Cooking with non-alcoholic beer is a great way to add depth and flavor to your dishes. The malt and hops in non-alcoholic beer provide a rich, slightly bitter taste that can enhance the flavors of meats, vegetables, and sauces. In this guide, we will explore the different ways you can use non-alcoholic beer in your cooking, including marinades, sauces, and braises.
First, let's talk about marinades. Non-alcoholic beer is a great addition to marinades because it helps to tenderize meats and add flavor. The acidity in beer helps to break down the fibers in meats, making them more tender. Plus, the malt and hops in beer provide a rich, slightly bitter taste that pairs well with meats like chicken, pork, and beef.
PILSNER MARINADE
To make a simple marinade using non-alcoholic beer, you will need:
- 1 cup of Libra Pilsner
- ¼ cup of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- Salt and pepper, to taste
Mix all of the ingredients together in a bowl, then pour the marinade over your meat. Allow the meat to marinate for at least 2 hours, or up to 24 hours for maximum flavor.
IPA MARINADE
Next, let's talk about sauces. Non-alcoholic beer can be used to make a variety of sauces, from rich and creamy to light and tangy. One of the most popular ways to use non-alcoholic beer in sauces is to make a beer cheese sauce. This sauce is perfect for dipping pretzels or spreading on sandwiches. To make beer cheese sauce, you will need:
- 1 cup of Harmon Hazy IPA
- 2 cups of shredded cheddar cheese
- 1 tablespoon of flour
- 1 teaspoon of Dijon mustard
- Salt and pepper, to taste
In a saucepan, heat the non-alcoholic beer over medium heat. In a separate bowl, whisk together the flour, cheese, and mustard. Slowly add the cheese mixture to the beer, stirring constantly. Continue to cook the sauce until it is thick and bubbly. Season with salt and pepper to taste.
KOLSCH MARINADE
If you want to get a bit fancy, let's talk about braises. Braising is a cooking method where meats are cooked slowly in a liquid, such as broth or wine. Non-alcoholic beer is a great addition to braising liquids because it provides a rich, slightly bitter taste that pairs well with meats like pork and beef. To make a simple braise using non-alcoholic beer, you will need:
- 2 pounds of pork shoulder
- 1 cup of One For the Road Stone Sofa
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of beef broth
- Salt and pepper, to taste
In a large Dutch oven or pot, heat a small amount of oil over medium-high heat. Add the pork shoulder and brown on all sides. Remove the pork from the pot and set it aside. In the same pot, add the onion and garlic and sauté until softened. Pour in the non-alcoholic beer and beef broth, and bring the mixture to a simmer. Return the pork to the pot, and season with salt and pepper. Cover the pot and simmer the pork for 2-3 hours, or until it is tender.
STOUT MARINADE
One of our favorite marinade recipes is a classic beer and garlic marinade. To make this marinade, you will need:
- 1 cup of Collective Arts Emerald Stout
- 1/4 cup of olive oil
- 1/4 cup of soy sauce
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Mix all of the ingredients together in a bowl and pour over your meat or fish. Marinate for at least 30 minutes, or up to 24 hours for maximum flavor. Grill or roast as desired.
Another great way to use non-alcoholic beer in cooking is as a sauce. The maltiness of the beer pairs well with a variety of flavors, making it a versatile ingredient in many different types of sauces.
LAGER MARINADE
One of our favorite sauce recipes is a beer and mustard sauce. To make this sauce, you will need:
- 1 cup of Perth Brewery Play
- 1/4 cup of Dijon mustard
- 1/4 cup of honey
- 2 cloves of garlic, minced
- Salt and pepper to taste
In a saucepan, bring the beer to a simmer and reduce by half. Add the remaining ingredients and stir until well combined. Simmer for a few minutes to let the flavors meld together. Serve over grilled meats or as a dip for vegetables.
Another great way to incorporate non-alcoholic beer into your cooking is through braising. Braising is a method of cooking where meat is first seared and then cooked in a liquid. The liquid can be anything from water to wine to beer. Non-alcoholic beer is a great option for braising because it adds a rich, malty flavor to the dish.
RED MARINADE
One of our favorite braising recipes is a beer and bacon braised beef. To make this dish, you will need:
- 2 pounds of beef, cut into chunks
- 2 slices of bacon, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of Sober Carpenter Red
- 2 cups of beef stock
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- Salt and pepper to taste
In a large pot or Dutch oven, brown the bacon over medium heat. Add the beef and brown on all sides. Remove the beef and bacon from the pot and set aside. Add the onion and garlic to the pot and sauté until softened. Add the beef and bacon back to the pot and stir in the beer, beef stock, tomato paste, and thyme. Bring to a simmer and cover the pot. Cook for 2-3 hours, or until the beef is tender. Season with salt and pepper to taste.
Cooking with non-alcoholic beer can add a unique depth of flavor to your dishes, while also providing a healthier alternative to traditional cooking methods. Whether you are looking to marinate meats, create a flavorful sauce, or add some fizz to your batter, non-alcoholic beer can be a great ingredient to have on hand. With a wide variety of styles and flavors available, there is something for every taste. So, next time you're in the kitchen, consider experimenting with non-alcoholic beer and discover the delicious possibilities it can offer.
Happy Cooking!!
Mike