Cookies & Beer: Bake, Pair, Enjoy

Whether you’re a baker or a drinker with a baking problem, these pages will provide a series of guideposts for how to put together forty rockin’ cookies–collected from celebrated chefs, bakers, and bakeries across the country–with craft beer. The information provides the building blocks for then experimenting with your own cookie and beer combinations.

Each cookie, like Steven Satterfield’s Chocolate-Almond, Coconut Macaroons, gets its own specific beer (Avery’s Brewery Company’s The Reverend) as well as a general style pairing (a quadrupel). Along the way, Cookies & Beer will teach you how to make your own beer syrup for beer milkshakes, make it a night of Girl Scout cookies and beer, and even how to acquire and bake with spent grain (the by-product of beer brewing). And in the end, when you’re ready for it, eight cookie recipes actually made with beer and devised by some of the vanguard craft breweries in the United States, are waiting to be baked. This is Cookies & Beer. And you, are about to be popular.