How to: Cook with Beer

Usually when thinking about beer, it’s as an accompaniment to my burger…but with ice cream?  Or in a marinade?  Not so much. However, according to Tasting Beer by Randy Mosher, beer can be an excellent and versatile ingredient in the kitchen, and points out that it can be used like other common cooking liquids. This leads me to remember the first (and only) turkey I tried to cook on my own, which was slowly turning into something akin to turkey-jerky, when a friend took pity on me and suggested I just pour a beer over the whole bird to create some sort of basting liquid. Long story short, it worked, dinner wasn’t ruined, and my guests didn’t hate me.  Enough said.

When cooking with beer make sure to match the intensity of the beer to the dish, just as if you were pairing a beer and any other food. Bitterness in beer requires special attention. In general, low-bitterness beers are best for cooking. It is advisable not to reduce beer, as even a slightly bitter may become too bitter for the dish. Small amounts of bitterness may be balanced by a touch of sweetness, salt, or acidity. Always taste as you cook.

Next time you are cooking, think about adding beer, you never know, it could take your meal to the next level…

Lighten up a batter:
Beer adds lightness to batter used for deep-frying items like fish and chicken.  Beer suggestions: pale or amber lightly hopped lager or ale.

Deglaze the pan:
A quick sauce for sautéed or roasted items can be made by using beer to deglaze the pan. Do not reduce the beer, as it may become excessively bitter. Beer suggestions: either delicate or intense, to match the nature of the dish, but low-bitterness beers preferred.

Dressings and marinades:
Beer can make a great addition to salad dressings and marinades for grilled meat or barbecue. Acidic beers can substitute for vinegar in dressings. Beer suggestions: pale, low-bitterness beers for dressings; heartier amber or brown beers for marinades.

Steaming or poaching liquid:
Although mussels steamed in wheat beer is a classic, other great combinations are possible. Beer suggestions: witbier, Weissbier, other delicate, lightly hopped brews.

Replace or augment stock in soups and sauces:
Many beers can add richness to hearty soups or meat gravy. Don’t make cheese soup without it! Beer suggestions: sweet stout, doppelbock, Scotch ale.

Make dessert more luxurious:
Strong, rich beers may be substituted for other liquids in cakes and pastries. Fruit beers add a complexity to fruit compote or sauce. Or, make beer the star—drop a scoop of ice cream into a glass of Imperial Stout and voilà, dessert! Beer suggestions: sweet stout, doppelbock, fruit beer.