Cook with good beer?

The suggestions I would make totally depend on what kind of recipe and ingredients we are talking about. I find that in a lot of things you can replace wine, water, stock, broth, or milk with beer (granted some more successfully than others)

 

I use "old" hoppy- forward and unwanted beer to marinate meat or add as a liquid to the slow cooker. I once slow roasted/basted our Thanksgiving ham with Smoke Jumper, and my husband thought it was the best ham he ever tasted!

 

I refer to the wine adage that if you wouldn't drink it, don't cook with it. I don't know exactly how much of the product comes through when used in cooking, but I am of the certain belief that the quality of your ingredients will determine the quality of your food.

 

I once used a couple of bottles of Westvleteren 12 to make a Carbonnade Flamande aka Flemish Beef and Beer Stew. Some may cringe at that thought but I tell you it was THE best stew Ive had in my life...other than of course the one I had at the 3 Fonteinen restaurant but that one was made with Geuze both were hands down the best Ive ever had. A bliss experience if I must say. Oh and paired with a vintage 3 Fonteine Geuze

 

I simmer trout in any of my pales or IPA,s toss in a bit od basil, and garlic and eat. Never had a complaint yet.

 

I am of the adage it's better to drink it, you're going to get more out of it that way.

 

SN Pale Ale turkey brine. Turkey turned out great.
http://mybeerbuzz.blogspot.com/2012/11/sierra-nevada-pale-ale-turkey-brine.html

EDIT: looks like sierra nevada has an entire blog on their website with beer recipes.

http://www.sierranevada.com/blog/food-beer

 

Nah, I wouldnt. When I boil up some brats and use beer, its always the cheap stuff: usually Miller Lite or PBR.

 

Homemade chili and Ballast Point Habanero Sculpin

 

I just had to pick my jaw up off the floor. Weary 12 is in my top 3 favorite beers and you used not one but TWO to cook with... props. I bet it was Amazing!

 

Reminds me of the rabbit in gueuze I had there.

But I'm certain you could've gotten the same results with Abt 12 or Rochefort 10 rather than "waste" a Westy 12. Chimay, Gulden Draak, et al would work in that dish as well.

 

Well Im lucky to have a friend who lives real close to Westvleteren so we have traded and I have enough to hold me over for a while, plus a pickup I also made at the monastery helps too. But yeah if all I had was a couple of bottles then no way. But in the end it was amazing. I also tried to replicate the ice cream with Westvleteren 12 that is served at the cafe and although it wasnt as good I must say it was absolutely delicious and quite the treat

I actually tried it with Abt 12 just to see if there was any difference and truthfully no difference between both. In the future I wont be using a Westy and instead the Abt 12 does the trick just as good. Truthfully it was more to see if there was indeed any taste diference. I guess its sort of doing a side by side between Abt 12 and Westvleteren....most people wouldnt tell that much of a difference.

 

Almost everyone in the United States hates you

 

I don't see any reason why not to cook with good beer. There are plenty of great cheap options that wouldn't be all that much more than a BMC, but I would never use nothing too great those beers are for drinking.

 

I've done the habanero sculpin in chili, headhunter in brat cheese dip and last week I used a KBS in my jerk chicken recipe. Never used beer before in it so I figured why not? Came out damn good!

 

Black Butte Porter makes everything better. http://www.deschutesbrewery.com/brews/pub-recipes

Definitely a point of diminishing returns, though. Happy to cook with good shelf beers, but anything more special than that goes in a glass.

 

beer cheese soup with
Maudite

 

When I cook with beer, I typically use either my finest barrel aged sour... Or a Chocolate Rain.

 

I cook with good beer all the time. Sometimes it even goes in the recipe.
seriously, when I do cook with beer, I use craft, because I don't keep any BMC or any AAL in the house.
Caramelizing onions with a healthy glug of porter or stout. Almost anything with chili or a ground beef. Saison with chicken or fish.