A stout ice cream float — vanilla ice cream in a glass of stout — is one of the great simple pleasures at the intersection of beer and dessert, and one I’ve served at nearly every homebrew gathering for years.
Beer sangria is a hybrid between traditional wine sangria and a beer punch — it uses beer as the base liquid with fruit, citrus, and optionally a small amount of spirit to create a fruity, refreshing large-format party drink.
Shandy and Radler are the two most widely consumed beer cocktails globally — mixed beer drinks where beer is combined with carbonated lemonade or citrus soda in ratios from 50/50 to 70/30.
The Black Velvet cocktail — equal parts Guinness stout and Champagne — is one of the oldest and most elegant beer cocktails, invented in 1861 at Brooks’s Club in London to mourn the death of Prince Albert.
The beermosa — equal parts beer and orange juice — is a beer-based take on the classic Champagne mimosa that works surprisingly well when the right beer is chosen.
Michelada is Mexico’s defining beer cocktail — a savory, spiced, citrus-forward beer drink that transforms a lager into something with far more complexity than the base beer alone.
Beer braised bratwurst is the canonical German-American tailgate and beer garden recipe — sausages simmered in beer and onions until cooked through, then finished on the grill for a caramelized crust.
Belgian waffles made with live yeast and beer are categorically different from quick-mix waffles — the overnight fermentation produces a complex, slightly sour, deeply flavored batter that creates a waffle with genuine depth and the characteristic li
Beer glazed carrots are a side dish that demonstrates how malt sweetness in beer interacts with vegetable sugars during reduction — the beer glaze concentrates into a sweet-savory coating that is more complex than a plain butter-honey glaze because t
Lager steamed mussels is a classic Belgian-French preparation where the mussels cook in a bath of beer, aromatics, and butter — the beer provides the steaming liquid that opens the shells, and the cooking liquid reduces with the mussel juices …