Any type of beer can be used for cooking. Strong, full-bodied ales and stout are the best for braising, stewing, casseroling or marinating dark meats and game; dark beer, particularly stout, will add a rich color. The slight bitterness of dark ales and some stouts is used to counteract the richness of strongly flavored meats such as venison, and also the sweetness imparted by some vegetables, such as carrots, onions and parsnips. Dark ale or stout can also be used to enrich fruit puddings, such as Christmas pudding. The very slight bitterness is the perfect foil for the sweetness of the fruit.
Light ales and lager go well with chicken, fish, pork or rabbit. They can also be used in desserts, for poaching fruits and for making cakes and puddings.
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Asian Recipes **
