By Devi Poojari
From bringing toasty depth to stews and braises, to a yeasty puffiness to breads and batters (and keeping the cook ‘hydrated’, of course) beer is an extremely versatile beverage to use in the kitchen. Tap to find out more.
The rich grains in this type of malt-forward sweet and bready beer is perfect for to make a delicious beer cheese dip or add to a pot of soup.
The dark roasted malt flavour from this beer fortifies the savouriness of the meat even further than usual, which makes it ideal to use in slow-cooked stews.
The balanced sweetness from this light beer enhances the glossiness in glazes and balances the robust flavours in a marinade.
Inexpensive to use lots of in cooking, this beer can be boiled with delicious Bratwurst sausages to infuse the meat with their flavour.
The lemony tartness from this variety of beer makes it ideal for light vinaigrettes that are drizzled over steamed fish or salads.
The sweetness of the fruit beer works extremely well with baked goods like plum cakes, dense loaf cakes and even as a syrup, when reduced and poured over cold vanilla ice cream.
Great when paired with hearty meats like pork or duck, this beer is dense in flavour, without a bitter aftertaste.