For More Flavorful Stews, There's One Type Of Ale You Should Pour In

Flavoring your stew with brown ale and more

When you incorporate a brown ale into your stew recipe, you instantly infuse a warm, roasted essence into the dish. This is primarily due to the malted barley found in beer, which is a prominent feature of brown ales. This flavor profile—already deserving of praise in traditional brown ales—enhances the heartiness of your stew and complements any braised meats included. A classic example of an English brown ale is Newcastle, but you can also opt for an American-style brown ale for a similar maltiness, with added flavor diversity, from breweries like Dogfish Head, Lagunitas, and Brooklyn Brewery.

It's important to mention that while brown ales are a fantastic addition to your stews, they aren't the only beers worth exploring. Porters and stouts, though not identical to brown ales, share a similar flavor profile and depth. The roasted malt characteristics in these beers can be a delightful secret ingredient in a savory, malty stew. Additionally, a German-style bock beer can introduce lovely nutty undertones that are ideal for rich stews. While a brown ale is a reliable choice, there's always room for creativity. And if that means whipping up plenty of stew this winter, is that really a bad thing?