If a stew recipe calls for beer, what sort of beer do you think is best to use?!


Question: I have a stew recipe that calls for Belgian Pale Ale. Last time I used Guinness instead because ... well because I'm Irish. ;-)

Do you think the type of beer you use makes a difference?


Answers: I have a stew recipe that calls for Belgian Pale Ale. Last time I used Guinness instead because ... well because I'm Irish. ;-)

Do you think the type of beer you use makes a difference?

You didn't say what kind of stew, but for beef, veal, or lamb, the Guiness stout would be fine but would overwhelm a chicken or fish stew. For that, I would use a lighter beer like an English ale or pilsner.

Not really, just use one you like! That way, you can drink the other five while youre cooking. Lol

Use what you like, because if you don't like the ale or beer for drinking, you may not like it for cooking. I would use a lager, because that is what I like.

Well, actually Guinness is a great beer to use for all types of stews. I don't know if the beer you use will make a big difference but I always use Guinness, if gives a fuller taste and hardier froth....

Depends on what beer you like...just regular bud usually makes things good if you use a light beer the watery taste comes out in the cooking...

Yes ... the type of beer you use will make the stew taste different. Being Irish, I usually use Guinness, too! :-)

In cooking, every ingredient matters, or else it shouldn't be in the recipe.

good luck!

No the carrots will over power any beer
OR maybe it will be the onion or the meat or cabbage - - -
Potatoes, legumes, and pasta suck up a lot of flavor..
Beer has a tartness,, same as most any wine..

oooh wooo Pat when you get the recipe right let me have it sounds good for the kids...

use any beer that you would normally drink!!!!

Whatever I have on hand: Bud, Coors, Miller, Abita.... any of them.

Whatever's in the fridge that expires first...just be aware that darker beers will give it a deeper taste, while paler beers will give it a lighter taste. It shouldn't make any difference, but it might taste slightly different with each different type of beer.

One chef I know insists that non alcohol beers are better to cook with. I've tried it and agree with him. I don't know why but it seems to work.

Yes, of course it will make a difference. I cooked pork ribs and sauerkraut from a Bass Ale recipe, but I used Brooklyn Brewery's Black Chocolate Stout, and it was outstanding.





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