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Old 01-01-2013, 10:46 PM   #11
Golddiggie's Avatar
Dec 2010
Posts: 11,995
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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, 10:47 PM   #12
Channel66's Avatar
Mar 2012
, Maine
Posts: 2,838
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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.
Fermentation may have been a greater discovery than fire. David Rains Wallace

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Old 01-01-2013, 10:51 PM   #13
Dec 2011
saratoga, new york
Posts: 34
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The last batch or two of porter and stout that I made didnt come out as 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, 10:54 PM   #14
Bedlam's Avatar
Dec 2006
East Tennessee
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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!
Jill Mc

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Old 01-01-2013, 10:58 PM   #15
Mar 2012
idaho falls, idaho
Posts: 2,102
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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, 11:05 PM   #16
CPORT546's Avatar
Feb 2011
St. Louis, MO
Posts: 111
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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, 11:42 PM   #17
lowtones84's Avatar
Oct 2011
Montclair, New Jersey
Posts: 1,936
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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, 11:43 PM   #18
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Apr 2009
☼ Clearwater, FL ☼
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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.

- Andrew

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Old 01-02-2013, 12:30 AM   #19
Jan 2012
Key West, Florida
Posts: 6,184
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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, 01:29 AM   #20
Oct 2012
Posts: 408
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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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