But in parts of France, particularly Alsace, chefs frequently cook with beer as well. She champions beer in the kitchen. Beyond brewpubs Cooking with beer can present some challenges, though. It's important to understand the various beer styles, Saunders says, and to know the degree of hops, malts and yeast in each. Hops give beer its herbiness and dryness.
Malts add sweetness and depth.
Yeast comes across as fruitiness and effervescence. And each characteristic is affected differently by heat. Highly hopped beers, like Pilsners, become bitter when exposed to long, hot temperatures, according to Saunders. Strongly malted beers, like porters and stouts, are great in desserts and heavier sauces. Yeasty beers, like ales, provide an important acidic element to any number of different dishes.