Runs With Beer

Strong Scotch Ale. English-style Barleywines. ESB.

…so all the honey is formented to increase the alcohol content of the stout to 10%-12%?

How do you decide whether to add beer or wine to your dishes? I make a great chili made of chicken, kielbasa, peppers, onions, mushrooms, corn, tomatoes, chicken broth, Indian and Italian spices. How do I know whether to add beer or wine? Does it depend on the broth? What are your favorite recipes? General comments about beer and wine in cooking.

First and Foremost you need to purchase “The New Complete Joy of Homebrewing” by Charlie Papazain -this is the Bible of home-brewers. You’ll learn all about different styles of beer, hops
and yeast. You’ll also learn about equipment.
If you don’t have a home-brewing supply shop in your area
(check the yellow pages) I would reccomend this site:
www.morebeer.com
The people there are very helpful. There are alot of things the beginner needs, but also alot of bells and whistles he doesn’t.
They will help you. They also have pre-packaged kits for a variety of different styles of beer. This is a great way for a beginner to make his first batch.
I like to make English Bitters, Pale Ales and now in the cold weather I make lagers. Some tips:
1) Brew what you like – experiment – I have made German style lagers using American Hops, English Bitters using German hops, Different malts, grains, and honey in my brews
2 Make sure you sanitize all your equipment !
3) Make sure you have enough time to complete the task –
nothing ruins a batch of beer faster than trying to hurry.
4) Make sure to take care of your yeast – leave it in the fridge until it is brewing day. If you go with the “Smack-Pack” of liquid yeast, make sure you follow the directions.
5) Hops need to be kept in the dark and in the refrigerator as well.
6) Home-brew is meant to be enjoyed with your friends,
let them bring the pizza – you supply the beer.
Good Luck and Good Brewing

The best way is to keep the room that the brew is fermenting in at the temperature you want. If that is not possible or economical then there are a couple other options.
First, a fermentation chest. This is an old refrigerator or chest freezer that uses a temperature controller to keep the temp constant. These can be quite expensive, as you must first find an old fridge or freezer, then pick up a temp controller, then set it all up.
Another option is to use a heating pad or belt. The ‘Brew Belt’ is a rubberized heating strip designed for use with plastic primary fermenting buckets or ‘Better Bottle’ plastic carboys. The ‘FermWrap’ is a small heating pad, designed for glass carboys, that sticks to the side of a carboy. Both of these work well, and help to keep a brew warmer than the surrounding room’s temperature, but you lack complete control of the brew’s temperature.
Temperature controllers, Brew Belts, and FermWraps can all be purchased at just about any homebrew shop, or online at http://www.midwestsupplies.com or http://www.austinhomebrew.com
Feel free to email me if you have any further questions.

my wife, made a soup with two beers , no water, vegetables and wurst (hot dogs). i was wondering if the alcohol evaporates, i have seen recipes with beer but only like a cup or 2, she used a liter of beer.

It depends on how strong a beer flavor you want. I was just at a brewery and they used a dark ale in their version.
Beer cheese soup sounds soooooo yummy right now too…….

Most of western recipes such as in Rachael Ray or Martha Stewart contains alcohol, but if your one to stay away from alcohol or beer, because muslims are not allowed to consume, does anybody know what can it be substituted with? espically in chicken dishes or stews or any recipe that uses alcohol.

All the recipes I found for “bloomin onions” include beer in the ingredients. Isn’t there any substitute?