Some recipes I’ve seen call for a can or bottle of beer used in cooking or marinades; obviously there are a lot of beer varieties, from Guiness to Pale Ale and so forth. Some recipes are specific, others just say “beer.” So when the beer is not specified, what beer do you prefer to use for cooking?
Whatever I’m drinking.
I do one of two things:
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if I just want a little richer flavor than plain water would give, I go for something Pilsner style. In my fridge, that tends to be Corona or Leinenkugel, occasionally a Coors or Bud.
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sometimes I want something that will add more than basic richness. That’s when I dig through the fridge to see what might go with what I’m making. A Belgian adds a certain flavor to a stew, for instance. Or I might have something malty & rich that goes great with pork chops. Occasionally I’ll have a leftover beer, something Mr. Athena or I opened and didn’t like enough to drink, that I’ll throw in just to see what happens.
The only thing I watch out for is overly hoppy beers; sometimes the bitterness comes through and that’s not always pleasant.