14 Recipes That Use Beer For New, Rich Flavor

More often than not, wine takes center stage in the kitchen. Classic dishes, like coq au vin, scampi, and chicken Marsala, wouldn't be the same without the balance of acidity and sweetness, the taste of dark red fruit, light citrus notes, and more depending on the style of wine you choose. Same goes for beer.

The Germans, Irish, and Bohemians all have a long history with brewing beer and it is reflected in their cuisine. Beer-braised meats, stewed vegetables, and the undeniably delicious pairing of beer and cheese have all made their way into the mainstream.

Dark stouts cook down to reveal hints of roasted barley, coffee, chocolate, and rich vanilla flavors making these beers ideal for smoky chili, braising meat for hearty stews, and even combatting overly sweet desserts. Dark beer pairs well with chocolate, coffee, and other strong flavors.

Brown ales are lightly hoppy with a lot of brown malt making them on the sweeter side with just a moderate bitterness. Use brown ales in classic barbecue sauces or combined with apple-cider vinegar for a flavorful mop to keep ribs juicy while they cook.

For Texas-style barbecue, beer cheese, or adding some flavor to potato soups, pale ales are the perfect fit. Pale ales are made with light malt producing their "pale" color. They are rarely hoppy, but do have a characteristic bitterness that lends a fair amount of acidity to dishes.

For more ideas on how to cook with beer, check out these 14 recipes that expertly incorporate stout, amber ale, IPA, and more.

The combination of salty and sweet pairs amazingly with buttery cupcakes and the slightest hint of brew. The best part, did you know these are actually skinny cupcakes? Yup, the same diet soda and cake mix trick works with beer, too. — Miss Jones Baking Co.

For the Bacon and Beer Cupcakes recipe, click here.

Served with aïoli or ponzu sauce (the latter made two days in advance), this recipe is a real crowd-pleaser. Ask the market to peel, devein, and butterfly the shrimp for you.

The key to a light batter is combining the right amount of flour and cornstarch. If you add too little cornstarch, the batter will be thick and cakey; too much and the batter will absorb too much oil and become soggy. — Michael McCarty

For the Bass Ale Beer-Battered Shrimp recipe, click here.

This dip first made an appearance in the 1940s down south in Kentucky. People say it was created by someone at Johnny Allman's Restaurant, although some beg to differ. No matter where it was invented, we can't get enough of it, especially our version that we serve in a pumpernickel loaf. — Anne Dolce

For the Beer Cheese Dip recipe, click here.

The sweet caramel and subtle char on the peaches gives this grill-time snack a pleasant smoky flavor.

For the Beer Infused Grilled Peaches & Caramel recipe, click here.

Crunchy bacon combines with chewy beer-roasted Brussels sprouts and potatoes to create a hearty sidedish. — Potato Goodness

For the Beer Roasted Potatoes With Brussels Sprouts and Bacon recipe, click here.

Make this simple pulled turkey recipe in a pressure cooker and it'll be ready to serve in under an hour. Serve the turkey, infused with mustard and beer, in a sandwich or on tortillas for a Latin flair. — The Great Big Pressure Cooker Book

For the Beer-and-Mustard Pulled Turkey recipe, click here.

The beer and apple-cider vinegar mop keeps the ribs moist and flavorful while they cook, and the barbecue sauce glaze at the end gives the ribs a caramelized finish.

For the Beer-Basted Baby Back Ribs recipe, click here.

The hoppy beer and sweet apples produce a sweet and savory pork chop that isn't the slightest bit dry.

For the Beer-Braised Pork Chops With Pears and Apples recipe, click here.

To produce a really juicy, flavorful steak, marinade it with this simple beer marinade that won't overwhelm the natural bison flavor.

For the Beer-Marinated Bison New York Strip Steaks recipe, click here.

Make your own bratwurst from a blend of pork shoulder and spices. Then, gently simmer the sausages in beer for the best bratwurst.

For the Beer-Poached Bratwurst recipe, click here.

An Alsatian amber ale is used in the marinade along with brown sugar, fresh herbs, garlic, and mustard seeds. The barley notes from the beer in the marinade are complemented and enhanced by the barley crust added later to the pork rack.

For the Daniel Boulud's Beer-Marinated Pork Rack With a Barley-Mustard Crust recipe, click here.

Perfect for brunch, these five-ingredient ham and cheese muffins derive lots of flavor from the dark-brown stout used to make the batter light with a hint of roasted barley.

For the Ham and Cheese Bread Muffins recipe, click here.

It's hard to do short ribs wrong, but this recipe does them oh-so right. The short ribs are braised in a chocolaty-Guinness beer liquid to give them a uniquely rich flavor. — Anne Maxfield

For the Short Ribs Braised in Beer recipe, click here.

The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth. Make sure to serve it with plenty of toasted bread to sop up the flavor.

For the Steamed Mussels With Beer and Tahini recipe, click here.