Cooking with beer
We asked brewmaster to give tips for cooks planning to add beer to dishes
The author of "The Brewmaster's Table: Discovering the Pleasures of Real Beer With Real Food" and editor of "The Oxford Companion to Beer," Oliver offers tips for cooks planning to add beer to dishes:
Several types of Guinness are available in the United States (stout, Foreign Extra Stout, black lager, can, bottle, 3.9 to 4 percent, 6 percent). "Check which one you're going to use. You might want to cut back on the Guinness or increase other liquids if you're going with the stronger one."
Guinness gives you roasted flavors. "But even roasted flavors have their own bitterness. If you were to add espresso coffee to something, you would get the flavors of espresso but you would also get the bite."
Go easy at first and taste a half hour into the cooking. "You can always add more, but you can't take it back out."
— Judy Hevrdejs, Tribune Newspapers