Ingredient
Beer
In cooking it does two jobs — the malt adds sweetness and body, the bitterness cuts fat. Hoppy beers concentrate their bitterness as they reduce and can turn a stew acrid, so a malty ale is usually the safer choice.
- Sourcing
- Match the beer to the dish rather than reaching for whatever is open: stout for beef, wheat beer for mussels, lager for batter.
- Varieties
- Stout, Brown ale, Lager, Wheat beer, IPA
- Quality cues
- For batter, cold and fizzy matters more than the beer itself — the carbonation is doing the lifting.
- Substitutions
- Beef stock, Cider, Sparkling water (for batter)
- Storage
- Cool and dark, upright. Once open it goes flat within a day, which only matters for batter.
- Shelf life
- Unopened months to years by style; open, use the same day
Nutrition
Per 100 g
- Calories
- 41 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 10.6 g
- Fibre
- 0 g
- Sugars
- 10.6 g
- Sodium
- 13 mg
From USDA FoodData Central (#171871). Raw, edible portion.