
Pour it on!
1. Beer brings out more flavors than wine on the BBQ
Beer adds an excellent flavor to BBQ sauces and marinades. It is a lot less acidic than wine, citrus juices, and vinegar commonly used in marinades and BBQ sauces. Moreover, beer is less expensive than wine. You can make more than a quart of marinade with a fine quality ale for less than five dollars.
Beer tenderizes meats without breaking down texture as rapidly as more powerful acids like vinegar and citrus juices. Furthermore, the mellow and balanced flavors in beer brings out the flavors of cooking spices and herbs compared to its more acidic counterparts that overwhelm the meats with acetic notes.
2. Delicate aromas of your favorite beer will be lost if you boil it for too long
Most beers are appreciated for the hops in the nose. A beer’s signature aroma comes from the oils in the hops cone. These oils dissipate quickly when they are boiled.
Here is the rule of thumb, if you want an aroma type finish in a soup, try a splash of your favorite IPA after reducing the heat. For the deep rich flavors of a darker beer in a stew add it at the beginning and boil it with the rest of the ingredients that you normally would. The roasted and sweet flavors of the barely will stay with the stew and blend well with the other ingredients’ flavors.
3. Experiment, Experiment, Experiment
There is always a flavor that matches the dish. The different flavors of beer are practically endless, sweet, bitter, roasted, honey, floral, nutty, etc. Don’t be afraid to experiment when cooking with beer. Think outside the box, replace some or all of the liquid in a bread recipe with beer, try deglazing with beer, add it to a stew or soup, use it as part of a marinade or make a gravy using beer instead of broth or water. Experimenting is key, use your favorite brew and try something different next time you’re in the kitchen.
Pale ale is considered very versatile for cooking. It has a balance of rich flavors, hops, and fruity overtones. Stout beer is also a great choice for cooking. It’s made with dark roasted barley and malt. Its fermentation makes it a good substitute for yeast in breads and its full bodied taste adds a unique flavor to stews and soups. If you are experimenting with beer and desserts, a Stout or Porter will help to intensify the flavor of chocolate with its slightly bitter finish and chocolaty notes. India Pales Ales (IPA’s) are excellent for drinking but can be too bitter for cooking.
When you cook beer it concentrates the flavors, so a bitter beer will become even bitterer when cooked. It all depends on your tastes and preferences and the dish being prepared.
4. Match intensities and take advantage of similarities
The food and the beer should be in harmony. Don’t cover up the flavor of the food with an intense beer. The beer is used to enhance the food and add subtle flavors. Overdoing it defeats the purpose of using the beer. Also, if a dish has a natural flavor, such as a citrusy flavor from a lime in a Mexican dish, use a beer with a citrusy flavor. Take advantage of the similarities while cooking and you won’t be disappointed with the results.
5. Never cook with a beer that you wouldn’t drink
If a beer does not appeal to you as a beverage, then it most likely will not appeal to you in a recipe. Really think about what a beer will bring to the table. Don’t add beer just for the sake of adding it. Think it through first. Figure out what natural flavors your dish has to begin with and choose your beer and flavors accordingly.
Let us know what you came up with in the kitchen. We would love to hear about your favorite recipes or any cooking tips you might have.