Why don’t Americans cook more with beer? Yeah! Why don’t they? It’s a lack of snob appeal, sez the Houston Chronicle in the curiously titled story “Beer: more than a brew.” (How is it more than a brew? Is it also a floor wax and a dessert topping?)
Anyhoo, wine appears in so many recipes, but beer is rare because it’s considered a goofy beverage, the Weekend at Bernie’s of hooch:
People associate it with hot dogs, pizza, buffalo wings, bikini-clad women, juvenile humor, sporting events — nothing that suggests you stop and appreciate the drink.
Who knew that consorting with Spuds MacKenzie and the Swedish Bikini Team would diminish beer’s posh quotient?
The Chron does its part to spread beer cheer with a couple of recipes, including one for raspberry ice cream with a healthy portion of the Belgian fruit beer lambic (WANT!), but there are certainly tons of other recipes out there. Most of them work the beer into batters and baked goods, but there’s also the divine Belgian beef stew Carbonnade à la Flamande.
Or just try subbing beer for wine in your recipes, keeping in mind beer’s unique flavor profile, typically bitter/yeasty/malty instead of wine’s fruity acidity. Oh, and don’t forget to save a few to drink while you’re cooking.
One of my favorite ways to prepare mussels is to steam them in beer with bacon and onions. I actually prefer that flavor combination to mussels steamed in wine, which can be a little too delicate in flavor for my palate.
I love cooking with beer! I add a long glug of Corona to Mexican-style tofu breakfast scramble, and I usually put a whole bottle of something hearty in with a pot of chili.
In addition to the beery British meat pies and stews, I’ve tried beer and cheese soup, beer fondue, and a killer chocolate Chimay cake. I’ve also thrown a couple successful beer tasting parties; one featured beer and cheese pairing. Might be time for a reprise!