Two properties of beer particularly excite chefs, the first is that unlike wine, beer as a marinating or braising medium does not mask the flavour of the main ingredient.

Once the alcohol in beer has evaporated during cooking only a delicate piquant trace of barley and hops ois left behind.

Its second great advantage is a natural bubbly character – capable of injecting humour and levity in to the most stolid of food, hence its use in puddings, batters, breads, cakes and even whipped cream.

But, beer has a third, endearing characteristic – its versatility.

It spans a whole spectrum of tastes and consistencies, from subtle lightness through to heavy darker beers.

Beer lends itself to many dishes, it can be used to tenderise as in marinated raw fish or braised meat, to add depth to a soup or colour and piquancy to a sauce.

It can be used as an alternative to vinegar in a salad dressing, add it to cooking water when curing ham, pour it over fruit or try it in a succulent chocolate dish.

Beer can be an essential ingredient for a sauce to accompany duck. It has the quality to heighten the flavour of Thai spices.

Beer and beer are natural soul mates but beer can also provide lightness to the simplest of soups.

Beer is a sublime ingredient with a gigot of lamb, lapin and syllabub too.

But remember too, that a carefully chosen beer is the equal and often the better of any wine as an accompaniment to food.
 

Beer and mussels – Moules à la bière

Like beer, mussels are one of the great tastes of Belgium of Belgium. This recipe is easy, but the results are a stunning combination of flavours and textures, whose complexity belies its simplicity.

• 2kg fresh mussels
• 50g butter
• 500ml of as light beer
• 150ml cream
• Two onions or four shallots finely chopped
• 30 ml chopped parsley or coriander
• Pepper to taste

Melt the butter and add the onions or shallots and soften. Pour in the beer and bring to the boil, allow to reduce for 20 minutes until the liquid has reduced by about half.

Add the mussels, cover the pan, and leave for three minutes.

Strain the mussels and reserve the liquid. Discard any unopened mussels. Pour the liquid back into the saucepan, add the cream, pepper and parsley or coriander and stir well.

Put the mussels into a bowl, pour over the sauce and serve with a warm crusty bread to friends. It is a dish to be shared.

The beer belly has nothing to do with the fat content of beer which is negligible. Many people eat too much fatty food and take too little exercise and blame it on the beer.

In fact, moderate beer drinking, along with sensible exercise can be regarded as part of a calorie-controlled diet – which easily fits in with a modern, busy lifestyle.

Beer is one of the least calorific alcoholic drinks

Counting the calories