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**Orfy** · 01-30-2007, 01:29 PM

'cause it's CRAP!!!!!

epuglisi · 03-21-2010, 03:37 PM

Quote:

Originally Posted by zoebisch01

Be well advised that if you are making a reduction using beer, the hops bitterness will be greatly concentrated. If you are just using the beer as an addition, this is not a big deal. But if you are using a substantial amount and making a reduction, keep this in mind! It is very difficult to balance bitterness in food once the bitterness level is too high. Just a tip if you ever try a reduction using beer.

When you are talking about amounts, do you mean the amount of beer used BEFORE reduction or after? I have a growler of Scottish Ale I'd like to reduce to use in recipes as I can't drink it all up. I was hoping I could conserve it as a reduction to use in braises.

**pjj2ba** · 03-22-2010, 03:43 PM

He's talking before the reduction. You should be fine with a std. scotch ale. If one is planning on reducing the sauce it is best to avoid bitter beers. Reducing it by half will make the bitterness twice as strong which can get overpowering.

epuglisi · 03-22-2010, 04:29 PM

Thank you for your help!!

BraveSirRobin · 03-23-2010, 08:00 PM

I learned this the hard way. I thought that a beer reduction over steak would be fantastic, but I had failed to account for the bitterness and the sauce was just awful. Next time.

Lothian · 09-30-2011, 05:03 AM

A quick note from experience here. Just braised a couple of squirrels in a dark brown homebrew (og 55, fg 13, ibus~24-35), and then reduced the remaining broth, and it was delicious! there was a pronounced hop bitterness in the reduction, which I felt was nicely balanced by the syrupy malt sweetness, although it maybe could have used 1/2 tsp of brown sugar. Don't be afraid to experiment, just don't bet your 25 hour brisket on it!

matt45 · 10-08-2011, 05:21 PM

You can temper the bitter with sweet and get better results. Brown sugar, honey, molasses, and agave are good additions.