Beer recipe collection

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Heidelberg meat loaf made with lean ground beef, torn rye bread, beer, caraway seeds, and celery seeds. A German-inspired twist on classic American meatloaf.

Honey beer cake baked in a tube pan with apple butter, orange juice, walnuts, raisins, and warm spices. A dense, fragrant cake with five layers of sweetness and a beer-malt backbone.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Kapuska with kielbasa and bacon simmered in beer with sauerkraut. A rustic Polish-German cabbage stew with smoky sausage and a pinch of sugar to balance the tang.

Kielbasa quiche with beer-soaked Polish sausage, sauerkraut, and a Bisquick-bound custard. Crustless German-Polish casserole that drinks beer before it bakes.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.

Bread machine pizza dough with beer and garlic that bakes into tender hand-tossed style crusts with crispy edges in just 7 minutes