What do you cook with Berlinerweiss?

Discussion in 'Beer & Food' started by pweis909, Jan 14, 2013.

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  1. pweis909

    pweis909 Meyvn (1,445) Aug 13, 2005 Wisconsin
    Subscriber

    I have about a case of homebrewed Berlinerweiss that was made with some homegrown grapes (the grapes are pretty subtle). I've use it in a carbonade flamande-type dish and tonight blended it with a pesto sauce to toss with chicken and pasta. The tanginess seems to compliment browned meat; it's nice for deglazing a pan. Curious how you have used Berlinerweiss in cooking.
     
  2. youbrewidrink

    youbrewidrink Initiate (0) Apr 9, 2009 Vermont
    Beer Trader

    I drink every Berlinerweisse that I can get my hands on, I usually use Cuvee Renee for cooking.
     
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  3. pweis909

    pweis909 Meyvn (1,445) Aug 13, 2005 Wisconsin
    Subscriber

    And how do you use Cuvee Renee? I'm looking for some ideas. Thanks!
     
  4. oldp0rt

    oldp0rt Initiate (0) Feb 24, 2011 Quebec (Canada)

    Witbiers, saisons or berliners in my mussels instead of wine for certain recipes
     
  5. youbrewidrink

    youbrewidrink Initiate (0) Apr 9, 2009 Vermont
    Beer Trader

    Carbonade as you had mentioned, I have stewed rabbit in it (lapin A La Gueuze). I have used it to make Carnitas as it gives the pork a little bit of tang. It makes a pretty good float with ginger ice cream.
     
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  6. queens1130

    queens1130 Initiate (109) Nov 21, 2008 California
    Beer Trader

    I haven't cooked with a Berliner per say, however, I did have it paired with a shrimp roll slider. The tartness cut through the creaminess of the bernaise sauce very nicely, cheers!
     
  7. evilcatfish

    evilcatfish Defender (616) May 11, 2012 Missouri
    Beer Trader

    Steaming any sort of shellfish in berliner is a good bet
     
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  8. Stinger80OH

    Stinger80OH Crusader (706) Nov 11, 2011 Ohio
    Beer Trader

    Brats and mussels
     
    pweis909 likes this.
  9. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    Salad dressing or the maybe in a oil/vinegar style coleslaw. I think this way you could keep more of the beer's flavor that is relatively delicate. I also think making a gastrique out of it for fish would be fantastic.
     
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