Three ingredients. Many tips and tricks. Discover how to cook delicious food with efficiency using the robust flavour boost of beer, the richness of butter and the hot punch of chilli sauce! 

As we celebrate International Beer Day on the 1st of August, we give you the inside scoop on how beer can enhance your food. Cooking with beer not only enriches the flavour of food but also enhances its depth and complexity — which can take a recipe to a whole new level. The following tips and tricks to using beer in preparing your meals will help you get the best out of the brew.  

Beer and food pairing  

Select beers that enhance the taste of the food you’re serving. While heartier brews such as stouts and ales go well with beef, pork and rich stews, pair lighter beers such as Pilsners and lager with seafood and chicken.  

Marinades  

Beer is a great base for marinades since it not only adds flavour but also helps to tenderise meats — especially the tougher cuts. This is because the acidity in beer helps to break down proteins, which gives you a more tender result. For marinades with more depth, add a little brown sugar, herbs and spices.  

Beer in batter  

Adding beer to batters makes for a light, crispy texture. Beer’s carbonation aids in the batter’s expansion and airiness, so it’s great for making tempura veggies, fried fish or onion rings.  

Deglazing 

Instead of using wine or stock to deglaze the pan after searing your meat, why not use beer? It produces a tasty sauce by lifting all the flavourful caramelised bits off the pan’s surface.  

Simmering & braising  

Beer works well in slow-cooked foods such as stews and braises. It adds a deep, malty flavour that goes well with robust dishes. Just watch out for the bitterness, which can get stronger over extended cooking times. If necessary, counterbalance with a little sweetness.  

Baking  

When it comes to baked goods such as muffins and bread, beer is a winner. Its yeast cc contributes to the dough’s rise, giving it a distinct flavour that you simply won’t get from water on its own. 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine