cooking with beer

coldwater · 08-14-2007, 10:01 PM

I tried to brew a porter but it ended up way too sweet for my liking. Too much malto dextrin. Drinkable but not really enjoyable. Does any one have any recipe sugestions to salvage this beer as either a barbecue sauce or glaze?

Sir Humpsalot · 08-14-2007, 10:02 PM

Would be good for boiling brats.

**olllllo** · 08-14-2007, 10:06 PM

1) Find Brewtopia's BBQ sause recipe.
2) Take some and reduce it for an ice cream topping (Lucy Saunders)
3) http://www.firestonebeer.com/Creating_Flavors_Blending.ppt

Specifically:http://www.firestonebeer.com/Creating_Flavors_Blending.ppt#277,15,Walker’s Shadow Black Lager

**the_bird** · 08-14-2007, 10:10 PM

Quote:

Originally Posted by olllllo

1) 2) Take some and reduce it for an ice cream topping (Lucy Saunders)

I'm not sure I would do that if it's hopped (what I've had and tried to re-create was using runnings from the MLT, pre-hopping). I've *heard* that boiling a beer down into a sauce would result in it becoming extremely bitter.

**olllllo** · 08-14-2007, 10:13 PM

Quote:

Originally Posted by the_bird

I'm not sure I would do that if it's hopped (what I've had and tried to re-create was using runnings from the MLT, pre-hopping). I've *heard* that boiling a beer down into a sauce would result in it becoming extremely bitter.

Yea.

I guess it depends on how hopped it was. Said it was too sweet.

I knew some Jamaicans that liked their porters and stouts like a rootbeer float. Too sweet for me.

**Mutilated1** · 08-14-2007, 11:11 PM

You can always use it to make fajitas or tacos

**david_42** · 08-15-2007, 01:49 AM

Or chili, if the IBUs weren't too high.

mot · 08-15-2007, 02:07 PM

chilli would be good

**niquejim** · 08-15-2007, 06:15 PM

Brisket Mop
1 large red onion, chopped
4 cloves garlic chopped
2 serrano chiles chopped
6 (12oz) bottles dark beer
1 cup cider vinegar
1/2 cup dark brown sugar
2 bay leaves
salt and pepper to taste
combine allingredients in a saucepan and simmer for 15min

baste the brisket every 20-30 mins while smoking at around 200f aprox 5-6 hrs.

mustard beer butter
2tsp yellow mustard seeds
2tsp black mustard seeds
1/4 cup finely chopped shallots
1 cup dark beer
2tsp wine or ditilled white vinegar
2tsp mustard powder
2Tbls prepared mustard (adjust to taste)
1 stick butter at room temp
Put the seeds, shallots, vinegar and beer in a sauce pan and bring to a boil. Reduce heat and simmer 8-12 mins until beer has mostlt evaporated and mixture is thick and syrupy. Remove from pan and cool to room temp.
place remining ingredients in a mixing bowl or food processor, blend, then add cooled beer mixture and blend.

Beer marinade
2 cups beer
1/4 cup honey mustard
1/4 cup canola oil
1 tsp coarse salt
1 tsp fresh ground black pepper
1 medium onion sliced thin
1/2 red or green bell pepper chopped fine
3 scallions chopped
4 cloves garlic chopped fine
2 slices 1/4" thick of fresh ginger smashed or chopped fine
1 Tbls paprika
1/2 tsp caraway seeds
Place first 4 ingredients in a bowl and whish until salt is dissolved, add remaining ingredients ad blend.
Store in glass or plastic in frige for up to 3 days

Enjoy with a great meal and a great beer!!

Sir Humpsalot · 08-15-2007, 06:19 PM

The alcohol in beer helps to tenderize meat. So yeah, a marinade would be a good idea. Buy a bunch of steaks and have at it!!!