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  1. Event Tech & Virtual

Hoppy Meals: 9 Ideas for Beer-Infused Dishes

These meals, snacks, and desserts feature an unexpected ingredient: beer.

Michele Laufik
October 31, 2016

From beer-battered doughnuts to beer-braised chicken drumettes, these dishes get a flavor infusion from various brews.

French onion soup with beer-infused broth, by Marcia Selden Catering & Event Planning in Stamford, Connecticut
French onion soup with beer-infused broth, by Marcia Selden Catering & Event Planning in Stamford, Connecticut
Photo: Courtesy of Marcia Selden Catering
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
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
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
Traditional baked pretzels served with a cheddar-pilsner sauce, by Patina Catering in Los Angeles
Photo: Courtesy of Patina Restaurant Group
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
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
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
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
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
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
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