Cooking with beer, from lagers to stouts - Quincy Herald-Whig | Illinois & Missouri News, Sports

Cooking with beer, from lagers to stouts

Updated: Oct 4, 2012 03:59 PM EDT
© iStockphoto / Thinkstock © iStockphoto / Thinkstock
  • Past stories from SaveurMore>>

  • Devils on horseback

    Devils on horseback

    Usually, a dish by this name features prunes wrapped in bacon; when the oysters are swapped in, the "devils" become "angels." But whoever wrote this recipe knew these morsels were too diabolically delicious to be otherwise named.
    Usually, a dish by this name features prunes wrapped in bacon; when the oysters are swapped in, the "devils" become "angels." But whoever wrote this recipe knew these morsels were too diabolically delicious to be otherwise named.
  • Great mail-order pies

    Great mail-order pies

    For your money, the best innovation in American baked goods since sliced bread might be mail-order pie: great regional wonders delivered directly to your doorstep.
    For your money, the best innovation in American baked goods since sliced bread might be mail-order pie: great regional wonders delivered directly to your doorstep.
  • Any given Sunday dinner

    Any given Sunday dinner

    How an expatriate learned to love the roast, Australia's essential family meal.
    How an expatriate learned to love the roast, Australia's essential family meal.


By Leah Koenig


Beer tastes great swigged out of a bottle in the back of a dimly lit bar. It is delicious pumped from a keg, sloshed in front of the TV while watching the big game, sipped while waiting for the grill to heat up, or nestled next to you in a pile of white sand on the beach.

But beer's many distinct varieties, from hoppy pale ales to caramel-scented ambers and dark, textured stouts, also make it a fantastic cooking ingredient.

Like wine, adding a splash of beer to a tomato sauce adds a complex layer of flavor. But a brew's carbonated bubbles can also help tenderize meat, making beer a secret ingredient to a good marinade or long-simmering meat stew.

Those same airy bubbles add lift to baked goods and batters, which explains why recipes for deep-fried fish and onion rings often include a splash of crisp lager in the batter.

This year, Oktoberfest, Germany's annual national celebration of all things barreled and brewed, runs from September 22 through October 7. Celebrate at home by raising a stein—and then tipping it directly into your stew pot.


EAT

Beer-Battered Haddock
Battering haddock fillets with a crisp, lager beer leaves them delightfully crisp after frying.

Pasta with Spicy Tomato Beer Sauce
A bottle of bock beer enriches the puttanesca-style sauce topping this pasta dish.

Coq-a-la-Biere (Chicken in Beer)
Chicken legs get a nice long simmer in wheat beer flavored with onions, juniper berries, cloves, bay leaf, and paprika.

Beer-Battered Onion Rings
Use a lager-style beer to enhance the flavor of crispy, deep-fried onion rings.

Spicy Guinness Mustard
Dark beer, like Guinness, adds depth to homemade mustard.

Beef and Guinness Pie
Hearty meat pie gets an extra hit of flavor from Guinness.

Beer-Battered Fish Tacos
Pour 1 bottle of dark beer from a six-pack into the batter for these tacos, and serve the other bottles with dinner.

Beef and Beer Stew
This stew's aromatic broth includes a bottle of Ommegang Abbey Ale.

Crêpes with Mushrooms, Gruyère, and Spinach
A glug of cold lager helps flavor savory crepe batter.

Stout Ice Cream
This Jamaican ice cream gets its rich, caramelized flavor from dark stout beer.

Smitten Kitchen: Cheddar, Beer and Mustard Pull-Apart Bread
Richly dense beer bread is generously layered with shredded cheddar.

DRINK

Chavela
Mix a light-bodied Mexican beer (like Corona) with tomato juice, lemon, and hot sauce for a spicy and refreshing drink.

Michelada
The classic Mexican "beer cooler" combines beer with lime juice, hot sauce and Worcestershire sauce.

The Pledge
Stir together oatmeal stout, sherry, Benedictine, and nutmeg for a deep, easy-drinking beer cocktail.



Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Quincy Herald-Whig. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.