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Barrels of BEER !
Balanced flavor is a great reason to open a beer and cook with it! It`s much less acidic than wine, vinegar or citrus juices commonly used in BBQ sauces and marinades. It will tenderize meats without breaking down texture as rapidly as more powerful acids. Letting herbs and spices come alive and will not be overwhelmed by acetic notes.
Beer is less expensive than wine.
There`s many varieties apricot ale to witbier, there's a flavor that matches a meat, chicken or seafood sauce destined for the grill.
Drinking beer with BBQ — especially dark beer such as porters and stouts — defuses potentially dangerous compounds HAAS (heteroclyclate aromatic amines), according to the Journal of Agricultural and Food Chemistry (thanks to Portland, Oregon food writer and restaurant critic, Jim Dixon.
*Three things when you're cooking with beer*
1- hops makes beer bitter,
2- malt makes it sweet
3- and the fermentation gives it a yeast flavor.
Naturally, beer is bitter - if you use sweeter ingredients like a caramelized onion or corn, beer will work great.
Avoid overly bitter dish, add only a small amount at a time and keep tasting. Also, the more the beer cooks down, the more intense its flavor gets, so add it in the end.
Yeast in beer is wonderful for baking, add itr to breads, pancakes, or muffins, it makes for a fluffy texture and nice crust.
Beer also works great in tenderizing meats, making it good for marinades.
Beer batter for fish is yummy.