Tips for cooking with beer
Beware bitterness: When the liquid in a dish reduces as you cook, the beer’s level of bitterness will become more concentrated. Ort suggests using beer with an IBU (International Bitterness Units) value of 20 or below for reductions, and generally speaking, staying away from beers with values between 20 and 40 IBUs.
Size matters: “Realize that when you pour beer into a hot pan, it will foam up a lot more than it would in a glass so always err on the side of bigger pan or pot.”
Style over brand: “If you’re working from a recipe that calls for a specific beer; don’t sweat the specific beer — pay attention to the style.”
Would you drink it? “One thing that beer cooks borrow from wine cooks is, don’t cook with a beer you wouldn’t drink. So unless you’re making vinegar, the beer that’s leftover from Friday night is not good for cooking on Saturday.”