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The smoke in this jam comes from a splash of rauchbier and chipotle peppers. Turn up the heat: It’s best served warm with crostini, crackers or a wedge of your favorite cheese.

Whoever you need to “butter up” this holiday season will certainly appreciate this creamy, saison-infused spread on holiday rolls and breads.

Homemade IPA-splashed pickles are delicious to snack on and even better to give.


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.


A quick, zesty dressing of lime, honey and Dijon.

Bayou Teche brewer and certified Cajun Karlos Knott whips up his own beer-infused, Cajun-style mustard.

Abita Amber beers up this NOLA-style black-eyed-pea dressing.


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