F O OD
NOT JUST FOR WASHING DOWN PRETZELS... Like a good wine, beer in a recipe adds a deep, earthy flavor to savory
BOTTOMS U P BEER BATTER Vegan and tasty; perfect for vegetables and seafood! • 1 cup all purpose flour
• 8.5 oz 1 cup +1 tbsp lager beer
• 1 tbsp extra-virgin olive oil
• ½ tsp table salt
dishes like chili, soup, and
BASIC BEER BATTER
stew. And don't think your
Sift flour with a mesh strainer, then pour into a bowl. Pour chilled beer a little at a time stirring with spatula until you have a smooth batter (about as dense as yogurt). Incorporate 1 tbsp olive oil and ½ tsp table salt.
baked goods won't benefit from a bit of nutty, caramelized flavor. In fact, beer can be great
Wrap with plastic and store in fridge 30 minutes before using.
SPICY BEER BATTER
technique—baking,
Add one or more spices in the beer batter. Lemon juice is perfect for fish and seafood.
braising, deglazing,
• 1 tbsp turmeric powder
• 1 tsp paprika
• 1 tsp white pepper
• 1 tsp cumin
• 1 tsp lemon juice
• pinch nutmeg
for just about every cooking
battering, sauces, marinating, and simmering.
FRYING WITH BEER BATTER Heat oil to 355°. This batter works with any type of oil, but sesame, sunflower, or extra-virgin olive oil are recommended. Before frying, check mixture density. Dip a piece of vegetable or fish into the batter: if the mix covers the ingredient with a thin and consistent film, flow it into the oil. If it does not coat your food evenly, add flour or beer to correct the density. Maintain batter temperature as low as possible to take advantage of the thermal shock. Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon. Serve as soon as possible.
BEER FLOAT
“Today, American wild and sour ales hold their own with the best in the world. By playing up acidity and fruity notes instead of bitterness, wild-yeast brewers have won over scores of drinkers who thought they’d never, ever like craft beer. In this ideal summertime pairing, we went against the conventional wisdom about beer floats, which recommends using stouts and porters. We found that the bitterness in stout fights ice cream to the death." ~Andrea Slonecker & Christian Debenedetti
• ¾ cup American wild ale with fruit • 1 giant scoop good-quality vanilla ice cream • Raspberries for garnish (optional) It’s important to add the ice cream to the beer, rather than vice versa, to ensure that it will float and not stick to the bottom of the glass. Garnish with two or three raspberries if desired. Serve immediately with a spoon and a straw. 62
AUGUST 2022
