 |
|
01-30-2007, 01:29 PM
|
#11
|
|
For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
|
'cause it's CRAP!!!!!
|
|
|
|
03-21-2010, 03:37 PM
|
#12
|
|
Junior Member
Join Date: Mar 2010
Location: Michigan
Posts: 2
|
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. |
|
|
|
|
03-22-2010, 03:43 PM
|
#13
|
|
Look under the recliner
Join Date: Jul 2006
Location: State College, PA
Posts: 2,572
|
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.
__________________
On Tap: Ger Pils, Pale Ale, Bitters, Session IPA
Kegged and Aging/Lagering: Imperial Alt, Belgian dark strong, Orange Kitty Zoom (std. Amer. Lager) Czech Pilsner II, CAP, Kolsch, Rye lager, CZ pils, Lite lager, Alt
Secondary:
Primary:CZ pils, OKZ
Brewing soon:,IPA
Recently kicked : ( : Porter, Saison, Belg. IPA
Pilsner Urquell Master Homebrewer (NYC 2011)
P U crowns winners in its inaugural master HB competition
|
|
|
|
|
03-22-2010, 04:29 PM
|
#14
|
|
Junior Member
Join Date: Mar 2010
Location: Michigan
Posts: 2
|
Thank you for your help!!
|
|
|
|
|
03-23-2010, 08:00 PM
|
#15
|
|
Senior Member
Join Date: Mar 2010
Location: Milwaukee, Wisconsin
Posts: 141
|
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.
|
|
|
|
|
09-30-2011, 05:03 AM
|
#16
|
|
Junior Member
Join Date: Nov 2009
Location: Massachusetts
Posts: 7
|
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!
|
|
|
|
|
10-08-2011, 05:21 PM
|
#17
|
|
Junior Member
Join Date: Oct 2011
Location: St. Louis, Mo
Posts: 1
|
You can temper the bitter with sweet and get better results. Brown sugar, honey, molasses, and agave are good additions.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
