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" Use a lager to tenderize the pork shoulder in these carnitas You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle. This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham The combination of sauerkraut, sausages, and mustard is well loved in Germany\u2014and beyond A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies This will make more pulled pork than you\u2019ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew\u2014whatever your heart desires, really Forget milk\u2014stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float. Crunchy, salty, and utterly addictive, fried zucchini blossoms make for a delicious starter This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot Stout brings out the meaty flavor of this chili perfectly   Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead."^^<http://www.w3.org/2001/XMLSchema#string>
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