Dark Beer ?

[ddsmit]

Does anyone have a favorite dark beer to use for cooking? Brats etc. When I drink beer I usually drink Coors light so I don't know much about the dark beers.

I also have a chili recipe that calls for dark beer. I would appreciate any suggestions.

 

[bayoutider]

I am not a big fan of dark beers so here is one catagory where I can add very little input. Just on a guess, I would pick up a 6 pack of either Newcastle or Sam Adams. I think both Guinness and Murphy's would be a very different taste since both of those are stout beers. I once drank a 6 pack of Guinness Stout and needed a seeing eye dog to find my way home.

 

[Dr. Van Nostran]

Finally a question I can talk about. I started drinking dark beer about 7 years ago and now that is all I will drink. Once you get used to the taste for a while it makes Bud and Coors seem like water. And really, who likes water? Start with Dos Equis Amber (medium dark but very mild) with a squeeze of lime, it's the highest rated Mexican beer on Ratebeer.com. Great site!!! Than move on th Newcastle Brown Ale(medium dark, slighly sweet and stronger flavor). Next you'll be ready for Bass Pale Ale(medium dark strong finish).Then try Guinness Draught(very dark, coffee like medium strength). Then it's Guinness Stout(the name says it all). And last are the Belgian Strong Ale's(there aren't enough words to describe the heavenly flavors). They are hard to come by, probably only in the larger cities and are the highest rated beers. Chimay and Westlevton(sp?) are very good. I don't cook with beer unless I'm not drinking it or else I can't taste it in the food. But the best for Brats is the Bass Pale Ale. I promise if you guys will drink a 6 pack of each of the above your domestic days will be behind you. And good riddance!!!

 

[ddsmit]

I just started this thread to weed out the closet alcoholics on the board:biggrin: . Just kiddin' love ya man.

 

[Dr. Van Nostran]

If you drink 3 of the Belgian Strong Ales you could very well sleep in the closet. They usually are bottled in 750 ml bottles, or 16.9 ounces as we know it and they are between 9% to 12% alcohol. Bud and Coors are 4% to 5.5% alcohol depending on your state, 5% here in Bammy.

 

[Dr. Van Nostran]

DD, have you ever eaten at Old Bay Steamer on Okaloosa Island in Ft. Walton? Me and my wife spend 10 days there every August and that is always the first place we go. We also like Harbor Docks, Captain Dave's and Louisianna Lagniappe in Destin. Can't wait!!

 

[ddsmit]

No we haven't Dr. We'll be over that way in a few weeks and we'll keep those in mind. If you are in Pensacola "Jerrys cajun restaurant" is a great place for Cajun food.

Thanks again for your help with beer. Looks like I'm gonna have to branch out.

 

[Dr. Van Nostran]

I'll definitely give it a try, we love cajun seafood! About the only other way we ever cook with beer is a side dish that goes well with a grilled steaks called Pub Mushrooms. Rinse very well 1 large container of the fresh white button mushrooms from the produce section. Add the mushrooms, 1 or 1 1/2 bottles of any medium dark beer, 1/2 stick of butter, 2 ounces worcestershire sauce and about 2 1/2 ounces of Dale's or Moore's steak sauce. Bring to a medium boil uncovered for 8 to 10 minutes. Pour the mushrooms and some sauce over your steak and dunk your bread or rolls in the sauce, it is wonderful. We cook it 2 or 3 times a month when we grill steaks.

 

[ddsmit]

That really sounds good, we'll try that one soon.

 

[IHateUT]

I really enjoy Amber Bock. That is what I use in my chili's and gumbo's.

Some dark beer enthusiasts would laugh at me for that, but I really don't give a .....

:biggrin2:

 

[bayoutider]

I really enjoy Amber Bock. That is what I use in my chili's and gumbo's.

Some dark beer enthusiasts would laugh at me for that, but I really don't give a .....

:biggrin2:

When I make chili or gumbo I use beer as a side dish not an ingredient.

 

[BFANLC]

the heck

...with beer I use Jack Daniels in my chilli, or any kind of marinade for that matter.

 

[bayoutider]

...with beer I use Jack Daniels in my chilli, or any kind of marinade for that matter.

That's a man!!

 

[ValuJet]

This thread has piqued my interest.

I think I'll have another beer.

 

[ddsmit]

...with beer I use Jack Daniels in my chilli, or any kind of marinade for that matter.

Uh oh, he went to hi-test. :biggrin:

 

[IHateUT]

When I make chili or gumbo I use beer as a side dish not an ingredient.

They go both ways. Buy 12, drink 11.

 

[ddsmit]

I'll definitely give it a try, we love cajun seafood! About the only other way we ever cook with beer is a side dish that goes well with a grilled steaks called Pub Mushrooms. Rinse very well 1 large container of the fresh white button mushrooms from the produce section. Add the mushrooms, 1 or 1 1/2 bottles of any medium dark beer, 1/2 stick of butter, 2 ounces worcestershire sauce and about 2 1/2 ounces of Dale's or Moore's steak sauce. Bring to a medium boil uncovered for 8 to 10 minutes. Pour the mushrooms and some sauce over your steak and dunk your bread or rolls in the sauce, it is wonderful. We cook it 2 or 3 times a month when we grill steaks.

These were great Dr. We tried them last night.

 

[Dr. Van Nostran]

Fantastic! We had them last Thursday night.

 

[Bama Band]

Great Mushrooms!!! I did not have any steak so took grilled chicken breast and sliced the mushrooms and rolled them in a flour burrito shell and dunked the burrito before every bite in the sauce. Mighty fine. I also tried the sauce on smoked pork. That was also mighty fine.

 

[Dr. Van Nostran]

Great Mushrooms!!! I did not have any steak so took grilled chicken breast and sliced the mushrooms and rolled them in a flour burrito shell and dunked the burrito before every bite in the sauce. Mighty fine. I also tried the sauce on smoked pork. That was also mighty fine.

I'm glad to hear it! You can also slice a sweet onion and add to the mushrooms, we do that about half of the time.