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-   -   cooking with homebrew (http://www.homebrewtalk.com/f14/cooking-homebrew-135850/)

BeantownR6 09-09-2009 05:24 AM

cooking with homebrew
so ive heard how good homebrew is when you cook with it. i soaked some bratwurst in a brown ale i made for 24 hrs, they were so tasty.

where is the cooking recipe section? lets here some bbq recipes!

bhatchable 09-09-2009 07:40 AM

Cooking & Pairing

corvax13 09-09-2009 10:20 AM

I love cooking with beer - homebrew or not. I often find myself experimenting with different combinations. Most recently some chicken sausage slow cooked, simmered in Andygator Doppelbock from Abita Brewing - absolutely delicious.

Edcculus 09-09-2009 12:37 PM

I made some risotto with beer last night. Pretty tasty.

Laughing_Gnome_Invisible 09-09-2009 12:41 PM

I use my old Mr beer fermenter for making small batches with left over grains especially for cooking. I bottle it without priming sugar, minimal hops, pay little attention to any kind of recipe and it's still very drinkable! :D

Myrdhyn 09-09-2009 12:54 PM


Originally Posted by Edcculus (Post 1535000)
I made some risotto with beer last night. Pretty tasty.

This I HAVE to try :D

BeantownR6 09-09-2009 02:21 PM


Originally Posted by Myrdhyn (Post 1535019)
This I HAVE to try :D

i would like that recipe :mug:

Scooby_Brew 09-09-2009 02:53 PM

One of my favorite comfort foods in the winter time is Velveeta Beer Soup. Just look up the recipe on the Internet for the Velveeta soup and replace the water with beer. Best tasting types of beer in the Velveeta soup: stout, IPA, APA.

azscoob 09-09-2009 03:03 PM

I saute sliced onion and bell pepper in butter, then add a few pints of beer along with addl butter and black pepper, partially cook some brats on the grill and toss em into the beer/butter/onions&peppers, simmer for about 30-45 min to finish cooking and serve on a fresh crusty french bread with the onions and peppers on top, damn fantastic!!

Edcculus 09-09-2009 03:03 PM


Originally Posted by BeantownR6 (Post 1535141)
i would like that recipe :mug:

It was pretty normal in respect to risotto. I threw in half an onion, half a green bell pepper and some mushrooms because I needed to get rid of them. Risotto makes great refrigerator velcro.

-Sautee onion, pepper and mushroom in 2 tbl butter and 2 tbl olive oil. Season with salt and pepper
-Add 1c arborio rice and sautee for ~2min
-Continue making risotto in normal fashion (add in 1c, cook until liquid is absorbed, add in 1c...etc), but replace 1 cup of chicken stock with a lighter, low hopped beer. I used a mild, but anything would work that is malty, or even dry like tripel or saison.
-When risotto is finished, add 1/2 to 1 cup of fresh grated Parmigiano Peggiano (must be the real stuff!!!).

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