Nancy Kruse

Restaurants brew up beer-infused menu items

Nancy Kruse takes a look at how chefs at concepts like T.G.I. Friday's, Applebee's and Red Robin Gourmet Burgers are using beer as a profile-boosting ingredient in menu items.

Specialty beers have followed heirloom produce, rustic breads and artisanal cheeses into the culinary spotlight. Beer has become a favored ingredient in the kitchen, as chefs take advantage of both its flavor and its image to add luster to a wide variety of dishes.

It’s crafty. Small brewers have become very big business. Tapping into the same small-is-beautiful zeitgeist as farmers markets and boutique wines, craft-beer production has increased expone

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