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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.

An IPA’s megahops nicely foil the heavy oil flavors you get from frying sweet cornmeal for show-stealing hush puppies every time.

A brown ale beers up our pizza dough; we throw it on the grill for pizza worthy of a backyard bash.

Blend hearty spent grain into pancakes spiked with vanilla and honey.

Infuses a cornmeal crepe with the megahoppiness of your favorite imperial IPA, then stuff it with meat and cheese for a meaty meal.

Whip up these porter pancakes and load on the cinnamon-cherry compound butter, a handful of cherries, candied pecans and a dusting of powdered sugar.

This super-moist, spent-grain coffee cake is a sweet treat to serve for brunch.

Let your imagination run wild with this simple spent-grain pizza dough.

Warning: Your stomach may start to growl as the garlicky aroma of this bread wafts from your oven.

A sweet, mild lager adds a yeasty lift and marvelous flavor to these luscious waffles.

Use pastry chef John Barricelli's pâte brisée crust with your favorite pie or tart recipe.

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Twist up traditional pretzels, or try one of our toothsome variations.

There’s a cup of hefeweizen in this creamy, dreamy risotto.

A beer- and cheese-infused bread that’s an ideal base for BLTs.

A pizza pro's award-winning, lager-infused dough.

German pancakes with French farmhouse ale funk.

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Sam Adams in the dough and glaze make these pumpkin-cranberry-maple cookies tipsy.

A cranberry glaze sweetens up nutty Guinness cookies.

 

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