Cooking with Beer

foodfan said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

sometimes I make macaroni and cheese using beer for half the liquid in
the white sauce.

--

saerah

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wow! I never would have thought of that....I will definitely try it!
Thanks!

foodfan said:

[snip] Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

Yes, you're on to something good here. One classic dish is "Carbonade
Flamande," a Flemish beef stew with onions and some snappy spices. A
link to one version is here:
http://www.globalgourmet.com/destinations/belgium/stew.htm
There is also a French version in one of Julia Child's early books.
Don't remember whether it's called 'carbonade' or 'daube de boeuf,' the
latter being a stew that can be with beer or with wine.

I have a quick bread recipe with rye flour and beer, too. -aem

foodfan said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

The chili recipe I use calls for one or two bottles of dark beer.
It makes a big difference in the flavor.

gloria p

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Quoted message said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

Try beer, instead of water or milk for the liquid in your next meat loaf.
Your in for a pleasant surprise. I've done mine this way for years.

foodfan said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it.

What did you like about it? Is it light/fruity? How heavy is the friut
taste? I am from Portland and generally don't like the Bridgeport
beers.

I was making a fricassee for dinner and instead of putting

Quoted message said:

white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

Personally I think food cooked with beer smells and tastes like vomit.
Yuck!

-L.

"foodfan" <[email hidden]> wrote in message >

< Has anyone else ever tried cooking with beer in >classic recipes? Any
luck? I am now curious to experiment further. I appreciate

Quoted message said:

any success stories.

I'm not a beer drinker - don't like it. However, I prepare one chicken dish
with tomatoes, etc., which calls for a can of beer. It's really good.

Dora

Hi all,

hm, i have a bavarian dessert recipe here that calls for 1/2l of dark beer.
if anybody's interested i'll translate it and post it here, the directions
seem a bit fuzzy to me, it's out of my german cookbook from '71.

--
Axel ([email hidden])

public key at http://acapsecurity.com/acd/acd.asc

foodfan said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

I often steep sausage (brats etc.) in beer then toss them on the
grill. The added moisture the beer provides keeps the sausage from
drying out and adds a new dimension to the finished flavor. With all
the varieties of beer on the market (thanks mostly to homebrewers),
there's a world of flavors and new recipes just waiting to be created.
Kev

kevnbro said:

foodfan said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

I often steep sausage (brats etc.) in beer then toss them on the
grill. The added moisture the beer provides keeps the sausage from
drying out and adds a new dimension to the finished flavor. With all
the varieties of beer on the market (thanks mostly to homebrewers),
there's a world of flavors and new recipes just waiting to be created.

I don't know what part of the country you're in, but Bell's beers (out
of Michigan) are the best I've ever tasted. Too expensive for soaking
brats though. The one good use for regular Budweiser. Oh, the new Bud
Select is not half bad for commercial American pisswater. It's the
only A-B product other than the Michelobs that is decent tasting.

Quoted message said:

Kev

--Bryan

i cook w/ beer every time i grill out,
but wait, i also mow the yard with beer.
and i golf with beer too.

just looking at it with a diff. slant.
:>😉 all in fun

joe,
texas

"foodfan" <[email hidden]> wrote in message
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Quoted message said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

"foodfan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

I boiled ox tails in beer once -- but had to keep refilling as the beer
would evaporate. Wasn't bad, but the effort made it a pain.

I wanted to use pressure cooker but with beer I didn't want a new skylight
in my kitchen.

--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

"foodfan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

I marinate sausages in Guiness Stout. People who taste them always ask
what did you do to these they taste so great. The incredulous looks of
those who hate stout is priceless.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

On 17 Jan 2006 09:43:54 -0800, "foodfan" <[email hidden]>

Quoted message said:

So I am not a typical beer person, but a regular wine drinker. I read a
review last week in my local paper about a new beer from a brewery in
Portland named Bridgeport that has a new beer out named Supris. They
said wine drinkers may like it so I decided to try it and I really
liked it. I was making a fricassee for dinner and instead of putting
white wine in to deglaze the mirapoix I decided to try a little of the
beer, Supris. It really worked and added an entirely new dimension to
the dish. I would say it gave it a bit of citrus flavoring that usually
isn't there. Has anyone else ever tried cooking with beer in classic
recipes? Any luck? I am now curious to experiment further. I appreciate
any success stories.

Apart from making a beer batter for fried fish, which is common, the
only other time I've used beer in cooking was when I tried a recipe
last year for beef and oyster casserole cooked with guinness.

I thought it tasted just okay. I froze the leftovers and hated it next
time round.

Kathy in NZ

I always pour a bottle of beer into each pot of chili I make!

Kathy in NZ said:

Apart from making a beer batter for fried fish, which is common, the
only other time I've used beer in cooking was when I tried a recipe
last year for beef and oyster casserole cooked with guinness.

I use it as the liquid for pancake batter sometimes.

This week I made beer bread and beer biscuits (with Bisquick).

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Thanks for the tip. I am just beginning to experiment. I'll check out
the Julia Child one. I don;t have any of her older cookbooks but I have
the Jacque and Julia one so maybe I can try substituting there. Since
the recipe worked out so well with the Bridgeport Supris beer I thought
I'd try a few more. I am assuming staying in the seafood or poultry
area with this beer is probably the best since it is a golden ale, but
if anybody has experimented with golden ales in meat dishes I'd love to
hear about it. I would think maybe a darker beer would go better with
the carbonade?

Do you have a specific brand you like to use?

Wow that sounds like a great idea. What type do you generally use -
light? dark? amber?