The Best Beers for Cooking: Our Top Picks
Cooking with beer is not about pouring in whatever is open. The style you choose changes the whole dish, a stout deepens a braise, a lager keeps a batter light and crisp, an amber rounds out a chili. Bitterness is the thing to watch, because it concentrates as the liquid reduces, so hop-forward beers need a careful hand. These four cover most of what you will cook, from stews to batters to marinades. Prices move around, so check what is near you below.
| Beer | Style | Our rating | Best for |
|---|---|---|---|
| Guinness Extra Stout | Irish Extra Stout | 4.2/5 | Braises and stews |
| New Belgium Fat Tire Amber Ale | Amber Ale | 4.1/5 | Chili and cheese sauces |
| Modelo Especial | Mexican Lager | 4.0/5 | Beer batter and steaming |
| Sierra Nevada Pale Ale | American Pale Ale | 4.3/5 | Marinades and glazes |
Cook with the beer you would drink, and remember that bitterness concentrates as it reduces. A stout deepens a braise, a lager lightens a batter.
The Best Beers for Cooking, Reviewed
Guinness Extra Stout
Stout is your braising and stewing beer. The roast and coffee notes deepen a beef stew or a chili, and a splash in a chocolate cake or a caramel sauce is a genuinely good trick. Read the full Guinness Extra Stout review.
- Bold roasted bitterness
- More punch than Draught
- Great with hearty food
- Dry and intense
- Heavier on the palate
New Belgium Fat Tire Amber Ale
An amber ale is the workhorse for chili, cheese sauces and beer-cheese soup. It has enough toasty malt to add flavor without bitterness, so it will not turn a long-cooked dish harsh. Read the full New Belgium Fat Tire Amber Ale review.
- Biscuit malt with light hops
- Nicely balanced
- Easy craft option
- Middle of the road
- Less exciting than it once was
Modelo Especial
For beer batter and for steaming mussels or shrimp, a light Mexican lager is ideal. The carbonation keeps batter crisp and the clean flavor lets the seafood come through. Read the full Modelo Especial review.
- Crisp and clean
- Cuts through chilli heat
- Cheap and everywhere
- Light body
- Not for bold-flavour fans
Sierra Nevada Pale Ale
A pale ale is great in marinades and glazes where you want a little hop character. Use a light hand and do not reduce it too far, or the bitterness will take over. Read the full Sierra Nevada Pale Ale review.
- Bright Cascade pine and citrus
- The benchmark pale ale
- Very versatile
- Hop bite is a lot for some
- Not sweet
The Gear That Earns Its Place
Cooking with beer mostly means braising and battering. A Dutch oven for the low-and-slow stuff, a cast iron skillet for searing, and a spoon that can take a long simmer.
Cooking with Beer: FAQs
What beer is best for cooking?
It depends on the dish. Use a stout for braises, stews and chocolate desserts, an amber for chili and cheese sauces, and a light lager for beer batter and steaming shellfish. Our best beer for chili and best ale for stew guides go deeper on those.
Does the alcohol cook off when you cook with beer?
Most of it does, but not all. The longer and hotter you cook, the more burns off, though a quick splash near the end will keep more of it. What always stays behind is the malt and roast flavor, which is the whole point. For a crisp result, see our best beer for beer batter guide.
Related pairings: beers for chili, ales for stew, beers for beer batter.
