The perfect summer side: A weizen-spiked vinaigrette over sweet, mild (and beer-poached!) leeks.

Ground chipotle powder and a smoky, roasty chipotle ale add alluring heat to flash-sautéed shrimp piled on crispy, slaw-topped tostadas.

Stout and brown ale combine in these gooey chocolate cupcakes with a pretzel crunch.

Beer and bacon-Cheddar pretzels take traditional mac-and-cheese to beer-geek status.

A honeyed beer plus more honey plus apple juice can only equal a sweet beer cocktail; a dose of gin gives this drink its edge.

Juniper and elderflower take a session beer to cocktail strength.

Dark chocolate pairs beautifully with a cup of joe, so flavoring these truffles with a beer marked by roast and coffee notes is just plain common sense. Give as a gift, or devour the whole batch.

Our favorite bread pudding (of course) has beer inside, and blissfully diet-busting jelly donuts as the bready base.

It's the beery version of osso buco; a lager makes a delightful substitution for the more traditional white wine.

Comfort food at its finest: short ribs cooked to tender perfection, pulled off the bone and tossed with sautéed mushrooms and wilted spinach, and served over hot pasta.

A cousin of crisps and crumbles, slumps consist of fruit baked on the stovetop with pillowy dumplings steamed on top; ours is spiked with a berry lambic and loaded with fall fruits.

Lamb shanks braise in a tart lambic; then the liquid is transformed into a luscious gravy spiked with tangy pomegranate molasses.

Meaty swordfish and Mediterranean flavor slow-cooked in pilsner and tomatoes.

A witbier’s coriander and orange peel notes mingle with the Asian seasonings in this hearty fall braise.

A sherry-cask-aged English barleywine takes French onion soup to an earthy, extraordinary new level.

A pilsner-and-mezcal spin on a Michelada.

Even if you don’t homebrew, you can still make use of fresh hop cones in this couldn’t-be-simpler fish dish for one.

Asheville’s City Bakery bakes these baguettes with spent grain from nearby Oysterhouse Brewing.

Beer bread loaded with rye, oats, beer and a sourdough smack.

Leftover brewing grain makes this sandwich bread hearty, while honey and a whole bomber of Scotch ale sweeten the loaf.