Beer The Way: 3 Ways To Cook With Beer
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Are you a beer lover that feels like you just aren’t getting enough of your favourite beverage in your diet? Never fear; bring on the beer because it turns out beer isn’t just an afternoon cooler. The rich yeast and hoppy tones can actually add a whole new dimension to your dishes and even level up some desserts.

Used as a substitute for water – especially in meat dishes – for simmering and braising, it has the ability to bring out the richness of the ingredients. In baking, on the other hand, its natural carbonation helps elevate pastries and cakes to a new level of airiness. And there’s good news for the teetotallers too. Non-alcoholic beer can provide the same level of flavour, colour and richness, without alcohol. So next time you’re sipping on a brewski, maybe save some sips and whip up a dinner par excellence instead. 

Here are a few ideas to start you off.

The Ultimate Beer Pizza

Use this easy recipe to create a thin, crispy pizza base which can be finished off with any of your favourite toppings.


    1½  cups white whole wheat flour

    1½  tsp baking powder

    ¼ tsp salt

    ¼ tsp each dried basil, oregano and parsley flakes

    ¾ cup beer or nonalcoholic beer


1.    Preheat oven to 220°C. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended.

2.    Add the beer a spoon at a time, stirring just until the dough is moistened but not wet.

3.    Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed.

4.    Roll flat and press the dough into a greased, flat pan (preferably a pizza pan if you have one)

5.    Load up with the sauces and toppings of your choice.

6.    Pinch the edge to form a rim. Bake for about 8 minutes until the edge is lightly browned.


Boozy Mac and Cheese

Comfort food just got even more comforting. The beer in this recipe gives an edge to an already divine dish.


3 tbsp butter

3 tbsp flour

1½ cups milk

330ml beer

1½ cups shredded cheddar cheese

2½ cups shredded Parmesan cheese divided

½ tsp smoked paprika

¼ tsp pepper

¼ tsp garlic powder

½ tsp salt

¼ tsp nutmeg

500 gms macaroni (cooked)

1 cup bread crumbs


1.    Preheat oven to 190℃

2.    Add butter to a medium-sized saucepan. Gradually whisk in flour until golden in colour.

3.    Add milk and beer to the saucepan and whisk to combine.

4.    Add cheddar and parmesan cheese. Stir together to combine. Lower heat to medium and continue to stir, cooking for 5-6 minutes while the mixture thickens.

5.    Add paprika, pepper, garlic powder, salt and nutmeg.

6.    Add prepared and drained macaroni to the sauce. 

7.    Pour macaroni and sauce mixture into greased 9″ x 13″ baking pan.

8.    Top macaroni and cheese with an even layer of breadcrumbs and the remaining Parmesan cheese.

9.    Bake for 15-20 minutes. Remove from oven and let stand for five minutes before serving.

Beernana Bread

Bananas are getting boozy too. Amp up everyone’s favourite tea-time snack. Let’s make dessert sinful again.


    3 cups of flour

    ½ tsp baking soda

    ¾ cup quick-cooking oats

    ½ cup packed brown sugar

    1½  cups mashed ripe bananas (about 3 medium)

    1 bottle of wheat beer

    ¼ cup maple syrup

    2 tbsp olive oil

    1 tbsp sesame seeds

    ¼ tsp kosher salt


1.    Preheat oven to 190℃

2.    In a large bowl, mix flour, oats and brown sugar. 

3.    In another bowl, mix bananas, beer and maple syrup until blended. 

4.    Add the wet ingredients to the dry ingredients; stir until moistened. Avoid over-stirring the mixture.

5.    Transfer to a greased loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt.

6.    Bake 55-60 minutes or until a toothpick inserted in the centre comes out clean.

7.    Cool in pan 10 minutes before removing to wire rack to cool.