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Ingredients

• ✓ lager
• vegetable stock
• salt
• black pepper
• potato
• heavy cream
• leek
• garlic
• thyme
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ lager
• onion
• cilantro
• lime juice
• garlic
• hot salsa
• red pepper flake
• kosher salt
• black pepper
• beef tenderloin
• pineapple
• green bell pepper
• red onion
• white mushroom
• cherry tomato
• skewer

Instructions

1. 1 Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and black pepper in a large bowl; mix well. Add beef; toss to coat in marinade. Cover the bowl with plastic wrap; marinate in the refrigerator, 6 hours to overnight.
2. 2 Alternately thread beef, pineapple, bell peppers, red onions, mushrooms, and tomatoes onto skewers. Place kebabs on a baking sheet.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Grill kebabs until beef is firm and reddish-pink in center, about 4 minutes per side.

By Annie

Ingredients

• ✓ lager
• margarine
• milk
• all-purpose flour
• salt
• sugar
• yeast
• black pepper
• cayenne pepper
• onion powder
• garlic powder
• marjoram
• basil
• cheddar cheese
• margarine

Instructions

1. 1 Grease two 9x5-inch loaf pans.
2. 2 In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
3. 3 Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
4. 4 As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
5. 5 When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

By ZZOAOZZ

Ingredients

• ✓ lager
• garlic powder
• white pepper
• seasoned salt
• onion salt
• oregano
• pork sparerib
• white vinegar
• ketchup
• worcestershire sauce
• maple syrup
• brown sugar
• liquid smoke
• margarine
• apple cider vinegar
• honey mustard

Instructions

1. 1 In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
2. 2 Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
3. 3 Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
4. 4 In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
5. 5 Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

By Chef Boozer