I saw a number of recipes in this forum, using beer as an ingredient.

I have used red wine to make beef stew before, but have never used beer for any other recipes. Beer to me taste a bit bitter and it's gassy.

I was wondering how does the final dish taste like if beer is used as an ingredient. Will there be any bitter taste at all?

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Welcome to my food blog

I like to add a pint of Guinness Stout to a pot of chili in place of water. If I'm using canned diced tomato, I drain the tomato juice out and add the Guinness. If I'm using tomato paste and I use the Guinness Stout instead of water. Guinness has a unique, taste that I'm having a hard time coming up with a description. It's a little bitter, yet sweet, and helps make a nice chili.

Here in the states Guinness is pasteurized. My wife brought some fresh Guinness home from the UK a few years ago, and it was remarkable good. Too good for cooking

I can't really think of anything else I've cooked with beer. It might be a cook way to cook shrimp, using beer to steam the shrimp instead of water, but I can't say I've done that. I may now that I've wrote this, but usually I stick with the vinegar, water, and Old Bay Seasoning.

I use beer in red beans and rice. Also chili sometimes. And it's great for making that beer can chicken.

I don't particularly like the taste of beer, but you don't get a bitter taste when cooking with it, if you're worried about that.

Yes, beer can chicken! I forgot about that. I got one of those stands last summer that holds the can of beer, and then the chicken fits over the can and stands upright. I was the most succulent chicken I ever barbecued. I was one of those "that's simply amazing" moments. Probably any beer would work there so no need to waste the Guinness Stout.

don't forget beer batter fish, beer batter onion rings, beer bread, etc.