Brew Cooking

Cool and crisp fall weather lends to cooking more soups, stews and baking.  Cooking with beer adds a rich earthy flavor to soups and stews that makes them taste like they have been simmering for hours.  Beers with a sweet or nutty flavor can add depth to desserts. Don't be concerned about getting drunk - virtually all of the alcohol evaporates during the cooking process!

Which beer to use in cooking?

• For long, slow cooking use dark, malty beers
• For quick cooked pan sauce use mild-flavored light beers
• For baking try lighter styles of white or wheat beer to avoid a bitter taste
• For uncooked marinades and salad dressings use hop beers - IPA for fullness of flavor

Measuring beer to minimize froth:

1. To reduce amount of foam, open the bottle of beer earlier than needed
2. Tilt a liquid measuring cup while pouring the beer slowly down the side
3. If beer will be used for cooking, re-cap an open bottle, refrigerate overnight and use next day

Some great recipes using beer:

• Beer braised short ribs
• Beer-cheese biscuits
• Skillet-roasted chicken in beer
• Slow cooker chili with beer
• Cran-beery relish
• Chocolate Stout floats