For the chef...
World of Heineken 43 - winter 2010
>n
Beer is a key ingredient in many
traditional specialities around the world.
As with drinking, the key is moderation.
If you want to retain a subtle aroma,
it's better to add the beer at the last
moment. Fresh or herby beers are
best suited to a stew, or as a marinade
for meats.
Often, beer is used when cooking a stew
where, after the meat is sealed, it is
used as a braising ingredient, providing
a savoury, earthy taste to the dish. In
this case, a darker beer would be used,
such as an autumn or winter brew. But
you can also opt for a summer variant;
a blonde or white beer works well with
the fresh taste of dill or lemon. With
fresh fish or grilled steak, a full bodied
beer is a good choice as it provides an
excellent contrast.
Finally, you can also use beer in
desserts! With white beer you can make
an attractive and tasty foam, while fruit
beer lends itself to a fresh sorbet.
Bon appetit!
19
