Great Divide Chocolate Oak
Great Divide’s Chocolate Oak Aged Yeti Adobo Sauce from our friends at the Gastrocart, purveyors of fine foods by way of the hand cart. Street food at its finest! more»

Chocolate and stout is a classic combo, but these brownies from Cooking & Beer go one delicious step further with a creamy peanut butter frosting. The brilliant addition of a bit of sea salt makes the sweet flavors pop! Enjoy!
Great Divide’s Chocolate Oak Aged Yeti Adobo Sauce from our friends at the Gastrocart, purveyors of fine foods by way of the hand cart. Street food at its finest! more»
Pork tenderloin with a reduction of apples, sage, and Allagash Curiex. more»
Kai Adams
Locally harvested Bangs Island mussels steamed in Boathouse Brown Ale more»
Raymond Martin, Vice President of Culinary Development, Corporate Executive Chef
BJ's Jeremiah Red enhances the flavor in these mouthwatering barbecued baby back ribs, a summer favorite! more»
alelover
Homemade Rye bread baked in the German traditional way and made with India Pale Ale. Goes great with anything that rye bread can go with. more»
Brewers Association
Belgian-style quadrupel pairs well with hearty meals, such as these pomegranate short ribs. If no fresh pomegranates are available, their season is October through March, bottled pomegranate juice can be used in its place. more»
Mike Burns
This is a take on the classic Cuban dish Arroz con Pollo. The rice is layered with flavor provided by fragrant spices as well as chicken and chorizo. more»
Brewers Association
Watch CraftBeer.com’s Julia Herz try out The Homebrew Chef Sean Paxton’s recipe for a Tipsy Turkey. Find all the recipe details the Tipsy Turkey recipe post.
CraftBeer.com
Chocolate lovers be warned, these brownies are moist, fudgy, and deeply chocolaty. If you're having trouble finding a Coffee Stout in your area, substitute 2 ounces Sweet Stout mixed with 1 ounce brewed espresso. more»
Brewers Association
You can use duck breasts instead, or chicken breasts in pinch. The blackberry sauce also goes well with pork. You will need a mesh sieve or the cone-shaped metal chinois to remove the blackberry seeds - or pick seedless berries to make the sauce. more»