Beer Recipes

Crispy beer battered shrimp served with a smoky chipotle dipping sauce spiked with soy, ginger, lime, and mirin. A bold fusion appetizer that's ready in 30 minutes.

This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.

Keep your crockpot busy with this delicious cake that's perfect for a Christmas party!

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Coconut beer shrimp with sweet and tangy sauce: beer-battered shrimp rolled in fresh coconut, fried crisp, served with a marmalade-mustard-horseradish dip. A Gulf Coast appetizer classic.

Chicken beer bake with browned chicken breasts in a creamy sauce of cream of chicken soup, beer, soy sauce, mushrooms, and slivered almonds. One-dish comfort food.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

This was the sourest sourdough I'd ever eaten but it was to die for.

Light, crispy beer batter made with just flour, egg, beer, and seltzer. Use it for onion rings, fried chicken, fish, or veggies. Adjust thickness to your liking in 5 minutes flat.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Fanky (faworki) are Polish deep-fried pastry diamonds made with egg yolks, sour cream, wine, and butter, dusted with powdered sugar. Thin, crispy, and addictive.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.