the dish an Italian twist by braising the links in Belgian ale with olives and rosemary.

Chocolate Stout Cupcakes

Dave Lieberman turns to a classic pairing — chocolate and stout — for these hand-held treats, and he tops them with cream cheese icing that mimics a Guinness’ signature frothy head.

Beer Float Your Boat Cocktail

Hand out glasses of this fizzy float before the final down. Alie Ward and Georgia Hardstark use an intense chocolate stout to balance out the decadent sweetness of dulce de leche ice cream.

6 Tasty Vegetarian Recipes Made With Beer — Plus Beer Pairings for Each Dish!

Beer tends to be associated with meat, so it is hard to find really good vegetarian meals using beer, but we found a bunch and put them together right here for you. Enjoy!

By The Beer Community on Oct. 02, 2017

Beer-Battered Grilled Cheese Recipe

This grilled cheese recipe from Betty Crocker tastes just as good sans bacon. A nice sharp cheddar always does the trick for a delicious and perfectly made beer-battered grilled cheese.

The Best Beer Pairings for this Vegetarian Grilled Cheese: A Bitter IPA or A Pale Ale.

This recipe calls for a mix of Provolone Cheese and Cheddar Cheese. While a bitter IPA pairs great with cheddar cheese, a Pale Ale is perfect for a grilled cheese sandwich made with Provolone. For a mix of the two, either stick with the a robust, slightly bitter Pale Ale or a very mild IPA for a middle ground.

A Mild IPA We Recommend: Trash Panda Hazy IPA

A Pale Ale We Recommend: Full Moon

Black Bean Enchiladas with Chipotle Stout Red Sauce Recipe

The Beeroness is the queen of beer recipes and she hit the nail on the head with this delicious one. Comfort food in one sumptuous dish.

Beer Pairings For Vegetarian Black Bean Enchiladas Dish: An American Pale Ale

For a zesty black bean enchilada, we’d recommend an American Pale Ale to balance out the spice. APAs have less malt sweetness than IPAs, so they’ll leave a nice, crisp, refreshing finish.

An American Pale Ale We Recommend: Vagabond Pale Ale

Homemade Chicago-Style Deep Dish Beer Pizza Recipe

Anyone who has ever eaten pizza in Chicago knows that it is hard to make awesome better, but Cook Pad has…by adding beer. The toppings call for pepperoni, but feel free to substitute for tomatoes, spinach and other veggie favourites.

Beer Pairings For Vegetarian Pizza Dish: Czech Pilsner

For a classic vegetarian pizza, a refreshing beer like a Czech Style Pilsner is perfect to bring out the flavour. The grassy hop flavors and aroma contain light pizza spices like basil and oregano.

A Czech Pilsner We Recommend: Pils

Onion Beer Soup with Cheese & Herb Toasts Recipe

BBC Good Food makes great food and this soup is no exception. Besides the dark beer, the secret to the beautiful color is the onions. Keep the flame low so they don’t burn. Remember we are going for caramelized not burned!

Beer Pairings for Onion Soup with Cheese: Scotch Ale

Scotch Ale and Onion Soup make a lovely pair. The richness of the Onion Soup Broth will enhance the flavour of a Scotch Ale. Ales are more malt flavoured, which prevent the soup from tasting too bitter.

A Scotch Ale We Recommend: Scotch’dale

Beer Mac ‘n’ Cheese Recipe

This recipe from Taste of Home brings exactly that, all the wonderful memories of home and childhood with a bit of an adult twist. And like in previous recipes you can just leave the bacon out.

Image by: Brown Eyed Baker on Flickr

The Best Beer Pairing For Mac n Cheese: English Brown Ale

English Brown Ales are a common pairing for Macaroni and Cheese because of it’s ability to compete with the creaminess of the Mac n Cheese without becoming overbearing and heavy. The sweet, nutty flavour of Brown Ales compliment the flavours of the sharp cheddar cheese.

An English Brown Ale We Recommend: Traditional Ale

Beer Cheese Fondue Recipe

Nothing is more fun than a fondue party with friends. Make this meal vegetarian by dipping bread, potatoes, vegetables pretty much anything that tastes delicious draped in gooey, hot cheese sauce. Genius Kitchen you are a genius!

Beer Pairing for Beer Cheese Fondue: Czech or Bohemian Pilsner

The perfect beer pairing for a beer cheese fondue would be a Czech or Bohemian Pilsner. The malt notes and buttery yeast character in the pilsner will compliment the creamy and tangy flavour of the beer cheese fondue.

The beer sugar is made by dehydrating beer and demerara sugar in a warm oven overnight.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Cooking with Beer: 21 Tasty Recipes Using Ale, Lager, or Stout

If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a subtle sweet-and-malty flavor. A little leftover beer blended with a couple of tablespoons of fig jam transforms the pan drippings into a rich, tasty gravy.

Adding the ingredients in the right order is the secret to this recipe's success the ones that take longest to cook go in first. The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.

You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish.

This beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

This stew has a zesty New Orleans feel. Ice down the beer and crank up the music!

Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily tender. A simple, four-ingredient spice rub adds a little sass.

Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.

These white beans are baked in ale for ultimate flavor. A pale ale, such as Blue Moon or Hoegaarden, works best for this recipe.

This recipe makes eight one-cup servings, which along with a hearty side like homemade cornbread or cheesy potatoes, makes enough for another stick-to-your-ribs meal for later in the week.

Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make open-faced porchetta sandwiches or ribbon pasta with pork ragu. Use the pork skin to make roasted baby potatoes with cracklings and chives.

Beer, sausage, and potatoes are a classic combination. Simmer everything together to make a satisfying one-pot meal.

The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.

Garlic and sage, rubbed into the pork ahead of time, impart an earthy, aromatic flavor. The meat is then moistened by a beer marinade and basted on the grill with a thick, tangy tomato-based sauce.

This satisfying stew, filled with tender lamb and vegetables simmered in a beer-based broth, is just the cure for a chilly evening.

Warm your belly with a comforting bowl of this easy freezer-friendly beef stew.

Sautéed apples and onion are a classic combination that never disappoints. Serve atop juicy pork chops for a wholesome autumn dinner.

Beer &mdash is there anything it can't do!? In this recipe from Emeril Lagasse's Emeril at the Grill, it makes turkey extra juicy. Let's just say this recipe gives you a great excuse to use your grill all year round.

Grab a beer to make these potatoes it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks! Making this a perfect easy-going beer-infused recipe.

This recipe for homemade chewy pretzels comes from Sigmund Pretzelshop owner Lina Kulchinsky. Each pretzel is boiled in beer making them extra-yeasty and 100 percent irresistible!

Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings &mdash avocado, scallions, tortilla chips, and cheese &mdash are up to each guest. If you are feeling festive make a big batch of this beer-based chili and set out a topping bar for a casual, yet impressive, dinner party.

Reinvent fruit cake with this exciting stout-based recipe, which is surprisingly perfect for any season. Not only do you get to cook with beer, but this cake is also soaked in stout making it any beer-lovers dream dessert.

Why Cook with Beer?

Beer can add a whole new layer of flavor to a variety of recipes. Generally, it offers malty, earthy notes to everything from stew to cake. But beer&rsquos exact flavor contribution depends on its style. All beers are split into two main categories, ales and lagers. Ales (IPAs, stouts, porters, etc.) are typically earthy while lagers (Pilsner, Kölsch, märzen, etc.) are more dry, effervescent and crisp, but even within those two categories beers can look and taste majorly different (for instance, bitter, light IPAs and robust, dark stouts are both ales). Based on how they taste, you can trade some water or stock in a recipe for a brew and get delicious results. You can really experiment anyway you&rsquod like, save for one rule of thumb: Just like when you&rsquore cooking with wine, don&rsquot cook with a beer that you don&rsquot like the taste of.

Beer is made with bitter hops and sweet malted grains. Keep that balance in mind when you cook: Bitter, crisp beers can offer an edge to decadent foods (helloooo, beer cheese fondue) while malty, dark beers can enhance and deepen the flavor of meat dishes and sweet desserts (bring on the shepherd&rsquos pie). The main perk of cooking with beer is the flavor, although it can also tenderize and moisten meat if added to a marinade or braise. In baking recipes, beer offers both flavor and leavening. Due to its carbonation, beer gives cakes, breads, biscuits, pancakes and other treats extra lift and a tender mouthfeel.

Oh, and in case you&rsquore wondering, most of the alcohol evaporates while the beer cooks.

How Long to Braise a Beer Pot Roast?

The short answer is – until it is fall-apart-tender.

Time will vary based on the specific cut of beef, its size and your oven’s temperature/calibration.

As a general rule of thumb, budget about an hour per pound of beef. The longer you cook it slowly, the better.

Even though per food safety standards beef is done and safe to eat at 145 F, this should not be your guideline. Braise until the beef is tender enough to be easily shredded with a fork.

TIP: If your pot roast is still a little tough after the number of hours you estimated – it simply needs more time. The only way to make it very tender is to continue braising it, low and slow, until the meat easily falls apart. That being said, do not over cook it. Simply continue cooking and check it every 20 minutes until you are satisfied with the results.

11 Mouthwatering Beer-Based Crock-Pot Recipes

There are Crock-Pot recipes, then there are Crock-Pot recipes. The former are the type of recipes your grandma made in the 󈧶s: bland, set-it-and-forget-it slow cooker food. The latter are something to get behind. They are juicy, flavorful, colorful, and, most importantly, made with beer. Here are the best Crock-Pot recipes that just wouldn’t be the same without beer.

Slow Cooker Beer-Infused Pork Belly

Photo via 12tomatoes

Life is better with pork belly. But you know what’s even double better? Slow-cooked pork belly with stout.

Key Ingredients:
Pork Belly
Brown Sugar
Chicken Broth

36 Gifts and Gadgets For Anyone Who Loves Drinks

Amber Ale Barbecue Beef

Photo via

Let the Crock-Pot cook the thin cuts of barbecue beef shoulder in tasty amber ale while you work.

Key Ingredients:
Beef Shoulder
Amber Ale
Barbecue Sauce

Tender Beer-Soaked Crock-Pot Roast

Photo via Neighborfood

Few things hit the spot like meat and potatoes. Throw in some light beer to add a little something extra to a time-honored classic.

Key Ingredients:
Beef Shoulder

Slow Cooker Country Ribs in Beer

Photo via CDKitchen

These ribs are fall-off-the-bone good thanks to cooking slowly in your favorite beverage.

Key Ingredients:
Barbecue Sauce

Guinness Corned Beef With Cabbage

Photo via Steamy Kitchen

A hearty meal of corned beef calls for a hearty beer like Guinness.

Key Ingredients:
Corned Beef
Pickling Spice

Slow Cooker Beef ‘n’ Beer

Photo via The Cooking Mom

Plunge your fork right into this beer-infused rump roast. The flavors will be everything you know and love about roasts, but better. Thanks, beer.

Key Ingredients:
Beef Rump Roast
Light Beer
Gravy Mix

Slow Cooker Beer Chicken

Photo via Womanista

Shredded chicken and herbs can get dry when it’s not cooked correctly. By correctly, we mean cooked with beer.

Key Ingredients:
Chicken Breast
Light Beer

Beer and Brown Sugar Pulled Chicken Sliders

Photo via The Beeroness

Sliders are the perfect snack for any large gathering. Sweeten up these chicken sliders with porter and brown sugar.

Key Ingredients:
Chicken Thighs
Brown Sugar
Tomato Paste

Slow Cooker Beer Pulled Pork

Photo via Handle the Heat

The pork in these sliders gets salty, tender, and scrumptious from sitting and slow cooking all day long. Throw on some barbecue sauce and you’re set for the night.

Key Ingredients:
Pork Butt Roast
Dark Ale
Soy Sauce

Guinness French Onion Soup

Photo via The Skinny Fork

Soup might not be the first thing you think of when you think of mouthwatering Crock-Pot recipes. This French onion soup with Guinness will change your mind.

Key Ingredients:
Beef Broth

Rotisserie-Style Beer Can Chicken

Photo via Every Day Good Thinking

Chicken doesn’t have to be complicated to be tasty. Throw some beer in the Crock-Pot with a whole chicken and some spices on top and you’ve got a meal fit for a king.

Key Ingredients:
Whole Chicken
Light Beer

16 Ways To Cook With Beer at Every Meal

Be it dinner, lunch, or even breakfast (okay, probably brunch), there's never a bad time to enjoy a brewski.

Be it dinner, lunch, or even breakfast, these recipes prove once and for all there's never a bad time to enjoy a brewski.

No kneading, no yeast, no fuss required. Just your favorite brew, a little molasses and honey for a rich maple flavor, and boom&mdashthe yummiest dinner side everyone will love. You won't even need butter, we promise.

Get the recipe at Averie Cooks.

We're big fans of this spicy sausage and beer version of the messiest&mdashand possibly most delicious&mdashsandwich on the planet. Especially when the recipe has a total cook time of 20 minutes from start to scarf.

Get the recipe at Table For Two.

If the spice of jalapeño is usually too much for you, add a little brown ale&mdashit'll knock down some of the heat while bringing out a sweetness in the turkey meat (genius way to use up all those turkey leftovers still hangin' out in your freezer from Thanksgiving).

26 Healthier Ways to Cook with Beer

It&rsquos time to change the way we think about weekend brewskies, because beer isn&rsquot only for drinking! Just in time for tailgate season, here are 26 healthy recipes that use everyone&rsquos fave beverage: beer. Need another reason to cook with a cold one? Booze (in moderation!) can be good for you &mdash studies show beer and wine contain antioxidants called phenols that reduce the risk of heart disease and hypertension. So save a longneck from that six-pack and get cracking on one of these hearty, tasty recipes that won&rsquot trip up a healthy diet. Also, hey Gluten-Free friends! Most of these recipes can be made with gluten-free beer (though watch out for some of the baked goods not marked G-Free.)

Breads & Breakfast

1. Whole Wheat Beer Bread: A beer culinary classic! Adding beer to a hearty whole-wheat loaf gives this bread a tangy, rich flavor.

2. Beer Pretzels: These dark beer-infused mini pretzel rolls make it easy to practice portion control. For an even healthier snack, sub in whole-wheat flour.

3. Gluten Free Oregano Beer Bread: This quick bread recipe makes for a great breakfast or snack. Fresh oregano balances out the sweet, mellow brown sugar and GF beer.

4. (Seriously) Belgian Waffles: Belgian-style ale (like Blue Moon) makes these Belgian waffles extra fluffy and light. It also makes them extra-Belgian. Swap in whole-wheat flour and skip the powdered sugar to up the health-factor.

Main Courses

5. Beer BBQ Tofu: Here&rsquos one for the vegetarians! Combine garlic, ginger, and BBQ sauce (extra points for using the healthier recipe described in #18 below) and marinate tofu blocks for an hour or two. Bake the tofu in the oven, or grill it for a smokier flavor.

6. Belgian Steamed Mussels: Cooking these bad boys with beer makes the broth briny, sweet, and full of mussel-flavored deliciousness. You might want to make some extra beer bread (like #1 above) to sop it up!

7. Beer-Marinated Shrimp: Gluten-free shrimp lovers rejoice. This tangy marinade with fresh ginger and mustard also features gluten free beer. After a few hours in the marinade, pop the shrimp onto the grill or in the oven for a super-quick, healthy dinner.

8. Stout and Chicken Stew: What happens when you combine Guinness-braised chicken, roasted fall veggies, and a lil&rsquo bit of bacon in a slow cooker? A delicious hearty stew to get you through the cold months, is what.

9. Chocolate Stout Vegan Chili: This veggie-laden chili recipe incorporates chocolate stout beer, bittersweet chocolate, and espresso. Um, which way to the kitchen?

10. Beer-Braised Brisket: Impress friends with this &ldquojust like Mom&rsquos&rdquo brisket recipe. Using pale ale keeps the meat tender (i.e. not tasting like an old shoe), while low-sodium broth and a whole bunch of veggies make it a healthier dinner choice.

11. Beer-Roasted Chicken:For tender, juicy meat, stick a half-full can of beer inside a chicken (stand that baby upright to keep things tidy) and roast it to golden perfection. Using booze instead of extra butter and oil makes this recipe a healthier choice. If you&rsquore nervous about cooking with aluminum, snag a fancy chicken roaster or sub in an oven-safe glass jar.

12. Brazilian Beer-Marinated Chicken: Take boring grilled chicken breasts to the next level with this exotic recipe. The marinade showcases the fresh flavors of paprika, onion, fresh ginger, garlic, pepper, and dark lager or stout beer. Combine marinade and chicken (or try it with tofu) in a covered dish and let it chillax for four hours in the refrigerator. Slap the protein of choice on the grill for five minutes per side and you&rsquore all set to samba!

Side Dishes

13. Beer-Steamed Rice: Next time you&rsquore in the mood for stir-fry, swap in 12 ounces of nut-brown ale (a dark brown, sweet brew with a mild nutty flavor) instead of water to cook jasmine rice . Cooking the grain in suds instead of H2O will give it a rich, nutty flavor and a smooth texture free of lumps and clumps.

14. Brussels Sprouts with Beer and Bacon: Use a light, crisp beer (a Pale Ale is ideal) to sauté the veggies until the edges are deliciously caramelized. Vegetarians (or those looking for a healthier option) can nix the bacon for an equally tasty variation.

15. Cheese-Ale Soup:Melting a hunk of chedda&rsquo, pouring on some beer, and calling it soup doesn&rsquot sound like the healthiest option. But wait! This recipe uses reduced-fat cheese, skim milk, and plenty of veggies. For extra brownie (err&hellip apple?) points, use some whole-wheat bread to slurp up this chill-banishing soup.

16. Gluten Free Beer-Braised Cabbage: A perfect gluten free side dish for any fall feast! This recipe ups the superfood factor by using both red and green cabbage.

Sauces & Condiments

17. Beer Mustard:Combine Guinness (or any other stout or porter), whole-grain mustard, and shallots for a complex and intense condiment that will knock the socks off anything from the supermarket.

18. Beery BBQ Sauce: Why restrict the beer at a BBQ to boozing? This sweet and sour barbeque glaze uses dark beer, apple cider vinegar, and brown sugar. And with only three tablespoons of veggie oil per pint, no preservatives, and no high fructose corn syrup, it&rsquos a smarter choice than the bottled stuff.

19. Beer Marinara Sauce: Yup, you read that right: Beer&rsquos getting saucy. This red sauce recipe uses beer, not wine, to create complexity. The hoppy goodness (try a pilsner or IPA) balances out tomatoes&rsquo acidity and sweetness. The tomatoes, carrots, onions, and fresh basil make this pasta topper hearty and good for ya, too.

20. Orange and Ale Salad Dressing:Who knew adding a little IPA to vinaigrette would make such a delicious, complex dressing? Orange zest and Dijon mustard keep the flavors bright for a summery addition to salads all winter long.


21. Beer-Poached Pears (with Chocolate Sauce):For this fancy-pants dessert, start with ripe Bartlett pears and specialty beer (the original recipe uses Moylan&rsquos Orange & Black, but any porter &mdash or orange-infused brew &mdash will do in a pinch). For a decadent touch, dunk the pears in dark chocolate sauce (or leave them plain and savor the boozy flavor).

22. Belgian Ale Raspberry & Rose Ice Pops: These are perfect for warm weather &mdash or any time you want to amaze somebody with your complex palate. Hit up a local florist for some dried rosebuds and then add raspberries, simple syrup, and light Belgian ale. Freeze the whole shebang in ice pop molds and wait for the compliments to come rolling in.

23. Chocolate Stout Pumpkin Brownies:A cup of stout beer in the batter makes these healthier pumpkin treats (made with whole wheat flour and low-fat cream cheese!) moist and super-dense.

24. Lambic Beer Raspberry Sorbet: This refreshing dessert uses Lambic beer, a dry, almost wine-like brew from southwest Belgium. Combine the special suds with simple syrup, lemon juice, and plenty of fresh raspberries in an ice cream maker.

25. Harvest Ale Cupcakes: Looking for a truly healthy cupcake recipe? These fall-flavored treats are made with carrots, beets, squash, and pumpkin ale. Try them unfrosted, or add cream cheese frosting for a more decadent version.

26. Chocolate Stout Milkshake: All right, we realize that a chocolate beer-shake isn&rsquot the healthiest option, but we couldn&rsquot skip this recipe! For a better-for-you version, blend chocolate low-fat fro-yo instead of ice cream with Guinness or another stout beer. To rev up the good stuff, add a frozen banana for potassium and some natural PB for a shot of protein.

Did we miss any of your go-to beer recipes? Got some tips to health-ify beer cuisine even more? Share in the comments below or get in touch with Sophie on Twitter @SophBreene.

Because beer is such a satisfying, cooling beverage, many people forget that it is also one of the world’s greatest seasoning agents. Used properly, beer turns the most ordinary foods into exceptional party fare. As a marinade for meat, fish or seafood, it tenderizes. In roasting, baking or broiling, beer is used to baste the foods or as an ingredient in the basting sauce to impart a rich, dark color and highlight the gravy.

Used in place of water as the simmering liquid, beer brings out all the richness of the meat and vegetables. The alcohol evaporates in the cooking, leaving only the delicate flavors to intrigue the diner.

As a baking liquid, beer is unsurpassed. It adds a lightness and buoyancy to biscuits, pancakes, cakes and a variety of homemade breads. Experiment with beer as all or part of the liquid in packaged mixes to reconstitute instant or freeze-dried foods.

The Beer Institute receives thousands of requests for recipes using that extra-special ingredient, beer. The recipes below have proven to be the most popular. And as they show, beer cooking can be easy, successful and featured in every course.

Here are your “Favorite Recipes with Beer” – all extra-special when served with sparkling glasses or mugs of beer.