First We Feast

10 Ways to Incorporate More Beer into Your Diet

From hoppy IPAs to smooth, creamy stouts, beer is ready to make its way from your pint glass into your main course.

Erin Mosbaugh

Beer is the drink of the people. We love our whiskey and wine, but when we’re really honest with ourselves, a cold one can hit the spot like nothing else. But don’t sell your brewskies short: from hoppy IPAs to smooth, creamy stouts, beer is just begging to make its way from your pint glass into your main course. Pick up a nice six-pack, pop open a bottle, and let beer surprise you in the kitchen.

Click through the gallery above to see all of the recipes.

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Short Ribs with Beer and Buckwheat Honey. We found a way to maximize buckwheat’s rich, faintly funky flavor: ribs and beer. Get the recipe.
Brussels Sprout and Chorizo Beer Hash. This is one of those recipes that you just know will be good; after all, what’s not to love about a dish that brings together salty, spicy chorizo, caramelized Brussels sprout, potato hash, a refreshing lager and velvety runny eggs? Get the recipe.
Gingerbread Beer Bundt Cake with Chocolate Glaze. The unusual ingredients in this cake (mustard, sorghum, beer—we're looking at you), combine to make one of the most complex, nuanced chocolate cakes we know. Get the recipe.
Spiced Stout Waffles. The beer does all of the work in these waffles—so forget working with yeast. They're forgiving and quick, though they don't taste like it, and we plan to eat them on many Saturday mornings ahead. Get the recipe.
Rosemary Ciabatta with Stout Beer. The bread is a gorgeous caramel color from the combination of stout, malt syrup, and honey, and the resulting loaf is chewy with a pleasant tang from the beer. Get the recipe.
Beer and Bacon Braised Collard Greens. The classic combo of bacon, collards, sugar, and a little bit of spice is well executed in this recipe. Plus, it's super easy to make, and you have to love an effortless side. Get the recipe.
Licorice Root and Malt Beer Beef Stew. This is a beef stew whose aromatics are as robust as the beef itself. Balsamic vinegar, prunes, red pepper flakes, bay leaf, rosemary, licorice root, and malt beer are added to the stew in stages, and by the time the beef is tender, you've got a sauce that's sweet, herbal, and remarkably intense. Get the recipe.
Aged Cheddar and Pilsner Fondue. We love how the beer and spices cut through the cheese's richness, making this fondue wonderfully easy to eat—it’s an appetizer ready to party. Get the recipe.
Garlic, Parmesan, and Herb Beer Bread. This chewy, dense quick bread has a malty sweetness from the beer. Rule of thumb: the more flavorful the beer, the more flavorful the bread. Get the recipe.
Pumpkin Beer and Goat Cheese Soup. The mildly bitter flavor of Dogfish Head Punkin Ale works well with the slightly sweet soup and the creamy, tangy cheese. If the soup seems a little too bitter, a spoonful of sugar can round it out. Get the recipe.

10 Ways to Incorporate More Beer into Your Diet

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