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I got a flask of beer, what to do?

Some "Innis & Gunn rum aged beer". Don't know how it tastes.

I don't want to drink it as it is, I'd rather use it in some recipe. Any suggestions as to what I should do with it? Never cooked with beer before.

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  1. drink it first -- see if you like it. If you hate it, then you don't end up ruining your dish because you added beer you hate.

    1 Reply
    1. re: sunshine842

      Heh, no need for me. I don't like drinking alcoholic beverages, they don't taste good at all. However, weirdly enough using them in food/desserts is one of my favorites.

      Edit: I do need to say that I do of course taste the stuff before using it just to get the... "flavor profile". but I guess what I meant to say was that no matter how it tastes it won't stop me from using it.

      1. re: monavano

        Brats? Bratwursts?
        Kielbasa is a sausage as well yes? I must say I've never attempted doing sausages before...

        Guess it would work in a chili for sure.

        1. re: lottobear

          Yup, braise brats or kielbasa in beer. So delicious!

          1. re: monavano

            Oh braise them in beer? Okay I thought you meant homemade sausages where the meat was flavored with the beer!

            I admit braising them in beer sounds like the easier option.

            1. re: lottobear

              I let kielbasa hang out with beer in the crock pot for a few hours.
              Great flavor.

          2. re: lottobear

            Braise them in beer and lots of onions!

          3. re: monavano

            Chunky chili with beer, and brats, bell peppers and onions braised in beer were my first thoughts, too.

            1. re: kitchengardengal

              Forgot about the onions- yes!
              Serve with a nice mustard.

          4. It's a great beer, one of my husband's favourites. It is slightly caramelly, so would be good in your dessert recipes.

            3 Replies
            1. re: CanadaGirl

              In desserts? I admit it looks wonderfully caramelly but I'm not sure I know of a dessert where beer (although caramelly) could be used.

              1. re: lottobear

                I don't use beer in dessert, but I thought you said you did. I see in re-reading that post that you were talkng about alcohol in general, not just beer. Sorry :)

              2. re: CanadaGirl

                It is a great beer!
                I always use beer when I make chili.
                With this beer if making chili think about what flavours to add to the chili which compliment the rum after taste.
                "Rum and................?
                In place of that bit of sugar you would have added use a couple of ounces of Coke.
                A pinch of cinnamon, a REALLY small pinch of cloves, some ground up dried elderberries.
                All these thing s in VERY small amounts though.

              3. Take a look at this site which is devoted to cooking with craft beers. I've never made any of her recipes but I have saved several of them to try in the future.

                http://thebeeroness.com/

                1. Belgian Carbonnade. Recipes all over the place! Works well in the slow cooker. Delicious over homemade spaetzle! Yum!

                  1. My recommendation for ribs is here and there are other recommendations in case you have not seen this thread:
                    http://chowhound.chow.com/topics/9302...

                    1. Beef in Beer: In my slow-cooker I put 1/2 cup flour and 1 tsp salt; stir in an 8-oz can of tomato sauce carefully so the flour doesn't lump then stir in 2 cans or bottles of beer. Add a pound to a pound-and-a-half of good beef (I usually cut up a sirloin tip roast), cut up as for stew, 2-3 onions cut up, and a package (12-16 oz) of Portobello mushrooms, sliced (use Portobellos as they make a darker gravy). Cook until the beef is falling-apart tender. Eat on noodles. I do not brown the beef. This freezes perfectly. I have made it with Amstel or common old Bud.

                      Let me add how I started making this. As a child, when I visited my grandmother in a Southern Illinois steel mill town, I sometimes walked downtown past a saloon (Grandma would grab my hand a little tighter and hurry me past). Coming from inside, two things: 1) raucous noise and 2) the most delicious smell, which later in life I found to be the combination of beer and beef when I traveled in Belgium and discovered Carbonade Flamande (the Belgians add herbs, sugar, and vinegar but the basic thing is beef & beer, an inspired combo).

                      1. Drink that tasty beer right up. Don't waste it with cooking.

                        Note: many years ago when they first came into the US market I consulted to them to help them overcome shipping problems affecting the beer quality. That was before they created the rum aged brew.