Stout

Beef and Oyster pie

Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferri...

British

Braised Brisket with Bourbon-Peach Glaze

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Braised Brisket with Bourbon-Peach Glaze

This savory-sweet braised brisket is elevated with a glaze of peach jam and bourbon. The meat is simmered in a flavorful broth of stout, bourbon, and soy sauce for maximum tenderness and depth of flavor.

Stout Floats

On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" — which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also the genius behind these floats; the brandy's luscious fruitiness bridges the gap between the sweet ice cream and bitter beer.