For the past few years, I've been braising a pork shoulder with a winter stout. It's always been reliable and very tasty. I've not braised with anything aside from that though and am wondering if anyone has experience with this. My default is an IPA but I'm worried it might not work as well with the meat as something a little darker / richer. I'd welcome any comments or thoughts. Long story short, I think IPAs are great to drink with but not sure how they work using as an ingredient. Will
With the majority of my cooking (especially meat), I tend to prefer something a little maltier rather than hoppy (don't get me wrong, I love to drink a good IPA - especially when cooking).
From our resident "Homebrew Chef," a handful of recipes that use the braising technique with different beer styles: https://www.beeradvocate.com/mag/5534/b-is-for-beer-and-for-braising/
