Five Ways You Should Be Using Craft Beer in Your Cooking

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Cooking with beer: it's a tradition as ancient as the Egyptians. Yet for many modern beer drinkers, beer's potential ends at the bottom of the bottle. It’s no great secret that beer and food go hand-in-hand, whether paired with an arvo barbecue or late-night munchies. But beer can — nay should — be so much more than just an accompaniment to the food you eat; it adds rich flavours, tenderises meat and makes for all-round juicier dishes. And its helping hand can reach all the way down to dessert.

Here are five key you'll want to try wielding your beer in the kitchen.

GRILLING WITH BEER

Aussies are known for their barbecues, which more often than not involve booze. To baste any grill food with beer, simply pour your favourite beer over the top and close the lid.  The beer has a caramelising effect and adds to the juiciness of the meat. Possibly the most epic way to cook beer is the beer butt chicken — achieved by sitting a whole chicken on top of a can of beer. (You know when a recipe instructs you to take a swig it’s going to be a winner.) For beer grilling, VB really comes in handy, but if you’re looking to go craft, a James Squire Sundown Australian Lager will also do the trick.

Image: Manners.

BATTERING WITH BEER

Beer-battered food is probably the most widely known form of cooking with beer. For beer battered fish, make sure the beer is cold and freshly opened so it’s still fizzy — the bubbles add body and lightness to the batter. The beer also makes the batter appear thicker while keeping it airy and also imparts aroma and flavour. Most recipes will call for a simple lager, but we like the added flavour of easy drinking ales like Riverside Brewing Company 69 summer ale.

Image: Kimchi Chronicles.

STEWING WITH BEER

The classic beef and Guinness stew is pretty self explanatory; simply add and simmer, burning off the alcohol but not the caramel or nutty flavours. You aren’t limited by beer choice, though, and can use any stout/porter or even dark ale you like. Jamie Oliver's recipe does just that. A few easy pairings for a stew are Mornington English brown ale and Holgate Temptress chocolate porter. This recipe is perfect for those chilly nights in.

Image: Redbrick.

SAUCING WITH BEER

Beer doesn’t have to be boiled or heated down to be useful in cooking. It is great for a variety of sauces, from vinaigrettes to barbecued sauced ribs. Beer also works really well as a marinade, since its enzymes help break down tough fibres and really tenderise meat. Beer’s role as a marinade is so versatile, the best rule here is to use a beer you enjoy drinking. If you like the taste, you’ll like it in your food too.

Image: Droolworthy Daily.

BAKING WITH BEER

The parallel history of beer and baking goes back to the Egyptians — a topic dear to beer geek/historianJohnathan Hepner of Batch Brewing. This is true especially in the case of bread, the ingredients of which make it a close cousin to beer. A few Australian bakeries have beer and barley sourdough, but there’s nothing more satisfying than baking your own. The malted syrup used in this recipe mimics the malt in the beer, giving a well-balanced and complex flavour. Beer brownies? Absolutely. Stouts and porters add a richness and nutty sweetness to desserts. Try The Butcher Porter from The Rocks Brewing Co or James Squire Jack of Spades in your next chocolatey dessert.

Image: Community Table.

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