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Beer Brownies Savory Beer Bread
Chocolate Beer Bread Guinness CakeThis week there is a beer festival going on in my area, The South Shore, Cape & Islands Beer Week. It got me thinking about a wonderful recipe I have for Guinness Cake. I know people use beer in baking quite often, so I decided to tinker in the kitchen a bit and see what else I could come up with. The resulting breads and sweets were delicious, and I learned quite a bit about baking with beer along the way.
When you are baking with beer (or any alcohol for that matter) the alcohol will evaporate during the cooking process. That means that if alcohol is added before the food is cooked, the food isn't going to get you tipsy (a good or bad thing, depending on how you look at it!) The flavor of the beer that stays in baked goods will be subtle, but noticeable. One important thing to remember: Any item you bake with alcohol in it will generally taste even better the next day, when the flavors have had a chance to meld together and mellow a bit. In some cases you can actually taste the beer more after the bread/cake sits overnight, but the flavors will blend more harmoniously. For that reason, when I am making any baked item with alcohol in it, I try to make it the night before I plan to serve it.
There are so many beers out there that it can make your head spin! I am not very knowledgeable about the different types of beers, so I tend to stick to a few tried and true ones when I am baking. But you may want to get adventurous and try other things. The only key advice I would give is that you should stick to the TYPE of beer listed in the recipe. (For example, if the recipe calls for stout, don't try to use a lager). Within each category of "type" you can find many variations on brands, flavors, etc.
Here are links to the recipes I developed using beer:
Guinness Cake
Savory Beer Bread
Chocolate Beer Bread
Beer Brownies
Happy Baking!
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