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You Don’t Have to Drink It, but You Should Definitely Cook With It

A no-brainer when it comes to versatility and flavor, stout is a true culinary champ

Published September 11, 2024

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Photo: Christin Hume/Unsplash

Okay, I’ll admit it: When it comes to beer, I like pale, watery lagers. I know this is wrong, but while I admire the craft with which more full-flavored brews are made, their bitter-ish hoppiness just isn’t a taste I enjoy.

Unless, of course, I’m cooking. Because I’m a big fan of single ingredients that can, all by themselves, bring deep, complex flavors to the pot. In other words: little work, big flavor. And in the world of malt beverages, that means stout. If you’ve ever tasted this dense, dark brew, you know why: Along with its edge of bitterness, it brings rich undertones of chocolate, coffee, caramel, even a bit of smoke.

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