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One bottle of beer, one chopped onion, two cloves chopped garlic, salt and pepper to taste. Use this marinade on meats overnight for extra flavor and tenderness to the meat.

Substitute beer for the liquid when you’re making a batter for deep frying or making tempura. The beer adds lightness and crunchiness to the coating because of the bubbles.

Think of this as fondue made with beer instead of wine. In fact if you have a fondue recipe you like, just substitute the beer. If you don’t, here’s one you can try. Melt two tablespoons of butter over medium heat. Add two tablespoons of flour, stir the mixture for a minute or two then slowly add in one bottle of beer. Le the mixture cook for a minute add 1/2 pound of finely grated cheese, 1/4 of a cup at a time stirring well after each addition. Serve hot, or at least warm, with pretzels, chips, or slices of sourdough bread. with two tablespoons of

You’ve heard of wine tastings? Well this is a twist on beer tastings. Select a number of different beers. Arrange small juice size glasses on the bar and an assortment of condiments such as lime wedges, raspberries, apricots and peaches. Include fresh herb leaves such as basil, rosemary, cilantro, and sliced vegetables such as cucumber, hot peppers, and cherry tomatoes. Guests can select the beer they would like pour into the small glass and add the condiment of their choice.

Beer can be used in many recipes as a substitute for wine. The flavor of the beer will flavor the food. Don’t use a beer you wouldn’t drink in cooking, just like you wouldn’t use an inferior wine. The alcohol in the beer burns off or evaporates when heat is applied.

Beer Soup
Sauté 2 large chopped onions in a tablespoon of butter until the onions are softened and translucent, about 10 minutes over low heat. Turn up the heat to medium and brown one pound of your favorite sausage. Add one quart of good beef bullion or broth. Bring to a boil and then simmer for 15 minutes. Add two 12 ounce bottles of good beer and heat through.

Succulent shrimp grilled to perfection and then bathed in a spicy sweet oriental glaze: It’s not as difficult as you might think. Grilling gives the shrimp a smoky flavor and crisp finish.

Use the largest shrimp you can afford. Between 15 to 20 count per pound works well. The shrimp are large enough to skewer and won’t dry out too fast. Loosen the shells from the shrimp but don’t remove. The shells keep the shrimp moist while grilling.

Remove the vein that runs down the back of the shrimp. Some shrimp come with the vein removed and the shell already split. Rinse the shrimp and pat dry.

Whisk together a cup and half of lime juice, two crushed garlic cloves, 1 teaspoon of soy sauce and a 1/2 teaspoon or more of red pepper flakes. Reserve 1/2 cup of the marinade and put in a separate container in the fridge. Marinade the shrimp for an hour.

Remove from the marinade and grill.

Combine the reserved 1/2 cup of marinade with a teaspoon of brown sugar, 1/4 teaspoon of toasted sesame oil, and 1/4 teaspoon of grated ginger. Heat in the microwave until the sugar melts.

Toss the shrimp in the glaze and serve over steamed rice with oriental vegetables.

More Shrimp Recipes.

The over consumption of alcohol can lead to serious mental and health problems. Responsible drinking is a must. But there are health benefits to drinking moderately. Drinking in moderation means no more than one to two 12 ounce bottles of beer per day. And no, you can’t save up your allotment for a big weekend and still expect to reap the health benefits.

Studies have shown that women who drink a glass of beer a day have sharper and clearer minds in their senior years than women who don’t drink at all.

Drinking a glass of beer with dinner can help you lose weight.

Men who drink up to two glasses of beer a day and women who drink one beer daily can cut their risk of strokes by 20% and heart and vascular disease by 30% to 40%.
Beer contains a similar amount of antioxidants or polyphenols as red wine. And more than four times as much than white wine.

Beer is fat free and cholesterol free. It has some nutritional value depending on the beer you drink, including vitamins B, B2, and B6.

Some doctors recommend that nursing mothers drink a glass of beer in the evening to increase milk production, replace body fluids and relax.

Alcohol has also been attributed to increasing the amount of good cholesterol (HDL) in the bloodstream, as well as helping to decrease blood clots. Beer has 5% to 7% alcohol content.

Is beer by any other name called lager, ale, malt, or stout? There are just two types of beer: lager and ale.

Lager is brewed from bottom yeast and at a colder temperature than ale about 50- 65 degrees Farenheit or 12 – 18 degrees Celsius. This allows the fermentation process to derive more flavor from the hops and malt. Lagers are usually paler, drier and less alcoholic than ales. This cooler brewing process either requires cool caves or refrigeration which means it’s more difficult to make lager at home. Pils beer or Pilsener originated in Bohemia when brewers found that beer over wintered in caves or kept on ice improved. Lagers can be aged for several months resulting in a cleaner crisper taste.
Lager is invariably served cold to enhance the taste. Lager goes with a large variety of foods and, as you probably already know is served by itself as a beverage.

Lagers include Bock, Dunkel, Oktoberfest/Maerzen, Pilsner

Ale is brewed from top yeast and requires warmer temperatures, 65 to 70 degrees and a shorter brewing time. Ale includes a much wider range of beers than lagers from porters and stouts to pale ales and wheat beer. Generally ale is more complex and robust than lagers and have a higher alcohol content. Ales can range from the typical golden color to dark and black beers. Ales are usually aged no more than a few weeks. Most ales are served closer to room temperature. Because ales are more complex in flavor than lagers pairing with food is more of a challenge.

Ales include Bitter, Brown Ale, India Pale Al, Pale Ale, Porte, Stout, Wheat Beer.

The first beers were no more than grain and water that was exposed to yeast cells floating in the air. The yeast fermented the mixture into a frothy alcoholic drink and the first beer was born. In other words the first beer was probably produced as an accident. You do have to wonder why anyone would drink the ‘spoiled’ grain mixture, rather than just chuck it, but it’s a good thing they didn’t. It’s probable that these early prehistoric guys learned to brew beer before they learned to bake bread. Beer at this point is considered a food source as much as a drink.

The ark, Noah’s ark contained beer. In 4300 BC a Babylonian clay tablet was found with a detailed recipe for beer. Beer was an important part of ancient civilizations including besides the Babylonian culture, also Assyrian, Egyptian, Hebrew, Chinese, and Inca cultures.

The ancient Egyptians used beer as a drink, food, and for medicinal purposes. Over 100 medicines on an ancient tablet included beer as an ingredient. The Egyptians taught the Greeks how to brew beer. It’s thought the Greek wine god Dionysus was actually named Dionysis, the beer god. The Greeks brought beer to the Romans. The Romans taught the tribes in Britain the art of brewing, and from their it spread through the rest of Europe.

Central American beer makers discovered a product that is still immensely popular today: chocolate. It seems they used the pulp of cacao seed pods as an ingredient to their beer. Traces of the pods were found on fragments of pottery form 1100 B. C. Cacao beans are the basis for cocoa which makes chocolate.