Here's What's on Tap for Dinner Tonight
Most beers fit into two basic types: lager (such as pilsner and pale lager, which include most mainstream American beers) and ale (such as pale ale, porter, and stout). Ale is brewed with fast-working yeasts, which yield bold, fruity flavors. Lager, made with slower-working yeasts, is cleaner-tasting and less intense. Both can range from pale to dark in color, and from light to heavy in body (see right). The rise in regional microbreweries has led to a wider variety at the supermarket.
How to Use It
Substituting beer in place of water or broth in your favorite dishes — pot roast, for instance, or braised short ribs — gives them a more complex depth and heartiness. Beer is also great when used in a batter for frying; besides adding malty flavor, its carbonation aerates the batter.
Related: Delicious Desserts in 15 Minutes or Less
What’s on Tap
Light-Bodied
This category includes crisp, effervescent pilsners as well as pale lagers and Belgian-style white ales, perfect for steaming mussels, clams, shrimp, or sausages.
Medium-Bodied
These beers have a deeper flavor than light-bodied brews yet aren’t as rich as porter or stout. Try an Anchor Steam or Sam Adams Black Lager in barbecue sauce or to braise pork shoulder.
Full-Bodied
A traditional ale, such as Guinness Stout, pairs heartiness with a creamy, melt-in-your-mouth quality. Enjoy it in lamb stew, beef potpie, or even in chocolate cake.
Related: 22 Chicken Dinner Recipes in Less Than 30 Minutes
Beer-Baked White Beans
These white beans are baked in ale for ultimate flavor. A pale ale, such as Blue Moon or Hoegaarden, works best for this recipe.
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
2. Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Related: Quick, One-Pot Meal Ideas To Feed the Whole Family
Best Beer Batter
Covering onions in buttermilk for at least 30 minutes removes their pungent bite, leaving you with sweet, tender onion rings in a crisp beer-battered shell.
2 large eggs
1 bottle light- or medium-bodied lager (12 ounces), cold
2 1/2 cups all-purpose flour (spooned and leveled)
Coarse salt
5 cups vegetable oil
2 1/2 to 3 pounds shrimp, firm fish fillets (such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
2 cups buttermilk (if using onions)
1. In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
2. In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.
Related: 14 New, Lighter Comfort Food Ideas
Chicken with Cornmeal Dumplings
This stew has a zesty New Orleans feel. Ice down the beer and crank up the music!
3 tablespoons unsalted butter
5 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
Coarse salt and ground pepper
1/2 bunch scallions, cut into 1/2-inch pieces
1 medium green bell pepper, seeded and diced medium
2 celery stalks, diced medium
2 medium carrots, diced medium
1 teaspoon dried thyme
1/4 cup all-purpose flour (spooned and leveled)
2 bottles pilsner or another light- or medium-bodied lager (12 ounces each)
1 can (28 ounces) whole peeled tomatoes
1 to 2 tablespoons red-wine vinegar
Cornmeal Dumpling Dough
1. In a large Dutch oven or heavy pot with a tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
2. Reduce heat to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes.
More from Everyday Food:
Grilled Cheese Recipes for Grown-Ups
47 Ways to Maximize Space in Your Kitchen
Watch for More:
