6 Recipes Made Better With Beer

If you’re ever in Boston for the big race, your weekend won’t be complete without a limited edition Sam Adams 26.2 brew, found at local pubs. You could also try cooking with Sam: It won’t get you buzzed—the alcohol burns off, sorry!—but it does make dishes more interesting.

“Brewing with grains and honey or molasses, hops, botanicals, herbs, and fruits creates flavors that uniquely complement foods,” says Parisi. You can substitute beer for wine in most stews, glazes, marinades, and desserts.

RW SHOP: Show your love of running with our new “Runner Runner Runner Runner” pint glass.

Boston Lager Bacon Burger

Top with fresh lettuce and tomato for fiber and antioxidants.

Ingredients
4 slices thick-cut bacon
1 lb. 80% lean ground beef
½ small diced onion
¼ cup lager
1 tsp. each salt and pepper
4 slices cheddar cheese (optional)
4 hamburger buns

Instructions
Heat a grill to medium-high heat (between 400 to 500 degrees).

In a medium-sized skillet, cook bacon over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate to cool. Coarsely chop.

In a large bowl, combine beef, bacon, onion, beer, salt, and pepper. Fold ingredients and form into 4 patties, but do not compact too much. Make a 1-inch-wide dent in the center of each patty.

Grill burgers with lid closed, until grill marks form, about 3 minutes. Flip burgers, close lid, and continue grilling until cooked to medium, about 4 minutes more. If adding cheese, place a slice on each burger during last minute of cooking. Remove burgers from grill and let rest for 3 to 4 minutes. Serve on buns. Makes 4 servings.

Nutrition Information
573 calories per serving, 29 g protein, 23 g carbs, 1 g fiber, 3 g sugar, 39 g fat, 14 g sat fat, 1118 mg sodium

Summer Ale Sauce

Use as a sauce or marinade for chicken, beef, or fish.

Ingredients
12 oz. wheat ale
1 ¼ cup ketchup
½ cup fresh lemon juice
2 tsp. ground pepper
1 tsp. ground ginger
1 tsp. fennel seed

Instructions
In a 1-quart mason jar, combine beer, ketchup, lemon juice, pepper, ginger, and fennel seed. Seal and shake until thoroughly combined. Serve immediately as a sauce, or cover and refrigerate for up to 3 days. Makes 12 servings.

Nutrition Information
50 calories per serving, 1 g protein, 10 g carbs, 0 g fiber, 7 g sugar, 0 g fat, 0 g sat fat, 258 mg sodium

Hopscape Wheat Ale-Butter Grilled Corn

Corn is a great source of antioxidants shown to improve eye health.

Ingredients
8 oz. wheat ale
8 Tbsp. unsalted butter, softened
¼ cup chives, chopped
6-8 sweet corncobs
Flaky sea salt

Instructions
Pour 1 cup beer into saucepan, and cook over medium-low heat until reduced to ⅓ cup, about 15 minutes. Cool completely.

In a mixing bowl, beat cooled beer and butter until completely combined. Mix in chives. Push butter together into center of bowl. Cover with plastic wrap directly on the surface and refrigerate until cold.

Heat grill to medium-high. Brush and oil grates. Grill corn, turning, until some char appears all over, 6 to 8 minutes total. Slather with beer butter and sprinkle with flaky sea salt. Makes 6 to 8 servings.

Nutrition Information
204 calories per serving, 4 g protein, 20 g carbs, 2 g fiber, 7 g sugar, 13 g fat, 7.5 g sat fat, 17 mg sodium

Chocolate Bock Glazed Carrots

Carrots are rich in potassium, folate, vitamin K, and beta-carotene.

Ingredients
4 Tbsp. unsalted butter, melted
2 lb. rainbow carrots, peeled and cut into 2” by ½” sticks
8 sage leaves
1 sprig rosemary
2 sprigs thyme
1 bay leaf
½ cup chocolate bock (or other dark beer)
Flaky sea salt

Instructions
In a large skillet over medium heat, melt butter. Cook butter until it turns golden and smells nutty, about 5 minutes. Stir in carrots, sage leaves, rosemary, thyme, and bay leaf. Cook, stirring occasionally, until carrots are tender, about 25 minutes. Season to taste with salt and pepper. Pour in beer and cook until glazed, about 5 minutes.

Transfer carrots to a platter with a slotted spoon, drizzle with the sauce in the skillet, and top with flaky sea salt. Makes 6 servings.

Nutrition Information
137 calories per serving, 2 g protein, 15 g carbs, 4 g fiber, 7 g sugar, 8 g fat, 5 g sat fat, 186 mg sodium

IPA Buffalo Wings

IPA brews are high in silicon, good for bone-building.

Ingredients
3 lb. chicken wings (cut into drums and wings)
1 Tbsp. black pepper
1 tsp. cayenne pepper
1 cup scallions, thinly sliced
Blue cheese or ranch dressing (optional)

Marinade
12 oz. IPA
¼ cup salt
¼ cup sugar
¼ cup lime juice
1 Tbsp. hot sauce

Sauce
1 cup barbecue sauce
½ cup IPA
½ orange’s zest and juice
2 limes’ zest and juice
½ cup hot sauce
8 Tbsp. butter, melted

Instructions
In a large bowl, whisk together beer, salt, sugar, lime juice, and hot sauce until salt and sugar dissolve. Add chicken wings, tossing to coat. Let wings marinate, refrigerated, for 1 to 2 hours; drain and pat dry.

Meanwhile, in a medium saucepan, combine barbecue sauce, beer, orange zest and juice, lime zest and juice, and hot sauce. Bring to a boil, then let simmer and reduce by a quarter, about 30 minutes. Slowly whisk in butter. Once butter is incorporated, remove sauce from heat.

Season wings with black pepper and cayenne pepper. Then grill over medium-high heat, turning, until cooked through, 12 to 16 minutes; roast in a 375 degree oven, turning halfway through cooking, until cooked through, 15 to 20 minutes.

Mix wings with ½ cup of sauce. Top wings with scallions and serve with blue cheese or ranch dressing. Cool and refrigerate extra sauce for up to 1 week. Makes 4 to 6 servings.

Nutrition Information
337 calories per serving, 23 g protein, 8 g carbs, 1 g fiber, 5 g sugar, 23 g fat, 7.5 g sat fat, 732 mg sodium