Go on—give it a glug.

In The Canadian Craft Beer Cookbook (Whitecap, $29.95), author David Ort not only suggests food-and-beer pairings but puts beer in most dishes. From appetizers to desserts, each recipe was devised with a specific style of beer in mind as an ingredient or an accompanying beverage, or both.

Dishes include edamame tossed with a stout-based sesame ginger sauce, dan dan noodles paired with an American-style IPA, and braised smoky ribs matched with a smoked beer.

An oak-aged old ale like the barrel-aged Imperial Porter from Surrey’s Central City Brewers + Distillers makes a malty-sweet base for ice cream.