4 Ways to Cook with Leftover Beer
Cheers, it’s German Beer Day!
On April 23rd,
1516, it was officially stated that only water, barley, and hops are permitted
ingredients in German beer. The so called “German Beer Purity Law” is in fact the oldest food law worldwide and is
therefore celebrated—especially in Germany.
Germans are always among the top 3 in terms of annual beer consumption
statistics (Czech Republic and Ireland currently take the lead). The average
German drinks almost 100 liters of beer a year, which means nearly 300 (330 ml)
bottles—and quite a few headaches, too.
So today, we want
to say cheers to beer—with beer—especially because it doubles as a wonderful
cooking ingredient, too! Here are 4 of our favorite beer-based recipes:
Beer in sauces: Dark beer especially provides a unique flavor in sauces that combines very well
with rustic meat dishes. Deglaze roasted vegetables with beer and let the sauce
Beer in marinades: If beer tastes great in sauces, it must also work
well for marinades. This recipe calls for a can of beer flavored with garlic
and rosemary that is then inserted into the cavity of a chicken before
roasting. It’s as much fun to prepare as it is to eat!
Beer in desserts: This may be a small surprise, but beer mustn’t only
be used in savory dishes, but also sweet ones. These Bavarian apple fritters are covered in a batter that contains beer. Particularly
light beer that is not too dominant in taste is suited well for this recipe.
Beer in dough: ... And of course you can make batter magic with our beloved ingredient! This time
the beer batter coats fish, which turns golden-brown and crispy on the outside,
but keeps the fish moist inside.