Some people are saying beer is the new wine. Sales of premium beers are on the rise, with a dazzling variety of new choices available — organic, artisanal, small- batch, seasonal.

People now talk about beer using the poetic language of the wine connoisseur. A beer is “lively with a hint of citrus,” or “balanced and lightly oaked.” Beer aficionados talk about “the nose,” “the mouthfeel” and “the finish.” Beer tastings have become popular events, showing off everything from ales made at the local microbrewery to an exotic range of imported Pilsners and stouts.

And though it still tends to get overshadowed by wine, beer has always paired beautifully with food (and not just on pizza night).

RECIPES AT BOTTOM OF FEATURE

Grilled cheese with dark beer, bacon and onion jam

And the best thing? Despite its new high-flying profile, beer still feels down-to-earth. Delicious but never pretentious, these beer- infused dishes are just made to share with friends and family. The next time you celebrate, try a little bit of beer in the kitchen. Oh, and you might want to get in a few bottles for drinking, as well.

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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Beer-battered onion rings with Sriracha honey 2