Beer isn’t usually the first thing to pop into your mind when you think of your favourite baked goodies. But incorporating brews into your baking can work wonders with flavours and textures. Check out our ideas for how you can try out beer in your baking
Cream, milk, melted chocolate and butter are all liquids often found in our favourite baked goodies. But beer? This fizzy gem is perhaps not as common in our cakes and biscuits but can enhance flavour and texture like nothing else. We’ve put together a few tips on how you can bake with beer, as well as a recipe for chocolate and stout brownies to get you started.
Embrace the bubbles
The bubbles in beer can be fantastic in baking for bringing lightness to cakes, bread and muffins. The carbonated nature of beer acts as a raising agent and the flavour will put a new twist on classic sweet treats. Try swapping out some of the liquid in your waffles, pikelets or chocolate cake for a splash of dark beer and see what happens. We think you’ll like what you try!
Fry it up
Beer-battered fish has been a much-loved feature on menus in pubs for years, but beer in sweet batters can work wonders too. Beer doughnuts are a delicious example of what a bit of beer can do for texture and flavour in baking. Replace ¼ cup of the milk in your doughnut recipe with ¼ cup of lager or cider for a fluffiness that will be hard to forget.
Another way to incorporate brews in your baking is to experiment with beers in sweet sauces and toppings eg a caramel drizzle for over your ice cream or a chocolate ganache for cakes. Heat a 500ml bottle of stout in a saucepan with two tablespoons of butter and a cup of brown sugar. Then pour in a cup of cream and stir – voila! A gorgeous stout and caramel sauce.
Chocolate and stout brownies
½ cup butter, cut into cubes
1 block dark chocolate, broken into pieces
¾ cup sugar
½ cup stout beer
¾ cup all-purpose flour, sifted
Melt the butter and half the chocolate together in a large saucepan over medium heat. Remove from heat.
Add in the sugar and beer and whisk to combine.
Add in the eggs, one at a time. Stir well after each addition.
Stir in the flour.
Fold in the remaining half of chocolate.
Spread into greased baking tin. Bake at 180°C for 35–40 minutes or until a skewer inserted in centre comes out slightly sticky.