Just getting into the world of cooking with beer. I'm looking at making a beer that I can cook a lot of thing with over the summer. Is there a general all purpose style of beer that will cover a lot of the bases? I was thinking and Irish Red or a English Bitter. Something malty but not real big. Thanks for your help!

At the risk of getting banned ( ) I use Heineken. I don't know what style would that be...

my dad is notorious for putting his Coors in damn near anything that simmers on the stove... Chili to spaghetti, he's gonna sneak some in... In his defense there's never a bad result! Could be that coors is flavorless who knows?!?


Josh

Like cooking with wine I say anything you would drink. I would just take it easy with the ones that are more hop forward. I cooked beef cheeks for tacos in the oven yesterday and added about 8 oz's of boulevards boss toms golden bock to it.

Aecht Schlenkerla Rauchbier Marzen is an awesome addition/marinade for anything that will hit the grill.

I'm rather fond of making a marinade from porter, soy sauce and brown sugar when I'm smoking some pork butt. Marinate overnight then rub with dry rub before indirect smoking for about...forever...till it is ready to fall apart. Yum.

A nice brown ale can et you some nice flavors. I make a pecan pie that has a cup of stout in it and have made beer butt chicken with tons of different styles; but a nice brown ale works best for me. When it reduces, the hops are still pretty muted and it is a nice sweetish/caramelized flavor. Reduce some stock and the beer and use it for damn neer anythin. Makes a ood beer batter, too, for fish frys and onion rins.

I don't cook with anything where the IBUs are more than like 15. One of the best beers to cook with is the kind that your grampa buys for $10/case. Yes, I'm serious. Otherwise, stick with sweet stouts, porters, brown ales, Scottish ales... the stuff without much hops in it.