COOKING WITH BEER is another way to
bridge the flavors of beer and food. Beer
elevates batters and biscuits with carbonation, can feed the yeast in leavened
breads, glaze meats and roasted poultry,
stand in for sour vinegars in dressings
and marinades, and add malt sweetness
to sauces, desserts and more. Beer and
cheese are natural partners, as both are
fermented foods, and creamy, buttery
tastes amplify with carbonation and hops.
Beer can enhance the flavor and
health of barbecued foods. Marinades
made with dark beer protect meats from
forming dangerous compounds, such as
polycyclic aromatic hydrocarbons (PAHs).
A study in the Journal of Agricultural
and Food Chemistry found that marinat-
ing pork in a stout or other black ale for
four hours before grilling over charcoal
reduced PAHs by as much as 53 percent.
Also, beer is less acidic than vinegar
or citrus juice, so it won’t break down
meat texture as quickly. Yet the citrus,
fruity or spicy aromatics of hops vanish
with too much heat. Add small amounts
of hoppy beers at the end of cooking or
right before serving. Malty styles, such
as stout and porter, may be simmered
over low heat.
Experiment with recipes from
American brewers and chefs, found in
cookbooks, blogs such as
lovesbeermagazine.com and breweries
such as Alaskan Brewing Company,
which maintains a recipe database based
on employee potlucks and home cooking.
Cheers to beer, because beer is food!—LS
Witbiers and Kölsch
Strong golden ales and bocks
India pale ales
India pale ales (IPAs) are hop-centric,
with bold bitter flavors that heighten
the impact of spicy barbecue, curries
and Thai dishes.
Saisons and unfiltered ales, with
yeasty flavors, meld with soft cheeses,
shellfish and mild barbecue.
Sour red ales
Sour red ales, with tart, quenching fin-ishes, match buttery cheeses, nuts and
grilled or pickled vegetables.
Amber lagers—reddish lagers with
medium body and balanced hopping—
pair with roast pork, roasted game
birds and charcuterie.
Brown ales, with toasty, bready flavors
and medium hop character, pair with
roasted meats and game meats, aged
cheeses and caramel desserts.
Black ales and stouts
Black ales and stouts, with roasty flavors from dark malts and a bittersweet
finish from hops, pair easily with
grilled red meats and coffee/chocolate
Fruit lambics, with sweet-sour fruity
notes, complement many vegetables,
soft ripe cheeses, fish and grilled or
baked fruit desserts.—LS
Cooking with beer
Grilled Endive with
and Parmesan Cream
6 white endives (about 3 ounces each)
Extra virgin olive oil
Salt and freshly ground black pepper
2 sweet oranges, peeled and segmented
2 tablespoons chopped toasted pistachios
½ cup mascarpone or sour cream or yogurt
¼ cup grated Parmesan cheese
2 teaspoons minced chives
½ teaspoon orange zest
2 teaspoons white balsamic vinegar
Preheat the grill or barbecue to medium heat.
Wash and trim the endives and remove any
bruised outer leaves. Slice endives in half length-
wise if small, or, if very large, slice lengthwise
Brush endives lightly with oil on all sides and
sprinkle with salt and pepper. Grill endives, turning them a few times, until they are lightly golden
and soft on all sides, about 10 minutes.
Arrange endives on a serving platter, cutting off
any tips that may have gotten too charred.
Arrange orange segments on top. Sprinkle with
Mix mascarpone, Parmesan cheese, chives,
orange zest, white balsamic vinegar and salt and
pepper to taste. Serve with grilled endive. Makes
4 to 6 servings as an appetizer or side salad.
Beer pairing: Highlight the smoky edge of the
grilled endive with a porter or smoked porter.
Recipes from Dinner in the Beer Garden © Lucy
Saunders, F&B Communications LLC