How To Cook With Beer


As many of you know, I write under the pen name, The Homemade Mom, over on the Little Hoboken Blog. We like to showcase great people who do great things.

Last week, we highlighted an amazing local company, Hoboken Brewing. While beer is awesome to drink, you can also cook with it. You might have even seen me making them over on Instagram these past few weeks! These are a few great recipes that I made that you’ll love adding to your weekly rotation.

You can check out more about their beer here:

Slow-Cooker BBQ Beer Chicken

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 3 pounds boneless, skinless chicken breasts (about 6 large)
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 12-oz can of Bodi Blonde Ale
  • 32 ounces of barbecue sauce


  1. Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired.
  2. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired. Enjoy! 

Adapted from:


Beer & Cheddar Soup

  • Servings: 6
  • Difficulty: easy
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  •  1/2 pound (8-0z) bacon, cut into 1/3-inch pieces
  • 1 celery rib, finely chopped
  • 1 small onion, finely chopped
  • 1 large jalapeño, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon chopped thyme
  • 1 12-oz can of Cityside IPA
  • About 2 1/4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  • Salt and freshly ground pepper


  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5-7 minutes. Transfer the bacon to a bowl and set aside. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, about 6-8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add chicken broth and bring to a simmer.
  2. In a separate small skillet, melt the butter. Add the flour and cook over moderate heat, whisking until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the milk, cheddar cheese and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Enjoy! 

Adapted from:


Orange Sage Beer Biscuits

  • Servings: 12
  • Difficulty: easy
  • Print


  • 4 1/2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup fresh sage, chopped
  • 3/4 cup cheddar cheese, grated
  • 7 tablespoons unsalted butter, melted
  • 1 12-oz can of Bodi Blonde Ale
  • 1 tablespoon milk
  • 2 oranges zested
  • Juice from 2 oranges
  • 1/4 teaspoon paprika


  1. Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, baking soda and salt. Stir in cheese. Fold in melted butter, orange zest and juice from oranges along with the beer. Stir just until combined.
  2. Turn dough onto a floured surface. Pat down into a 1-inch disc. Using a 3-inch round biscuit cutter, cut biscuits, gathering scraps as you go. Continue to pat down and cut remaining dough. Place biscuits on a lined baking sheet.
  3. Brush biscuits with milk and sprinkle with paprika. Bake for 18-23 minutes or until golden. Enjoy! 

Adapted from:


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