Roundtable Discussion | Favorite Thing to Make Using Beer
My friend Sam won’t leave me alone about making him the beer milkshake I wrote about in one of my first posts for PorchDrinking.com, and that got me thinking, “I wonder what the rest of the staff likes to make using beer.” So I asked. The result? Some of the most delicious sounding recipes you could ever fathom.
As the resident beer cook, I find myself putting beer in pretty much everything but I love cooking with beer and fruit together. This works best with sours, fruit beers, and saisons. If I’m using something hoppy, I’ll try and cook with herbs and it always turns out delicious.
I love making chili using beer. I steep dried chile pods in beer & once they are reconstituted, then I blend up the chiles in the beer. I add this mixture to browned meat, garlic, onions, sautéed peppers, & spices.
Fondue! (Also chili, but Justin Michael Vicroy beat me to it)
Andy… what do you float in your lambic? I really like to make beer pickles. Salt, vinegar, saison is my tradish, but i’ve been experimenting with replacing vinegar with sour beer.
I like making pints in frothy mugs, great for the summer!
On a more serious note, just watched an episode of Mind of a Chef where David Chang used beer to boil blue point crabs with old bay seasoning, will def be trying that.
YUP, i’m into that Joshua!
Bad decisions is the obvious answer, but I also like braising meat in beer. I like beef with dark and roasty beers and pork with hoppy or tart beers.
Vanilla bean ice cream + Lindemin’s Frambois is a thing of beauty.
Smoking meat using wood soaked in beer is something I’ve been playing around with.
I always use a hoppy IPA in my pork roast. Whether it’s for carnitas or pulled pork, it’s always essential. Brats also require beer in their cooking process. I really want to try using Twisted Pine’s Ghost Face Killa with meat. Ice cream and parfait are also great with sweet stouts and Lambics.