Searching for: / American Brown Ale
A rich brown ale pulls double duty in this recipe as both a marinade and a sauce.
Stack these mushrooms on focaccia or ciabatta with some baby greens for a tasty meatless sandwich or add leftover ’shrooms to a turkey or roast beef sandwich for a big boost of avor.
A bottle of brown ale lends our beer-cheese soup a nice nuttiness; pimientos and hot sauce give it a kick.
A caramely brown ale in these spiced-up bars will make you forget all about pie.
Nutty brown ale deepens this beef chili that’s hearty enough for a tailgate and easy enough for a weeknight dinner.
The brown ale reduction adds an almost savory, umami quality to this ice cream.
Use a malty brown ale to perfume a tenderloin, and let coarse salt work its hands-off magic for pork that’s juicier than lean meat has a right to be.
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 brown ale beers up our pizza dough; we throw it on the grill for pizza worthy of a backyard bash.
You'll feel the heat from this tapas bar classic, a platter of potatoes accompanied by a smoldering tomato “salsa brava.”
A flaky brown ale-onion tart perfect as a starter or a meal on its own.
Sweet potatoes and spice become pierogis with the help of brown ale.
Super-simple grilled pheasant echoes barbecue with a brown ale marinade.
Our cheesy soup features aged English Cheddar and a nutty brown ale.