I make beef carbonade when I get a good roast to make it with. The best beer for that are a Flemish Red or an Oud Bruin.I got the best results using Liefmans Goudenband. Sadly I can't get that here. The sourness of the beer balances the sweetness of the carmelized onions.
If you are cooling the Brats and kraut together, braising in beer makes sense. The beer flavours the kraut the most. By big cooking with beer takeaway is avoid hoppy beers. The bitterness concentrates.
The better question might be: "Do you engage in personal hygiene w/ beer?" And for the record, yes, I do.
One that I picked up at my favorite used bookstore is "Cooking with Beer at 't Hommelhof" by Stefaan Couttenye. No idea when it was published, the translation isn't the best, and the measurements are all in metric, but it's really interesting. A lot of classic Belgian dishes, as well as his own dishes rooted in French technique. Judging by the dishes and photography, and knowing food trends, I'd say it was published in the late '90s, so outside of the traditional stuff, not much you'd actually put on a restaurant menu now, but definitely something to take inspiration from.
You've got to be there when I make a batch. I whip up a batch and give most of it away to friends. Different beers, different heat levels. Nacho Bait is a good base beer.
I've cooked chili many times with beer, usually a stout or something on the darker/maltier side. I've made beer cheeses as well as braised chicken im belgian ale. I've also used flanders reds and sours to make sauce to accompany fish.
I I remember cooking down a big roast with Budweiser and good red wine for a wonderful chili 50 years ago. It was all eaten that day...
My wife is a great cook so I am relegated to grilling and smoking. I ALWAYS use beer when I smoke something!
My greatest success cooking with beer has been using beer as a marinade. I've grilled shish-k-bobs using beer for chicken and red wine for lamb, and it makes for an interesting mix of flavors. Most of the beers I've used for the "beer chicken" have been Lone Star/macro-style AALs with the occasional Bitburger thrown in — and yes ... you can taste the difference when you use an all-barley malt beer vs. corn water like Lone Star. Both are good, but Bitburger gives the chicken a much stronger "beer" flavor.
I cook with beer occasionally, most often chili (dark malty, low hops) and poaching brats with a good Helles or older beer where the hops have faded a bit. I do like to use a saison or wit occasionally when a recipe calls for white wine. I haven’t seen anyone reference the dearly departed BA magazine- there’s a bunch of recipes in the archive - search Sean Z Paxton e.g., https://www.beeradvocate.com/articl...-style-tacos-and-burgers-with-beer-hot-sauce/
