As college students, the thought of putting precious alcohol into a food dish may seem wasteful, or at least counterintuitive. Though that six-pack of Coors Light is just begging to be poured into a solo cup or chugged from the can, consider impressing your friends with a food spread that can not only be accompanied by beer, but also has beer infused into it. (Note: This is not promoting the use of Coors Light in these recipes. Just no.) 

The question at hand is how are these recipes better with beer? Beer gives an umami depth to many dishes, and, in baking, helps provide a light, airy texture. As for taste, the hoppy infusion can cut the fattiness of rich meats and add depth to stews and vegetables. Red cabbage is excellent when stewed in a hard cider and served with beer-braised pork loin, the sweet and savory flavors melding into a puddle of caramelized meaty goodness. And with summer around the corner, throw some brats on the grill and try basting them in a malty beer such Auroch’s Horn golden ale or a spicier Sam Adams Noble Pils. Throw one in a bun, slather with mustard and pile on sauerkraut and you have the ultimate taste of summer. 

These recipes are adapted from Food Network star Ina Garten, with some changes especially for a Pitt News audience.

Beer-battered fish ‘n’ chips

One of my favorite dishes to make with beer is fish ‘n’ chips. It’s a more traditional recipe that uses beer, but if done with a good beer and a good piece of fish, the results can be sublime. Beer provides not only a light airiness to the batter, but a hoppy sort of cloud that encapsulates each bite of flaky fish. To elevate the humble dish to even higher realms of glory, serve with freshly made “chips” sprinkled with sea-salt and splashed with a dash of malt vinegar. These aren’t your frozen food aisle fishsticks. Serves two. 

Batter

1/2 cup of IPA (Consider an IPA from Alpine Beer or Dogfish Head) 

1/2 cup, plus 1 tablespoon flour

1/2 tablespoon baking powder

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper or paprika 

1 egg

pinch of salt

1 1/2 pounds of thick-cut cod fillets (the fresher the better) 

Vegetable or canola oil for frying 

Whisk together the flour, baking powder, salt, cayenne pepper and lemon zest. Add the beer and egg. Whisk until smooth. 

Pat the fish fillets dry, then sprinkle liberally with salt and pepper. Cut into thick strips (1 1/2 inches by 3 inches). 

Pour about half an inch of oil into a 12-inch skillet and heat over medium until shimmering. 

Dip the cod fillets into the batter and carefully place in hot oil. Do not crowd the fish, or you will end up with a soggy crust. Cook until each side is lightly golden and the fish is cooked through (about 2-3 minutes on each side). Place cooked fish on a baking sheet lined with paper towels to soak up excess oil. Sprinkle with salt and serve with a squeeze of lemon. Wash down with the rest of that IPA. 

Guinness Dark Chocolate Cake:  

Beer in cake? Yes, you read that right. While not necessarily noticeable to the taste buds, the dark stout provides a tang that counters the dense, rich sweetness of chocolate. Enjoy each thick slab of cake with a glass of milk — or beer if you want to keep with the theme. Serves as many as you are willing to share with. 

Cake: 

1/2 cup Guinness 

1/2 cup strong coffee

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa powder

2 teaspoon baking soda 

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk 

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla extract  

Preheat your oven to 350 degrees, and butter and flour your cake pans (8-inch-by-2-inch round). 

Combine the flour, sugar, cocoa powder, baking powder and baking soda in a large bowl, whisking to make sure there are no clumps. In a separate bowl, combine the buttermilk, eggs, oil and vanilla. Slowly add the wet ingredients into the dry while mixing with a hand-held mixer. With the mixer on low, add the coffee and beer. Using a spatula, stir and scrape the bottom of the bowl to make sure all the dry ingredients are combined. Pour the batter into the prepared cake pans and cook for 34 to 40 minutes, testing with a toothpick to make sure it’s cooked all the way — it should come out clean or with crumbs. Allow to cool for 30 minutes before flipping out of pans. 

Frosting: 

2 sticks of butter (softened at room temperature)

1 egg yolk

1 teaspoon vanilla extract

6 ounce semisweet chocolate 

1 1/4 cup confectioner’s sugar

Place chocolate into a heatproof bowl and set over a small pot of simmering water. Cook and stir until just melted, then set aside. 

Using a handheld mixer, beat the butter until light and fluffy — about three minutes. Add the vanilla and egg yolk and beat for another three minutes, until combined. With the mixer on low, gradually add the confectioner’s sugar, then beat at medium speed until smooth. Gradually add the melted chocolate and mix until blended. Make sure not to overbeat. Spread on cooled cakes and serve.