14 replies to this topic

[Bklmt2000]

I know we have several good cooks on this forum, who also brew, so I'm curious:

 

How many of youse incorporate beer into your cooking?  Fav dishes that beer is part of, or fav beer styles to cook with?

 

I've got a couple that have turned out well:

 

- Obvious one: lighter lagers/blonde ales as braising liquid for brats/sausages on the grill - brats/sausages in a foil tray w/ chopped onion, pepper, garlic, and topped off w/ beer, simmered to doneness, then the brats/sausages are grilled over direct heat to sear.

 

- Not so obviouis one: Some amber/brown ale in chili.  Turned out nice.

 

What you got?

 

[Poptop]

I add my beer to many marinades. I also it often deglaze pans with. I've also made beer bread with a can and Self Rising Flour

[Bklmt2000]

I add my beer to many marinades. I also it often deglaze pans with. I've also made beer bread with a can and Self Rising Flour

 

Any suggestions on using beer in a marinade?  Not asking for a specific recipe, (unless you felt like sharing one ) but just some general ideas.

 

My usual marinade is store-bought balsamic viniagrette, which gets a bit boring after a while.

[Big Nake]

As I've always said... I like cooking with beer. Sometimes I even use some in the food.

I have added gold beers for simmering brats and I have also used a darker/amber beer in chili as well. When I make homemade pretzels, some of the liquid used in the dough is beer and I've made some other dishes where beer is added to a reduction for a little extra flavor. I once got some buds together to make pizzas and we used beer in the homemade crusts.

[positiveContact]

I don't use it that often actually.  beer battered fish?  you bet!  something light and hoppy is how I like that.

 

chili, sometimes and usually a brown ale or porter.

Edited by Evil_Morty, 05 May 2017 - 08:41 AM.

[neddles]

I boil brats with shitty light lager that gets left at my house. Thats about all the cooking with beer I do.

[armagh]

I use beer in roux - type of beer depends on the color of the roux.  Also use dubbels when making dark vegetable stocks/stews.

[Poptop]

A dark beer can pep up any marinade, when incorporated with bbq sauce, wocestershire, soy sauce, mirin etc... I honestly don't think I've ever made the same marinade twice.

Also, Armagh's uses are spot on.

[Big Nake]

I make a roux for my chicken tortilla soup that is made from butter and masa harina. How would I incorporate beer into that? Just wait into the roux is done and then mix in some beer?

[Poptop]

It would thin out the roux but could also replace X amount of the liquid that you would be putting into the soup. I was taught simply; adding more to a volume is easy, not the other way around.

[Stains_not_here_man]

I'm a big fan of beer bread. Use something malty.

[armagh]

Forgot to add: instead of steaming mussels in white wine, just sub in some Duvel.

[LeftyMPfrmDE]

When steaming Maryland blue crab, i use a 50/50 solution of white vinegar and PBR.

[Genesee Ted]

I use beer in roux - type of beer depends on the color of the roux. Also use dubbels when making dark vegetable stocks/stews.

Flanders reds are fantastic this way as well.

In my experience, hoppy beers are best avoided in hot applications as they get bitter quickly. Malt forward seems to work best. Not that a little IPA wouldn't be nice in a salad dressing, tho.

[denny]

I do beer poached salmon