Cooking with Beer
Chelsea Mitchell of Drink and Spoon takes us through the culinary exploits of cooking with beer. Check out her recipes and try making your own delicious boozy treats.
In the heat of summer, many of us enjoy grilling outside. This week’s recipe comes from Paul Lewis using his go-to burger recipe. Paul enjoys making things from scratch, which is why this recipe comes with instructions for the bun, cheese and patty. The addition of a Lager, in this case Dovetail Brewery’s Helles Lager, brings out a depth of flavor that will take your burger to the next level.
We know wine and mussels go hand-in-hand but have you considered beer? This week’s recipe is provided by Rachel Morrison. Using an adapted recipe by The Spruce Eats, Rachel added some heat with jalapeño, serrano and even included leeks.
This dish is rich but not overpowering; it is well-balanced and spicy from the additional peppers added and the addition of Belgian beer cuts the heat nicely. This makes for a great appetizer to share with friends as it’s unique and somewhat elevated, though very affordable because mussels are cheap!
As evidenced by the amount consumed annually in the U.S. – more than 18,000 per person by some estimates – chicken wings have a colossal fan base. In the summer months, the grills come out, and there’s nothing quite like grilled wings. Hot weather also calls for alternatives to the classic “hot wings.” This week’s What We’re Cooking recipe comes from Kevin Kain, who says these wings pair deliciously with a Belgian Wit. Enjoy!
This week’s recipe comes from Scott Johnson, our resident home chef. In his household, gumbo was served often, with Scott’s dad using a recipe from Emeril Lagasse that Scott’s brother would later adapt. Turning the standard chicken and andouille sausage gumbo made with white wine recipe into a dark étouffée was Scott’s way of putting his own spin on this Cajun classic.
At PorchDrinking, we have several writers with a sweet tooth, and Karen Mills is no exception. Her Milk Stout Brownies (recipe adapted from Kitchy Kitchen) are the perfect complement for any occasion, rain or shine. Forgot milk, Karen recommends that you pair these brownies with your favorite stout or, in her case, some sort of barrel-aged goodness from WeldWerks.
For this week’s edition of What We’re Cooking, PorchDrinking’s Emma Wargolet provides this Porter cupcake recipe that comes from Betty Crocker and was adapted by Deschutes Brewery using their Black Butte Porter. Emma loves this recipe because it’s easily adaptable, and if you’re short on time, you don’t need to make the frosting from scratch (don’t worry, we won’t tell). These Easy Porter Cupcakes are rich enough without being overpowering, and the beer provides complementary notes of chocolate and coffee. Deschutes’ Black Butte Porter is available year round, so rest assured you can bake off a batch of these cupcakes every season of the year. Enjoy!
Beer, like a great meal, is best when shared with others. This recipe brings that holy trinity of beer, food (in this case the king of foodstuffs, cheese), and people together around one delectable pot of gooey awesomeness. PorchDrinking’s Karl Kalinkewicz has been using this recipe for over a decade as a way to satiate cheese cravings while also hosting an interactive and communal food experience. Invite over your cheesiest friends, crack some beers, duel with your fondue spears over the last morsels of melted deliciousness, and enjoy this delicious recipe provided by Karl!
Beer, with all of its flavors and nuances, can enhance some of your favorite dishes. Many of us at PorchDrinking love to cook, so we’ve rounded up some of our favorite recipes featuring our favorite ingredient: beer.
From beer cheese fondue to easy porter brownies, each week we’ll publish a new recipe for you to enjoy. So without further adieu, here’s What We’re Cooking, a collection of staff-picked cooking with beer recipes.
Lori Rice is here to save us from lackluster beer bread.
In many beer bread recipes, the brew itself is an afterthought. The recipe will recommend adding “beer”—type unspecified—in place of water, and since most people will reach for a light lager in these moments, they might as well have just used water in the first place.
Rice’s new book Beer Bread: Brew-Infused Breads, Rolls, Biscuits, Muffins, and More (Countryman Press) tears down the tyranny of mediocre beer bread recipes and offers over 60 exciting alternatives in which beer plays a significant role in the finished flavor.
Super Bowl Sunday is one of my favorite days of the year. My friends and I gather for an evening of celebration and friendly competition: the annual Dip Party. The football plays on mute for any plus ones who care about sports, and the game is only un-muted for the half-time show. Everyone attending brings a homemade dip and dunker, with first, second, and third place prizes based on a popular vote.
From sweet to savory, nostalgic classics to fresh takes, the party is all about the dip — a quintessential snack at any gathering. And as dip is the perfect party food, beer is an obvious beverage choice. This is especially true on Super Bowl Sunday when the industry is inundated with heightened awareness for beer’s biggest players. Whether enjoying a small spread or hosting a dip feast of your own, below are fail-safe beer pairings for some classic party dips.
I love the Super Bowl solely because of the food. Chips and guac, Italian heroes (or wedges, as they call it where I’m from) and chili are all great, but wings are my favorite. Since beer and wings go hand in hand, it’s fun to take this pairing a step further and combine the two. There are many ways to do this and we’ve provided a few easy ideas.
Although craft beer fans are becoming more keen on pairing beers with their favorite cheeses and meals, I’ve always found that cooking with beer to be a challenge. If you’re not acclimated to the natural bitter flavors of hops and malts, then beer can turn your dish into an overwhelming, unwieldy experience. The upside to this we can now discover new recipes by experimenting with more beer styles. In all my years of cooking, these crowd-pleasing pork rillons may be the perfect vehicle to harness the true flavors of beer.
Does it get any better than a cheesecake made with beer? Maybe. But this Raspberry Cheesecake made with WeldWerks Brewing Co.‘s Raspberry Cheesecake Berliner is definitely one that you don’t want to miss out on trying. The beer itself was inspired by this mouthwatering dessert; it seemed like a no-brainer to incorporate the beer into a recipe to further enhance the flavors before pairing it with the beer itself.
While Colorado’s New Belgium Brewing Co. boasts the oldest wood-aged sour program in the country and a stable of well-crafted IPAs, their biggest brand remains their Fat Tire Amber Ale. First introduced in 1991, the iconic Amber Ale remains a pivotal beer in the U.S. beer scene. Now you can consider it a part of America’s grilling culture as well.
In partnership with Niman Ranch, New Belgium recently introduced their Fat Tire BBQ Collection, which combines the malty deliciousness of Fat Tire with Niman Ranch’s Certified humane pork and beef raised by independent U.S. family farmers. With five current offerings at launch, the Fat Tire BBQ Collection offers a variety of great grilling options perfect for a Saturday tailgate or backyard grill session.
The best beer to pair with a Labor Day BBQ is light and smoky. Beers like Schlenkerla’s Helles, or the historic Polish beer known as Grodziskie (“Grätzer” in Germany), can’t be beaten. They have the perfect combination of being refreshing and low-alcohol, with a smoky character to complement whatever’s cooking on the grill.
May has arrived, my friends! Summer seasonal beers are already being poured and decks everywhere are itching for a summer cook-out. If you haven’t cleaned off your grill and fired it up yet, then you are behind the game. Cinco de Mayo may have passed, but you can still practice your grill skills with this deliciously picante recipe!
Las Vegas is the definition of excess. From swanky pool parties to bougie night clubs and incredible hotels, Sin City is never one to lack in any type of entertainment. I recently took my inaugural trip to Vegas and came back with more than a few stories—with one in particular I’m keen to share.
Vegas has a world-renowned dining scene that offers cuisine that appeals to every palate. Every hotel on the strip boasts a bevy of great fine dining options but tend to lack in their craft beer offerings. While many house robust wine lists that you can’t find anywhere else, the beer pairings are typically not up to par. So, when I checked into my hotel for the trip, the SLS Las Vegas, I pinpointed one dining and beer experience that I was excited to try: The Umami Burger, Beer Garden—and Sports Book (it’s Vegas after all).
While many breweries nationwide are focused on developing efficiencies as a means for expansive growth, many more have opted to remain true to their microbrewery roots by focusing on locality, terroir, and quality. The concept of foraging or utilizing locally …
This is my favorite time of year — the warm weather has arrived, daylight is lasting just a little bit longer each day and the flavors of the season are in abundance. I truly get excited when the pineapples are put out on display at my local produce market because that means it’s salsa time! Since Cinco de Mayo is here, I felt there was no better time than now to make my favorite spicy pineapple salsa. This time, I’m throwing in a little twist with this fresh dip. My secret ingredient — mango habanero cider!
There are many dishes that have come to represent St. Patrick’s Day. From shepherd’s pie to soda bread, colcannon to boxty’s, these forms of Irish fare exemplify the simplistic nature of living off of the crops and the land in Ireland. There is one dish that stands out in many people’s minds as being the epitome of true Irish cooking; corned beef.