'Steve Wagner' on Serious Eats

Cooking With Beer: Arrogant Bastard Onion Rings

Beer batter is great for encasing all sorts of fryables in a light, crispy coat that browns up beautifully, but the one thing that beer batter is usually lacking is any sort of beery flavor. This is most likely the case due to the fact that the majority of beer batter recipes don't specify anything more than ounces of beer, with no accounting for style or flavor profile. These Arrogant Bastard Onion Rings solve that problem by being quite specific about the beer involved: big, boozy Arrogant Bastard Ale. More

Cooking With Beer: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

While we're not quite sure who came up with the genius idea of pairing brussels sprouts with bacon, we'd like to thank them for not only creating a cool-weather side dish that is pretty much perfect, but also saving rescuing the sprouts from a life of stigma. Now that we've got the thank yous out of the way, let's talk about how to improve on this already awesome combo. If you ask the guys at Stone Brewing Co., their answer to improving pretty much anything is adding beer, and really, who are we to argue? More

Cooking With Beer: Garlic, Cheddar, and Stone Ruination IPA Soup

One might assume that a meager cup of Ruination would get lost in a sea of garlic and cheddar, but the IPA packs a wallop and cuts right through the rich soup, with bitterness and hops coming through in every spoonful. Just like extreme IPAs can be polarizing, this soup has the same love-it-or-hate-it hoppiness. Certainly not for the faint of palate, this this soup is best saved for diehard IPA lovers. More

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