Marinating with Beer
Using beer as a flavour base for a meat marinade has probably been happening since beer was first created. The ancient Egyptians and Mesopotamians were highly advanced civilizations, with archeological evidence suggesting their cuisine was rich and flavourful.
Steak marinades are helpful when it comes to flavour and tenderizing. A tough steak can be extremely difficult to chew, making it much less enjoyable. That's were steak marinades come into play. The alcohol content in the beer helps tenderize the meat by breaking down its proteins. The longer you let your steaks marinate in beer, the more meat proteins will dissolve, and the more tender your steaks will become. And, if you combine the beer with citrus juices or vinegar, the tenderizing process will advance even faster than with just the beer alone.
Of course, a marinade isn't just for steak, things such as pork, chicken, seafood, fish and ribs can all be made tastier and more tender by a good marinade.
Wheat or white beers can be used to steam hot dogs or to use as basting sauces for steaks, while lagers or ales work well for marinades and to help tenderize meats.
When using beer for summer dishes, especially when grilling, lighter summer beers like IPAs or hefeweizens are your best bet. These beers tend to pair well with citrus, which incidentally works well with shellfish, seafood and chicken.
Also, flavoured beers like apricot or lime are good choices when paired with like flavours in sauces or marinades, or in dishes that feature those particular flavors.
In general, marinade made from light beers and ales will burn off quickly once your meat hits the grill, and all that will be left is a faint beer aftertaste. Stouts and dark beers are different in that they will leave a much richer fuller beer taste on your protein, leaving flavour notes resembling oats, burnt wheat, almonds, hops, barley and grains.
Dark Stout Marinade
Here’s a perfect marinade for your favourite steak or pork cut:
• 1 can/bottle of dark stout
• 1/4 cup orange marmalade
• 1/4 cup teriyaki sauce
• Dash of Tabasco sauce
• 2 to 5 tsp sugar
• 1/4 cup cider vinegar
• 4 to 7 cloves minced garlic
• 4 to 5 scallions, chopped fine
• Dash each of white & black pepper
• 1 to 3 tsp ginger powder
• 1 to 3 tsp dried mustard
Mix all ingredients in bowl and marinate meat overnight in refrigerator.
Citrus Beer Marinade
Here’s a perfect marinade for chicken, beef or fish, just vary the time the marinade is left on the meat before cooking:
• ¼ cup butter
• 2 tbsp minced garlic
• 1 bunch green onions, chopped
• 1bottle India Pale Ale (or try an apricot-flavoured beer)
• 1 orange
• 1 lemon
• 1 lime
• 3 tbsp brown sugar
• ¼ cup teriyaki sauce
• 1 tbsp fresh chopped tarragon
• 1 tbsp fresh chopped parsley
• Juice the orange, lemon, and lime
• Heat butter in skillet and sauté garlic and green onions until translucent
• Add beer, brown sugar, teriyaki sauce, and the juice from the orange, lemon, and lime
• Simmer for 2 minutes then remove from heat and set aside to cool before using
• Add the fresh herbs.
• Brush on meat and let marinate for time specified below:
o Chicken – 45 minutes
o Beef – 1 hour 30 minutes
o Fish – 20 minute