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R E C I P E
Cooking
E
veryone knows that wines are good
to cook with, but what about beers?
Craft brews have a great reputation for
drinking them with your favorite meals,
and now they’ve been added to them.
The carbonation of the beer is great for batters,
like onion rings or fried brownies. The bitterness
of the hops is great for marinating meats and
adding bite to a flakey fish. The malty flavor is
great for adding a bold body to any main dish.
Overall, craft beers can really turn up the flavor
game and add spunk to your home-style favorites
or to the dishes you’ve been wanting to try.
Fall and winter beers tend to be darker and
are wonderful for braising, glazes and sauces,
especially when paired with a hint of sweetness.
Chefs Amy von Lange & Jerry Pellegrino over at
Schola Cooking School have created a menu with
appetizers, entrées and desserts that all incorporate
craft Maryland beers from Waverly Brewing
Company. A great main course to try cooking
with beer is their pressure cooker sweet pork.
with Beer
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