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<blockquote data-quote="Dannyalcatraz" data-source="post: 6847481" data-attributes="member: 19675"><p>A question: is there a medical reason you don't drink beer or is it simply you don't care for it? </p><p></p><p>I ask not being nosy, but for a reason- just like with wine or spirits, you have to make sure to use the right kind of beer in a given recipe. What might work in one recipe might be terrible in another because different beers have different flavors. And cheap beers might bring unwanted flavors to the party, so again, just like with wine, you want to use beer that is good enough to consume in and of itself. </p><p></p><p>That said, sometimes it doesn't matter all that much.</p><p></p><p>For example, I have marinated pork ribs in Guiness, Blue Moon, Shiner Bock, Killians Red and Newcastle Brown Ale. Regardless of the beer, they've always come out tasty and tender. But the beer's flavor is but one of several in the marinade, along with lemon juice, worsterchire, herbs, peppers, etc. And if the optional BBQ sauce is added... The beer is just one note among many.</p><p></p><p>HOWEVER, tasty as my red pork chili was, I think the beer I used- Killians- was too dark & sweet for the dish. Had I stopped after the first step of low & slow cooking, the resulting pulled pork dish would have been just fine. But the chili? I was fighting the Killian's flavor all night- a paler, dryer beer would have worked better.</p><p></p><p>TL;DR: if you have a medical reason against drinking beer, enlist the help of a beer afficionado to help you choose what could work best for your recipes. Otherwise, perhaps a little taste testing is in order. I personally didn't find a beer I enjoyed until I was @24 or so. And in the intervening 2 decades & change, I've only added a couple handfuls of beers to my approval list...and some of THOSE are out of production or not available in the USA.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6847481, member: 19675"] A question: is there a medical reason you don't drink beer or is it simply you don't care for it? I ask not being nosy, but for a reason- just like with wine or spirits, you have to make sure to use the right kind of beer in a given recipe. What might work in one recipe might be terrible in another because different beers have different flavors. And cheap beers might bring unwanted flavors to the party, so again, just like with wine, you want to use beer that is good enough to consume in and of itself. That said, sometimes it doesn't matter all that much. For example, I have marinated pork ribs in Guiness, Blue Moon, Shiner Bock, Killians Red and Newcastle Brown Ale. Regardless of the beer, they've always come out tasty and tender. But the beer's flavor is but one of several in the marinade, along with lemon juice, worsterchire, herbs, peppers, etc. And if the optional BBQ sauce is added... The beer is just one note among many. HOWEVER, tasty as my red pork chili was, I think the beer I used- Killians- was too dark & sweet for the dish. Had I stopped after the first step of low & slow cooking, the resulting pulled pork dish would have been just fine. But the chili? I was fighting the Killian's flavor all night- a paler, dryer beer would have worked better. TL;DR: if you have a medical reason against drinking beer, enlist the help of a beer afficionado to help you choose what could work best for your recipes. Otherwise, perhaps a little taste testing is in order. I personally didn't find a beer I enjoyed until I was @24 or so. And in the intervening 2 decades & change, I've only added a couple handfuls of beers to my approval list...and some of THOSE are out of production or not available in the USA. [/QUOTE]
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