Beer recipe collection

Crispy Belgian apple fritters made with just 3 ingredients: sliced apple rings dipped in a light beer batter and fried golden. Serve with custard or a dusting of powdered sugar.

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

Big-batch Texas-style chili with 5 lbs of rough-ground beef and pork simmered in beer, sour mash whiskey, jalapenos, and a heavy hand of cumin. No beans. No compromise. Pure cowboy heat.

Salty pretzel sticks and light beer come together in this easy bread machine loaf with a crispy crust and soft, chewy crumb. A hint of ginger and baking soda gives it that classic pretzel-shop flavor right from your countertop.

Crispy breadcrumb-crusted broiled flounder fillets served with a warm beer cheese sauce spiked with paprika, dry mustard, and Worcestershire. Pub-style seafood dinner in 30 minutes.

Beefy, beer-simmered chili with red bell pepper, tomato sauce, and a generous hit of hot sauce. Thickened with masa flour for a rich, spoonable texture that feeds a crowd.

Slow-smoked pork shoulder with oak and apple wood, finished in a Dutch oven with vinegar and red pepper flakes. Real-deal pulled pork barbecue, smoked 8 to 10 hours until fall-off-the-bone tender.

Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Carroll Shelby's legendary Texas chili with coarse-ground beef, beer, ground dried chiles, and Monterey Jack cheese melted right in. No beans, no apologies. Just bold, beefy heat simmered for 2.5 hours.

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.