Beer Recipes

Hearty ground beef chili simmered with beer, tomatoes, and kidney beans, ready in 30 minutes using your microwave. Topped with melted cheddar and sour cream, this pub-style chili delivers bold, smoky flavor with almost no cleanup.

Explore the caves of your kitchen with this tasty dip that is sure to be favorite in your household.

Chunky beef chuck and Spanish chorizo simmered for 3 hours in a bold, beer-laced chili with plum tomatoes, cumin, and Mexican oregano. No beans in the pot. This is Texas chili done right.

Fork-tender beef stew braised low and slow in beer with caramelized onions, tomatoes, and browned mushrooms. A hearty Dutch oven comfort meal that's worth every minute.

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

Pan-fried white perch in a crispy beer batter with cornmeal, dill, and paprika. A simple skillet fish recipe that delivers golden, crunchy fillets with tender, flaky flesh inside.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

British-style fish and chips with sole fillets in a yeast-and-beer batter, deep-fried to a crisp golden shell. The double-leavening technique produces the lightest crust possible.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

Bread machine beer bread studded with broken pretzel sticks for a salty crunch in every slice. Made with light beer, bread flour, and a touch of ginger for a pub-inspired loaf.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.