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Cheers to Beers
Recent Issues
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The Beer Issue
The California Issue
The Snacks Issue
The French Issue
Chefs to Watch 2016
Culinary Diaspora
Theresa McCulla Digs into Beer History at the Smithsonian
Band of Bohemia's Michael Carroll and Craig Sindelar on Why They Love Botanical Beers
Michael Roper Serves Up 25 Years of Beer, Mussels and Camaraderie at Chicago's Hopleaf
What's Your Ideal Beer Situation?
Ann Marie Stefaney Steps Away from the Stout in her Desserts
Pastry Chefs Look Beyond Stout for Sudsy Desserts
Chefs Flex Their Beer Mussels with Fresh Takes on Shellfish and Suds
Moody Tongue Brewer Jared Rouben Explains Where Beer and Cooking Collide
Recipes from this issue
See all the recipes from the current issue
Red flannel mussels
Fried cheese curds with hoppy aïoli
Hop-smoked bone marrow with Vegemite toast and pilsner honey
Hop Cocktails Help Lee Zaremba Build Trust with Customers
Hops Jump from Brewery to Bar in Aromatic Cocktails
Christopher Bates Loves the Challenge of Brewing and Cooking with Beer
Chefs Use Malt, Hops and Wort in Their Cooking
Ellen King Thrives on Heritage and Spent Grains
Bakers and Brewers Find Common Ground with Spent Grains
American Cider Enjoys a Renaissance in the Kitchen
Pretzels Get a Few New Twists
Maine Attracts Small Craft Breweries and the Chefs who Love Them
Asheville’s Beer Bonds Run Deep
Milwaukee, the Former Beer Capital of the World, Boasts a Burgeoning Craft Scene
Botanicals Blur the Line Between Brewing and Cooking
Paul Funk and John Lavelle Share Ingredients and Ideas at Like Minds Brewing
Beer Pairing is an Art at Surly Brewing's Brewer’s Table
Cameron Read and Reid Henninger Inspire Each Other's Brews and Food at Edmund’s Oast
Chefs Go Beyond the Beer to Cook with Hops
Beer is the Perfect Pairing for Cheese
Root Beer Breaks Out of the Glass and Onto the Plate
Get Schooled on Cellaring Beer with Hay Merchant's Kevin Floyd
Learn to Brew, Pair and Cook with Beer with These Cookbooks
Make Custom Botanical Brews by Infusing Beers with Herbs and Spices
Ginger Johnson Explains How to Better Feature Beer on Menus
A Certified Cicerone Will Help Up Your Beer Game
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Get Colorful and Creative with Green Garbanzos
A Japanese Take on Carrots, Kale and Sesame at Motze
Ryan Pera Makes Small Space Gardening Work at Houston’s Coltivare
Nut Milks Find a Home Behind the Bar
Spanish Gin and Tonics Are The Perfect Warm Weather Cocktail
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