When we talk about cooking with alcohol, most people’s minds immediately go to wine. “Red for meat, white for fish” — you know, the classics.
But wait, lurking in the shadows of culinary traditions, there’s another, more rebellious drink that’s been whispering for years: “I can cook too!”
Yep, you guessed it right: we’re talking about beer.

So, let’s grab a bottle (or two, let’s be honest) — ideally a chilled Lazy Mules Pilsner from Elassona — and take a journey through the world of cooking… with beer as our guide!

How Did This Pairing Start?

The relationship between beer and cooking isn’t a new one. We’re talking thousands of years back.
In ancient Mesopotamia, around 4000 BC, the first brewers — mostly women,— started experimenting with fermentation not just to make a drink, but to enhance their food.

And why not? Back then, beer was like a multivitamin smoothie — packed with nutrients, starches, B-vitamins, and a bunch of microorganisms that added life (and flavor) to the food.

Plus, in times when water was unsafe to drink, as we mentioned already in a previous article, slightly alcoholic beer was a safer and more nutritious option.
(Yes, mom, they drank beer instead of water — it’s time to accept it.)

From Ancient Times to Today’s BBQ

As the centuries passed, beer found its way into marinades, soups, breads, doughs, and even desserts!
In medieval Europe, there was something resembling a beer-soup — a warm, thick comfort food that looked more like fondue than soup.
In 18th-century England, the “beef and ale pie” became the ultimate pub classic: slow-cooked beef in aromatic beer, wrapped in a crispy crust.

And today? Beer isn’t giving up its place.
The “beer can chicken” went viral — a whole chicken sitting on an open can of beer, roasting and filling itself with flavor and moisture.

Today, beer is also used in:

• • Marinades for meats (beer softens fibers and adds a bit of cheekiness).
• • The batter for fish and chips.
• • Chili con carne to add depth to the sauce.
• • Risotto instead of white wine (why not?).
• • And, of course, in desserts: from beer cakes to ice creams and cheesecakes!

Beer and Food: A Love Affair with a Bitter-Sweet Twist

Now, let’s get to the practical part. Let’s dive into the kitchen a bit.

The truth is, pairing beer with food is an art in itself. It’s not just a matter of “throw anything together and hope for the best.”
The flavor of beer — depending on the style — can be bitter, sweet, sour, or even smoky.

Here are some tips for mouth-watering combinations:

• • Pale Ale and burgers: the perfect couple. The hop aroma elevates the juicy meat. Don’t forget the caramelized onions!
• • Stout with chocolate desserts. A chocolate soufflé or fondant becomes magical when paired with a thick, dark beer.
• • Weissbier and fish or salads. Fresh, aromatic — ideal for light meals or even sushi!
• • IPA and spicy dishes. If you’ve tried Thai curry with IPA, you know exactly what that refreshing combo is all about.
• • Pilsner and almost everything! From stews and burgers to fried shrimp and summer appetizers. Especially if you choose a fragrant Greek pilsner like Lazy Mules, with its playful floral aroma — your food will reach new heights.

What to watch out for:

If you’re cooking with beer, let it simmer a bit to evaporate the alcohol, leaving just the flavor. Also, if it’s too bitter (like some IPAs), it might “toughen” the flavors — so, a little attention to the pairings and management is needed!

Fun Facts

Here are some fun facts you might not know:

• • The first known beer recipe was written in cuneiform on clay tablets by the Sumerians, containing both brewing instructions and ceremonial use.
• • The first breweries in the world were… temples! Brewers and priests worked together, and drinking beer was considered an act of honoring the gods!
• • In the Middle Ages, children drank “small beer” — a beer with very low alcohol — because water was simply too dangerous.
• • Beer saved cities from famine: during times of hunger, it was a vital source of calories.
• • There’s a cheesecake with dark beer and caramelized barley. And it’s one of the most delicious things you can imagine.

And a bonus fact: there are many restaurants and brewpubs offering beer-based menus — multi-course dinners where each dish is either paired with or cooked with a specific style of beer.

The Twist You Didn’t Know Your Cooking Needed

Beer in cooking is like that friend who, when you let them organize the party, you discover it was the most fun and creative person in the room! It shows up, gives its best, and leaves behind flavor, aroma, and smiles.

The next time you’re holding a beer from a microbrewery in your hand, don’t just stop at “cheers.”
Pour a bit into the pan, the casserole, or the dough.
Who knows? Maybe your food will turn out so good… you’ll need another beer to celebrate it.

And if you need a little tip to start:
A Lazy Mules Pilsner in your braised chicken or grilled vegetables will have your friends begging for the recipe and fighting each other to figure out the secret ingredient you’re hiding!

Good luck!