In our second video about cooking with beer, our Master Brewer continues his conversation on speciality beer dishes with Robin Greiner, chef and owner of the popular L’Ami Pierre restaurant in Paris.
Robin often cooks with speciality beer, as its properties are ideal to deglaze and soften meat. But there is no reason to only use beer in meat dishes – in fact, one of Robin’s specialties is mashed potato blended with St. Stefanus.
As he says, with bitterness as the dominant flavour in beer, “it’s an ingredient you can use in your every day cooking to counterbalance overly powerful flavours.”
What’s your speciality beer dish?