“Craft beers have a lot of personality, but there’s a lot you can do with regular commercial brews too,” says Jerry Su, chef at Eagle Rock Brewery Public House, the restaurant outlet for one of Los Angeles’ most popular craft breweries.
More than just a novelty ingredient, beer adds an extra dimension and depth to a dish, lending notes ranging from roasted barley to sweet fruit, chocolate to molasses. (After all, we do it with wine all the time.) You can add beer to almost anything, from chili to shrimp boils, bread and cakes to queso. It’s one thing to pair beer with food, especially for holidays or events like this weekend’s 50th Super Bowl - where you’ll probably be serving or drinking a lot of it - but beer is also pretty fun to cook with.
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