Everybody has a favorite recipe that is made that much better with the addition of Beer.  Please enjoy our selections and if you have a favorite you would like to add to our list. just email YourDailyServing, we will post it and make sure we give you a big "Thanks".

Beer Can Chicken
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Recipe courtesy Bob Blumer

Beer Cheese Chicken Calzones

These hearty, spicy sandwiches are perfect for a meal on the go or a snack for the game.

Ready in 35 mins

Serves: 6
2 tbsp butter
2/3 cup finely diced onion
1/2 cup beer – Altbier or  Brown Ale works best
1 1/2 cups shredded cooked chicken
12 slices bacon, fried crispy and crumbled
1/2 cup dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 lb loaf of frozen bread dough, thawed
3/4 cup finely shredded sharp cheddar cheese
1 egg white, lightly beaten
 Preparation method
Prep: 15 mins | Cook: 20 mins
1.Preheat oven to 350 degrees F and coat a baking sheet with nonstick cooking spray.
2.In a medium saucepan, melt butter. Add onions and saute over medium heat for 3 minutes. Add beer, stir 3 more minutes.
3.Pour into a large bowl. Add chicken, bacon mustard, salt and pepper. Combine thoroughly.
4.Cut or tear the bread dough into 6 equal pieces. Roll into balls. Press and pull each ball into a flat circle, as thin as possible.
5.Top circles with equal amount of chicken mixture, then with equal amounts of shredded cheese. Pull edges together and press to seal. Brush each ball with egg white.
6.Place them on baking sheet and bake about 20 minutes, until golden brown.

Courtesy of mantastedrecipes.com

Bière Risotto

By using beer, which has been infused with Thai Basil, the classic Italian combination of tomato, basil and garlic are played out in this untraditional risotto.

Serves:

Four as an entrée and eight as a side dish

Ingredients:

•¼ cup olive oil

•½ ea yellow onion, peeled and chopped

•1 ea leek, peeled, washed and sliced

•2 cups pearl barley

•750 ml Trade Winds Tripel Ale from The Bruery (can’t find this beer, substitute any high quality Belgian-style tripel, but then add a tablespoon of Thai basil)

•3 cups stock (vegetable, chicken or seafood), sea salt and freshly cracked pepper to taste

•12 ea sun-dried tomatoes, packed in oil, julienned

•12 ea roasted garlic cloves

•½ cup Asiago Parmesan cheese, grated fresh basil leaves (garnish) and chive blossoms (garnish)

Directions:

Place a 8-12 quart dutch oven over medium heat and add the oil once the pan is hot. Add the onion and sauté for 3 minutes. Add the leek and cook for another 3-4 minutes or until the onion is transparent and leek is slightly wilted. Add the pearl barley and toss to coat in the remaining oil. Toast the barley for 2 minutes, stirring continuously. Season with salt and deglaze the pan with 1 cup of the beer. Once the liquid is almost absorbed/evaporated add another cup. Repeat this step, one cup at a time until all the beer and stock has been used, stirring constantly. Just before adding the last addition of stock, stir in the sun-dried tomatoes and roasted garlic. Taste the risotto: the barley should have a slight give to each grain, slightly less than al dente. Once almost all the liquid has been added and cooked into the barley, about 35 minutes, turn the heat off and cover the pan with a lid and let sit for 5 minutes. Mix in the cheese, taste again to adjust the seasonings and serve, garnishing with basil leaves and chive blossoms on top.

Courtesy of Bottoms UP