Togarashi pork loin and five-spiced pork belly with carrot-ginger puree, sticky rice, and Sapporo pork jus, by Cloud Catering & Events in Long Island City, New York
Photo: Courtesy of Cloud Catering
Pulled beer-can chicken, served on corn cakes with pickled watermelon, by the Innovative Dining Group in Los Angeles
Photo: Courtesy of the Innovative Dining Group
Traditional baked pretzels served with a cheddar-pilsner sauce, by Patina Catering in Los Angeles
Photo: Courtesy of Patina Restaurant Group
French onion soup with beer-infused broth, by Marcia Selden Catering & Event Planning in Stamford, Connecticut
Photo: Courtesy of Marcia Selden Catering
Slow-cooked short rib with jalapeño con queso tamale, huitlacoche puree, Modelo mole, cabbage slaw, and lime crema, by Cloud Catering & Events in Long Island City, New York
Photo: Courtesy of Cloud Catering
Beer-braised pork shoulder, served with fried tostones, sprout salad, and a peach-I.P.A. sauce, by Brix Catering & Events in Chicago
Photo: Courtesy of Brix Catering
Savory beer-battered doughnuts with smoked bourbon, truffle glaze, foie gras, candied fennel, and lobster fillings, by Barton G. in Miami
Photo: Courtesy of Barton G.
Smoked chicken sausage, served on a pretzel roll with caramelized onions, apples, kale, fennel, and cabbage and topped with an aioli made of Brooklyn Lager, mustard seed, and caraway, by Abigail Kirsch in New York
Photo: Courtesy of Abigail Kirsch
Tandoori-style beer-braised chicken drumettes, served with a sauce made of honey, soy sauce, lager, and tandoori spice, by Wolfgang Puck Catering at the Georgia Aquarium in Atlanta
Photo: Courtesy of Wolfgang Puck Catering
