Lambic beers add intense fruit flavor to recipes — a nice addition to brownies or even sorbetto. Chocolate Stout is lovely in cakes and tiramisu. And don’t forget the classic Guinness^® in an Irish Cheddar fondue — a Saint Patrick’s Day must!

The grain in any beer adds a toasty/roasty flavor, which is why it is often used in batter for fried foods such as fish and onion rings, and in dense, rustic breads. Hoppy beers add herbal and citrus flavors to barbecue sauces, and strong pale ales, a nice bittering flavor to chiles. Hop heavy beers can also be a great addition to stronger flavored Cajun and Thai dishes.

Yeasty beers like Weizens or wheat beers add spiciness and fruitiness, and some, flavors of clove and banana. Unfiltered wheat beers impart an even more intense yeast flavor. These are especially nice with pork and hearty beef stews. And don’t forget Trappist ales! Their huge, rich malty flavors are delightful in a creamy soup or even a sauce for something as delicate as salmon.

If you remember one thing when cooking with beer it should be that beer flavor becomes extremely concentrated: a bitter beer more bitter and a fruity beer more fruity. With that in mind, feel free to experiment, beginning with Chef Jacqui’s recipe for Mustard, Cheddar & Ale Bread right here!