Type what you have

Ingredients

• ✓ lager beer
• cheddar cheese
• flour
• garlic
• worcestershire sauce
• mustard powder

Instructions

1. 1 Mix Cheddar cheese and flour together in a bowl.
2. 2 Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

By danzer19

Ingredients

• ✓ lager beer
• bacon
• onion
• navy bean
• ketchup
• brown sugar
• tex-mex chili seasoning mix

Instructions

1. 1 Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.
2. 2 Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally.

By McCormick Spice

Ingredients

• ✓ lager beer
• irish stout beer

Instructions

1. 1 Divide lager beer evenly between 2 tall beer glasses.
2. 2 Working with one glass at a time, place a large tablespoon, dome-side up, 1 inch or so above lager beer, with the tip of the spoon pointed slightly downward.
3. 3 Slowly pour 1/2 of the stout beer over the tablespoon so it gently pours down the side of the glass in a thick trickle. Allow to stand until 2 distinct layers of beer form, 3 to 5 seconds. Repeat with the remaining glass of beer.

By Christina

Ingredients

• ✓ lager beer
• amaro liqueur
• grapefruit juice

Instructions

1. 1 Mix amaro and grapefruit juice together in a chilled Collins glass; top with beer.

By Leslie Kelly

Ingredients

• ✓ lager beer
• tequila
• orange juice
• grenadine syrup
• lime juice

Instructions

1. 1 Open the beer bottle and drink until beer is level with the top of the label.
2. 2 Pour in tequila, orange juice, grenadine, and lime juice. Place thumb over the top of the bottle, turn upside-down, and back up to combine.

By Soup Loving Nicole

Ingredients

• ✓ lager beer
• all-purpose flour
• white sugar
• baking powder
• salt
• pale ale
• peanut
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
3. 3 Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.

By ColleenMick

Ingredients

• ✓ lager beer
• beef skirt steak
• sazon seasoning
• french fry
• queso blanco sauce
• onion
• cilantro

Instructions

1. 1 Place steak, beer, and sazon seasoning in a gallon-sized resealable bag. Refrigerate for 8 hours, or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries evenly on a baking sheet.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak for 5 minutes, flipping halfway through. Transfer to a plate and let rest for 10 minutes.
4. 4 Bake fries in the preheated oven until light golden in color, 11 to 15 minutes. Divide among 4 serving plates and drizzle queso over the top.
5. 5 Slice steak across the grain into bite-sized pieces and scatter over the fries. Garnish with onion and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ lager beer
• cheddar cheese
• cream cheese
• worcestershire sauce
• mustard powder
• garlic powder
• onion powder
• chive

Instructions

1. 1 To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
2. 2 Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
3. 3 Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
4. 4 Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

By lutzflcat

Ingredients

• ✓ lager beer
• celery seed
• caraway seed
• brown sugar
• mustard powder
• onion powder
• black pepper
• dill weed
• bratwurst sausage
• sauerkraut

Instructions

1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Ingredients

• ✓ lager beer
• chicken
• orange
• olive oil
• salt
• black pepper
• potato
• garlic
• carrot
• onion
• olive oil
• chicken bouillon
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
3. 3 Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
4. 4 Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

By Ann Rohling

Ingredients

• ✓ lager beer
• beef stew meat
• pale ale
• onion
• worcestershire sauce
• garlic
• parsley
• thyme
• salt
• pepper
• potato
• mushroom
• flour
• pastry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef stew meat, ale, and onion in a large saucepan over low heat; simmer until beef is tender, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season beef mixture with Worcestershire sauce, garlic, parsley, thyme, salt, and black pepper; add potatoes and mushrooms. Increase heat to medium; cover saucepan and simmer until potatoes are just fork-tender, 10 to 15 minutes.
4. 4 Whisk a small amount of sauce with flour in a small bowl; stir into beef mixture. Simmer until slightly thickened.
5. 5 Place 1 pie crust into bottom and up sides of a 9-inch pie plate. Spoon hot beef mixture into crust; top with remaining pie crust. Cut slits in top crust to vent steam; crimp edges to seal together.
6. 6 Bake in the preheated oven until crust is golden brown and gravy is bubbling, 35 to 40 minutes.

By Mrs L

Ingredients

• ✓ lager beer
• ✓ lager beer
• black pepper
• garlic
• pickling spice
• brown sugar
• onion
• apple juice
• wood chip
• beef brisket
• garlic
• pickling spice
• curing salt
• brown sugar
• kosher salt
• onion
• water

Instructions

1. 1 Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
2. 2 Soak wood chips in apple juice for 2 hours.
3. 3 Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
4. 4 Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
5. 5 Place meat directly on the grate and allow to smoke for 2 hours.
6. 6 Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
7. 7 Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
8. 8 Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
9. 9 Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
10. 10 Slice beef into very thin slices across the grain.

By What's for dinner, mom?

Ingredients

• ✓ lager beer
• celery
• buffalo wing sauce
• butter
• cooking spray
• cauliflower
• salt
• baking powder
• onion powder
• garlic powder
• all-purpose flour
• milk
• salt
• onion powder
• garlic powder
• milk
• blue cheese
• sour cream

Instructions

1. 1 To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
2. 2 Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
3. 3 In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
4. 4 Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
5. 5 Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
6. 6 Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
7. 7 Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
8. 8 Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.

By Saputo