Adapted from my favorite Britton recipes for U.S. Standard measurements. The flavor is highly variable depending on your choice of beer; Hoegaarden(R) produces excellent results. Best served with a French cider or Flemish sour ale.
Easy, fall-off-the-bone ribs cooked in beer. What more do you want? Great family dinner or meal for the man cave.
The classic man's soda, root beer, turned into tasty homemade ice pops.
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
This sausage and beer appetizer is always a major hit, and it's very simple to make. Serve with cubed cheese if you like.
A spread inspired by the beer lovers of Bavaria. It's plenty filling with two types of cheese and a hefty helping of butter.