[CH] beer and cooking

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> 
> Problem with cooking with beer is that the variety is so
> wide and tastes vary so much. There are actually people who
> drink stuf like Budweiser (present company excepted of
> course). I like to drink dark, heavy beers like Guinness
> (or, better yet, Black & Tans)and dark ales. It's hard to
> cook with those though, 'cause they are so strong and they
> tend to overpower everything else. Even some of the
> lighter/cheaper stuf like Miller or Piels seems to add a
> sweet taste that doesn't always go with the dish.   
> 
> I usally use a dry lager for things like chili or beans. It
> gives you body without bitterness or sweetness. Lone Star
> should be OK.  I tend to use Carlings Black Label. It's
> cheap, dry and you can even drink it in a pinch if you run
> out of good stuff. 
> 
> Let the flaming begin. :)
> 
> JB

First let me say that I don't think Guinness is a big, heavy beer. Get
the pub draught cans and see for yourself. It is only 3% alcohol and is
very mild. It only looks heavy because it is black. The roastiness is
great in things like beef or venison stew. Murphy's is evern milder than
Guinness. Some stouts are big, like Dragon or Russian Imperials, but
most are not.

For most cooking, beer will concentrate as it cooks and the hop oils
will get bitter. It is better to use low hopped, malty beer styles like
Oktoberfests and bocks. Negro Modelo is a great choice. Belgian ales are
also great adding their own unique flavors from the yeast and tend to be
malty.

Pilsners are fairly hoppy and are not a great choice for most cooking
unless it is a quick cooking time like steamed mussels or precooking
brats before the grill.
-- 
St Kit

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