Post # 1
My Fiance and I built our own kegerator a couple of years ago and have loved it from day 1. However, we often run into the first world problem of not being able to drink the beer quickly enough. I know, I already hear the world’s smallest violins playing in the background as I write this.
Anyway, I’m not one to waste good beer, so I’m trying to find some recipes to use the beer in before the kegs go bad.
Here is what we have on tap right now:
- Imperial stout – Very dark and strong, but has nice chocolatey notes. It’s also about 9% alcohol, so we don’t drink this very quickly, as awesome as it is.
- Pilsner – Just tapped this about 3 weeks ago. Very light, especially when compared to the stout. This particular keg is good, but not my favorite pilsner. I think it tastes a little bit watered down, but it’s still nice and refreshing.
I’d love to see any beer-friendly recipe ideas from the hive! We rotate kegs every couple of months, so recipes could include other beer styles too.
Post # 3
@bleusteel: You could experiment with different flavored beer batters for fish or chicken!
Post # 4
I use beer in my cakes to make them extra fluffy. My favorite recipe is this one from Allrecipes
Post # 5
you can use beer in:
dough – pizza crust for example
batter for fish/chicken etc
in stew – a nice hearty stout-lamb/beef stew is a great winter meal or even a beef-barley soup
I would bet you can braise with beer the same way you’d use wine, this might be interesting to experiment with
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Post # 8
Beer is amazing in Chile, especially darker beers. Just pour some into the crock pot when you mix in the other seasonings.
I also use it to season chicken sometimes, which works well with either white wine or beer. Just brush it on with maybe some salt and pepper, or whatever seasonings you wish.
Third option, send some to me!
Post # 9
Chocolate stout cake, beer bread, beer battered fish, and stew are all things we have made before.
Additionally, we braise onions in beer for burgers etc- so good! Slice rings medium-thick, throw them in a pan, and add maybe 2/3c of beer. Braise over medium heat, adding more beer if necessary, until the onions are tender and caramelized.
Post # 10
@vermonster: I really appreciate the ideas, everyone! I have a lot of experimenting to do 🙂
Just realized that I have to bring a dessert to lunch with friends this weekend, so it may be a good opportunity to try a chocolate stout cake.
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Post # 12
Well, the weather’s a bit warm for it now, but a stew is a fantastic place for a stout!
This is the one I’ve done: http://www.simplyrecipes.com/recipes/irish_beef_stew/
It’s delicious, especially with some garlic mashed potatoes. I like a pilsner in my chili, it’s not TOO heavy and it gives it that extra acidic taste.
Oh, but for summer – stout and ice cream float! Vanilla is classic, or you can use a dark chocolate ice cream for a richer flavor, or a dulce du leche for that caramel-y taste. A 1-1 ratio usually works pretty well.
Post # 13
We use beer as a basting sauce for chicken breasts on the grill. Let the chicken sit in a beer bath for 30 minutes, toss them on the grill, and spray (or pour) fresh beer on them as they cook. The chicken stays moist on the inside, but nice and crispy on the outside.
Post # 14
we use it when we barbq chicken and ribs, sooo tasty
Post # 15
I love kielbassa and sauerkraut cooked in a crock pot with beer – certainly not healthy, but it’s delicious.
Post # 16