This dish is makes enjoying beer for me almost new again. It combines flavors that we don’t often enjoy with beer. The shrimp are pan fried crisp and the creamy, spicy sauce is perfect for dousing with a ice cold beer.

Being that the pairing of curry and beer is revered in the UK I thought it best to highlight a brewery from there. Wychwood Brewery. They have a brew called the Wychcraft that is referred to as a blonde beer. It is light zesty beer that matches well with citrus and and heat.

With the approach of spring it is hard for me to put incredible sweet peas out of my head or delicious fava beans. Most of all I yearn for the newborn Lamb that will be flooding the markets. This dish will open eyes wide for Easter. It is simple yet so flavorful.

There is one great beer that comes to mind from a brewery just down the street from where I grew up called Victory. Victory Brewery in Downingtown PA offers a specialty lager called the V-Twelve. It is offered all over the country and comes in a 25 ounce corked bottle. Amber, aromatic and perfect for this dish. www.victorybeer.com

Though it would seem strange to enjoy something as delicate as fresh lump crab meat with beer I have added spice and lime that pairs well. The heat from fresh Serrano peppers along with the refreshing cilantro and lime creates a dish full of character. Perfect for a small appetizer or bowl it all up together and enjoy with chips.

I wanted to find a great beer near the coast to drink with this dish. I stumbled upon the Florida Beer Company. They have a golden lager that is light and crisp, brewed with two rowed hops and just perfect for this dish.

A rib that is not technically a rib, these beauties are cut from the blade end of the loin. This makes them much meatier and easier to eat.

The coffee rub is a great tool to have not just for your ribs. When I worked at Alma De Cuba in Center City Philadelphia we rubbed our tuna loins with a similar mix. A combination that just blew my mind at the time. Use it on beef as well. I have yet to use it on chicken but I am sure it would be delicious.

With the approach of March 17th I can’t help but drool about the great Irish beers of the season. Those deep malty ales that grow curly red hairs out of all our chests! If you are Irish you drink them with much joy and tradition. If you are not than that day you wish you were.

I used to know a fish monger who called lobster the cockroaches of the sea. Now that was his personal opinion and I gave him that. Obviously he never had one pan roasted in foamy brown butter with a generous splash of Jameson whiskey and another of cream.

This classic Irish dish is great for the month of March. Always buy your lobsters live and personally I enjoy a smaller, younger crustacean. I feel the meat is sweeter and more tender.

The Red Biddy from Biddy Early Brewery in Ireland is the perfect brew for a rich seafood dish like this. It is sweet and light, for an Irish beer. The red is brewed with chocolate, crystal malts and bog myrtle from the mountains instead of hops for flavor

This is a great dish on its on. Crispy potatoes and delicious smoked sausage with onion and thyme is about as good as it gets. I like to eat it with eggs or just on its own. There is little you need to add to make this dish great. A tall cold beer is about the only addition this dish deserves. I prefer a nice Bass Ale, a deep Guinness or a Beamish.

This is a great Latin inspired stew for a cold February night. This dish will not only create meltingly tender chicken legs but it will also produce a great chicken stock that can be eaten with your meal or saved for a later date. I would suggest a Corona Extra to match up well with the lime or even a Landshark Caribbean Lager.