A rich savory cheescake made with wheat beer is a creamy, flavorful appetizer that you can serve with crackers or by itself.

Spicy pork skewers made with pilsner beer are easy appetizers for entertaining.

For many, a cool beer is an essential part of any summer celebration.

Yet beer can be more than just a refreshing beverage at your summer picnics.

Beer can add a light and savory flavor to your summer buffet, and with many cooked dishes, they can be enjoyed by the whole family.

Try these new recipes which incorporate your favorite frothy brew into your summertime meals.

1½ pounds pork loin, cut into 1-inch pieces1 tablespoon vegetable oil3 tablespoons onion, minced1 clove garlic, minced1 cup pilsner beer, divided½ cup chicken broth¼ cup apple butter1 tablespoon honey¼ teaspoon cinnamonteaspoon cayenne pepper2 tablespoons lemon juice1 teaspoon salt½ teaspoon black pepperPreheat oven to 500 degrees.Thread pieces of pork onto 16 wooden or metal skewers, leaving space between. Warm vegetable oil in a medium saucepan over medium heat.Add onion and garlic. Cook, stirring until softened (about 4 minutes).Whisk in ½-cup beer, chicken broth, apple butter, honey, cinnamon, cayenne pepper, lemon juice, salt and pepper.Bring to a simmer over medium heat and cook for 4 minutes or until reduced to a glaze. Remove from heat and set aside.Cover a sheet pan with parchment paper or with foil coated with vegetable oil or cooking spray. Lay skewers on sheet pan.Brush skewers with glaze on both sides. Bake for five minutes. While skewers are baking, use remaining beer to deglaze saucepan.Turn skewers over and brush again with additional glaze. Bake for an additional five minutes or until pork is thoroughly cooked.Makes 16 servings.

8 ounces cream cheese, softened1¼ cup pale ale beer3 tablespoons onion, grated1 clove garlic, minced1 teaspoon Worcestershire sauce1 teaspoon dry mustard1 teaspoon salt3 tablespoons chives, choppedWith an electric mixer, blend together cream cheese and beer in a medium bowl. Mixture will be frothy.Stir in onion, garlic, Worcestershire sauce, dry mustard and salt. Refrigerate for two to six hours.Before serving, sprinkle with chives. Serve with chips or raw vegetables.Makes two cups.

1¼ cups flour, divided2 teaspoons salt, divided2 teaspoons plus 1 tablespoon tarragon, chopped½ teaspoon grated lemon zest6 tablespoons cold butter, cut into 6 pieces3 tablespoons plus ¾ cup wheat beer5 ounces goat cheese, softened½ teaspoon black pepper5 large eggs½ cup Parmesan cheese, grated3 tablespoons prepared pesto2 tablespoons chives, chopped2 tablespoons lemon juice3 tablespoons fresh dillSpray an 8-inch springform pan with cooking spray. In a food processor, combine 1 cup flour, ½ teaspoon salt, 2 teaspoons tarragon and lemon zest. Pulse to combine.Add butter, pulse until butter is the size of small peas. In a small bowl, mix 3 tablespoons beer with one egg yolk. Add to food processor.Pulse until mixture is crumbly. Press mixture into the bottom and halfway up the sides of prepared pan. Place pan in the freezer.Preheat oven to 425 degrees.In a large bowl, use an electric mixer to beat cream cheese, goat cheese, ¼ cup flour, 1½ teaspoons salt and black pepper until smooth.Beat in four remaining eggs. Add Parmesan cheese, dill, pesto and chives. Stir in remaining ¾ cup beer and lemon juice. Remove pan from freezer and pour filling into crust.Bake for 20 minutes. Reduce temperature to 325 degrees and bake 40 to 45 minutes until golden and set.Cool on a wire rack. Refrigerate cheesecake for several hours. Remove from pan and transfer to serving plate. Garnish top with dill sprigs.Serve with crackers or as slices on plate.Makes 30 servings.

24 ounces lager beer4 cloves garlic, smashed4 pounds mixed baby red, white and blue potatoes, quartered1 tablespoons pluscup canola oil¼ cup shallots, finely chopped¼ cup cider vinegar2 teaspoons sugar1 tablespoon honey mustard½ teaspoon salt½ teaspoon black pepper3 eggs, hard boiled and chopped½ cup canned sweet corn kernelscup scallions, sliced6 slices bacon cooked crisp and crumbled¼ cup parsley, choppedIn a large pot with a colander inset, combine beer and garlic. Bring to a boil over medium heat.Insert colander or basket, place potato quarters over simmering beer. Cover tightly with lid.Steam potatoes 20 to 40 minutes or until tender. Transfer potatoes to a large bowl to cool. Pour the beer from the pot into a glass measuring cup. Discard garlic.In a small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring about two minutes or until softened.Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil for seven minutes or until reduced to aboutcup.Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly add remainingcup canola oil until dressing is emulsified.Pour dressing over potatoes. Add egg pieces, corn kernels, scallions and bacon. Toss well to coat. Serve warm or refrigerate before serving.Top with parsley before serving.Makes 12 servings.