Cooking With Beer

Beer has so many different varieties each with their own unique flavor profiles. Why not use Beer in cooking then? A lot of restaurants do so why not do that at home?

The yeast, malt and hop content of beers are great for a variety of dishes from meat to even desserts. Personally, I’ve used Beer for Steak marinades and making French Onion Soup. I’ve seen spreads made from Beer, chocolates filled with Beer and Marmite/Vegemite. Marmite and Vegemite are both made from leftover brewers yeast, as well as other vegetable and spice additives – the stuff is salty but really good for you.

Typically choose beers that do not have a high hop content for cooking – lagers, pilsners, weiss, amber ales are great for cooking.

So I’ve got your attention now eh? Well, here are ten recipes you can try out for yourself:

Try a Recipe:
Blackened Beer-Brined Chicken Breasts (as pictured), via Emma Christensen for The Kitchn
Orange and Ale Vinaigrette, via The Bitten Word
Cheddar Beer Dip with Smoked Sausage, via CHOW
Beer-Poached Grilled Sausages, via Whole Foods Market
Beer-Brined Grilled Pork Chops, via Epicurious
Soft Pretzels, via Martha Stewart
Beer Bread, via My Baking Addiction
Chocolate Beer Cheesecake with a Pretzel Crust, via The Beeroness
Ale and Pretzel Soft Caramels, via Sprinkle Bakes
Chocolate Beer Cake, via Fifty Two Cakes



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