is beer good for brining

How to make beer brine suitable for pork, turkey, chicken, fish and beef brisket. Basic recipe + flavor variations.

Go straight to the Recipe Card or Read on for suitable beer styles and useful protein specific beer brine tips (1 min)

If you want to incorporate beer into a wet brine, use it instead of water to make your brining solution. Add any additional flavors you want, plus the right amount of salt, and you have yourself a tasty and effective beer brine.
is beer good for brining

Tips for Beer Brined Steak, Brisket & Beer Corned Beef

Tough beef cuts like brisket or eye of round benefit from a beer brine before smoking or roasting. You can also make a beer brine for corned beef brisket. In certain instances you can brine steak. Besides that, beef is generally better suited for marinades and dry rubs (also known as dry brine) than brining, beer brines included.

The main reason to not brine beef is that its flavorful juices ‘bleed out’ and combine with the rest of the brine.

  • For beer brined corned beef use your favorite brine recipe and substitute half the water with beer.
  • For steak or tough cuts, including smoked brisket, use the recipe as given (think porter of stout) and further flavor with peppercorns, clove, bay leaf.

Best Beer Styles for Beer Brine

The maltier and yeastier the beer, the more flavor will be infused deep inside your protein of choice. Our favorite styles to work with are:

  • Belgian ales – their yeast esters are unsurpassed and work with any protein
  • Porters and stouts – for hearty roasts or turkey meat
  • German lagers – the golden ones like pilsner are perfect for chicken, the darker like Dunkel, Bock or Marzen for pork
  • Wheat ales – especially Belgian wit and Hefeweizen
  • IPAs – especially bright, citrusy ones – excellent for fish or chicken

Basic Hot Beer Brine Template Recipe in Cast Iron

FAQ

Can you brine meat in alcohol?

Sugar-infused brines work especially well with pork, like grilled pork chops. Use some alcohol. Alcohol can help carry the brine’s flavors, allowing them to penetrate more deeply into the meat. Add as little as a tablespoon of strong, neutral alcohols like vodka or 1/4 cup of flavorful alcohols like rum or gin.

Why do you brine beer?

Beer brining not only adds flavour, it also tenderises the meat. Alpha acids and tannins in the beer help to break down the fibres in the meat, making it more tender and juicy.

What should I put in my brine?

Step 1: Mix together liquid, salt, and sugar (if using) until salt and sugar are fully dissolved. Step 2: Add the protein to the brine, making sure that it is fully submerged. Step 3: Leave the protein in the brine for an hour per pound.

What is the rule for brine?

For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water. You can also add aromatics or other flavorings to intensify the seasoning, like whole peppercorns, garlic cloves, dried herbs, whole spices, citrus or other fruit, mirepoix or fruit juices.

Why do you need a beer brine?

The solution penetrates deep into the meat and helps it absorb additional liquid. In result, when the brined protein begins to dry out during cooking it can still retain an adequate degree of moisture and finish juicy. Flavor. A beer brine also flavors the meat deep inside, in contrast to a marinade which only works on the surface.

Does beer have any health benefits?

Beer has no benefits in a healthy diet since it is an alcoholic beverage, which does not provide essential nutrients, but adds empty calories and should be taken in moderation.

What can i brine with beer?

There are basic brining recipes that will help chicken, pork, or turkey stay moist, but for a richer flavor, try brining with a mixture of beer and seasonings. I’ve recently been brining pork and chicken and came up with my own recipe for brining boneless skinless chicken breasts.

How do I choose a beer for brined food?

Be sure that the food is entirely submerged in the brine. The beer imparts maltiness and a yeasty depth of flavor to the brined food (especially certain ales) and when the style affords it – caramel and roasty notes. We usually select additional ingredients with complementary flavors.

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