How to Cook Everything Better with Beer

Spring is right around the corner, and what better way to celebrate than with great beer? We are in the midst of a seasonal limbo. You know, that time when we’re all celebrating the warm weather outside in shorts… and our down North Face jackets because the weather outside is not actually warm yet.

We may be a little premature in our choice of clothing, but I say we celebrate the death of winter nonetheless. How, you ask? By cooking everything with beer! If there is one thing to be thankful for in this city, it’s our access to awesome beer. Okay, there’s lots to be thankful for in this great city, but beer is definitely among them. Not only can we support local craft breweries around every corner, but we also have an incredibly expansive selection of top-notch imported brews from all over the world.

So this spring, let’s absolutely drink all the beer. And let’s also add it to all of the foods. These recipes for mouthwatering drunken comfort foods concede to the fact that it’s still freezing outside with their heavy, nap-inducing girth while also promoting the urge to party and open the windows for the first time in 6 months!

Beer-Candied Bacon: Enough said. Also, add some crushed red pepper flakes for some serious oomph.

Beer Cheese Dip: For consumption with pretzels. And crackers. And chips. And a spoon.

Beer Mac and Cheese: If this doesn’t say ultimate comfort, I don’t know what does. For a lower-budget, reduced-effort version, you probably can’t go wrong by pouring some beer into a pot with the cheese sauce from the boxed mac.

Beer Brats: Yes.

Irish Car Bomb Cupcakes: Beer AND whiskey in these beauts. Plus, it’s just in time for everyone’s favorite holiday: Saint Paddy’s Day!

Beer Float: Mmmmm. Beer. The best way to eat dessert.

Now go gain some weight in your springtime shorts!


Originally published at newscult.com on March 16, 2015.

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