No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Have You Tried Cooking with Beer?

Everyday Food, April 2011

Types of Beer

Most beers fit into two basic types: lager (such as pilsner and pale lager, which include most mainstream American beers) and ale (such as pale ale, porter, and stout). Ale is brewed with fast-working yeasts, which yield bold, fruity flavors. Lager, made with slower-working yeasts, is cleaner-tasting and less intense. Both can range from pale to dark in color, and from light to heavy in body (see right). The rise in regional microbreweries has led to a wider variety at the supermarket.

How to Use It

Substituting beer in place of water or broth in your favorite dishes -- pot roast, for instance, or braised short ribs -- gives them a more complex depth and heartiness. Beer is also great when used in a batter for frying; besides adding malty flavor, its carbonation aerates the batter.

What's on Tap

This category includes crisp, effervescent pilsners as well as pale lagers and Belgian-style white ales, perfect for steaming mussels, clams, shrimp, or sausages.

These beers have a deeper flavor than light-bodied brews yet aren't as rich as porter or stout. Try an Anchor Steam or Sam Adams Black Lager in barbecue sauce or to braise pork shoulder.

A traditional ale, such as Guinness Stout, pairs heartiness with a creamy, melt-in-your-mouth quality. Enjoy it in lamb stew, beef potpie, or even in chocolate cake.

Recipes to Try:


Comments (0)