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We’ve come a long way from the days of macro lager dominating the beer aisle of every liquor store. In this new age of beer, there are vast opportunities for incorporating a 12-ouncer into your cooking. If you need a little guidance, consider The Beer Pantry, a soon-to-be-released book from Adam Dulye, executive chef to the Brewers Association. Included are 75 recipes that will help you explore the flavor profiles of different beers. From entrees like Smoked Beef Brisket with Rosemary Confit Potatoes, to decadent desserts like Dark Chocolate Souffles, The Beer Pantry will turn your drinking habit into a culinary degree. Just buy double the beer so you can drink while you cook.

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