Beer - that bubbling, thirst-quenching, piquantly bitter brew - has been delighting people around the world for thousands of years. It has truly been the drink of "the common man." Only tea now outranks it in total volume consumed. Twice as much beer is drunk as wine, and through the centuries beer has usually been more readily available and affordable than wine for the average person.
Historians are not sure when beer was first made, but they do know it was one of the earliest of alcoholic beverages. Fermented grain (beer), fermented honey (mead), and fermented fruit juice (wine) all go back to an era prior to recorded history. The first beer was probably created quite by accident. A jar of mashed grain and water got set aside, natural yeasts from the air began acting upon it, and later someone tasted the unusual liquid - much to his delight.
Beer is so satisfying as a cooling beverage that many people are unaware of its great potential as a flavoring agent in cooking. Although records of its earliest culinary use are unavailable, surely cooks of ancient times poured a bit of their stale home brew into the soup or stewpot to perk up the meal.
Beer can be used with assurance in family meals, as well as in adult party dishes, for the alcohol evaporates within the first few minutes of cooking. Even in uncooked dishes, each person only gets a small quantity of the beer, and it is such a mildly alcoholic beverage - less than 6 percent.
Here are a number of pointers to help you in using beer in the kitchen: