reverendfrag
Member
So we all know cooking wine: wine that is not intended to be drunk, only cooked with.
What about cooking beer?
I'm speaking of a beer flavored in such a way that you would never, ever want to drink it, but would be perfectly acceptable for use as a marinade. For example, a garlic/rosemary pale ale.
Obviously you couldn't make a spicy beer, since alcohol breaks down capsaicin, but what would some other oddball flavor combos for a cooking beer be?
What about cooking beer?
I'm speaking of a beer flavored in such a way that you would never, ever want to drink it, but would be perfectly acceptable for use as a marinade. For example, a garlic/rosemary pale ale.
Obviously you couldn't make a spicy beer, since alcohol breaks down capsaicin, but what would some other oddball flavor combos for a cooking beer be?