Food With Beer

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Here we talk about food with beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. 

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Bottoms Up! 16 Recipes Made With Beer

If you’re looking to spike dinner a bit, but don’t feel like opening a whole bottle of wine, reach for a brewski instead. Because why not share all of the ways a little beer action can be incorporated into meal time. Enjoy these 16 all-new, beer-boosted recipes worthy of making it to your dinner table!

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1. Yogurt and Beer Marinated Chicken Skewers: Yogurt and beer team up with a host of seasonings to ensure that these chicken skewers turn out tender and flavorful every time. (via The Beeroness)

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2. Beer Battered Tofu Tacos with Chipotle Aioli (Vegan): A seafood-free stand in for SoCal-style fish tacos that’ll please vegans and meat eaters alike. (via 40 Aprons)

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3. Braised Short Ribs with Beer and Hoisen: Cook this fragrant, fork-tender beef dish atop the stove or in your slow cooker. (via Nerds with Knives)

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4. Chicken, Pear + Goat Cheese Salad with Wheat Beer Vinaigrette: A reduction of mild wheat beer is the key ingredient in this autumnal salad’s dressing. (via Once Upon a Cutting Board)

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5. Beer Braised Bison Tacos: Despite all the amazing elements — shredded meat, roasted butternut squash, fresh cilantro, quick-pickled onions and queso fresco — these tacos are surprisingly simple to throw together. (via Steele House Kitchen)

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6. Slow Cooker Beer Pork Chops: Upgrade plain pork chops with a sweet-tangy sauce that’s a snap to prepare. (via Mommy’s Home Cooking)

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7. Jalapeño Beer Cheese Burger with Beer Candied Bacon: Beer. Queso. Bacon. Need we say more? (via The Beeroness)

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8. Seafood Gumbo: Seafood lovers, this gumbo’s for you! Crab, catfish, shrimp and oysters are all included in this Cajun classic. (viaRunning with Tweezers)

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9. Lamb with Beer and Roasted Garlic: Fewer than 10 ingredients — including salt and pepper — are needed to create these thoughtfully-yet-quickly prepared cutlets. (via What Katie Ate)

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10. Bacon Crusted Beer Mac and Cheese: Talk about a bowlful of comfort! (via Melanie Makes)

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11. Beer and Bacon Chicken With Gravy (Gluten-free, Dairy-free): About ten minutes of prep and a few hours in your slow cooker is all it takes to make this warming meal. (via Healthful Pursuit)

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12. Pumpkin Beer Cheese Soup: Spoons at the ready! Such a bright soup is definitely hard to resist. (via Spoon Fork Bacon)

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13. Beer-Braised Carnitas: Carnitas are kiiind of like magic. Once the pork shoulder is through braising and the cooking liquid evaporates, the meat gets fried up to crisp-tender-shredded perfection in its rendered fat. Bonus: feel free to whip ’em up a couple days ahead of serving. (via Bon Appétit)

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14. Carbonnade (Flemish Beef and Beer Stew): Unlike most French beef stews, this Flemish one relies on a helping of rich beer in place of fruity wine. (via Saveur)

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15. Grilled BBQ Beer Chicken and Apricot Flatbreads: Why wait to simply enjoy a beer with your pizza? Incorporate it into the crust, toppings and sauce (a stout and sriracha BBQ sauce — sounds amazing, right?) instead! (via The Beeroness)

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16. Mussels Cooked in Beer: There’s just something so inherently summery about these simply-seasoned, beer-steamed mussels. (via Andy’s Kitchen)

20 Foods Made Better With Beer

1. Bacon Jalapeño Cheese Dip

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Cheese dip is beer’s natural habitat. #science

2. Boozy Beef Stew

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Go ahead, just keep pouring the beer into the pot. Stew is better boozy.

3. Salted Beer Caramel Blondies

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This might be the most fun salted caramel you’ll ever eat.

4. Beer-Battered Yogurt Fried Chicken

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Just the words “beer-battered” are sure to get your mouth watering, especially when there’s fried chicken involved.

5. Chocolate Stout Bread

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Well, of course chocolate stout is perfect for chocolate bread.

6. Cauliflower Cheddar Beer Soup

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Cheddar? Check. Beer? Check. Best way to eat cauliflower ever? Check.

7. Fudgy Guinness Brownies

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You will win any party with these boozy Guinness brownies topped with whiskey caramel glaze.

8. Boozy Baked Donuts

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I’ve never met a boozy donut I didn’t like. But this one might be my favorite.

9. Beer and Irish Cheese Bread

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Beer bread is probably the best use of beer there is, well, outside of drinking it, at least. This recipe is especially delicious with Irish cheese in the mix.

10. Spicy Beer Shrimp

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Spicy shrimp flavored with a bit of beer is, quite simply, scrumptious.

11. Guinness Chocolate Sour Cream Sherbet

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It seems that Guinness and chocolate just want to be together, so let it happen. Sherbet seems like just as good a place as any!

12. Beer-Battered Onion Rings

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Pretty sure you can eat every last one of these beer-battered onion rings by yourself. Yes, that is a challenge.

13. Orange Sage Beer Biscuits

These little biscuits pack big flavor. Your next potluck brunch is begging for them.

14. Homemade Self-Rise Pizza

If you like a thick, fluffy crust for your pizza, then beer can help you get there.

15. Beer and Cinnamon Apples

Cinnamon apples seriously never looked so good, and they’re just as tasty on their own as they are poured over pumpkin crepes.

16. Chocolate Truffle Stout Marshmallows

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Think marshmallows are just for kids? Think again.

17. Boozy Burger Fry Pies

These little pie pockets are filled with all your Friday night favorites: burgers, fries, and beer!

18. Mexican Chocolate Guinness Cake

When you combine Mexican cuisine with Irish drinks you get THE BEST CAKE EVER.

19. Bailey’s Mint Ice Cream Chocolate Stout Float

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Forget root beer floats; this is the real deal.

20. Beer Caramel Pretzel Cookie Bars

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Beer never looked so beautiful. Or utterly irresistible.

Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.

Is it Safe to Cook With Beer?

Alcohol Levels and Cooking

According to the University of Cincinnati and the Colorado State University Extension, most alcohol does burn off, but only if the alcohol is added first and the cooking temperature is sufficiently high for a long enough period, as heat oxidizes alcohol over time. Alcohol added after the cooking process will not burn off; foods cooked in this way should not be served to pregnant women, young children or people who want to avoid alcohol in their diets.

Timing

As a general rule, when food is simmered or baked for 15 minutes, 60 percent of the alcohol dissipates. After an hour, only 25 percent remains. After two and a half hours, all but 5 percent of the alcohol is gone. Pan size plays a role as well. Meals cooked with beer in small pans tend to take longer to lose alcohol content, as less surface area heats up. If you add beer to a boiling dish then remove it from the heat source, as much as 85 percent of the alcohol will remain. Similarly, if you add the beer after cooking or to a cold food, all of the alcohol will remain.

Alternatives

Several beer alternatives provide flavor without the alcohol. Tomato or apple juice can stand in for beer. If you crave that slightly malty flavor that beer imparts, try a sprinkle of brewer’s yeast. For a splash of acidic taste, try a bit of vinegar or lemon juice. Non-alcoholic beers have a very similar flavor to normal beer, but add a negligible amount of alcohol to food.

Special Concerns

Some cooks like to roast or grill chickens positioned literally atop an opened beer can with some of the beer in it. As the bird cooks, the beer steams up, creating flavor and moist meat. According to North Dakota State University, using beer cans as part of the cooking process may be unsafe. Beer cans are not designed to withstand the high heat of grilling or roasting, and can contain toxic chemicals or are coated with inks that shouldn’t be in contact with food at high heats. Other concerns include skin injuries resulting from contact with boiling beer or steam burns. Instead of risking a boiling hot beer can, cook the chicken over a tube cake pan filled with beer — or whatever liquid you feel most comfortable with.

Dish Ideas

Beer is commonly added to batters, as it enhances the flavor and texture of the finished fried item, such as onion rings or apple fritters. Add beer to beef stock and tomato paste, then use it to bake and baste a pot roast or beef brisket for two to three hours. Add vegetables such as potatoes and carrots in the last 45 minutes. Make a beer cheese dip for your veggies or pretzels by mixing cheddar, cream cheese, ranch dip mix, a small amount of beer and chopped green onions. Heat slowly over low heat until the cheese is melted and bubbly.

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