Beer

Yanni Kehagiaras of San Francisco's Nopa restaurant created this dessert drink for a beer-cocktail competition. He says, "The rum is in there to give this beer cocktail a bit of a punch. I wanted to use a dark rum, but nothing too spicy or funky that would take the focus away from the beer. So I chose Diplomatico, which adds a subtle sweetness and caramel flavor without clashing." That approach—and this drink—is likely to wins fans on both sides of the beer/cocktail divide.

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. We’ve substituted inexpensive chicken thighs. Serve over egg noodles.

This nontraditional spin-off of an old-fashioned favorite makes a fun dinner-party appetizer plate or main course for more intimate gatherings.

This adaptation of a classic Mexican beer-based cocktail was created by Eben Freeman, bartender of Tailor Restaurant in New York City. For authenticity, Freeman suggests using Pico Piquin pepper sauce, Valentina salsa picante, and Modelo Especial lager. However, he notes that each region in Mexico employs different products, so other brands can be substituted.

Want to get fired upu for the game? Have some coffee with your grilled steak. Better yet, on your grilled steak. Wait, let's go one better and marinate the steaks in beer first! Coffee-rubbed steaks have been getting popular all over the United States. This is my spicy, Texas-style version with dark beer and dark coffee.

The sweetness of the carrots is a nice contrast to the slightly bitter beer.