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Beer/Food pairings? Cooking with beer?

Beer/Food pairings? Cooking with beer?

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Old 06-06-2007, 11:58 PM   #16
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boil brats in guiness. remove from pot, smoke on bbq with mesquite or apple until they're a nice color, and enjoy.

i like hefewiezen & pilsner in the summer for bbq's especially with a light flavor like chicken, but with steak or red meat i'd move to an amber or IPA

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Old 06-10-2007, 07:35 AM   #17
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I was just on the Samuel Adams site yesterday, and I read the description of the Summer Ale. Im going to try to find some, but based on the description I have an idea of how it could be used for some fajitas and chicken.

Fajita meat is usually sold pre-spiced, so I could use the SA as sort of a 1/2 hour pre-cooking marinade, and limey/fruity flavors are good for fajitas, and a bbq sauce and baste for chicken.


.......mmmmmmmmmm


Ive been wanting to do some Brats for a while, thats one thing Im definately going to try soon.
Imma have to get my own bbq pit, I dont think my dad trusts me with his, lol.
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Old 06-10-2007, 08:12 AM   #18
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I avoid very hoppy beers (like IPAs) for pairing with food, as they are just an explosion of hops and bitterness that would destroy almost any food.
This is blasphemy. I love IPAs

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boil brats in guiness. remove from pot, smoke on bbq with mesquite or apple until they're a nice color, and enjoy.

i like hefewiezen & pilsner in the summer for bbq's especially with a light flavor like chicken, but with steak or red meat i'd move to an amber or IPA
You speak the truth!! Brats in Guinness are where its at! You are right on with the Hef and Pils recommendation too. Have you ever had Curveball from Pyramid? Its a perfect summer beer. Its also good with brats!
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Old 06-10-2007, 09:04 AM   #19
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I can imagine a dopplebock could be used to make dessert. I can also imagine Mr. Smith can tell me exactly how to do this even if he's never done it before.
A beer caramel drizzle over crumb-crust applie pie with homemade vanilla ice cream and cinnamon. I'd tell you how to make the sauce, but I am in a hurry this morning.
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Old 06-14-2007, 10:31 AM   #20
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boil brats in guiness. remove from pot, smoke on bbq with mesquite or apple until they're a nice color, and enjoy.
As much as I love beer-boiled brats...I can never get myself to waste a perfectly drinkable Guinness by boiling brats in it. It's like cooking with wine. Any wine that is good enough to be cooking with, I would much rather drink than waste it in my food.
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Old 06-14-2007, 02:14 PM   #21
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A beer caramel drizzle over crumb-crust applie pie with homemade vanilla ice cream and cinnamon. I'd tell you how to make the sauce, but I am in a hurry this morning.
Still in a hurry?
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Old 06-14-2007, 03:59 PM   #22
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As much as I love beer-boiled brats...I can never get myself to waste a perfectly drinkable Guinness by boiling brats in it. It's like cooking with wine. Any wine that is good enough to be cooking with, I would much rather drink than waste it in my food.
How about drinking it AND cooking in it? a good cut of beef, good red wine, and mushrooms..... *drools*
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Old 06-14-2007, 05:24 PM   #23
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As much as I love beer-boiled brats...I can never get myself to waste a perfectly drinkable Guinness by boiling brats in it. It's like cooking with wine. Any wine that is good enough to be cooking with, I would much rather drink than waste it in my food.
I refuse to cook with things i won't drink. Also, guiness is a much better cooking beer than drinking. I do like guiness, however up here in the PNW there are so many Porters, Stouts & Double Stouts from local breweries that are substantially better than guiness, I don't feel bad at all.

TahoeJeff: I do really like curve ball, it's a great beer. As far as local "summer" beers go, Curve ball, Redhook Sunrye, Redhook Copperhook, and Pyramid Hef are probably my favorites.
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Old 08-22-2007, 09:35 PM   #24
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I have never!
cooked with beer.
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Old 10-29-2007, 09:47 PM   #25
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Beer can chicken. It's the best.

You can also make beer and cheddar soup, which is good. You could also try beer bread, but I tried to make it once (and I rock at making bread), and it was disgusting.
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Old 11-17-2007, 06:17 PM   #26
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Beer cheese soup. Not just beer and cheddar cheese, either.

I don't remember off the top of my head what he uses, but I think he uses a pale ale and a blend of different cheeses.

My chef at the restaurant back home makes it once or twice a year, and once people taste it, they always come back and ask when he's going to make it again.

He does the same thing for the macaroni and cheese.

Mmmm...
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Old 11-28-2007, 01:45 PM   #27
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I use a lager in my sauce when I slow cook French Dip beef.

I've marinated pork in lager, among my other ingredients, but I may pass next time.

Steak is excellent in beer marinade, although that's fairly common.

My wife makes a chicken fajita soup with beer, it's faaaaaaantastic.
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Old 12-08-2007, 12:29 AM   #28
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Caramel is the stage of sugar just past "quite hot," and very far beyond "really warm." More specifically, caramel is sugar that has been mixed with a liquid substance to a minimum of 320F (160C for you, Daniel, since you're in Europe). For this drizzle, you want to go with 330F/165C. At 320F, the sugar is ready to become caramel. Past 330F, it starts the process when the sugars begin to break down into complex formations, thus creating caramel. You'll want a nice, rich brown, but not too dark at all; keep it light. You might try subbing beer for water, but personally, I would say that you should slowly cut in the beer after the caramel is done being heated until you get a verra nice, pseudo-solid syrup (a little thinner consistency than hair gel, say).
As for what beer to put in... splurge. And think "spices." There's more to beer than hops, water, yeast and malt. Caramel has a very thick, rich flavor, and you want a beer that's aromatic enough, and distinct enough (going back to the idea of conflict in attributes) to give the caramel a unique range of flavors that can't really be called "beer."
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Old 12-08-2007, 10:21 AM   #29
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W00t. I don't think I'll try it here with the crappy electric stoves in my dorm, but when I get home... we'll have a go at it.
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Old 01-04-2008, 09:22 PM   #30
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-Saute mirepoix with garlic, boil cubed potatoes
-Sear beef cubes in pan
-Use beer of choice to deglaze your pan
-Mix in roux, add potatoes
-Enjoy beef and beer stew!

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