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Cooking with beer is the ultimate way to celebrate beer and classic St. Paddy’s Day dishes. Here is a WINNER in our opinion. A fun spin on traditional Corned Beef. This is perfect for your St. Patrick’s Day party!

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We don't need to tell you that The Beer Chicks love cookies. We also don't need to tell you that we love beer. What we may need to tell you is that we love baking cookies with beer. It makes us happy. It will make you happy. Try our recipe from our book The Naked Brewer: Fearless Homebrewing Tips,Tricks and Rule-Breaking Recipes for Dry Irish Stout Oatmeal Raisin Cookies. You're welcome.

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Pumpkin ales seem obligatory this time of year. We have a controversy within our Beer Chicks duo about this particular style, Blonde loves ‘em, Brunette does not. And within the beer community, people are split. But if you are a ‘yes’ vote in the Pumpkin Ale debate, try brewing one at home with real pumpkin and pumpkin pie spices!

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In Los Angeles, we Beer Chicks know that fall is here when the clouds come onshore all the way up to Beverly Hills and it finally starts to rain (read mist).  We know it by the crazy drivers who apparently only come out when it rains.  But mostly we know it by an intense craving for our special Rad French Onion Soup made to perfection with the addition of Flanders Red Ale!  

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We Beer Chicks both have deep Italian roots, and there's almost nothing more that we look forward to in the springtime than Cosciotto di Agnello, yummy Leg of Lamb!  Usually roasted, we like adding some love to this dish by braising and pairing the leg of lamb in Italian beer, making what we like to call Cosciotto di Agnello Alla Birra! 

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Let's just get it right out of the way that "Coq" means "rooster" okay?  Deal with it.  Moving on, one of our favorite dishes of all time is the delightful Coq au Vin, which means "Rooster cooked in wine."  Originally made from extra roosters that came poking around (if you catch our drift), this is French provincial cooking at it's finest.  And it's even better with BEER!

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Here's a great and unusual way to use your left over corned beef and cabbage, AND your left over beer (yeah right!)  The recipe is from The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Little, Brown; Fall 2008; $35). “Irish food has the image of being stick-to-your-ribs, heavy food — but this is a lighter and more delicate way of enjoying these ingredients that are ’soulmates’ together,” the authors say.

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One of the main reasons that we Beer Chicks became Beer Chicks is because we value the authentic.  So come the holidays, one thing that we cannot abide (especially when it’s so easy to make) is the bastardized version of cranberry sauce, sold to you in a gelatinous mass in an aluminum can.  Sad face. 

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As Labor Day approaches, visions of our last great bar-b-que of summer dance in our heads.  This time we're dreaming of one of our favorite beers of the season: the smoky goodness of Smoked Beer.  This year, we're not just going to drink this elixir with our "Q" - we're going to braise delectable baby back pork ribs in Shiner Smokehaus to infuse the sweet ribs with smoky goodness.    

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Brewers are into recycling.  The passion for reducing impact, being green, and reusing the byproducts of making beer is hot in the brewing community.  Brewers often buy old equipment from other breweries, recycle their water used in brewing, reuse bottles and kegs, and use wind and solar as a major power supply.

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