Beer and food have always enjoyed a special relationship, so it follows that brewers and restaurants often join forces to accentuate each other\u2019s creations. They are alchemists of sorts that combine art and science to create flavorful magic through distinctive ingredients. Here are few examples of these collaborations.\r\nHiggins Anniversary Ale\r\npFriem Family Brewers and Higgins \r\nA longtime proponent of local craft breweries, Higgins, in Portland, Oregon, collaborated with Hood River\u2019s pFriem Family Brewers to create a beer for the restaurant\u2019s 25th anniversary. The result was a Belgian-style farmhouse ale made with Calamondin oranges, cardamom and green peppercorns.\r\nIvan Ramen To B\u00ediru\r\nMikkeller NYC and Ivan Ramen \r\nWhen Ivan Ramen established a pop-up restaurant for a week at Mikkeller\u2019s Copenhagen bar, the two decided to brew something special. To Biiru is a kellerbier, an unfiltered, unpasteurized lager. A crisp, refreshing drink, it pairs great with ramen\u2019s salty broth.\r\nBlack Seed Glow Up\r\nFolksbier Brauerei and Black Seed Bagels \r\nBagels and beer may seem like a strange pairing, but this Berliner weisse-style sour ale gives a new twist to the term \u201cliquid bread.\u201d It\u2019s brewed with leftover bagels and the same honey Black Seed boils bagels in. Don\u2019t worry, they skipped the lox and cream cheese.\r\nSumi Babka \r\nGrimm Artisanal Ales and Mekelburg\u2019s \r\nWhy choose between beer and dessert? Grimm Artisanal Ales teamed with Mekelburg\u2019s, a craft beer bar/specialty food shop with two locations in Brooklyn, New York, to make this imperial milk stout with cacao, vanilla and salt. It\u2019s a full-bodied, sweet treat that packs a heavy punch at 12% alcohol by volume (abv).\r\nBack to the Grill Again\r\nInterboro Spirits & Ales and Pig Beach \r\nInterboro brewed an ideal warm-weather beer for indoor-outdoor barbecue restaurant Pig Beach in Brooklyn, New York. With an Amarillo, Jarrylo and Mosaic hop profile, this sessionable IPA with 6% abv is juicy enough to quench a summer thirst and with a dry, mildly bitter finish. It\u2019s perfect to cut through the richness of pulled pork or a rack of ribs.