The other day we had a question about beer cheese soup
; now here's one on cooking with pale ale. In our most recent Open Thread
Is there any dish that could be cooked with pale ale? Brown ale is usually the choice for cooking, but since I have a lot of pale ale left that needs to be used (or drank), I wonder if I can use pale ale the same way I use brown ale in like BBQ sauce or chili (best time for a nice pot of chili). Help!reggiesoang, we did a little searching around, and we think that pale ale would be just fine - if not as robust - in all those usual dishes.
But we also found a couple recipes that call specifically for pale ale - and one is from Jacques Pépin, one of our favorite chefs.
• Beef Stew with Belgian-Style Pale Ale at Food & Wine, by Jacques Pépin
• Creamy Potato Soup with caraway, at The Daily Green.
Do you have any other suggestions for cooking with pale ale?
(Images: Clipper City Beer, Rob Howard for Food & Wine, and The Daily Green)