Labor Day weekend is this weekend, and it's a time to enjoy the last bit of summer before the cold weather ultimately comes in. And what better way to celebrate than with some beer? We've done some research and found five easy-to-follow, delicious recipes using beer that are guaranteed to be a hit.

The best part is that you can use whatever kind of beer you'd like, allowing for each of the following recipes to be tailored to you and your taste buds. So crack open a cold one, and let's dive in!

Beer Can Chicken Recipe:

This recipe by celebrity chef Bobby Flay is a classic! It's smoky, juicy, and a bit spicy (just to mix things up), and it should be on everybody's barbecue list.

Ingredients:

• 2 cups of mesquite or apple wood chips, soaked in cold water for 1 hour
• 1 roasting chicken (3 to 4 pounds)
• Vegetable oil
• Kosher salt and freshly ground black pepper
• 1/4 cup of Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
• 1 (12-oz) can beer
• cloves garlic, crushed
• 2 sprigs of fresh rosemary

Instructions:

1. Prepare a kettle grill with charcoal off to one side for indirect grilling, and add the soaked apple wood or mesquite wood chips over the coals.
2. Remove the neck and giblets and pat the chicken dry with paper towels.
3. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
4. Open the beer can, pour out about 1/2 cup of the beer into a cup, and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener.
5. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top but don’t worry, that is normal), the garlic, and rosemary.
6. Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Ensure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
7. Place the pan on the grates of the grill on the opposite side of the charcoals, put the lid on, and cook the chicken until golden brown and the internal temperature registers 160ºF in the breast area and 175ºF in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours.
8. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
9. Use a pair of locking tongs and grab the bottom of the beer can to remove it from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

Chocolate Truffles With Beer Sugar Recipe:

Chocolate + Beer = Heaven.

Ingredients:

• 1 cup of demerara sugar
• 2 tablespoons of India Pale Ale
• 9 ounces of bittersweet chocolate (70% cacao), chopped
• 1 1/4 cups of heavy cream

Instructions:

1. Ganache can be made 3 days ahead; keep chilled. IPA sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.
2. Preheat oven to the lowest setting (150° or 200° on most ovens). Mix the demerara sugar and beer in a small bowl.
3. Spread out mixture on a parchment-lined baking sheet in a thin, even layer. Let dry out in the oven for 12 hours (or overnight) with the door slightly ajar. The mixture should feel like demerara sugar again. Transfer beer sugar to a small bowl.
4. Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened (about 3 minutes). Whisk until smooth.
5. Cover and chill until the ganache is firm enough to roll into balls, for at least 3 hours.
6. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in beer sugar.
7. Place on a parchment-lined baking sheet. Repeat with the remaining ganache. Chill truffles until firm, at least 1 hour.

Beer-Battered Curly Fries Recipe:

If you're a fry fanatic, then you have got to try this recipe! Not only do you get the crunch of the fries but the sweet flavor of the beer. It's a must-have at any party or, hell, even for a Friday night.

Ingredients:

• Vegetable oil, for deep-frying
• 1/2 cup all-purpose flour 
• 1 teaspoon chili powder 
• 1 teaspoon garlic powder 
• 1 teaspoon smoked paprika 
• 1 teaspoon kosher salt 
• 3/4 cup beer 
• 1 large russet potato (about 3/4 pound)

Instructions:

1. Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
2. Whisk together the flour, chili powder, garlic powder, smoked paprika, salt, and beer in a large bowl, until a thin batter forms.
3. Cut the fries into a curly shape using a curly-fry cutter.
4. In batches, coat the potatoes in batter and fry until crisp for 6 to 7 minutes. Use tongs to separate them while frying to prevent sticking.
5. Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.

Beer Dip Recipe:

This quick and easy-to-make beer dip pairs perfectly with pretzels! Seriously, once you start eating this tasty snack, it'll be hard to stop.

Ingredients:

• 2 packages (8 ounces each) of cream cheese, softened
• 1/3 cup of beer or nonalcoholic beer
• 1 envelope of ranch salad dressing mix
• 2 cups of shredded cheddar cheese
• Pretzels

Instructions:

1. In a large bowl, beat the cream cheese, beer, and dressing mix until smooth. Stir in cheddar cheese.
2. Serve with pretzels.

Beer-Brat Sliders Recipe:

Ingredients:

• 5 thick-sliced bacon strips, chopped
• 1 pound uncooked bratwurst links, casings removed
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 package (8 ounces) cream cheese, cubed
• 1 cup dark beer or nonalcoholic beer
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 16 dinner rolls, split and toasted
• 2 cups cheddar and sour cream potato chips, crushed

Instructions:

1. In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
2. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well.
3. Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally.
4. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.

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