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Brewing up fresh ideas in the kitchen: How to incorporate craft beer into your cooking

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Brewing up fresh ideas in the kitchen: How to incorporate craft beer into your cooking

For those that are experienced in the kitchen, wine may be a familiar ingredient to cook with, but many people don't even consider using craft beer in their recipes.

While it may not be commonplace quite yet, more and more people are learning that craft beer can add a flavorful dimension to a variety of dishes.

Whether you're an accomplished cook and a craft beer connoisseur, or just starting to build your culinary and beer knowledge, a few simple tips will help anyone create a meal that is sure to impress.

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Look for high-quality craft beers for cooking, like Samuel Adams Boston Lager. Samuel Adams is celebrating its 30th anniversary this year; through the years they've remained at the forefront of America's ever-growing craft beer community because of their attention to quality and focus on innovation. Just as you carefully select the ingredients for your dish, you should be sure the ingredients in your beer are the highest quality. If you like to drink a certain beer, chances are it will be delicious to cook with.

Spice it up

Craft beers are a unique culinary tool that can bring out hidden flavors, balance complex ingredients, and pair well with bold or delicate flavors equally. The ingredients used in craft beer provide an inherent spice package that creates an added depth of flavor without overpowering the taste of other ingredients. This built-in spice packet also makes cooking simpler, infusing dishes with exciting flavors that might be difficult to achieve otherwise.

Experiment

Don't be afraid to try incorporating beer into a variety of dishes. Samuel Adams brewer Jennifer Glanville advocates for experimentation. "I encourage everyone to incorporate craft beer into their cooking. If you have a favorite dish and a favorite brew - find a way to put them together. There are so many options when cooking with craft beer," she stated.

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