Many of you left comments in our recipe for New England Fish Chowder wondering how we can be using beer in our favorite dishes. Like many of you, beer tends to be more of a beverage for us, but we don't see any reason why it can't be an ingredient too!
Our curiosity sparked, we did a quick search to see what we could find.
It turns out that beer can be used in many of the same ways that we commonly use wine: as a base for braises, to deglaze pans, and as a way of adding extra depth to soups and sauces.
Whenever a recipe calls for it, you can also try substituting beer for all or some of the water, broth, or wine. And like wine, cooking will concentrate the flavors of the beer, so you want to pick one with flavors that complement your dish. For our fish chowder, we chose a mild lager because it added a light, malty taste without overpowering the fish or making the creamy soup taste bitter.
Our sleuthing turned up a few interesting ideas that we can't wait to try:
• To cook greens like Swiss chard, spinach, and collard greens
• As a brine for turkey, pork, or any other large cut of meat
• For steaming shellfish like mussels and scallops
• To cook beans
• As a glaze for roasted meats
• In stuffing, dressing, and savory bread pudding
What other ways have you been using beer in your cooking?
Recipes - try beer in these...
• Easy Braised Collard Greens
• Basil Parmesan Pot Beans
• Getting Ready for Thanksgiving: Brining
• Braising Contest 2007: Carolina and Ron's Chinese Five Spice and Beer Beef Stew
• Braising Contest 2007: Rachel's Beer Braised Beef with Kohlrabi and Leeks
Related Links
• Beercook
• National Beer Wholesalers Association: Cooking and Dining with Beer
• NPR Kitchen Window: Cheers to Cooking with Beer
This is by Emma, who is up for one of our new writer positions. Welcome Emma!
(Image by Emma Christensen for The Kitchn.)
Copyright © 2008 Apartment Therapy
Beer is a must have ingredient for chili in my opinion.
view bonjourmiette's profile
Draft Magazine has great recipies including beer. For St. Paddy's Day I'm making Chocolate Guinness cupcakes - they're fantastic and not too sweet!
view skittlbrau's profile
Scallops with Belgian beer and butter sauce
view modernemama's profile
Beer batter is great for catfish and other kinds of fish. It is terrific for mushrooms, cauliflower, etc. Just apply directly to your hips, which is where it will go after it makes it through your stomach.
view Aldyth's profile
My mom used to make beer bread when I was a kid. The smell of beer still triggers my memory of that bread. I'm going to have to track down that recipe.
view cookingthehardway's profile
black beans must involve beer, i think. also, brats marinated in beer, garlic, mustard and onions (the cheaper the beer, the better) are my favorite summer treat.
view rhubarb13's profile
and don't forget the Guinness float or shake. I prefer the shake (the sweetness of the ice cream and the maltiness of Guinness are a perfect complement and the flavors blend more thoroughly in the shake, as you might imagine), but the float is also a winner.
view rhubarb13's profile
i always put beer in chili. it's also good for marinating steak, with some garlic and red pepper.
view thinkingwoman's profile
1. in chili
2. in chocolate guinness cake, or in a milkshake (young's chocolate stout with ice cream... yum)
3. for braised meats, especially belgian beers like chimay.
view fizziwink's profile
I've done collards with bacon in stout beer; it was fantastic!
view Taresa's profile
A reduction of beer is an _awesome_ ingredient in bbq sauce.
view paanta's profile
Have you ever tried cheesy beer sauce over whole wheat toast topped with apples and steamed broccoli! It's like a version of welsh rarebit.
view swanroad's profile