For many, beer is a summertime staple, a refreshing companion to barbecues, and good company.
But what if you could enjoy the taste of beer while incorporating it into healthy and delicious recipes?
This post dives into 15 unique and flavorful recipes that use beer in unexpected ways.
From savory stews to creative marinades.
We will show you how to incorporate your favorite brews into dishes that are both satisfying and good for you.
With that said let’s get started!
1. American Pale Ale (APA)
The American Pale Ale is known for its balanced hop-forward flavor, moderate bitterness, and clean malt backbone.
Ingredients:
– 9 lbs (4 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Crystal Malt (20L)
– 1 oz (28 g) Cascade Hops (60 min)
– 1 oz (28 g) Cascade Hops (15 min)
– 1 oz (28 g) Cascade Hops (flameout)
– American Ale yeast (Wyeast 1056 or Safale US-05)
Instructions
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C) in a large brew pot.
2. Add the Pale and Crystal malts, stirring to avoid clumping. Maintain a temperature of 150°F (65°C) for 60 minutes.
3. Remove the grains and bring the wort to a boil.
4. Add 1 oz of Cascade hops and boil for 60 minutes.
5. Add 1 oz of Cascade hops at the 15-minute mark.
6. At flameout, add the remaining 1 oz of Cascade hops.
7. Cool the wort rapidly to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Bottle with priming sugar and condition for two weeks before enjoying.
2. Belgian Dubbel
Belgian Dubbel is a rich, malty beer with complex flavors of caramel, dark fruit, and spices.
Ingredients:
– 12 lbs (5.4 kg) Pilsner Malt
– 1 lb (0.45 kg) Munich Malt
– 0.5 lb (0.23 kg) Special B Malt
– 1 lb (0.45 kg) Dark Candi Sugar
– 1 oz (28 g) Styrian Goldings Hops (60 min)
– 1 oz (28 g) Hallertau Hops (15 min)-
– Belgian Abbey yeast (Wyeast 1214 or White Labs WLP500)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add Styrian Goldings hops and boil for 60 minutes.
5. Add Hallertau hops at the 15-minute mark.
6. Add the Dark Candi Sugar at flameout.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Bottle with priming sugar and condition for four weeks.
3. Irish Stout
Irish Stout is a dark, roasty beer with flavors of coffee and chocolate, known for its smooth, creamy texture.
Ingredients:
– 8 lbs (3.6 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Roasted Barley
– 0.75 lb (0.34 kg) Flaked Barley
– 1 oz (28 g) East Kent Goldings Hops (60 min)
– Irish Ale yeast (Wyeast 1084 or White Labs WLP004)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add East Kent Goldings hops and boil for 60 minutes.
5. Cool the wort to 70°F (21°C) and transfer to a fermenter.
6. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
7. Bottle with priming sugar and condition for two weeks.
4. German Hefeweizen
German Hefeweizen is a refreshing wheat beer with notes of banana and clove, attributed to the unique yeast strain used.
Ingredients:
– 5 lbs (2.3 kg) Wheat Malt
– 5 lbs (2.3 kg) Pilsner Malt
– 1 oz (28 g) Hallertau Hops (60 min)
– Hefeweizen yeast (Wyeast 3068 or White Labs WLP300)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 152°F (67°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add Hallertau hops and boil for 60 minutes.
5. Cool the wort to 70°F (21°C) and transfer to a fermenter.
6. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
7. Bottle with priming sugar and condition for two weeks.
5. Russian Imperial Stout
Russian Imperial Stout is a strong, dark beer with intense flavors of dark chocolate, coffee, and dark fruits.
Ingredients:
– 12 lbs (5.4 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Chocolate Malt
– 1 lb (0.45 kg) Black Patent Malt
– 1 lb (0.45 kg) Crystal Malt (60L)
– 1 lb (0.45 kg) Flaked Barley
– 2 oz (56 g) East Kent Goldings Hops (60 min)
– 1 oz (28 g) East Kent Goldings Hops (30 min)
– 1 oz (28 g) East Kent Goldings Hops (flameout)
– English Ale yeast (Wyeast 1098 or White Labs WLP007)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add 2 oz of East Kent Goldings hops and boil for 60 minutes.
5. Add 1 oz of East Kent Goldings hops at the 30-minute mark.
6. At flameout, add the remaining 1 oz of East Kent Goldings hops.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Bottle with priming sugar and condition for four weeks.
6. English Bitter
English Bitter is a well-balanced beer with a moderate hop bitterness and a malty backbone, perfect for easy drinking.
Ingredients:
– 8 lbs (3.6 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Crystal Malt (40L)
– 1 oz (28 g) East Kent Goldings Hops (60 min)
– 1 oz (28 g) Fuggle Hops (15 min)
– English Ale yeast (Wyeast 1968 or White Labs WLP002)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add East Kent Goldings hops and boil for 60 minutes.
5. Add Fuggle hops at the 15-minute mark.
6. Cool the wort to 70°F (21°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
8. Bottle with priming sugar and condition for two weeks.
7. American IPA (India Pale Ale)
American IPA is known for its strong hop aroma, high bitterness, and a balanced malt backbone.
Ingredients:
– 10 lbs (4.5 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Crystal Malt (40L)
– 1 oz (28 g) Centennial Hops (60 min)
– 1 oz (28 g) Cascade Hops (30 min)
– 1 oz (28 g) Citra Hops (flameout)
– 1 oz (28 g) Simcoe Hops (dry hop)
– American Ale yeast (Wyeast 1056 or Safale US-05)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add Centennial hops and boil for 60 minutes.
5. Add Cascade hops at the 30-minute mark.
6. At flameout, add Citra hops.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Dry hop with Simcoe hops for 3-5 days before bottling with priming sugar and condition for two weeks.
8. Belgian Tripel
Belgian Tripel is a strong, pale ale with complex fruity and spicy flavors, balanced by a subtle malt sweetness.
Ingredients:
– 12 lbs (5.4 kg) Pilsner Malt
– 1 lb (0.45 kg) Munich Malt
– 1 lb (0.45 kg) Clear Candi Sugar
– 1 oz (28 g) Styrian Goldings Hops (60 min)
– 1 oz (28 g) Saaz Hops (15 min)
– Belgian Abbey yeast (Wyeast 3787 or White Labs WLP530)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add Styrian Goldings hops and boil for 60 minutes.
5. Add Saaz hops at the 15-minute mark.
6. Add Clear Candi Sugar at flameout.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Bottle with priming sugar and condition for four weeks.
9. Oktoberfest Märzen
Oktoberfest Märzen is a rich, malty lager traditionally brewed in March and enjoyed during Oktoberfest celebrations.
Ingredients:
– 10 lbs (4.5 kg) Munich Malt
– 2 lbs (0.9 kg) Pilsner Malt
– 1 lb (0.45 kg) Vienna Malt
– 1 oz (28 g) Hallertau Hops (60 min)
– 1 oz (28 g) Tettnang Hops (30 min)
– Lager yeast (Wyeast 2206 or White Labs WLP820)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 152°F (67°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add Hallertau hops and boil for 60 minutes.
5. Add Tettnang hops at the 30-minute mark.
6. Cool the wort to 50°F (10°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 50°F (10°C) for four weeks.
8. Lager the beer at near-freezing temperatures for an additional four weeks.
9. Bottle with priming sugar and condition for two weeks.
10. Saison
Saison is a farmhouse ale known for its dry, spicy, and fruity character, often brewed in the warm summer months.
Ingredients:
– 8 lbs (3.6 kg) Pilsner Malt
– 2 lbs (0.9 kg) Vienna Malt
– 1 lb (0.45 kg) Wheat Malt
– 1 oz (28 g) Saaz Hops (60 min)
– 1 oz (28 g) Styrian Goldings Hops (15 min)
– Saison yeast (Wyeast 3724 or White Labs WLP565)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 148°F (64°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add Saaz hops and boil for 60 minutes.
5. Add Styrian Goldings hops at the 15-minute mark.
6. Cool the wort to 70°F (21°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 75°F (24°C) for two weeks.
8. Bottle with priming sugar and condition for two weeks.
11. American Amber Ale
American Amber Ale is a balanced beer with a rich malt character and moderate hop bitterness, showcasing caramel and toasty flavors.
Ingredients:
– 9 lbs (4 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Crystal Malt (60L)
– 0.5 lb (0.23 kg) Munich Malt
– 1 oz (28 g) Cascade Hops (60 min)
– 1 oz (28 g) Willamette Hops (15 min)
– American Ale yeast (Wyeast 1056 or Safale US-05)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add Cascade hops and boil for 60 minutes.
5. Add Willamette hops at the 15-minute mark.
6. Cool the wort to 70°F (21°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
8. Bottle with priming sugar and condition for two weeks.
12. Milk Stout
Milk Stout, or Sweet Stout, is a dark beer with a sweet, creamy texture, and flavors of coffee, chocolate, and caramel.
Ingredients:
– 8 lbs (3.6 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Chocolate Malt
– 1 lb (0.45 kg) Roasted Barley
– 0.5 lb (0.23 kg) Crystal Malt (60L)
– 1 lb (0.45 kg) Lactose (milk sugar)
– 1 oz (28 g) East Kent Goldings Hops (60 min)
– English Ale yeast (Wyeast 1084 or White Labs WLP004)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add East Kent Goldings hops and boil for 60 minutes.
5. Add lactose at flameout.
6. Cool the wort to 70°F (21°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
8. Bottle with priming sugar and condition for two weeks.
13. New England IPA
New England IPA is a hazy, juicy IPA with low bitterness and intense tropical fruit flavors and aromas.
Ingredients:
– 10 lbs (4.5 kg) Pale Malt (2-row)
– 2 lbs (0.9 kg) Flaked Oats
– 1 lb (0.45 kg) Wheat Malt
– 1 oz (28 g) Citra Hops (60 min)
– 1 oz (28 g) Mosaic Hops (15 min)
– 1 oz (28 g) Amarillo Hops (flameout)
– 2 oz (56 g) Citra Hops (dry hop)
– 2 oz (56 g) Mosaic Hops (dry hop)
– American Ale yeast (Wyeast 1318 or White Labs WLP007)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 152°F (67°C) for 60 minutes.
3. Sparge and collect the wort, then bring it to a boil.
4. Add Citra hops and boil for 60 minutes.
5. Add Mosaic hops at the 15-minute mark.
6. At flameout, add Amarillo hops.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for two weeks.
9. Dry hop with Citra and Mosaic hops for 3-5 days before bottling with priming sugar and condition for two weeks.
14. Barleywine
Barleywine is a strong ale with high alcohol content, featuring rich malt flavors and a complex balance of sweetness and bitterness.
Ingredients:
– 15 lbs (6.8 kg) Pale Malt (2-row)
– 1 lb (0.45 kg) Crystal Malt (60L)
– 1 lb (0.45 kg) Munich Malt
– 1 oz (28 g) Magnum Hops (60 min)
– 1 oz (28 g) Cascade Hops (30 min)
– 1 oz (28 g) Centennial Hops (flameout)
– English Ale yeast (Wyeast 1098 or White Labs WLP007)
Instructions:
1. Heat 4 gallons (15 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil
4. Add Magnum hops and boil for 60 minutes.
5. Add Cascade hops at the 30-minute mark.
6. At flameout, add Centennial hops.
7. Cool the wort to 70°F (21°C) and transfer to a fermenter.
8. Pitch the yeast and ferment at 68°F (20°C) for three weeks.
9. Bottle with priming sugar and condition for four weeks.
15. Kolsch
Kolsch is a light, crisp German ale with a delicate balance of malt and hops, perfect for warm weather.
Ingredients:
– 8 lbs (3.6 kg) Pilsner Malt
– 1 lb (0.45 kg) Wheat Malt
– 1 oz (28 g) Hallertau Hops (60 min)
– 1 oz (28 g) Tettnang Hops (15 min)
– Kolsch yeast (Wyeast 2565 or White Labs WLP029)
Instructions:
1. Heat 3.5 gallons (13.25 L) of water to 165°F (74°C).
2. Mash in the malts and maintain a temperature of 150°F (65°C) for 60 minutes.
3. Sparge and collect the wort, then bring to a boil.
4. Add Hallertau hops and boil for 60 minutes.
5. Add Tettnang hops at the 15-minute mark.
6. Cool the wort to 70°F (21°C) and transfer to a fermenter.
7. Pitch the yeast and ferment at 65°F (18°C) for two weeks.
8. Lager the beer at near-freezing temperatures for an additional two weeks.
9. Bottle with priming sugar and condition for two weeks.
These recipes provide a diverse range of beer styles, each with unique flavors and characteristics.
Enjoy brewing and tasting these wonderful beers!
