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Dionne Roberts's picture

Cooking With Beer

Cooking With Beer

Cooking With Beer

In recent memory, the realm of craft beer has been heavily influenced by complex adjuncts meant to impart distinct flavors that go well beyond the impact of traditional non-malt sources or, what is typically found in OG adjuncts: hops and yeast.

Today, whether we are drinking an imperial stout that resembles your morning sticky bun, imbibing a strangely arousing chili beer or sipping a heavily fruited sour, the landscape of beer pushes far past "beer-flavored beer" and plays on the imagination of the consumers who are buying it as well as the creativity and execution of the adventurous brewers cranking it out.

In this piece, instead of focusing on beer that taste like foods, we are delivering notable recipes that include beer as a major ingredient. In these dishes, beer delivers some welcome bitterness, subtle sweetness and spicy notes as well as that delightfully familiar effervescence. With these dishes, you'll find that cooking with beer is rewarding and fun.

Bon appetit!

IPA Cornmeal Crusted Cod plated

IPA Cornmeal Crusted Cod

Ingredients: Yields 4-6 servings

  • 2 lbs. Wild Pacific Cod
  • 2 Cups of Cornmeal
  • 12 oz. IPA or American Pale Ale
  • 3 Eggs
  • Peanut Oil
  • 2 Tablespoons Garlic Salt
  • 1 Tablespoon Pepper
  • Coarse sea salt
  • Lemon
  • Paprika
  • Organic Cayenne Pepper Powder (if you like it hot!)

Ananda IPA from Wiseacre Brewing


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