A seasonal classic, this recipe comes courtesy of Clubs of America. It calls for any kind of ale, but this version features my own modification, Outlaw India Pale Ale. Feel free to use your favorite ale. India pale ale gives this a unique, citrus zip.
This recipe called for rhubarb to be soaked in grenadine and sugar for at least 24 hours. Beer and Baking opted to substitute the grenadine for Boulevard Brewing Company’s Saison-Brett to add the distinctive flavor profile of brettanomyces yeast, and cranberry bitters were added for color.
Perfect for the cooler months, this basic brine with beer is an instance where the power of beer can be highlighted during the cooking process. Brining is salt's ability to denature proteins, causing some of the muscle to unwind and swell. The brine then gets trapped in these proteins and when cooked, the liquid binds to the muscle creating flavor pockets and a juicier result.
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