Best american pilsner beer
With highly hopped, high-alcohol ales, this often means warping the taste, both bringing out harsher notes in the beer and overpowering any subtleties in the dish itself. The problem to bump up against is that cooking manipulates the beer itself. This is counter-intuitive because something with higher alcohol and hop character–something that holds its own in flavor–should be a handy tool for imparting more flavor to a dish.
#Best american pilsner beer trial#
What I realized in the next decade of trial and error is that most IPA beers aren’t ideal for cooking. Its dose of hops shot through my nose with the aroma of oranges, hops that made me want to chew them on my back molars - and then there was that floral, piney lace of rosemary.Īs an inherent cook, even before I did it professionally, something with that much flavor had me thinking about other ways to use it. The rosemary IPA was the first beer I remember loving. It was a rosemary-scented, dry-hopped IPA that likely had an ABV kicking towards the double digits. () Why I Love to Cook with Pilsner Beer March 11, 2020īefore I went from cooking in restaurants to also writing about them, and before I went from drinking beer to also writing about it, my older brother brewed his first ale in our basement. Recipe developer and food author Julia Clancy says she loves to cook with pilsner.