Cook with Beer | Valet.
Perhaps you’ve cracked open a beer while cooking. But how often has the brew made its way into your food? Because it should. Water, sugar, hops, spices and some bubbles—there’s some culinary alchemy in every bottle.
Think about it. Slow roast a chicken sitting atop a half-full can of beer and the result is flavorful, juicy meat under crackling crispy skin. Or a beer marinade. The acids and enzymes in the beer tenderize a steak while the sugars provide a flavorful touch of sweetness. And whether you’re sautéing, roasting or grilling, just basting meat with your favorite cerveza results in deeper layers of flavor and a caramelized finish.
The best part? If you trust your taste buds, you really can’t screw it up. Think of beer like a seasoning and pair it accordingly—If you like it with your meal, think about using it in your meal. Here’s a simple 15-minute winter soup recipe to get your started.
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Bacon and Cheese Beer Soup
Ingredients
8 pieces of thick-sliced bacon
1 medium onion
1 tb. butter
2/3 cup all-purpose flour
1 tsp. dry mustard
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
4 cups milk
12 oz. bottle of India Pale Ale like Sierra Nevada, Dogfish Head or 21st Amendment
10.5 oz. can of condensed chicken broth
3 cups of shredded sharp cheddar
How-To
1
Fry bacon, let cool and crumble into pieces.
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2
In a large saucepan over medium heat, melt butter and saute the onion until translucent.
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3
Add in the flour, mustard, paprika and cayenne pepper. Then slowly stir in the beer, broth and milk.
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4
Reduce the heat to medium-low, stir in the cheese (one cup at a time) until it becomes smooth and then add in half the bacon.
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5
To serve, top with the reserved bacon.
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