There are not only more speciaalbiertjes on the market, there is also increasingly of beer, experimented in the kitchen, tell English only bierkundige Fiona de Lange and chef Hugo Knowledge. Why do people do this? And is cooking with beer easy?
Knowledge, chef and presenter of the tv program Sausages of Babylon, wrote together with Long for a Belgian beer, a cookbook about cooking with beer.
In Noord-Brabant and Belgium cooking with beer classic
Batter, stews, marinades, sauces and even poaching, he makes with pilsner, bock, dark beer, doubles and tripels. According to Knowledge takes place in the Netherlands, and anyway, increasingly, whether he knows himself at all, not better. “I’ve grown up with it. In Noord-Brabant and Belgium cooking with beer is fairly classic. My grandfather was a hunter and the wildstoven with beer, I know all my whole life.”
But overall cooking with beer is now a thing, he says. That is, according to him, because there are more and more sophisticated and specialty beers will be released. This brings beer a complexity in the dish which wine has not. “Wine has one ingredient, beer has at least four.”
Boeuf bourguignon with dark beer
Knowledge allows, for example, boeuf bourguignon with dark beer instead of red wine, because by the grain and karameltonen get the court, according to him, a very deep flavour. And with a blond beer, which used to be according to him, it really never was done, a stew with fish very fresh show.
But, it acknowledges, it is still quite difficult to beers to work. Therefore, he asked the beer connoisseur Long for help. “The selection of beer has some issues, indeed,” says The Long.
“Beer with dark or sweet malt, a double or a triple is perfect for stewing.”
Fiona Long, bierkundige
Note hop bitterness
The most important thing is, according to her, to the hop bitterness to pay attention to. “The hops in beer is bitter as it with boiling temperature comes into contact with, and that process continues as soon as you have it in a dish. Than you taste a bitter, sour taste.”
This can be avoided by not using such a ‘hoppy’ beer such as blonde ales, or IPA’s – work, or by only the last fifteen minutes to cook, says the bierkundige. Beer with dark or sweet malt, a double or a triple, according to The Long be perfect for stewing. Unlike wine, which a court of a sour taste, the dish, according to her, by beer properly warm taste due to the sugars.
“In low-stew, that you have three or four hours late, you need a brown beer. For a vegetarian stew ward you out for a beer or a blond beer”, has the Knowledge to rule.
Prescription Hugo’s beef Stew
Four persons, preparation time: twenty minutes preparation: 2.5 hours stewing
Preparation: Cut the runderlappen into cubes and mix with salt, pepper and flour. Chop the onion and the garlic and the vegetables in the butter in a pan with thick bottom. Add the runderlappen. Add the diced carrots together with the bay leaves, cloves and thyme.
Add the syrup as the flesh cauterized, and then pours the beer down the inside of the pan with the meat. Let the whole slowly simmer. Make sure the stew is not too dry, and otherwise, add a splash of broth. Allow at least two hours (preferably longer) on a low fire to stew.
Tip: serve with fresh French fries and mayonnaise
- 1 kg runderlappen
- 1 turnip
- 2 onions
- 2 cloves of garlic
- 30 gr butter
- 3 tbsp flour
- 2 leaves laurel
- 4 cloves
- 2 sprigs of thyme
- 3 tablespoons apple syrup
- 200 ml beef broth
- 1 bottle of dark beer
Source: Leffe Bierboek