624092 Mon Jun 01 00:22:25 -0700 2009 19 35 Beer 0 4731602 I’m looking to make a chicken stew for a festive occasion. The recipe calls for a stout beer but I’ve never been much of a beer drinker. Could anyone recommend a good stout for cooking? I realize there’s the obvious choice of Guinness. I would prefer something a little more local. American, northeast would be preferable. However, if there is a strong recommendation for something else, I'll happily take it. I just thought it was worth checking first. Thx Much! Mon Jun 01 00:22:26 -0700 2009 291988 the1arianna 1 4732431 I'd make it for the family before the festive occasion, just to make sure you like it. One time i watched Martha Stewart make a pork butt braised with guiness stout and various root vegetables. Anyway, I had never cooked with Stout prior to that point, love to drink it and the dish looked great on TV. But when i made the dish at home, it was just too bitter. I really doubt using a different stout would of made much of a difference. don't get me wrong, I enjoy the bitterness when drinking stouts as well as hoppier beers, but I guess as the stout reduced, the predominate flavor that was left was bitterness. Mon Jun 01 09:32:31 -0700 2009 4731602 60603 TroyTempest 2 4732463 There's a big difference between using the stout as-is, and reducing it. If the stew recipe doesn't call for the stout to be reduced, then I don't think the bitterness will be such a factor. Mon Jun 01 09:44:26 -0700 2009 4732431 10809 Josh 3 4733110 I think if the recipe is going to cook for a while, such as in a braise, it's naturally going to reduce, isn't it? Mon Jun 01 12:51:57 -0700 2009 4732463 60603 TroyTempest 4 4734692 This is a stew, not a braise. That means the stout will be very diluted. Mon Jun 01 22:49:31 -0700 2009 4733110 10809 Josh 1 4732516 I'd just use Guinness. It's A) delicious and B) fairly neutral tasting as far as stouts go (no extreme chocolate/coffee notes). Mon Jun 01 10:02:55 -0700 2009 4731602 92744 invinotheresverde 1 4733014 I'm curious about the stout/chicken combo. I have used stouts with lamb and pork sausage, gamier meat, but would think maybe a lager, ale or even pilsner might be a better bet? I tend to use those when cooking lean, lighter meats like chicken or turkey. Mon Jun 01 12:22:22 -0700 2009 4731602 151336 BaltoPhilFood 2 4767773 Agree, I use chicken with my lamb stew, pork stew and beef stew. Chicken I find over powering in flavor. A larger would be much better and any good lager locally when reduced should work well. I use a good local quality and I would think much better than the stout. That is too much to me ... BUT I haven't tried it. I have made a stew with a mix of chicken and sausage and used a larger, but a bit milder than Guiness, but just me. Lots of options. I like a bit lighter with just chicken, but use what it is close to home. Fri Jun 12 14:24:26 -0700 2009 4733014 232829 kchurchill5 1 4733127 I make this stew a couple of times a year w/ whatever random beers I dig up out of the fridge (usually left behind by house guests). I decided to apply to enter the stew in a beer cooking contest (The Brooklyn Beer Experiment) and without thinking about it named the dish “Chicken Stout Stew” now I feel somewhat obligated to use a stout and rather silly. If I remember right, the Sierra Nevada and Negro Modelo batches we’re particularly good. Oh, and it’s not reduced much. It’s hearty but not heavy, lots of veggies and some wild rice. Mon Jun 01 12:55:33 -0700 2009 4731602 291988 the1arianna 1 4733444 I would use Guinness. There is a huge difference between Irish Stout and Imperial Stout, and most of the local breweries in the Northeast are much closer to the Imperial style. Guinness has a much lighter flavor than any stout I've had from the Northeast, or really anywhere in the US. If Sierra Nevada and Negra Modelo have worked for you in the past, you probably don't want a heavier stout than Guinness. Mon Jun 01 14:26:59 -0700 2009 4731602 36408 danieljdwyer 1 4735874 Not sure how it would cook but if you want a local stout for a "Brooklyn Beer Experiment" contest then I would think the Brooklyn Black Chocolate Stout would be the logical choice although its a fairly intense and sweet Russian Imperial so Im not sure how that would taste if you cook with it. Maybe let it go flat and water it down a lot to reduce its heft. Or do a "black and black" with the Brooklyn and a Guinness. Tue Jun 02 10:24:00 -0700 2009 4731602 238787 Insidious Rex 2 4737827 That's a really hot beer. Super-high fusel alcohol content. Nearly undrinkable, IMO. Needs some serious aging. Tue Jun 02 21:25:31 -0700 2009 4735874 10809 Josh 3 4738190 Not really- I have only gotten 'hot' or unbalanced samples of the BBCS about a third of the time, dating back to the original release. It can happen, though I'd be hesitant to call it a defining characteristic. Still, I wouldn't recommend it to the OP. I betcha the recipe is designed with Guinness Extra Stout (the bottled version) in mind, but I'd be inclined to go with something a little more rounded and less bitter myself. Keeping it local to the Northeast I'd say that Wolaver's Oatmeal Stout would be an ideal choice. Wed Jun 03 05:15:58 -0700 2009 4737827 12713 TongoRad 3 4739047 It is a pretty extreme brew no doubt which is why I suggested cutting it with Guinness or water even. But considering the name of the contest it seems to be begging for the use of a Brooklyn Brewery beer. And do they make any other stouts? Wed Jun 03 10:16:51 -0700 2009 4737827 238787 Insidious Rex 1 4738769 When cooking with beer that has noticeable hop character I never use more that a 1/4 cup of beer per the serving size of the receipe. So if the recipe serves 6 I'll use no more than 1.5 cups of beer. If the recipe calls for more beer all substitute with broth or water. Anymore and the bitterness is too strong to me. Wed Jun 03 08:53:06 -0700 2009 4731602 26180 Chinon00 1 4740227 I use Guinness when making stews and marinades. Many of the American Micro stouts just overpower everything else in stews and the like. The mega and extreme stouts may be really nice sipping on a winter's day, but Guinness still seems to work best for cooking. Can't beat it for beef and kidney pie (or, beef and mushroom if you can't abide by the kidney). Wed Jun 03 15:38:36 -0700 2009 4731602 116047 The Professor 1 4741220 Thanks guys!!! I appreciate the lively debate and input=) Brooklyn Brewery is one of the sponsors, as well as Smuttynose. I believe BB only has the 1 stout which I hesitate to use due to my lack of familiarity and the “black chocolate” character – sounds intense. I think Smuttynose’s is the Imperial Stout. One cool thing about this cooking competition is that there are NO rules. So, I was thinking I could use some stout, as well as some other lighter beers for balance. Wed Jun 03 23:43:53 -0700 2009 4731602 291988 the1arianna 2 4741294 Just use straight Brooklyn Brown Ale - if you are going to use a "lighter" stout and cut it with lighter beers for balance anyway. Thu Jun 04 02:58:07 -0700 2009 4741220 11059 JessKidden 3 4745054 Great suggestion. Fri Jun 05 08:28:34 -0700 2009 4741294 10809 Josh 1 4767740 In case anybody was wondering, my stew was not a winner at the Brooklyn Beer Experiment:( However, I made a fantastic batch of stew. I’m fact, my best yet! To all the foodies out there that helped me with the stout situation, I thank you! I wasn’t sure what you guys meant by “bitter” but it made me weary of using the stout to start things off. So instead, I started the cooking process with Brooklyn Brewery Summer Ale, and finished off the cooking with some Negra Modelo. I let the stew sit for about 24 hours. Then after reheating it for the contest and before serving, I added the stout – Guinness that is. Since the stew was being kept warm in a chafing dish for several hours, there was some reducing taking place on it’s own. I finally figured out what you guys meant about that “bitterness” Half way through the event I had several adjustments to make - it was an easy fix w/ a lighter beer and a bit of honey, which a neighboring chef happened to have on hand. I’m SO glad I didn’t start out w/ a stout! I’ll post the actual recipe, but it’s a bit tuff as I never measure anything. Anyhow, you all helped me perfect one of my favorite dishes – big ups!!! As well as to that neighboring chef, who was making a beer cocktail w/ a honey and salt rim – so good! I partially blame JJ Proville for the lack of enthusiasm for my stew (jk). We were sharing a table and his half had these amazing little pulled pork sliders!!! They were so good that the guy had groupies. I still can’t believe he didn’t win either. On the bright side, the competition was fierce, bordering on overwhelming. And I feel privileged to have been able to share in all it's drunken glory. Photos: http://www.flickr.com/photos/brooklynfoodexperiment/sets/72157619596489694/show/ Blogs: http://carnivoreheartsherbivore.wordpress.com/2009/06/08/1st-annual-brooklyn-beer-experiment-say-it-aint-over/ Fri Jun 12 14:15:37 -0700 2009 4731602 291988 the1arianna