A little salty, a little sweet, you might want to make an extra batch of these luscious, Scotch ale-infused caramels to stash away for yourself.

Nothing says Christmas like cranberry, and nothing pairs better with cranberry than the flavors of orange, walnut and citrusy witbier in this holiday bread.

Level up a perennial fall favorite, the pumpkin latte, with a decadent twist.

This tangy, no-cook sauce goes great with ham, beef, turkey, fish, pork loin or chicken, so it’s as welcome in your lunch bag as it is on the holiday table.

Sour beer and cherries team up to make a delectable sauce for these sinful sundaes.

In South Carolina, mustard-based barbecue sauce reigns supreme; ours gets a sophisticated twist with whole-grain mustard and an IPA splash.

Brush this Southwestern glaze over chicken, fish, seafood or pork.

Use this mop sauce to moisten Texas-style brisket—then swipe it over everything else on your grill.

Rauchbier and smoked paprika team up to inject this rub with delicious smoky swirls.

The stovetop version of the 18th century classic (hot!) beer cocktail.

Pie reigns supreme, but this fluffy, supermoist cake (loaded with pumpkin ale, pumpkin spice and pumpkin puree) challenges the throne.

A less-boozy version of a Long Island iced tea, this bright cocktail has touches of juniper sweet lemon.

This zippy cocktail's peppery kick wakes up your taste buds, but the drink goes down easy.

You’ll never make margaritas again. A bit of honey and mezcal’s complex smokiness snake through this sour lime/hefe/tequila blend.

Hops, juniper and mint conspire for bitterness that’s bright and dewy.

American IPA hops get a super-boost from real grapefruit juice and grapefruit bitters.

A dead ringer for peach flesh and a perfect companion to barbecue pulled pork sandwich, this drink’s secret is a crisp pilsner base and maple syrup.

This spin on a Moscow Mule replaces vodka with a dry mead to add flavor and flower.

Gin’s juniper tones harmonize with sweet mead’s fruit flavors.

This bourbon-beer cocktail rounds off stout and coffee roast with almond-strawberry sweetness.