Recipes with Beer

The secret to a succulent grand finale for this brisket recipe starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy.

Next, we have a classic beer-can chicken. "I like any recipe that starts with 'open a can of beer and drink half,'" says recipe developer and chef Steven Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget.

A light beer batter gives the fish a crispy crunch, topped off perfectly by the mango salsa. It's a great dish to serve to guests, or just as a weeknight meal. Light coleslaw, shredded cabbage, and pico de gallo round out the plate.

For casual entertaining during the holidays, nothing beats a comforting bowl of stew: It's conveniently make-ahead for the host and deliciously satisfying for guests.

Belgian-style brown ale adds rich flavor to this hearty stew packed with bacon, chuck roast, onion, and egg noodles.

Time: 40 minutes

Buy It: Porter is a dark beer with a roasted malt flavor. You'll use half a bottle for the recipe; sip the rest as you dine.

Serve with Parsley-Fennel Salad with Mustard Vinaigrette

Cabbage and apple slaw adds a nice crunch. When you pair the slaw with beer-braised chicken, the tacos take on a German flair.

If using a charcoal grill, heap lit coals to the right side of the grill and add chips directly to the coals. Place chicken on left side of grill rack. Add additional charcoal to the fire as needed during grilling.

Stout beer—think of Guinness, with its black color and intense richness—gives this bread a slightly bitter background note and gorgeous nut-brown hue.

Beer gives tremendous flavor to this chicken. Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale.

Surf-and-turf sings a New England tune: Stick a few hunks of Maine lobstah on a beef patty and call it a day. But beef and lobster don't really belong together in a bun. I wanted something simpler, more basic and true to the region where I spent my college years. Turkey is a healthy choice and the essence of New England tradition. Caramelized onions simmer in hoppy Sam Adams beer, while shaved Vermont cheddar adds tang and richness to the meat. -Hannah Klinger, Contributor

Ready to make your own matcha beer? We partnered up with Seth Piracci, owner of The Starliner bar in Brooklyn, New York, to create a better-for-you alternative to green Guinness for your next St. Patty’s Day party. Matcha will leave you with a naturally colored beer that’s both healthy and extra frothy.

Chopped onions, carrots, mushrooms, and the flavor of thyme sprigs come together with browned-beef to create a hearty stew for a chilly night.

The typical brownie has nearly 20g sugar—masking the flavor of the chocolate in an overwhelming wave of sweetness. Here we cut sugar in half for a richer, denser brownie that truly satisfies.

Grab a six-pack of pale ale, such as Sierra Nevada, for this recipe. Enjoy the other five with your guests and use one to lend delicious flavor to this brisket. Serve this rich beef over mashed potatoes or egg noodles; leftover brisket makes tasty sandwiches.

Drizzling butter over top of this quick bread twice during baking gives it a wonderfully brown and crisp crust, and a great rich flavor, accentuating the cheese spread throughout the loaf. Experiment with different types of beer and cheese to create a variety of flavor options.

This hearty slow cooker pork chili with pinto beans gets its smoky flavor from the combination of chili powder, cumin, oregano, tomatillos, and Mexican-style hot tomato sauce. The beer balances out the spice and helps to blend all of these hot-and-smoky ingredients.

This an affordable dish for any casual meal. If you can't find a 16-ounce beer (a "tall boy"), you can use a 12-ounce beer plus ½ cup broth or water. Pick up some crusty bread to dunk into the beer broth.

Meaty, juicy, moderately spicy, and very delicious. Top with thinly sliced radishes for a bit of crunch. A Corona or Pacífico will work perfectly to add a lime-beer taste to this Mexican-style chili.

An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.

Vodka or beer evaporates quickly as food cooks (due to the alcohol), leaving it supercrisp. For a more crunchy mouthfeel, we created a rough panko coating for shrimp, with lots of nooks and crannies.

A marinade of dark Mexican beer (like Negra Modelo), soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor. Serve with flour tortillas, sautéed peppers and onions, and sliced jalapeño pepper.

A robust and dark stew requires a robust and dark beer – Guinness is perfect here.

Unlike frying recipes, the type and quality of beer matters when making breads. Stouts or amber-honey beers are great in comforting bread recipes. In the fall months, you can even try a seasonal pumpkin-flavored beer in this bread.

Bubbly beer adds lightness to pre-frying battered fish. Since the beer taste will burn off during frying, look for an inexpensive lager.

Similar to southern France's coq au vin, this northern French recipe simmers chicken in deeply-flavored beer for tenderness and nice caramel flavor. Juniper berries and a little splash of gin enhance the sweetness of the beer while yogurt stirred in at the end adds creamy texture.

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

Use a dark beer that's not too strong and it will balance the sweet root vegetables.

Think Guinness, or another dark smooth stout, for this recipe. You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas, parsnips, or other root vegetables of your choice for the carrots and turnips.

Using beer to batter sliced onions before cooking is a classic way to prepare onion rings – and for good reason, they turn out absolutely delectable.

Beer and barbecue go together like peas and carrots; so, why not use beer to make this barbecue pork sandwich? Start preparing this recipe the day before a grill-out. This recipe is sure to impress even the most experienced grill masters.

Beer blends beautifully with this ultra convenient dish. One reviewer had this to say: “This is an excellent recipe and will become a family favorite. It's great to do all the prep work the night before then spend a fast 20 minutes cooking a great meal on a weeknight. I served cob corn and coleslaw with sweet Hawaiian rolls.” -dburge

This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips, and turnips, and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

Dark beer lovers will appreciate the flavor: cheesy up front and slightly bitter and malty at the end. Garnish with parsley for a pop of color.

Historically, the phrase “black and tan” referred to the much-reviled auxiliary force of English soldiers sent to Ireland to suppress the Irish rebels after the 1916 Easter Rising. Eventually, a much-loved drink made with half Guinness Stout and half Harp Lager assumed the name, and now this two-toned brownie (with the addition of Guinness) shares it.