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Side Dish

Stout Braised and Bacon Studded Collard Greens

Stout Braised and Bacon Studded Collard Greens

I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.

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Entree

Bamberg Stuffed Onion with Smoked Beer

Bamberg Stuffed Onion with Smoked Beer

A favorite meal to pair with a liter of Rauchbier is the Bamberg Stuffed Onion. These smoked beers add the perfect hardy backbone to the rue for this dish.

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Entree

Cacio e Pepe with Saison

Cacio e Pepe

When I was in Rome, I couldn’t eat enough Cacio e Pepe—the patron pasta of Roman dishes. It was simple yet elegant with its cheesy, peppery goodness, and totally something I could recreate at home. Except the Romans are missing a key ingredient—beer! With all the delicious Italian-brewed farmhouse ales, I couldn’t help but wonder what the earth and spice notes of a traditional Saison would do to this dish. The answer? Wonders!

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Craft Beer Muses

The College Craft Beer Playoffs

College Craft Beer Playoffs

Bryan Richards declares the winner of the College Football Craft Beer Playoffs by looking at five beer-related criteria including number of craft breweries, 2015 GABF medals, oldest craft brewery in town, closest brewery to campus and number of classes in brewing or fermentation sciences.

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Dessert

Coffee Stout and Chocolate Bread Pudding

chocolate pudding

Beer is often called liquid bread. So, it only makes sense to use it when baking bread pudding, right? The use of a coffee stout lends a level of complex bitterness and aromatics to a sweet rich dish.

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Side Dish

Brown Ale Butternut Squash Mac and Cheese

Brown Ale Butternut Squash Mac and Cheese

This Brown Ale Butternut Squash Mac and Cheese created by Bryan Richards, The Wandering Gourmand, transforms a traditional dish into seasonal classic. The butternut squash highlights a brilliant use of fall produce and delivers a pleasant sweetness. The brown ale adds a level of bitter, yeast, and caramel malt flavors that brings the cheddar cheese alive and beautifully unites it with the butternut squash. This dish is the perfect accompaniment to your holiday dinner spread or a fun, standalone weeknight dinner.

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Entree

Molé and Stout Battered Salmon

salmon

In this recipe for molé and stout battered salmon, the batter contains many traditional mole ingredients, except the cocoa powder is replaced with your favorite stout.

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