28 Ways Cooking With Beer Is Magic

Hello and welcome to this thing we’re doing where we help you figure out what you’re gonna put in your mouth this week. Some of these are recipes we’ve tried, some of these are recipes we’re looking forward to trying, all of them are fucking delicious. Tell us what you want to put in your piehole or suggest your own recipes, and we’ll talk about which things we made, which things we loved, and which things have changed us irreversibly as people. Last week, we ate a bunch of coconut.


Cooking with beer is fascinating because it can add something unexpected to otherwise uninspired recipes. The following — which include pub food, salads, breakfasts, an elaborate Momofuku-inspired cake and more — are all just a little more interesting with beer. Many use a specific style, but many others will work with almost anything in your fridge.

1. Cheddar, Beer and Mustard Pull-Apart Bread


2. Apple Bread


3. Dark Chocolate Stout and Banana Bread


4. Pumpkin Beer Bread


5. Sweet Potato Maple Vegan Beer Bread


6. Texas Breakfast Beer Bread


7. Farro Blood Orange Salad with Stout Balsamic Glaze


8. Beer Butter Mushrooms


9. Beer Been Stuffed Poblano Peppers


10. Brie Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble


11. Vegan Beer Chill


12. Whole Grain Beer Mustard


13. Beer-Battered Zucchini Fries


14. Beer-Steamed Shrimp


15. Slow Cooker Tacos al Pastor


16. Beer-Battered Fish and Chips with Spicy Remoulade


17. Porter Ginger Glazed Salmon


18. Slow Cooker Honey Chipotle Stout Enchiladas


19. IPA Carne Asada Tacos


20. Beer-Braised Bratwurst and Caramelized Sauerkraut


21. Brussels Sprout and Chorizo Beer Hash


22. Bacon Jam


23. Spiced Stout Waffles


24. Salted Beer Caramel-Topped Blondies


25. Gingerbread Beer Bundt Cake with Chocolate Glaze


26. Beer Chocolate Truffles


27. IPA Lemon Bars


28. Momofuku-Inspired Chocolate Stout, Pretzel, and Marshmallow Cake


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Ryan Yates

Ryan Yates was the NSFW Editor (2013–2018) and Literary Editor for Autostraddle.com, with bylines in Nylon, Refinery29, The Toast, Bitch, The Daily Beast, Jezebel, and elsewhere. They live in Los Angeles and also on twitter and instagram.

Ryan has written 1142 articles for us.


  1. Yumm !
    My grandpa used to add beer to crêpes to make them lighter (like 1/2 milk, 1/2 beer). It brings a very specific taste to them. Whenever I make beer crêpes, it always reminds me of childhood <3

  2. I have been stuffing my face full of cheddar, beer, mustard pull apart bread for a couple of years now and I highly recommend you try it. If you’re in the Tampa area (and if the temperature ever drops below sweltering) we should get together and nosh.

  3. omg.
    also, who knew beer went so well with fall? so many soups/beers/good things to eat warm when it’s chilly outside!

  4. Mmmm good timing!

    I just made a version of Welsh Rarebit for dinner. I made a small 2 portions: melt 60g cheddar in about 10ml of blonde beer, add a bit (1/4 tsp ish) mustard and a few dashes of worcestershire sauce (better yet, Henderson’s relish if you are lucky enough to live in Yorkshire), some pepper. Pour over 2 slices of bread topped with 2-3 slices of ham in an oven safe dish and bake for a bit until it gets bubbly.

    Side salad makes it a very filling dinner for a chilly night. Also, you’re left with a beer to finish. :)

  5. my dad likes to make bratwursts boiled in beer and its soooo good like all you need to do is boil the beer in a pot and once it stops foaming stick the brats in for a bit (idk how long he said about until its cooked) then grill it. i recommend it ?

  6. Came for beer bread and to see if a Beeroness recipe would pop up because BEERONESS.
    Well done Carolyn.

    If y’all liked the look of those 28 recipes she rounded up, go browse the Beeroness website. Your mind will be blown and expanded.
    For example did you know you could make and ice cream float with beer? I didn’t.

    I haaate beer almost as much as I hate mayo, but one day I ended up with Abita Amber and needed to do something with it because industriousness anti-waste streak, thus I learned of beer bread and stumbled upon well y’know.
    Mind expanded.

    Oooh beer bread advice time
    Melt a little bit of butter (or some kind of mild fat) and pour it over the top of your bread in the loaf pan before putting in the oven. Makes the top all golden-y and crisp, but not too crisp.

    If you’re adding a fruit consider dried fruit and no matter what kind of fruit try to keep in in the middle by putting half the dough in, the fruit, and then the rest of the dough.
    Folding fruit into the dough like it’s chocolate chip cookies creates the potential for an irritating clean up and sometimes hard removal.
    Also delicate fruit poking through on top can get burnt to a smelly, fire alarm tripping, smokey crisp.
    So if you want to avoid that, keep the fruit in the middle y’all.

    • (I only ask because I note that the recipe comes from Jamie’s American, and have had a few other friends independently tell me that beer-butt chicken was a super American thing to do.)

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