Beer-Infused Food
Ever wondered what happens when you soak meat in beer? Hint: It’s not just about adding flavor. Find out why beer is your new best friend in the kitchen.
Beer as a Marinade
Beer isn’t just for sipping. When you marinate meat in it, those alpha acids and tannins work their magic, tenderizing the meat and infusing it with a rich, caramel-like taste. The secret’s in the carbonation. It breaks down those tough meat proteins, leaving you with meat that’s melt-in-your-mouth tender. Plus, when beer sugars caramelize during cooking, they create that mouthwatering crust that seals in flavor. Just marinate your meat in beer for an hour or more before grilling, and you’ll taste the difference.
Braised vs. beer-battered
Braising is a cooking method that involves slowly cooking food, usually meat, in liquid at a low temperature for an extended period. This technique makes the meat incredibly tender and infuses it with the flavors of the braising liquid.
Beer-battering involves coating food with beer and flour before frying it. This method creates a light, crispy, and flavorful coating on the outside while keeping the inside tender and juicy.
Beer-Infused Food
* Find these on a Bottleneck menu.
*Beer-Battered Fish N Chips
Dunk your fish in beer batter for a crispy, golden twist on this pub classic. The beer gives the batter a light, crispy texture and a hint of malt flavor that pairs perfectly with the flaky fish inside.
Beer Bread
Mix up a no-knead loaf with beer for a sweet, crusty, and effortless treat. The yeast in the beer helps the bread rise, and the malt adds a subtle sweetness.
Beer Cheese Soup
Blend sharp cheddar with beer for a creamy and rich bowl of soup.
*Beer-Battered PicklesGet extra crispy, tangy pickles by dipping them in beer batter before frying. The beer batter gives these pickles an extra crispy coating that’s perfect for dipping in ranch or spicy aioli.
*Beer-Battered Fries
Upgrade your fries by dipping them in a beer batter before frying. The beer adds a depth of flavor and a crispy coating that regular fries just can’t compete with.
Sloppy Joe
Make your Sloppy Joe with milk stout-braised ground bison for a rich, flavorful twist.
Braised Pork Belly
Slow-cook pork belly in a malty beer for tender, caramelized perfection.
*Beer Cheese
Make a rich dip with beer and sharp cheese, perfect for pretzels. The beer adds a wonderful depth of flavor and a hint of bitterness that balances perfectly with the sharpness of the cheese. Check out Chef Cory’s recipe below.
Chili
Add a bottle of your favorite beer to your next batch of chili for enhanced spices and deep, rich flavor. For a hearty chili, consider using a stout or porter to bring out deep, roasted undertones. If you prefer a lighter touch, an amber ale adds a subtle caramel sweetness
Chocolate Beer Cupcakes
Combine your love of beer and chocolate by adding a stout to your chocolate cupcake mix. The beer enhances the chocolate flavor and keeps the cupcakes moist.
Types of Beer
Wheat beers: Great with chicken and seafood
*Lagers, ales, porters, and stouts: Perfect for pork, beef, lamb and even some desserts
Belgian ales: Brings out the best in hearty meats and game
Nut-brown ales: Pairs well with stews and cheesy dishes
*Brian Finch, Executive Chef at City Works Fort Worth, loves using Pabst Blue Ribbon to make braised brats with jalapeños and onions.
Flavorful Insights from a Chef
Cory Hoekstra, Senior Culinary Partner at City Works Disney Springs, weighs in on his favorite beers to cook with and shares his own beer-infused recipe.
What’s your favorite beer to cook with and why?
I love using anything from Playalinda Brewing out of Titusville, FL. Simply because of the Brewmaster, Ron Raike, anything he touches is something I don’t question. Ron has been instrumental in bringing quality craft beer to Central Florida for a very long time and has been a friend of my father’s since I was quite young.
What is your favorite beer-infused dish?
Ah, man that’s hard to say, I love implementing beer in all sorts of aspects. I’ll have to go with a little off-the-beaten-path here I suppose. I made a chocolate cake once with a dark chocolate stout. I reduced the stout until it was almost a syrup and added to my actual cake mixture- it was quite the crowd-pleaser.
Do you have a recipe for a beer-infused dish?
Whenever I cook with beer, I never overdo it – it’s always a complement to the dish and I use very little in the actual recipe (I need to save the rest for myself to drink!). Here’s a very simple beer cheese sauce I make at home for my wife and I. It can be used for a variety of things; mac-n-cheese sauce, dipping pretzels or chips, or it’s pretty killer on a hot dog.
Beer Cheese Sauce
Ingredients
- 6 ounces amber ale (I use Playalinda Brewing Robonaut Red Ale)
- 1 package of cream cheese (8 oz) – I cut it into smaller cubes, which makes it easier to melt.
- 12 ounces shredded pepper jack cheese – I prefer using a block of cheese and shredding myself as the pre-shredded cheese has some additives and doesn’t melt as well, but that’s just a preference. You can also up the heat level and go with a habanero jack cheese!
Directions
- On medium heat, bring beer to a boil in a small pot. As soon as beer reaches boiling, immediately reduce heat to low. Simmer for 2-3 minutes until it starts to reduce slightly.
- Add cream cheese and whisk until smooth.
- Gradually stir in shredded cheese until the sauce is completely smooth and not clumpy. That’s it. Super simple and incredibly delicious.
Tag us in your beer-infused dishes whether you make it on your own or order from one of our restaurants. Cheers, and happy eating!