6 delicious recipes to combine with beer



Bet on recipes that harmonize with beer to enjoy this weekend. Not only because they are days off, but also to commemorate International Beer Day in a very complete way!

The Beer Festival is celebrated on the first Friday of August, created with the intention of honoring the delicious drink and all those involved in its production. Originally from Mesopotamia, beer is an ancient drink, the day of which promotes universal fraternization with all who appreciate it.

Now choose a special beer, give that dear person as a gift and, to accompany it, create one of these 6 tasty recipes that harmonize – according to each specificity – with the drink!

Discover 6 delicious recipes to pair with beer

Traditional cod pie

A pub classic, cod meatball goes well with pilsen beer. Since this type of beer, which exudes a lighter color, has a subtle taste and none of the flavors – neither the beer nor the muffin – will be overbearing.

Traditional cod pie |  Photo: Cooking Guide

Time: 1h (+ 12h soak)

Performance: 40 units

Difficulty: easy


  • 500 g of flaked cod
  • 1 egg
  • 500 g of potatoes, washed with the skin
  • 1 yolk
  • 2 tablespoons of chopped parsley
  • 1 grated onion
  • Salt to taste
  • 1 seedless red pepper, chopped
  • Fry oil

Method of preparation

Desalt the cod for 12 hours, changing the water 3 times in that time. Drain, put in a pan, cover with water and cook over low heat for 15 minutes. Drain the cod, reserving the cooking water, drain it, let it cool and chop.

Cook the whole potato in the cod water for 20 minutes, over medium heat, or until softened. While it is still hot, switch to the juicer, removing the skin. In a bowl, mix the potato, cod, parsley, egg, yolk, onion, pepper and salt to taste. Shape the gnocchi with the help of 2 spoons and fry them, a little at a time, in hot oil until golden brown. Drain on absorbent paper and serve.

Fillet stuffed with Minas cheese and basil

To be enjoyed with the delicious Premium Lager, this stuffed fillet recipe is wonderful! Birds, in general, harmonize very well with this type of beer, which has a higher malt content than Pilsen.

Fillet stuffed with Minas cheese and basil | Photo: reproduction

Time: 30 minutes

Performance: 4 servings

Difficulty: easy


  • 200 g of diced bacon
  • 3 cups lettuce (sliced)
  • 1/2 cup cherry tomatoes, halved
  • 1 grated carrot
  • 1 Japanese cucumber, sliced
  • 1/2 cup (tea) of potato straw


  • 1/3 cup mayonnaise (tea)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of water
  • 1 tablespoon of grated Parmesan cheese
  • 1 teaspoon of yellow mustard

Method of preparation

In a skillet over medium heat, sauté the bacon in its own fat, stirring until golden brown. Drain on absorbent paper. Pour all the sauce ingredients into a glass with a lid and shake vigorously until the mixture is smooth. Arrange the lettuce, tomato, carrot and cucumber on a serving dish. Drizzle with the sauce and mix. Sprinkle with bacon and potatoes and serve.

Cold coffee and chocolate cake

Stout is a dark beer. This means they were made with roasted malt and, therefore, pair well with coffee and chocolate based desserts.

Cold coffee and chocolate cake |  Photo: Cooking Guide

Time: 1h (+ 3h in the fridge)

Performance: 8 servings

Difficulty: easy


  • 1 1/2 packs of corn starch cookies (300 g)
  • 4 tablespoons of butter
  • 1 clear


  • 1/2 cup (tea) of sugar
  • 1 tablespoon of instant coffee (sweet).
  • 2 cups of fresh cream (fresh)
  • 1 cup semisweet chocolate (chopped)
  • 3 tablespoons of water
  • 1 tablespoon of unflavored powdered gelatin


  • 2 cups of whipped cream
  • 1/3 cup melted semi-sweet chocolate

Method of preparation

In the blender, using the pulse button, crumble the biscuit and transfer it to a bowl. Mix with the butter and egg white until it forms a wet crumb and line the bottom and sides of a 22 cm diameter removable rim pan. Bake in a preheated oven for 10 minutes. Let it cool down. In a pan, over low heat, heat the fresh cream until it boils. Beat in a blender with the sugar, coffee, chocolate and gelatin dissolved in water (according to the instructions on the package) until dissolved and homogenized. Spread on the dough and refrigerate for 3 hours. Remove from the mold and cover with whipped cream, using a pastry bag with pitanga nozzle. Decorate with melted chocolate and serve.

Cheesecake Of Red Fruits

Porter, like Stout, is a dark beer. However, it has a milder flavor and is delicious when paired with the flavors of red fruits.

Red fruit cheesecake |  Photo: Bruno Marconato

Time: half past one

Performance: 15 servings

Difficulty: easy


  • 350 g of corn starch biscuits
  • 100 g of salted butter
  • 1 box of condensed milk
  • 200 g of cream cheese
  • 1 box of sour cream
  • 200 g of fresh strawberries
  • 48 g of unflavored gelatin
  • 200 g of blackberries in syrup or sweet pulp
  • 300 ml of water
  • 5 tablespoons of sugar

Method of preparation

In a blender or food processor, chop the cornstarch biscuit with the butter until the mixture is smooth. Reserve. In a round shape, preferably with a double bottom, lay the waffle base and shape the bottom by hand. Bake in a preheated oven at 180 ° C for about 15 minutes. Reserve. In a blender, whisk the condensed milk, cream, cream cheese and 24 g of unflavored gelatin. Reserve.

For the syrup, in a pan, put the chopped strawberries, the sliced ​​blackberries, the sugar, 300 ml of water and 24 g of unflavored gelatin. Boil until the fruits are well cooked. Reserve.

Finally, lay the cream on the biscuit layer and then the cold red fruit syrup. Place in the fridge and let it cool for 4 hours before unmolding and serving.

Fish and seafood feijoada

With Golden Ale, with a golden and refreshing color, try the delicious feijoada of fish and seafood! Look that:

Fish and seafood feijoada |  Photo: reproduction

Time: 1h30 (+ 6h of soaking)

Performance: 6 servings

Difficulty: easy


  • 400 g of chickpeas
  • 1 tablespoon of oil
  • 1 large onion, chopped
  • 4 minced garlic cloves
  • 1 green pepper, without seeds
  • 4 ripe tomatoes, seeded, chopped
  • 8 cups (tea) of water
  • 500 g of shark or diced red fish
  • 300 g of squid rings
  • 300 g of shellfish or clams with their shells
  • 400 g of cleaned medium shrimp without shell
  • Salt, red pepper and chopped cilantro to taste

Method of preparation

Soak the chickpeas in water for 6 hours. Heat the oil in a large pan and brown the onion and garlic for 5 minutes. Add pepper and cook for 3 minutes. Add the tomato, the drained chickpeas and cover with the water. Cook for 30 minutes or until softened. Add the fish, squid, shellfish and shrimp. Season with salt and pepper. Boil and cook for 5 minutes. Sprinkle with coriander and serve with coconut rice and farofa.

Grilled beef with broccoli cream

Do you know what goes with this type of “heavier” recipe? Indian Pale Ale beers, as they help purify the palate. It is also a great option to enjoy on a barbecue.

Grilled meat with broccoli cream |  Photo: Cooking Guide

Time: 20 min

Performance: 4 servings

Difficulty: easy


  • 2 tablespoons of oil
  • 4 rump or sirloin steaks, 2 cm high

Broccoli cream

  • 2 tablespoons of butter
  • 4 tablespoons of grated onion
  • 1 tablespoon of wheat flour
  • 1 cup (tea) of milk
  • 1 cup chopped broccoli (cooked)
  • 1/2 cup (tea) of cream cheese
  • Salt and black pepper to taste

Method of preparation

To make the broccoli cream, melt the butter in a pan over medium heat and sauté the onion for 1 minute. Sprinkle with flour and fry for 1 minute, stirring. Gradually pour in the milk, stirring until it thickens.

Add the broccoli, ricotta, salt, pepper and mix. Keep warm. Heat the oil in a thick pan, preferably cast iron, over high heat and brown 2 steaks at a time, 2 minutes per side for rare and 3 minutes for medium. Arrange on a serving dish, pour in the cream and serve, to taste, with lettuce and tomato salad.

Source: Terra

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