Beer Recipes

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Brisket chili built on beer, stewed tomatoes, and a fistful of red pepper flakes, thickened with masa harina and finished with a shot of tequila poured tableside.

Heidelberg meat loaf made with lean ground beef, torn rye bread, beer, caraway seeds, and celery seeds. A German-inspired twist on classic American meatloaf.

Coconut fried shrimp with a beer batter and flaked coconut coating, deep-fried golden in under a minute per side. A crispy, tropical appetizer or main dish.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Beer batter fried veggies with onion soup mix, mustard, and baking powder for an extra-crispy, flavorful coating. Works with broccoli, mushrooms, zucchini, or mozzarella.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Canned salmon and hard-boiled eggs in a mushroom-beer cream sauce served in a molded rice ring. A retro dinner party centerpiece that's back in style.

Borracho beans (frijoles borrachos) with dried pinto beans simmered with pork and garlic, then sauteed with jalapenos, tomatoes, onions, and beer. Authentic Tex-Mex side dish.

No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.