You may have barbecued a wee bird perched on a tall can of beer in the past or added half a pint to a pot of bubbling stew -- but what about pouring a cup of Guinness into your brownie mix or adding ale to your coleslaw? It seems if you've got a few bottles of Canada's favourite beverage lying around, there's a recipe out there that will satisfy any craving -- savoury or sweet.

There are literally hundreds of different beers sold in this country, each with a distinct flavour, from strong and chocolatey to crisp and bitter, malty or citrus. It's not surprising then that beer's versatility makes it an excellent candidate for cooking -- everything from Bourbon Stout Yam Waffles to Cherry Beer Ketchup.

With food enthusiasts becoming more sophisticated and experimental every day, beer is taking its lead from the world of wine. Chefs are discovering there are just as many, if not more, uses for beer in the kitchen.

"The flavours found in ales and lagers are nothing if not diverse," says Brian Morin, chef at Toronto's beerbistro, a downtown boite popular with the Bay Street crowd.

"In the kitchen, we find this gives us the versatility to use beer effectively in just about everything, from salad dressings to breads to desserts. It means that there is a new experience to be found on every plate, and in every glass."

And beerbistro isn't just a cute name. Morin makes beer a central part of his menu, offering dishes like the Artisinal Cheese Plate with Sour Beer Fruit Compote or Coq au Biere -- a twist on the classic coq au vin (chicken braised in white wine). He also offers suggested pairings with each dish and tasting classes for those who can't learn (or drink) enough.

Roger Mitagg, a spokesperson for The Beer Store, has some tips on using beer in your own recipes at home.

"It's great as a marinade because the carbon dioxide helps to tenderize the meat and at the same time adds great flavour. Or use it in desserts to replace most liquids like water or coffee. Fruit beers and chocolate are wonderful together."

Mittag suggests adding some fruit beer to a chocolate fondue for something a bit different. Boiling beer is his only cautionary tale.

"If you boil it too far you get down to that bitter flavour," he says, then adds, "but more than anything have some fun and experiment and entertain your friends. Beer is always first and foremost in my heart."

Stout Brownies
Recipe courtesy of The Beer Store

1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) unsweetened cocoa powder
1/4 tsp (1 mL) salt
6 tbsp (90 mL) unsalted room temperature butter, cubed
8 oz (225 g) dark bittersweet chocolate, chopped
3/4 cup (175 mL) white chocolate chips
4 large eggs, at room temperature
1 cup (250 mL)granulated sugar
1/2 cup (125 mL) chopped pecans (optional)
1-1/4 cup (300 mL) stout beer, such as Guinness
1 cup (250 mL) semi-sweet chocolate chips

In a large bowl, whisk together flour, cocoa powder, and salt until evenly combined. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. In a separate bowl, beat eggs and sugar on high speed for 3 minutes. Add melted chocolate mixture, beating until combined. Beat flour mixture into melted chocolate mixture; add chopped pecans. Whisk in stout beer. Pour batter into 9- x 13-inch prepared baking pan lined with non-stick foil. Drop semi-sweet chocolate chips evenly into the pan. Bake at 375°F for 25 to 30 minutes on centre rack in the oven.

Let stout brownies cool, uncovered, to room temperature. Yields 36 to 48 brownies.

www.beerbistro.com
www.thebeerstore.ca