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Beer (ingredient)

Drinks & liquids · Wines & spirits

Beer

Brewed, carbonated alcoholic drink of malted barley and hops; used in batters, stews, breads and marinades.

Also called: lager, ale, cerveza, bira

8 recipes with it

Photo: KOREA.NET - Official page of the Republic of Korea, via Wikimedia Commons (CC-BY-2.0)

What it is

Beer is made by fermenting a malted grain mash (usually barley, sometimes wheat) flavoured with hops. Lagers are pale and crisp; ales and stouts are darker, maltier and more bitter. In cooking, bubbles lighten batters and malt adds depth to stews; very hoppy beers can turn bitter when reduced.

How it’s used

  • Fish and tempura batters
  • Beef and ale stews, carbonnade
  • Beer bread and soda breads
  • Marinades and beer-can chicken
  • Steaming mussels and sausages

Characteristics

Taste
Malty, bitter and sometimes sweet or roasted.
Appearance
Pale gold to almost black, with foam.
When cooked
Carbonation lightens batters; bitterness concentrates when boiled down.
Sold as
liquid
Cooking uses
Commonly cooked, Suitable for frying

Storage

Refrigerated. Store cool and dark; use opened beer for cooking the same day.

Diet, allergens and safety

Contains Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains alcohol and gluten (barley, sometimes wheat). Gluten-free beers are available.

Nutrition per 100 g

Energy
43 kcal
Protein
0.46 g
Carbohydrate
3.55 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Alcoholic beverage, beer, regular, all.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with beer

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