32 Recipes to Get Things Cooking with Beer (2024)

FAQs

What food is cooked with beer? ›

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

Easy Substitutions

Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or co*ke instead of dark beer. With all of these ingredients, you want to be sure to replace the beer measure for measure to keep the liquid volume the same in your recipe.

Such dishes include coq au vin, chicken cacciatore, chicken marsala and boeuf bourguignon. More modern examples are beer grilled chicken and bratwursts boiled in beer. Adding beer, instead of water, to chili during cooking is popular. An overnight marinade of chicken, pork or beef in beer and spices is another example.

Beer can be a baker's secret weapon. It adds complex depth to sweets and amplifies the toasty flavor of savory breads and crackers. Its natural leavening abilities give extra lift to quick breads and layer cakes. It adds moisture and can cut down on proof time in yeast breads.

Tranylcypromine (Parnate), phenelzine (Nardil), and other antidepressants in the class of monoamine oxidase inhibitors may cause a dangerous rise in blood pressure when mixed with tyramine, a byproduct found in beer and wine, particularly red wine.

Not only does beer work to cut the heat and spice of a proper bowl of red, but the residual sweetness in most beers nicely complements the caramelized meat. Since it's the perfect thing to drink with chili, plenty of people consider adding beer to their chili recipe, but which beer style should you choose?

If you're new to baking with beer, porters and stouts are the best place to begin. Because they're brewed with dark roasted malt, they lend flavor notes of cocoa and coffee. Porters lean more toward chocolate and malted flavors with less bitterness.

What is the best beer to add to chili? ›

Stout is a perfect base ingredient for stew, so it's also a natural ingredient for chili. Hey, chili is a kind of stew, right? And we know that beef goes well with stouts. You can go for the rich malts of a time-honored favorite like Guinness, but imagine the possibilities.

Baking or broiling meat in beer for dishes such as pork chops, short ribs, or pulled pork can add a dark, rich color to the meat and give it a deeper flavor. Some people prefer to use beer as a brine or marinade for meat.

The science:

Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain.

Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.