Substitute for Ale in Beef Stew

When you're cooking with beer, how do you know which beer to choose? And what happens if you choose wrong?

Shutterstock/Ramon L. Farinos

When you're cooking with beer, which beer should you use? Sometimes, it's right there in the name. When you're making a Stout and Shiitake Pot Roast or a Malted Chocolate and Stout Layer Cake, there's no question about it. And sometimes, it's right there in the recipe list. Butternut Squash Risotto calls for lager, Cajun Shrimp Skillet calls for amber, and for a Carolina Crab Boil, you'll need a light beer. But what if the recipe you've picked out just says "beer"? There are so many different kinds of beer out there—how do you choose? And what happens if you choose wrong?

The good news is that with a few exceptions, it's hard to go completely off the rails, as long as you follow one simple rule—don't cook with a beer you wouldn't want to drink. Think about it this way: You add beer to add flavor. Why add a flavor you don't like? If, when you sip a beer, you wrinkle up your nose, don't save it for cooking! It doesn't matter if it's flat, either; leftover beer is fine for cooking, as long as it was refrigerated. But if the flavor wasn't pleasing in the bottle, it's not going to be pleasing in your stew.

Once past that first hurdle, however, there's a lot of scope for a recipe being improved by a solid choice of beer.

Types of Beer

With the recent explosion in small-scale and craft brewers, there are more beers than ever before on store shelves. To make sense of the bewildering array of choices, break beer down into categories. The two main groups are lagers and ales, which are differentiated mostly by brewing methods. (Lagers are cold-fermented; ales are fermented at warmer temperatures.) An easy generalization is that lagers are crisp, light and dry, while ales are heavier and more complex. Of course there are exceptions—bocks are dark, richly flavorful lagers—but it's a good place to start.

Playing it Safe

There are some always-safe options when choosing your beer. Relatively lighter ales (pale ale, amber, or light brown ale) will complement nearly all beer-recipes and so are a great default choice. That said, it's also safe to stay away from IPAs (India Pale Ales) in your cooking. IPAs were designed to be hoppy (translation: bitter), and a lot of American brewers are having fun taking that hoppy-ness to extremes. That bitterness won't go away with cooking time, but will actually intensify as the liquid reduces. So, unless you know exactly the effect you're going for, it's best to leave IPAs in the fridge for drinking.

Light vs. Dark

Many recipes that call for wine could easily use beer instead, and you can make some safe assumptions based on the type of wine you're replacing. Lighter ales can replace white wine, with wheat beers especially making a nice trade. (Try using a light beer or lager in place of wine when steaming mussels!) Dark ales, porters and stouts stand in nicely for rich, robust red wines.

In general, you're looking to match the beer to the flavor of the dish—and that's all about weight and intensity. Whether you're simmering a stew or creating a marinade, always keep the main element of the dish in mind. For a robust meat, such as beef, lamb or venison, go with an equally robust, full-bodied brew—stout, porter, or a dark ale. For more delicately flavored or lighter foods, like poultry, pork and seafood, opt for something less full-bodied.

Light, crisp lagers and light beers are great for fried foods—when you think "beer batter," you're probably thinking of a lager. The high carbonation in lager creates a crisp, tasty crust, and the relatively mild flavor of the beer doesn't overpower the food.

So, whenever you're making a brisket, sandwiches, soup or a dip, and the recipe just calls for "beer," relax—you've got this!

Choose your recipe, and then choose your beer!

Malted Chocolate & Stout Layer Cake

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey Get Recipe

Beer Dip

Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

Swiss Beer Bread

This recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York

Touchdown Brat Sliders

It's game time when these mini sausage sliders make an appearance. Two things my husband loves—beer and brats—get stepped up a notch with crunchy flavored chips. —Kirsten Shabaz, Lakeville, Minnesota

Beer-Braised Stew

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. —Geri Faustich, Appleton, Wisconsin

Broccoli Beer Cheese Soup

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida

Simple Sweet 'n' Tangy Pork Chops

Just five ingredients are all that's needed for these tender chops. Whenever I serve these to company, they get rave reviews and recipe requests. —Jami Ouellette, Houston, Texas.

Sweet Horseradish Glazed Ribs

If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California

Slow-Cooker Cheddar Bacon Beer Dip

My tangy, smoky dip won the top prize in our office party recipe contest. Other beers can work for this, but be sure to steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

Soft Beer Pretzel Nuggets

What goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one recipe. I'm always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas

The Best Chili

My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director

Honey Beer Bread

It's true&mdashthis yummy bread requires just four ingredients! Simply combine self-rising flour, sugar, honey and beer, pour the batter into the pan and bake. For a twist, try one of the fun variations listed at the end of this recipe. —Cak Marshall, Salem, OR

Beer & Cheddar Fondue

This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes, and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia

Beef Brisket in Beer

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa

Mushroom and Sweet Potato Potpie

The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark

Slow-Cooker Milk-Can Supper

Here's a slow-cooked version of an old campfire classic. Pioneers and cowboys would cook this kind of meal over a milk can on an open fire, letting the flavors and textures blend together beautifully. —Nick Iverson, Denver, Colorado

Apple Fritter Cake

I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington

English Pub Split Pea Soup

This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida

Beer Can Chicken

You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! —Shirley Warren, Thiensville, Wisconsin

Blackberry Beer Cocktail

This refreshing hard lemonade has a mild alcohol flavor; the beer adds just enough fizz to dance on your tongue as you sip. Sorry, adults only! —Ginger Sullivan, Cutler Bay, Florida

Bratwurst Burgers with Braised Onions

This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. —Priscilla Yee, Concord, California

Sausage and Pepper Sandwiches

Pick a dark, malty lager for simmering the sausages. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. —Jeanne Horn, Duluth, Minnesota

Beer and Pretzel Caramels

Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, Wisconsin

Spicy Shredded Beef Sandwiches

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota

Beer and Brats Nachos

Head to the Midwest for the big game with a platter of these crunchy snacks enlivened with a beer-laced cheese sauce. —Kelly Boe, Whiteland, Indiana

Honey and Ale Pulled Chicken Sliders

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party—the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. —Julie Peterson, Crofton, Maryland

Slow-Cooker Beef Barbacoa

I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own—or offer mouthwatering Mexican pizzas or rice bowls. —Holly Sander, Lake Mary, Florida

Irish Spiced Beef

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois

Cerveza Margaritas

One sip of this refreshing drink and you'll picture sand, sea and blue skies that stretch for miles. It's like a vacation in a glass, and you can mix it up in moments. What are you waiting for? —Christina Pittman, Parkville, Missouri

Spicy Taco Meat

My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to make this for parties, keeping the filling warm in the slow cooker and serving the various toppings in bowls so the guests can build their own! —Rebecca Yankovich, Springfield, Virginia

Spicy Bavarian Beer Mustard

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen

White Ale Potato Salad

Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania

Butternut Squash Oven Risotto

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. —Katie Ferrier Gage, Houston, TX

Deep-Fried Cheese Bites

These beer-battered cheese curds are the ultimate in delicious comfort food. Some folks like to serve them with ranch dressing, ketchup or barbecue sauce for dipping. —Katie Rose, Pewaukee, Wisconsin

Guinness Float

That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. —James Schend, Taste of Home Deputy Editor

Pressure Cooker German Goulash

I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. —Johnna Johnson, Scottsdale, Arizona

Corn Chowder with Potatoes

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota

Badger State Stuffing

Your family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin

Country-Style Barbecue Ribs

These get a good sear under the broiler, then go into the slow cooker to become fall-apart tender. Enjoy them with great sides, or shredded on a bun. Either way, they're the most amazing ribs you'll ever have. —Shannon Copley, Upper Arlington, Ohio

BBQ Bacon Pulled Chicken Sandwiches

This simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. —Jennifer Darling, Ventura, California

Corned Beef Hash Rustic Pie

This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. —Colleen Delawder, Herndon, Virginia

Pork Tacos with Mango Salsa

I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

Manmosa

Here's a guy-friendly adaptation of the sweet and fruity mimosa. This combo of OJ and beer is a tasty kick-off to Dad's big day. —Mike Dietiker, Elburn, Illinois

Short Rib Tacos

Whenever we go to Houston to visit family, we like to track down cabeza—cow's head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington

Beer-Cheese Velvet Soup

This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah

German Brat Seafood Boil

Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

Stout & Shiitake Pot Roast

Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho

Fried Asparagus

This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama

Midnight Caribbean Pork Sandwiches

These sandwiches are so tasty! They have got depth of flavor—savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow-cooker) wait. —Elizabeth Bennett, Mill Creek, Washington

Beergarita Chicken Tacos

I was at my friend's bachelorette party the first time I had a beergarita, and I loved it! It was the inspiration for these delicious chicken tacos. I love that they have traditional taco flavors with a fun twist from the margarita! —Ashley Lecker, Green Bay, Wisconsin

Skillet Stout Brownies

These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. —Mandy Naglich, New York, New York

Michelada

Do you like your drinks with a little south-of-the-border vibe? Try a kicked-up beer cocktail that's a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists. —Ian Cliffe, Milwaukee, WI

Slow-Cooker German Bratwurst

I created this old-world favorite based on a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta. —Gerald Hetrick, Erie, Pennsylvania

Chocolate Guinness Cake

One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana

Bavarian Pot Roast

Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

Can-Can Chicken

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, Nebraska

Spicy Touchdown Chili

For me, football, cool weather and chili just seem to go together. Whether I'm cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma

Midwest Mary

In the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. —Kathryn Conrad, Milwaukee, Wisconsin

Taylor's Jalapeno Poppers

If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They're very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama

Irish Beef Stew

Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec

Soft Beer Pretzels

I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one delicious recipe. —Alyssa Wilhite, Whitehouse, Texas

Slow-Cooked Reuben Brats

Sauerkraut gives these beer-simmered brats a big flavor boost, but it's the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania

Pork Vegetable Soup

Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana

German Beer Cheese Spread

We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer—the flavor really comes through. —Angela Spengler, Tampa, Florida

Chicken Chili with Black Beans

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas

Contest-Winning Bavarian Meatball Hoagies

When my husband is not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They're a guaranteed crowd pleaser when I serve them as a party appetizer or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia

Honey Chipotle Ribs

Nothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts

Carne Guisada

While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas

Chicken & Bean Chili

Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan

Sweet Tea Boysenberry Shandy

I love an ice-cold beer on a hot summer day. I also love sweet tea, so one day I got the great idea to mix the two. Wow! It was absolutely delish. I experimented with different flavorings, and this combination was my favorite. —Kelly Williams, Forked River, New Jersey

Stout & Honey Beef Roast

Here's a heartwarming meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh, so good. —Taste of Home Test Kitchen

Cajun Shrimp Skillet

There's plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska

All-Day Brisket with Potatoes

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. —Lana Gryga, Glen Flora, Wisconsin

Beer-Braised Pulled Ham

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

Beernana Bread

Really, it's simple arithmetic…or something like that: Beer is good. Banana bread is good. Beernana bread is great! Even guys who don't know their way around the kitchen can pull this one off. —Steve Cayford, Dubuque, Iowa

Grilled Beer Brats with Kraut

I made this for my son's 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan

Carolina Crab Boil

This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

Chipotle Beef Sandwiches

A jar of chipotle salsa makes it easy to spice up beef sirloin for these mouthwatering sandwiches. Keep this no-stress recipe in mind the next time you have to feed a hungry crowd.—Jessica Ring, Madison, Wisconsin

Grampa's German-Style Pot Roast

Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada

Slow Cooker Sweet & Spicy Pulled Pork

While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. —Renee Herrington, Plano, Texas

BBQ Brats

In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin

Low Country Boil

Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. —Mageswari Elagupillai, Victorville, California

Grilled Seasoned Bratwurst

Whether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. —Taste of Home Test Kitchen

Saucy Barbecue Shrimp

This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp—the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! —Debbie Glasscock, Conway, Arkansas

Spinach and Artichoke Pizza

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario

Hearty Pork Bean Soup

It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. —Colleen Delawder, Herndon, Virginia

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia

Potato Beer Cheese Soup

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

Barbecue Chicken Sliders

Thanks to rotisserie chicken, these cheesy, smoky sliders are a snap to make on a busy day. The special barbecue sauce really takes it up a notch. —Nancy Heishman, Las Vegas, Nevada

Savory Beer Pork Chops

These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. —Jana Christian, Farson, Wyoming

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Source: https://www.tasteofhome.com/article/cooking-with-beer/

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