Realbeer.com
 
Sep 02, 2014

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Beer & Food
 
Your guide to cooking with beer, pairing beer and food, and other beer and dining tips

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Beer makes a great ingredient in many recipes that often call for water, stock or wine. Try it yourself, and after your guests rave about one of your recipes think about e-mailing it to us. We'll add ones we find worthy to our recipe list. Please look at the way we present the recipes and include a name for your creation.

Starting with the appetizer and ending with a satisfied sigh and desert there are few parts of the meal that can't be improved upon with a bit of beer added to a recipe. A few to get you going:
  • Skewered Soy Wasabi Scallops
  • Stout Spice Cake with Lemon Glaze
  • Onion and Garlic Beer Soup More

    Four tips that may not guarantee your results, but will minimize the risk. The first, "Think of ale as red wine and lager as white wine."

    Very specific suggestions for about pairing beer and food (try a weissbier with grilled vegetables, for instance). Keeping our priorities in order, instead of picking a dish and then the appropriate beer we'll start with the beer and go from there.

    More than 1,000 different flavor elements have been identified in beer. Learning to talk about those flavors makes it easier to think about matching beer and food.

    Some dishes pair better with beer than food, but those who think wine first need a little help making the adjustment. Here's a little guidance for the wine drinker ready to explore the joys of beer, particularly at the table.

    Many who sell wine secretly admit that "death by chocolate" refers to how an assertive chocolate dish can overwhelm wine. Quite often, beer makes a perfect match.

    The secret is out: "Cheese masks the subtle flavors that mark out a good wine." But guess what does stand up well to cheese. Beer (but you knew that, didn't you?)
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