General Question

zina's avatar

What's a good use for lots of stale (but good) beer?

Asked by zina (1638 points ) June 26th, 2008

I have lots of 4-day old really good beer.

I’ve heard that you can make beer bread with just beer and flour (and can find recipes online) – does this work if it’s lost some of the fizz?

What are some other recipes? Other uses?

I’d hate to throw it all away!

Observing members: 0 Composing members: 0

37 Answers

Randy's avatar

Just drink it. It’ll still get you drunk. I’d drink it.

babygalll's avatar

There are a lot of different beer batter recipes here. Use the search box to look up whatever you are in the mood for.

chaosrob's avatar

Soak some brats. Make some bread. Use it to kill slugs in your garden. Make a decent beer batter and fry up a few fish.

cooksalot's avatar

Use it to make some tempura batter and use it to deep fry veggies, shrimp, fish, chicken, etc.

cooksalot's avatar

There’s always Beer But Chicken. I’ve done it in the oven works great.

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Basic Beer Can Chicken
Categories: main dish, poultry, chicken
Yield: 0 servings

1 whole chicken – (3 to 4 lbs)
1 cn beer – (12 oz)

Apply your favorite spice rub, if desired, under and on skin of one 3— to
4-pound whole chicken. Add salt and pepper to taste.

“Stand” the chicken onto an open beer can (filled halfway with beer or
seasoned liquid from the article in the August issue) so that the can is
inside the cavity. Stand upright on grill. Grill, covered, over indirect
medium heat (see specifics below) until an instant-read thermometer
inserted into the thickest part of the thigh reads 175 degrees.

For charcoal grill: Rake hot coals to the sides and roast chicken over
drip pan containing a half an inch of water for one hour. Add 12 more
briquets; leave uncovered until smoking. Recover and continue cooking.

For gas grill: Leave one burner off and put chicken over unlit burner for
cooking time.

This recipe yields ?? servings.

Comments: Here’s a grilled chicken technique that’s become a cult hit with
backyard barbecue masters.

Source:
“Bon Appétit, July 2005”
S(Formatted for MC8):
“04–06-2006 by Joe Comiskey – Mad’s Recipe Emporium”
– - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000

MMMMM

cooksalot's avatar

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Caramelized-Onion Pot Roast
Categories: main dish, beef, crockpot
Yield: 12 servings

4 lb boneless beef chuck roast
1 tb olive or vegetable oil
1 ts salt
1/2 ts freshly-ground black pepper
6 md onions; sliced
1 1/2 c beef broth
3/4 c regular or nonalcoholic beer
2 tb brown sugar – (packed)
3 tb Dijon mustard
2 tb cider vinegar

Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high
heat. Cook beef in oil about 10 minutes, turning occasionally, until brown
on all sides. Sprinkle with salt and pepper.

Place onions in 3 1/2— to 6-quart slow cooker. Place beef on onions. Mix
remaining ingredients; pour over beef and onions. Cover and cook on LOW
heat setting 8 to 10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into
slices. Skim fat from beef juices in cooker if desired. Serve beef with
juices.

This recipe yields 12 servings.

Nutritional Information Per Serving: 205 calories (100 calories from fat);
11 g fat (4 g saturated); 55 mg cholesterol; 420 mg sodium; 8 g
carbohydrate (1 g dietary fiber); 20 g protein.

Comments: If you’re lucky enough to have leftovers from this flavor-packed
roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato
pasta sauce for the best “mamma mia!” spaghetti sauce!

Source:
“Back of the Box Recipes at http://www.backofthebox.com”
S(Formatted for MC6):
“11–28-2000 by Joe Comiskey – jcomiskey@krypto.net”
– - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 31 Calories; trace Fat (6.8%
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 386mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Created by General Mills

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

MMMMM

cooksalot's avatar

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Beer-Marinated Steaks With Peppercorn Sauce
Categories: main dish, beef
Yield: 6 servings

6 top loin (New York strip)
-steaks; (12 oz ea)
1 bottle dark beer – (12 oz)
1/2 c dark brown sugar – (packed)
5 tb fresh lime juice
3 tb minced red onion
6 garlic cloves; chopped
2 tb Worcestershire sauce
2 tb whole grain mustard
2 tb olive oil
1 tb minced peeled fresh ginger
1/2 ts hot pepper sauce
1/2 c white wine
1 shallot; finely chopped
2 tb coarsely-crushed
-four-peppercorn mi; see * N
3 1/4 c chicken stock
= (or canned low-salt
-chicken broth
1 3/4 c beef stock or canned beef
-broth
1/2 c whipping cream

* Note: A blend of black, white, pink and green peppercorns found in the
spice section of many supermarkets.

Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime
juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot
pepper sauce in large bowl to blend. Pour marinade over steaks in baking
dish. Cover tightly with plastic wrap and refrigerate overnight.

Bring white wine, chopped shallot and crushed peppercorns to boil in heavy
medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
Add chicken stock and beef stock and boil until reduced to 2 cups, about
25 minutes. Add whipping cream and cook until sauce coats spoon, about 6
minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at
room temperature.)

Prepare barbecue (medium-high heat). Remove steaks from marinade and grill
to desired doneness, about 4 minutes per side for medium-rare. Transfer
steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle
sauce over steaks.

This recipe yields 6 servings.

Comments: “While visiting friends on Cape Cod, I had dinner at the Aqua
Grille in Sandwich,” says Corolyn Hampton of Saratoga Springs, New York.
“The beer-marinated steak, served with a peppercorn sauce and mashed
potatoes, was the centerpiece of a fabulous meal.”

Source:
“Bon Appétit, June 2000”
S(Formatted for MC6):
“03–29-2001 by Joe Comiskey – jcomiskey@krypto.net”
– - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 148 Calories; 12g Fat (81.1%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 1232mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from the R.S.V.P. column – Aqua Grille, Sandwich, MA

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

MMMMM

cooksalot's avatar

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Beer Bacon Bread
Categories: breads, bread machine, bread-bakers mailing list, cheese & meat breads
Yield: 1 serving

—1 1/2 LB LOAF:
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tb Mustard
1 tb Butter or margarine
3 1/4 c Bread flour
1 tb Sugar
3/4 ts Salt
1 3/4 ts Yeast
1/3 c Crumbed cooked bacon
—2 LB LOAF:
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tb Sugar
1 ts Salt
1 1/2 ts Yeast*
1/2 c Crumbed cooked bacon

Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do not use
delay cycles. Yeast amount though proportionately less than called for in
the smaller loaf.

From “LuAnn Kessi” <kessi@pioneer.net>

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 4135 Calories; 32g Fat (7.1%
calories from fat); 131g Protein; 793g Carbohydrate; 9g Dietary Fiber; 31mg
Cholesterol; 4657mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

MMMMM

AstroChuck's avatar

Beer is good to use in conjunction with shampoo. Wash that greasy hair with it.

babygalll's avatar

Use it in the sun for tanning your skin too.

skfinkel's avatar

I always watered my plants with left-over beer. But I love these recipes!

cooksalot's avatar

Hah! I knew I had a fondue recipe around that specifically said beer.

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Easy Cheddar Swiss Fondue
Categories: appetizers, cheese
Yield: 675 servings

2 c Cheddar cheese, shredded
-(500mL)
2 c Swiss cheese, shredded(500m)
1/4 c All purpose flour (50mL)
1 1/4 c Dry white wine or beer
-(300mL)
3/4 ts Salt (3mL)
1 pn Garlic powder
Crusty French bread cubes

Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss
lightly to coat.

Heat wine, or beer, in a medium saucepan until simmering but not
boiling; reduce heat to maintain temperature. Gradually add the
cheese mixture, by small handfuls, stirring constantly after each
addition until cheese melts (mixture will appear curdled at first but
smooths our as more of the cheese mixture is added).

Stir in salt and garlic powder. Transfer to a fondue pot and keep
warm. Serve with bread cubes for dipping.
Makes about 2 3/4c(675mL)

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 1 Calories; trace Fat (71.7%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

MMMMM

waterskier2007's avatar

i hear you can use it to get yourself drunk

marinelife's avatar

I also like a can of beer added to chili as part of the liquid.

waterskier2007's avatar

beer chili is great, my neighbor makes it and it is by far the best chili i know

cooksalot's avatar

I have some recipes around for that too. If anyone wants.

andrew's avatar

[mod says]: Removed duplicate responses.

cooksalot's avatar

Andrew! Those weren’t dupilcates. Those were different recipes for the person asking for things to do with the beer. You know a recipe for chicken, steak, bread, roast, fondue. Any way if anyone wants those again just drop by the blog. I’ll put them up just in case.

waterskier2007's avatar

oh way to go andrew, haha just kidding. i thought they were the same when i first looked, and i was like what the eff, way to post like 4 times

Knotmyday's avatar

Lawns love old beer. Always seemed like a waste to me, though.

scamp's avatar

@cooksalot You could just post a link to the recipies and we could read them there. It cuts back on scroll time here. They look good tho!

cooksalot's avatar

Here’s the blog

Oh and I’ve put up more recipes too.

Trance24's avatar

You can make beer calms. Just steam some clams up in beer. Yummy.

marinelife's avatar

@Trance24 yes, beer can make me calm so I am sure it works for clams too! ;)

Trance24's avatar

For Marina : Clams**
=] thanks. lol.

GD_Kimble's avatar

Veggies steamed in beer are pretty great as well.

La_chica_gomela's avatar

Why is this beer stale from being only 4 days old? Is it in a keg or something? What kind of beer? I feel like different types of recipes call for different types of beer. Like lighter beers are yummy in breads. Darker beers are really good with red meat. Not that the reverse isn’t also true…

wilhel1812's avatar

Throw a party

evelyns_pet_zebra's avatar

I just use stale beer to kill slugs and to feed select plants in my garden. Hostas seem to thrive after a dose of stale wheat ale and stout. As for beer in a can, no one should drink that stuff, except thirsty slugs. life is too short to drink cheap beer.

ru2bz46's avatar

I use my old beer as a replacement for water in many things I cook: soup, bread, boiling pasta, steaming veggies, whatever. Just think about the food you’re making, and imagine eating it with a nice fresh bottle of that beer. If your stomach doesn’t turn, add the beer. The imparted flavor is usually slight, but gives a nice hint.

ru2bz46's avatar

@wilhel1812 I assume you mean for your b-list friends…

wilhel1812's avatar

@ru2bz46 Exactly! Or you can sell it cheap to underage teens.
It will still get you drunk right?

ru2bz46's avatar

@wilhel1812 You are such the entrepreneur!

ShanEnri's avatar

My sister used to marinade chicken with hers. Then she would bake them with seasonings and butter!

Val123's avatar

@chaosrob Use it to kill slugs? Isn’t that slug abuse?!! (GO FOR IT!!)

Skaggfacemutt's avatar

I have heard of steaming hot dogs in beer.

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