Recipes with Beer for Any Occasion

Whether it’s a midday meal, a sweet treat, or just a snack, every meal can be improved with beer. A chilled beer can be the perfect complement to salty and sweet foods, and sometimes it’s even an essential ingredient. No matter what you’re hungry for, these recipes with beer will satisfy your cravings while celebrating your favorite beverage.

We’ve teamed up with Stella Artois to create an elevated game-day menu inspired by your favorite stadium bites—because the day’s as much about sharing food and beer as it is about football. Order your Stella Stadium Bites by Blue Apron box and receive a complimentary gift of 4 Stella Artois chalices (ships separately, beer not included). Don’t forget to order your Stella Artois from Drizly ahead of the game (California residents order from Instacart here). 

For a Satisfying Lunch: Beer Battered Fish Tacos

With its light hoppy character and fizzy fermentation, this recipe with beer creates the ultimate batter. Rich proteins benefit from a light coating, but when it comes to fish, a wet, thick batter that fries into a crackly, golden- brown crust is the perfect complement. Rely on a deep-fry thermometer—make sure you have one that goes up to at least 400°F— to make sure you can maintain a steady oil temperature when frying. This helps ensure the fish will cook all the way through before the batter gets too dark. Serves 4 to 6.


  • ½ head red cabbage, thinly sliced (about 3 cups)
  • Juice of ½ lime
  • Kosher salt
  • ½ cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • Canola oil or other vegetable oil, for frying
  • 4 cups all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 4 ½ cups Stella Artois
  • 2 pounds mild, flaky white fish fillets (such as hake, cod, or grouper), cut into 4 by 1-inch strips
  • Freshly ground black pepper
  • 8 to 12 corn tortillas, warmed
  • 2 avocados, pitted, peeled, and thinly sliced
  • Leaves from ½ bunch cilantro 
  • 3 limes, cut into wedges


1. Prepare the slaw and mayonnaise. In a large bowl, combine the cabbage, lime juice, and a big pinch of salt. Toss to combine and set aside to marinate, stirring occasionally, for 15 minutes. In a small bowl, combine the mayonnaise and as much of the chipotle as you like (depending on how spicy you’d like it).

2. Heat the oil and make the batter. In a large, heavy pot, heat 11⁄2 inches of oil on medium to 375°F. While the oil heats, in a large bowl, whisk together the flour, paprika, cayenne, and 2 tablespoons salt. Whisk in the beer just until smooth.

3. Fry the fish. Line a sheet pan with paper towels. Pat the fish fillets dry with paper towels; place in the batter. When a drop of batter sizzles immediately when added to the pot, it’s hot enough. Using your hand or a pair of rubber-tipped tongs (so as not to break the flesh of the fish) and working one piece at a time, lift a fish fillet out of the batter, letting any excess drip off, and carefully add to the hot oil. Continue adding more fish to the pot, being careful not to overcrowd. Cook 3 to 4 minutes, flipping occasionally, until the fish is golden brown and cooked through. Use a slotted spoon or wire-mesh strainer to carefully transfer the fish to the sheet pan. Season immediately with salt and pepper. Repeat with the remaining fish fillets, making sure the oil returns to 365°F to 375°F before frying each batch.

4 Assemble and serve the tacos. Divide the fried fish between the tortillas, top as desired with the slaw, chipotle mayonnaise, avocado, and cilantro. Serve with the lime wedges on the side. 

If You Want to Make Full Dinner: Beer Steamed Shellfish 

Everything about this dish is festive. It looks beautiful, it tastes amazing, and it’s fun to eat. It will remind you of a traditional low-country boil, the perfect meal for a casual gathering. Here, steaming the seafood in beer will add a subtle savory flavor that we guarantee you will love. Serves 4 to 6.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • ¼ pound chorizo, chopped
  • 2 pounds mussels, rinsed and debearded
  • 2 Pounds clams, rinsed
  • ½ cup Stella Artois
  • Chopped parsley for garnish

1. Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.

2. Add the mussels and clams to the pot; cover and cook, shaking the pot occasionally, until shellfish opens, about 10 minutes. If they have not generated enough broth for you, add the beer and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

If You’re Craving Dessert: Beer Ice Cream Float

This beer float is a riff on a classic shandy. The lemon soda keeps it light and fresh, while the peanut brittle brings in a fun texture. Who says you can’t have beer for dessert? Serves 2.


  • 1 12oz cans lemon soda
  • 1 275ml bottle Stella Artois
  • Citrus bitters, to taste
  • 2 scoops vanilla ice cream
  • Peanut brittle, for garnish (optional)


Divide the soda and beer between 2 tall glasses; add bitters to taste. Top with the vanilla ice cream and peanut brittle, if using.

If You Just Need a Snack: Old Bay Popcorn

This might not be a recipe with beer, but popcorn is the ultimate beer pairing. A salty snack makes a cool beer more satisfying, and the crunchy kernels a fun fun complement to carbonation. This recipe for spiced popcorn takes the pairing to the next level by adding nutritional yeast. The earthy flavor adds complexity that pairs well with the yeasty notes in beer. Serves 4 to 6.


  • 2 cups corn kernels
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Nutritional Yeast, optional


1. In a large pot over medium heat, heat the oil and place 3 kernels in the center of the pot. Wait for the 3 kernels to pop as it’s a signal that your oil is hot enough to start.

Turn up the heat slightly more, toss in remaining corn kernels, cover the pot, and shake the pot continuously over the heat.

2. In a separate small pan on medium-low, melt the butter. Once the corn kernels have slowed down their popping (listen for single pops, typically 5 to 7 minutes in), remove the popcorn from the heat and pour it into a large serving bowl.

3. Drizzle the butter over the popcorn and add in the Old Bay, salt, and pepper. Toss the popcorn until it’s evenly covered with the butter and spices.

A Guide to Spicy Peppers and All Things Hot

Believe it or not, jalapeño peppers are considered mild

Spicy food can be divisive. Some people love to douse hot sauce on every meal, while others find cabbage to be slightly too spicy. The key to cooking with spicy ingredients is knowing what you’re working with. Exactly how hot is that pepper you’re about to add, and what can you substitute if you want to turn up the heat? Here’s a closer look at a few common types of hot peppers, and how heat is measured. 

What makes food spicy? 

There are a few different types of spiciness. The heat in spicy peppers is caused by the chemical compound Capsaicin, which creates a pleasant burning sensation on the tongue. Horseradish and wasabi get their spice from a chemical known as TRPA1, which tends to create heat more in the nose and sinuses. Sichuan peppers get their numbing, tingling spice from a chemical known as hydroxy-alpha-sanshool. All of these chemical compounds create slightly different sensations, but they can all be referred to as spicy. 

About Scoville heat units

The spiciness of chili peppers is measured using the Scoville scale. This scale calculates heat units based on the level of spicy chemicals concentrated in each pepper. The scale ranges from “non-pungent” at 0-700 Scoville Heat Units, to “very highly pungent” above 80,000 SHU. To get a better understanding of what this means, take a look at how these common peppers rank on the Scoville scale.  

List of hot peppers


Jalapeños are considered a relatively mild pepper, ranking between 2,500 and 8,000 Scoville Heat Units. If you’d like to turn down the heat when cooking with a Jalapeño, use a knife to remove the seeds and ribs inside the pepper before cooking. 


Habenero peppers are extremely spicy, ranking between 100,000 and 350,000 SHU. If you’re brave enough to work with this pepper at home, be sure to wear gloves and be careful not to touch your skin. 

Red Pepper flakes 

Crushed red pepper flakes are a staple topping at pizzerias, and a common pantry ingredient. Although they can incorporate a mix of spicy red pepper, they’re primarily made up of cayenne peppers, which rank between 30,000 to 50,000 SHU. 


Poblano peppers are pleasantly mild, which is why you’ll often see them whole, like in these stuffed peppers with feta cheese. They rank between 1,000 to 1,500 on the Scoville scale. 

stuffed poblano hot peppers
Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing

Ghost Peppers

Ghost peppers are punishingly hot. When it comes to the Scoville Heat Units, they measure between 855,000 to over 1,000,000. Yikes! If you’re new to cooking with spicy ingredients, stay far, far away.