Treat Dad to a tongue-tingling blend of lager, lime juice, tomato juice, peperoncini brine, hot sauce, Worcestershire sauce and Tajín, a seasoning powder made with chili, salt and lime.
This zesty blend of tangy lime and orange juices, crisp Mexican lager and sweet agave syrup is super food-friendly. Whether you like it with or without a salted rim, this beertail is refreshing and so simple to make. Try it with chips and salsa, or grilled meat or seafood tacos.
The keys to the ultra-crispy finish on this fish are ice-cold pilsner and a mix of all-purpose flour and cornstarch. If you don’t have time to whip up our homemade lemon-caper mayo, a squeeze of fresh lemon juice over your fillet is just fine.
Take your shrimp for a bath in our smoky lager-based marinade before popping them on the grill. Once they’re done, toss them in tortillas with avocado, slaw and sweet pineapple for an unforgettable summer taco.
Skip your takeout order and treat Dad to this homemade kung pao, made even tastier with a splash of golden lager. Our clever prep trick ensures the tofu comes out crispy, golden and oh so yummy.
Grilled street corn is a must-eat in Mexico. We parboil our ears in water infused with hoppy India pale ale, then lightly char them before drizzling with mayo, cheese and a chili-lime sauce. A final sprinkle of lime juice, cayenne and cilantro gives the cobs a burst of fresh flavour.
Welcome to flavour town! The best part of this pilsner-laced slaw is that it can hang around for a few days in the fridge. (It can be your make-ahead secret weapon for summer potlucks, too.) You don’t have to toss together the crunchy sunflower seed topper, but we highly recommended you do.
Like a bit of horseradishy heat? Then this is your go-to summer sauce for burgers, sausages, hot dogs and fries. It’s also amazing over grilled garden vegetables, so stir up a big batch when harvest season rolls around in August.
This is the tastiest way to enjoy a bowlful of in-season nectarines. Barrel-aged Scotch ale brings out the jammy fruit flavour tucked underneath the buttery cornmeal biscuits. Hint: Try saving some leftovers to eat for breakfast with a dollop of yogurt on top.