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Old 01-01-2013, 09:46 PM   #11
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passedpawn maybe that's what I'll do with the last of the blonde ale I didn't care for (not a fan of the style I found out)... Give her the BEEF!!!

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Old 01-01-2013, 09:47 PM   #12
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My whiskey stout is a staple in my beef stew, as well as my pulled pork, and the occasional steak, polska etc. Different brews for different dishes.

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Old 01-01-2013, 09:51 PM   #13
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The last batch or two of porter and stout that I made didnt come out as desired...so theres about 2+ cases of 'cooking beer' in my store room. Goes in pretty much all my chili,stew recipes...usually comes out great.

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Old 01-01-2013, 09:54 PM   #14
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Funny this thread started when it did...just today we did a leg of lamb with one of my dry apple ciders as the basting base. Came out fantastic!

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Old 01-01-2013, 09:58 PM   #15
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No but I drink enough of my home brew while cooking I suppose you could say it is important to the recipe

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Old 01-01-2013, 10:05 PM   #16
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I've made stout cupcakes with crushed up pretzels for the SWMBOs bday that got rave review. I put a bottle of stout in my chili. Last night the SWMBO made beer cheese soup with some pale ale.

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Old 01-01-2013, 10:42 PM   #17
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Whenever I make spent grain bread I use about a cup of my beer. One of my stouts or porters if I'm going for something dark, a pale ale or something if I'm going for light. Always delicious!

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Old 01-01-2013, 10:43 PM   #18
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Anyone making sour beers, use a cup of the trub and some flour to make a sourdough starter. lacto and sacc = win.

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Old 01-01-2013, 11:30 PM   #19
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Quote:
Originally Posted by passedpawn
Anyone making sour beers, use a cup of the trub and some flour to make a sourdough starter. lacto and sacc = win.
This is something I've been interested in lately. I love sour dough bread.
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Old 01-02-2013, 12:29 AM   #20
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I picked up a pack of jerk pork with peppers and onions at Publix recently and added a bottle of my IPA to it near the end of the saute with a pat of butter and it made a fantastically spicy sauce with a hint of hoppiness. Delish!

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