Cooking with beer

Discussion in 'Beer & Food' started by Duane_Opfer, Nov 9, 2013.

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  1. Duane_Opfer

    Duane_Opfer Initiate (0) May 25, 2013 Virginia

    Long before I discovered the wonders of craft beer, I have enjoyed cooking and experimenting with food. I really enjoy cooking where wine is used. This evening, I did some cooking which called for a white wine and I substituted a citrusy DIPA. In the end, the citrusy flavors dissipated, leaving only bitterness which did not enhance the dish... i.e. failure.

    So my question is this... have you used beer in cooking where the flavors of the beer are noticeable in the dish, or does applying heat in cooking waste an otherwise good beer?

    Clarification... not looking for beer-soaked bratwurst, beer in chili, or beer battered ocean dweller...
     
  2. theCoder

    theCoder Disciple (393) Oct 24, 2011 Minnesota
    Subscriber Beer Trader

    I have used DIPA for a steak marinade and it was amazing. Er I think it was a DIPA, it was a can of Abrasive.
     
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  3. JrGtr

    JrGtr Disciple (393) Apr 13, 2006 Massachusetts

    I cook with beer all the time. Sometimes it even makes it into the recipe. :)
    Sorry, couldn't resist.
    I actually made caramelized onions this evening, going into a pot of homemade macaroni & cheese. I tossed in a good-sized splash of the Brooklyn Black Chocolate Stout I was drinking at the time, and those flavors really pop in the onions. It was even slightly noticeable in the mac.
    I've used it in a slow-cooker brisket, in place of broth, water or wine, and it does add a different flavor.
    Also, have you looked in the beer & food forum here? Lots of great information there
     
  4. PerHops

    PerHops Devotee (468) Apr 5, 2011 California
    Beer Trader

    I cook with beer pretty often, but I have not cooked with an ipa, or double ipa. I've had my best success using sucaba in a bbq sauce when I ran out of bourbon, and braising pork, or beef. I like using saisons when. Fantome braised pork shoulder is pretty spectacular
     
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  5. Duane_Opfer

    Duane_Opfer Initiate (0) May 25, 2013 Virginia

    Missed that... I feel sheepish :( Thanks!
     
  6. JohnSnowNW

    JohnSnowNW Defender (602) Feb 6, 2013 Minnesota
    Beer Trader

    Guinness and beef stew. I don't make beef stew without it.
     
  7. ISmith87

    ISmith87 Initiate (0) Jul 19, 2011 Arizona

    Really good imperial stouts on my steak when I sear it in a pan. Flavor comes out great with some black pepper. It's a nice change up from the usual garlic pepper.
     
  8. Mothergoose03

    Mothergoose03 Poo-Bah (1,656) May 30, 2005 Michigan
    Subscriber

    I think unless you are looking to bitter a food's taste you need to stay away from hoppy beers and go with malty beers for the flavor to enhance your dish. Porters, stouts, bocks, barleywines, etc. are what you're looking for.
     
  9. HeadyBeer

    HeadyBeer Initiate (0) Aug 25, 2009 Pennsylvania

    You can cook with hoppy beers, you just can't add a lot of heat or you will extract bitterness. Here is an example of an awesome recipe that you can try.

    Roasted garlic IPA mashed potatoes.

    http://www.homebrewchef.com/RoastedGarlicIPAMashPotatoes.html

    There are a bunch of good beer recipes on that link. I use troegs troegenator for the beer brined turkey recipe.
     
    inchrisin likes this.
  10. cyde

    cyde Initiate (143) Feb 12, 2012 Texas
    Beer Trader

    I would avoid cooking down hop heavy beer as it becomes bitter when concentrated. Although IPA sorbet & meringue is pretty tasty.
     
  11. mverity

    mverity Defender (669) Oct 6, 2012 Florida
    Beer Trader

    I used Jolly Pumpkin's Bam Biere the other night in a pasta sauce. Bam Biere reduced by about half or more, then added whole milk, sriracha, worcestershire, and a ton of parmesan cheese. It was beyond amazing.
     
  12. RockAZ

    RockAZ Disciple (371) Jan 6, 2009 Arizona
    Beer Trader

    I get the best results from porters and stouts cooked in various ways, but steaming veggies with lighter beers can work pretty well. Just used an IPA in the marinade for a whole chicken for BBQ - melted butter, lemon juice, salt, pepper and a few other spices with Modus Hoperandi IPA - brushed on while cooking after marinating overnight.
     
  13. mookihouse

    mookihouse Initiate (0) May 11, 2012 California
    Beer Trader

    I always use beer in the oven baked baby back ribs. About a cup of any beer except IPAs and cover the pan with foil. The beer steams the ribs and give it a nice flavor.
     
  14. Kenzie

    Kenzie Initiate (0) Feb 23, 2013 Utah

    I tried reducing a chocolate red to use as a sauce. Epic fail. It was a similar experience to your beer. The full flavor of the brew was not there but only a bitter after taste. However, I have had some really good cooking experience with beer as well.
     
  15. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    This is unstoppable! :)
     
    mverity likes this.
  16. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    Beercan chicken. Always a winner.
     
  17. mverity

    mverity Defender (669) Oct 6, 2012 Florida
    Beer Trader

    Did you give it a try?
     
  18. mrbubbler

    mrbubbler Initiate (0) Jun 16, 2008 California

    beer bbq sauce and beer brownies are always stellar.
     
  19. Chinon01

    Chinon01 Initiate (0) Jan 23, 2007 Pennsylvania

    The recipe you linked called for 2 oz of beer. So it's actually the quantity of IPA and not the cooking style that will intensify bitterness.
     
  20. jbakajust1

    jbakajust1 Moderator (1,062) Aug 25, 2009 Oregon
    Subscriber

    IPA and DIPA need to be used in a no or low heat environment. The heat will volitize the hop aroma and leave only bitterness. It is good for making ceviche as the citrus in the beer really plays well with the cilantro.

    Wee Heavy as a brazing liquid, Lambic as a brazing liquid for Belgian meatballs and endives. Brown ale or milk stout with aged white cheddar bier cheese soup. Porter reduction with roasted garlic, mushrooms, and onions over a nice steak is great. List is endless. Deserts, breads, marinades.
     
  21. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    I can't afford to yet.
     
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  22. jbakajust1

    jbakajust1 Moderator (1,062) Aug 25, 2009 Oregon
    Subscriber

    I feel you on that one, gotta brew a clone of that beer if I am gonaan cook with it. I've seen Homebrew Chef recipes calling for Allagash Curiex, Rodenbach GC, and others... Really, you want me go drop $10-15 for a beer to cook with?
     
  23. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    I'm all for cooking with something that tastes good, but It'd better be a $2 or $3 bottle of something. Good luck figuring a clone out. I'm sure you'll keep us all posted so we can start making more pasta.
     
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  24. jbakajust1

    jbakajust1 Moderator (1,062) Aug 25, 2009 Oregon
    Subscriber

    Ha, last shot I took at culturing up JP dregs I got vinegar and mold that looked like fuzzy white prunes. May have better luck now w/o the 85℉ temps like before.
     
    inchrisin likes this.
  25. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    Agreed to a point. Find something similar to those. But a good tip is never spend on top dollar beer or bottom dollar beer. Find something right in the middle that tastes similar.
     
  26. brewmandan

    brewmandan Initiate (0) May 10, 2010 Iowa

    I've used an IPA in food recipes before. The hoppiness of the IPA was noticeable in the dishes I used it in. Just an idea for those of you who like hoppy beers and want to add that hop flavor to your food recipes that call for beer to be added.
     
  27. jbakajust1

    jbakajust1 Moderator (1,062) Aug 25, 2009 Oregon
    Subscriber

    I just soaked sauerkraut in my IPL (Mosaic, Calypso, Simcoe) and served with sausages braised with CAP and IPL mustard and IPL glazed green beans and peppers. It was delish with home made pickled wax beans and yellow squash.
     
  28. Thickfreakness

    Thickfreakness Initiate (0) Oct 2, 2010 New York

    Old Chub onions for Brats/Dogs/Sausages
    DFH Punkin Pulled Pork - cooked 8-14 hrs in a crockpot
    JA Smoke & Dagger grilled Duck Breasts
    Saratoga IPA Pickles
    Rayon Vert vinaigrette over mixed greens salad
    SA Porch Rocker chicken tenders
    Southern Tier Choklat bread (used instead of Guinness)
    Beerios breakfast (Cheerios with beer instead of milk) FBS, Creme Brulee, Pumking, Well's Banana Bread, SA Merry Mischief, Brass Monkey... pick your poison (Apple Jacks with Angry Orchard Cinnful)
    DFH Olde School onion soup
    Negro Modelo Dirty Rice - Use beer instead of water or stock to boil/cook the rice in. (No instant rice!)

    I could go on and on! LOL! I cook with, and experiment with beer all the time.
     
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