Cooking with Beer is not a new concept – it has been used throughout 
the ages as the alcohol acts a tenderiser in the cooking process and it also brings out the flavours of the ingredients used.
Take meat dishes for example. As Beer is much less acidic than wine, vinegar or citrus juices, it will tenderise the meat without breaking down texture as quickly. The balanced flavour in beer also means that the other herbs and spices will not be overwhelmed by acetic notes.
But don’t just think that’s it. Beer is a versatile ingredient and can be used in starters, main courses and deserts. Check out these three recipe ideas using some of our beers to see what we mean…
Thwaites Smoothie Cheddar Soup
Flying Shuttle Hot Pot
Konig Ludwig’s Banana Fritters