Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide—a must-have book for craft beer lovers, home cooks, and fans of homebrewing.
Packed with bright, fresh, bold flavors and beer pairings to complement each dish, The Craft Brewery Cookbook brings the biergarten straight to your kitchen. Organized into chapters according to beer type, including hoppy ales, lagers and pilsners, wheat beers, and Belgian-style ales, this cookbook will help readers discover each beer's style and flavor profile and how it pairs with the accompanying recipes, each from a different American brewery.
Whether you're a fan of fruited kettle sours or New England IPAs, this cookbook from the co-host of the podcast Steal This Beer will show you how to create the ideal meal to accompany your favorite brew. These mouthwatering dishes—seafood, meat, vegetarian, vegan, and desserts among them—are depicted in photographic detail, showcasing modern, flavorful food rather than typical pub food. This cookbook breathes new life into the concept of food and drink pairing by offering an inspired take on contemporary beer styles and cuisine.
Sample recipes include:
- Spicy Fish Ceviche with Grilled Pineapple
- Jagerschnitzel with Mushroom Gravy
- Mushroom & Vegetable Dumplings with Mango Chili Nuoc Cham
- Merguez Spiced Lamb Burger
- Warm Farro, Mushroom, and Romanesco Salad
- Lemony White Bean and Sausage Soup
- Citrus Tres Leches Cake
- Air-Fried Chicken Wings with Honey Barbecue Sauce
- Smoked Adobo Chicken
- Kale Caesar Salad with Miso and Shrimp
- Grilled Pumpkin Flatbread
- Falafel and Spiced Yogurt
- Peanut Butter Bonbons
- And many more!
PRAISE FOR THE CRAFT BREWERY COOKBOOK...
"Raise your pairing game with longtime beer journalist and cookbook author John Holl’s 70+ examples of pairings that hit just right. Whether you’re trying to show off to a crowd or simply want an excuse to kick it up in the kitchen, this book covers everything from seafood (ex: spicy fish ceviche with grilled pineapple) to vegetarian (mushroom and vegetable dumplings with mango chili nuoc cham) to desserts (peanut butter bonbons)."
"John Holl is one of the beer community's greatest assets. Inside this book are lots of great recipes interspersed with profiles of some of the best breweries in America. Visually appealing, the book draws you in with beautiful photography and a multitude of dishes to suit any mood. A great gift for anyone who loves to cook (and have a pint or two in the process)."
– Em Sauter, founder, Pints and Panels
"This approachable but revelatory book works on multiple levels: it’s a cookbook of regional American dishes from small craft breweries and the chefs that love them, a practical guide to the intricacies of pairing beer with food, and a roadmap to exploring over sixty of the country’s best breweries. My oyster life has been changed by the discovery of pairing raw oysters with a spicy Belgian tripel, and the inspired beer-infused breakfast dishes have seriously perked up my mornings."
– Nils Bernstein, contributing editor, Wine Enthusiast