The Big Blue Beer Cocktail
You might call beer cocktails the happy compromise between the beer enthusiast and the cocktail drinker. Raffaelo VanCouten, senior mixologist at New York's 675 Bar, recommends using beers with great texture and layers of flavors. "I tend to look for anything unique, with bigger, more interesting flavors — but the key, the challenge, really, is to find a nice balance with the spirit." For that part of the equation, he suggests using spirits like whiskey and gin over something more neutral (like vodka) because they have a more pronounced character. But his most helpful tip? "What I would recommend is to taste all of the ingredients by themselves — the spirit, the beer, the other flavoring agents — before putting the cocktail together. That way when you do, you can look for all of those individual notes and make sure they're in balance." For this Giants-themed drink, he combines citrusy Blue Moon beer with peppery rye, blood orange purée, lemon juice, and simple syrup.  
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Everyone loves the garlicky broth that comes with steamers, and you'll never want it any other way once you try it made with Rockerbox Garlic.
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5
Root Beer Martinez at 9 Restaurant in New York City
Though perfect for a dessert cocktail or as a sweet beverage, don't let this drink fool you — it's packed full of alcohol. 9 Restaurant mixologist Gennarose revealed that root beer is used to mellow out the strong taste of the coffee liqueur.
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German Beer Pizza
This fun and unique recipe for boozy German pizza comes to us courtesy of chef Tony Gemignani, co-owner of Tony's Pizza Napoletana and Tony's Coal-Fired Pizza in San Francisco. Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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4.25
This slow cooked, beer-braised beef is the perfect topping for mashed potatoes or noodles.
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4
You’ll find that a beer-can turkey is smoky, succulent, tender, and, most of all, mind-blowingly delicious. It’ll instantly take the stage for many holidays to come, and you’ll finally believe us when we say that it’s not just for Thanksgiving, and make it all year round. Click here to see How to Make a Beer-Can Turkey
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Mustard
This versatile and addictive condiment goes well with a variety of grilled meats, but pairs especially well with chef Anthony Meidenbauer's bratwurst. This recipe has been scaled down for use at home. Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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Beer-Braised Short Ribs
This short rib recipe provides a nice balance of sweet and savory. The brown sugar and the Oktoberfest beer combine to make a really delicious and not too heavy or aggressive sauce that brings all the components of the dish together. Click here to see Heavenly Short Rib Recipes.
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3.5
This dip first made an appearance in the 1940's down south in Kentucky. People say it was created by someone at Johnny Allman's Restaurant, although some beg to differ. No matter where it was invented, we can't get enough of it, especially our version that we serve in a pumpernickel loaf. 
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Yes, you can buy bratwurst and all kinds of specialty sausages at the store now. But if you've ever been curious what it would be like to make your own sausage from scratch, here's an opportunity. Chef Robert Wiedmaier, chef-owner of several successful restaurants in the Washington, D.C. metropolitan area, shares his recipe for bratwurst.Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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It's hard to do short ribs wrong, but this recipe does them oh-so right. The short ribs are braised in a chocolatey-Guinness beer liquid to give them a uniquely rich flavor. 
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Read more about healthy green beer alternatives in Is Green Beer Bad for You?
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