Tips

When cooking with craft beer, experts recommend you keep a few key tips in mind...

"Quality matters. Don't cook with it if you won't drink it."
– Lucy Saunders, author of The Best of American Beer and Food: Pairing & Cooking with Craft Beer.

Hop Bitterness

"There are a few things to remember when experimenting with beer. As with any other liquid, when you cook with beer you will almost always reduce some or most of the liquid away which will magnify its flavors. For instance, if I were to make a brown gravy using beer instead of broth or water I would opt for something like a sweet stout with little hops bittering because I don't want bitter gravy."
– Bryce Eddings, About.com

Cooking with the Yeast in Beer

"The yeast is perfectly suited to baking and battering. Breads, fritters and pancakes profit from being made with very yeasty brews, which lighten the texture and make for tender, tasty crusts."
– Kate Heyhoe, Globalgourmet.com