A Perfect Match

I have fond memories of family meals. Not just Thanksgiving, Christmas, and other holidays; but the average Wednesday night, Saturday breakfasts and Sunday lunches. Although my family did eat out from time to time, most of the meals we shared took place at home, and more often than not, at least until my sister and I were off to college, we were all present for the event.
Both of my parents were above average cooks; nothing continental or too exotic, but the great hearty meals that kids enjoyed and made you healthy and full. My father made some of the best dishes of my childhood, pastas and soups that were really amazing, but my mother was a great cook too. It’s likely that the bulk of the dishes I attempt to cook, much less the few that I actually do well with, came from either copying recipes my mother made, or are a result of the times I spent with her in the kitchen.
And, as I take what I’ve learned and combine it with my passions, you could probably guess that in some instances I have attempted to cook with beer. Pairing beer with food is easy, and soon, as grilling season arrives, I’ll discuss your summer cookout essentials. A seemingly daunting task, cooking with your favorite ale or lager is not a standard move. While I know of several dishes with wine, a beer-centric meal is harder to imagine.
But cooking with beer could not be simpler. Any dish that you are making in which you feel a certain beer flavor would enhance the existing taste is an opportunity to create something different. In most cases, when cooking with beer, the alcohol will burn off, and you are left with only the essence of the particular brew.
One of my first experiences with beer food was a dessert. Years ago, a friend and I decided to make beer floats. Young’s Double Chocolate Stout poured over Bryers Vanilla Bean ice cream, and we were in heaven. But it’s not just dessert where beer works.
Of course there is the beer soaked brat and other meats doused in the good stuff. But, combining your favorites with a soup, stew or sauté is a great option. I find a smoky and slightly chocolate porter a must for my chili recipe.
Sour beers can be used as one part of a solid vinaigrette dressing. Try a pale ale in a cream or béarnaise sauce. Brown ales work great in homemade bbq or hot sauce. Most of the darker ales, with appropriate spices, can be whipped into various meat marinades. Rye or spicy beers can be drizzled into Asian dishes. A scotch ale or American stout can be cooked down into a molé or other rich thick sauce. Even use a winter warmer or xmas ale in a bread recipe.
Give cooking with beer a try. The flavors will evolve, and your dish just might taste better. And, worst case, you can always drink whatever beer you don’t use. Enjoy the food and the brews … Cheers.
Gene’s Haufbrau has at more than 200 beers in bottles or on tap. While they don’t have every beer the Beer Snob writes about, they probably have most. Gene’s is located at 817 Savannah Hwy. 225-GENE. E-mail the Beer Snob at publisher@westof.net.