Best cooking beer for sauces?!
I've used Guinness to make a wonderful stew, but I keep coming back to Pabst for sauces... What do you recommend?
Answers: I've found that good old PBR is best. The hops in Sam Adams tends to over power, and the roasted malts of darker beers tend to make sauces to heavy and muddy.
I've used Guinness to make a wonderful stew, but I keep coming back to Pabst for sauces... What do you recommend?
It depends on what Im making for my ham glaze I use an Alaskan Smoked Porter. For Barbecue Sauce I have used a Stone IPA or the Pale Ale and it came out great but the sauce had bold flavor like I like. For brats I've used a variety of beers and the belgian white ales seem to work good. Like alot of things in our lifes its all up to personal taste so the best advice I can give you is try different ones and finds what suits you and your style of cooking best.
it is going to vary. different sauces will require different beers. It depends upon the desired taste. i would suggest trying different tasting beers and going from there.
I like Bass ale. It has enough character to add something to the flavor but is not overly hopped.
When cooking with American macro-brews I always feel llike I'm missing the point of using beer.
i use blue moon alot
I'm w/ you that darker, stronger flavored beers will overpower your sauce, unless you want the beer to be the star.
When I make lighter sauces w/ a little beer flavor, I've never gone wrong with Bush. It rocks chicken.
When I'm doing beer -n- brats, I love to use Newcastle. I guess it just depends.