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