Cooking With Beer

Sources: Cooking with Beer, , Sean Z. Paxton Interview on The Brewing Network

Using beer when you cook isn’t difficult. Start by tasting the beer you drink, and thinking about its flavor and what would go well with it.

Ales

IPA – use in place of wine or vinegar

Amber Ale (Also, American Dark Lager) – use with or in place of stock or broth

Brown Ale – Use in sauces

Stout – Use in gravies and barbecue sauces

Lagers

Pilsner/American Light Lager – use in biscuits, fritters and batters for seafood

Bock – Use with Beef or Pork, either braise or marinate

Dark Lager – Use with meats, or in place of stock or broth

Malt Liquor – Use is sauces and glazes or onion ring batter

Fruit Beer

P$egrave;che Lambic – Use with chicken or poultry

Kriek Lambic – Use is sauces or desserts

Framboise Lambic – use in glazes for seafood

Belgian Ale

Strong Ale – Use with cheese and in dips

Witbier – Poach seafood or fritters

Dubbel or Tripel – Use in Carbonnade, soups and stews