But if hops cook too long, their bitterness will overwhelm all other flavors. Think of them as fresh herbs, advise the folks at New Belgium, and add them at the end of the cooking process. Maltier, sweeter beers like barley wines, porters, stouts and Abbey style ales will hold up better in a reduction sauce. Match the beer to the food, just as you would when you choose it for drinking. Lighter brews like wheat beers, pilseners and American lagers pair well with salad dressings, chicken and fish.
Dark meat can stand up to porters and stouts.
Belgian style ales are often used in chocolate desserts.