San Francisco, CA—San Francisco Giants fans are purchasing more brews than wine, and though they don’t need tips on how to drink, here’s some beer news & advice from San Francisco beer experts.<\/p>\n
According to the Brewer\u2019s Association, for beer tasting, the glass style is important to tasting beer \u2013 certain CO2 levels would be enhanced by the shape of the glass, which encourages a thick, creamy foam and accentuates a beer\u2019s aroma. It also helps the taste if the glass is spotlessly clean and served in small portions.<\/p>\n
As far as beer as an ingredient to foods \u2013 it\u2019s strictly added for flavor, not as a binding agent. It\u2019s not a new concept\u00a0 — Julia Child recommended adding beer to her recipe for French Onion soup. Gordon Biersch adds it to their barbeque sauce and salad dressing. The Brewers Association advises that in general, low-bitterness beers are best for cooking. It recommends the following:
\n\u00b7 Beer makes a great quick sauce for saut\u00e9ed or roasted items (but take care in not reducing the beer since it will become excessively bitter).
\n\u00b7\u00a0 Although mussels steamed in wheat beer is a classic, other steaming suggestions include steaming or poaching meat, poultry or shellfish in other delicate, lightly-hopped brews.
\n\u00b7 Strong, rich beers may be substituted for other liquids in cakes or other pastries.<\/p>\n