As a result of sharing my beer influenced recipes with the world, I am frequently asked about what beers are best to cook with. This is a relatively new area in gastronomy, so there are not a lot of definitive guides on the subject. Beer writers like Michael Jackson (not that one), Randy Mosher, and brew master Garret Oliver have written on the subject, but the world of food and craft beer are constantly evolving, so here are a few basic guidelines, and then let your imagination run wild.
Be wary of using India Pale Ales. The bitterness in IPAs will not cook out, so unless you want your final product to be bitter, save the IPAs for drinking. To drink, they pair well with foods loaded with fresh herbs, or some strong flavored Asian cuisines like Thai or Vietnamese.
Use adjunct beers to your advantage. What’s an adjunct? Adjuncts are any ingredients in a beer that are added on top of the big four; water, grain, hops, and yeast. Formerly a term that was used derisively-as adjuncts are also used by big breweries to cut costs by adding fillers like corn and rice to their beers-adjuncts are now used by craft brewers to bring new flavors to old styles. Coffee stouts, raspberry wheats, cherry sours are just a few examples of adjunct beers that can spice up a salad dressing, a marinade, or add some extra flavor to your braising liquid. Some of my go to adjunct beers are the Ginger Pale Ale from Trade Route, Belgian Whites (spiced with coriander and orange peel), even pumpkin beers can be used to great effect in baking.
Rauchbiers and barbeque is a match made in heaven. Rauch is the German word for smoke, and before kilning of malts became common practice in the 1800’s, Rauchbiers were made by slow roasting malts over fire, producing a beer that had a smokey bacon type of flavor. Slow braising just about any cut of pork in Rauchbier will add layers of smoky good flavor to anything from pulled pork to ribs. It’s also great in bbq sauces, and marinades. The most readily available German Rauchbier is Schlenkerla’s Rauch Marzen, but if you want to go more local Alaskan Brewing’s smoked porter, and Three Skulls Buccaneer Bacon are both excellent smoke beers.
If it sounds good try it. Until twenty years ago, beer was just something that chefs drank after work (some during), so there are still new recipes out there waiting to be discovered by a creative craft beer loving home cook like you!
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