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Wit-Pickled Shrimp

Pickled shrimp are a Southern staple: Serve these tasty morsels in a glass jar or bowl with saltines, or skewer a few to garnish a Bloody Mary.

Glazed Cranberry-Orange Witbier Bread

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

Witbier Thai Red Curry Beef with Basil

A Belgian wit adds citrus notes to underscore the squeeze of lime that finishes this dreamy, creamy curry.

Beer-Braised Carnitas

A long bath in beer makes our carnitas con buen sabor!

Wit-Glazed Brussels Sprouts

Any staunch Brussels sprouts haters may very well change their minds after one bite of these tender wit-braised sprouts.

Napoleon's Beer Belly

Lime, tangerine and orange liqueur in a witbier cocktail herald that sticky-chin-after-biting-into-juicy-citrus feeling.

Asian-Braised Chicken & Vegetables

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

Ebel’s Weiss Jicama & Fennel Salad with Cactus Honey & Mint Vinaigrette

The wheaty, sweet softness of a witbier balances sharp vinegar in this crunchy apple-orange-pepper-fennel side that easily replaces ho-hum fruit salad.

The Mainer Summer Saturday Punch

Witbier gets razzed in this breezy (and boozy) cocktail.

Beer-Braised Mussel & Potato Casserole

A hearty mussel-potato bake with a splash of Hoegaarden.

Maine Lobster Ginger Steamed in Hitachino Nest White Ale with Foie Gras Braised Cabbage, Roasted Monkfish, Lobster Mousse and Pomme Puree

Witbier steams lobster and perks up cabbage in this luxe meal.

Crispy Banana Strudel with spiced citrus broth and white ale ice cream

White ale ice cream and citrusy sauce brighten up bananas.

Hitachino Nest White Ale Ice Cream Parfait with Molasses

A molasses-witbier ice cream shares the stage with mochi and panna cotta.

Sweetbreads Poached in Beer and Red Onion Sauce

Chimay Triple makes this delicacy even more luxe.

 

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@DRAFTMAG on Instagram

That pickled shrimp looks incredible, right? It's a staple snack in the South and will become one in your fridge after you make and taste our witbier-flavored version. Grab the recipe via the link in our profile.
Break out your Audobon guide and start practicing your bird calls--flocks of bird-themed beers are landing on shelves and taplists nationwide. We found 10 worth tweeting about; flap on up to the link in our profile and check them out. (Photo by @ed_rudolph)
Turn on the dubstep, wait for the drop, then crack open @elysianbrewing's Dayglow IPA. Its hop character bounces with Clementine orange and lilac as well as pine bark and mint; it's a bit all over the place, but the toast-and-toffee bassline keeps the party lit.
It's official: Coconut IPA is trending (check the link in our profile for the proof). One of our favorites? @denverbeerco's Maui Express, whose aroma is 95 percent dank, resinous, sticky hops and five percent coconut oil. That duality echoes on the tongue, where bold sticky-icky hops cede to pineapple notes, which connect beautifully with the coconut at the Almond Joy finish.
The best thing about our trip to @halfacrebeer? The inspiration for some rad new office decor (who *doesn't* want to work next to a spiky grizzly bursting through the wall?). This glass of LA Looks--an IPA brewed with coconut butter that tastes like smooth, sweet coconut and pineapple purée with a grass and Juicyfruit gum finish--was a close second, though.
It may not be available from sea to shining sea (just the Chicagoland area and and a couple lucky bottle shops in Wisconsin), but Alemerica the Beautiful has amber waves of grain, at least. Hops, too--about two pounds per barrel of Mosaic, which give the pale ale a nose like grapefruit-mango-pineapple smoothies as well as flavors of blueberries and lawn clippings to go with a sweet un-glazed donut finish. God shed his grace on *thee*, @hopbutcher.
Look: a pack of Dire Wolves. @wofsridgebrewing's 10.4% ABV imperial stout got five different treatments this year. Our favorites? Canis Mexicanus, which draws from cocoa nibs, chili peppers, cinnamon and coffee for a flavor like smoky mole and a chipotle heat that crescendoes with each sip, and the port barrel-aged version, which delivers chocolate-covered luxardo cherries, soft marshmallows and a hint of steak char in a body that seems to melt in the mouth like spun sugar.
Take a whiff of this fruited sour from @troegsbeer and you might think you're about to bite into caramel-drizzled bourbon-pecan ice cream plopped atop warm peaches. The flavor's where things get freaky: Bracing underripe peach tartness and tannic fruit skin carry the palate into a long whiskey sour finish.

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