Have a beer and eat it too: Next time you pop a top, save some to cook with and taste the difference

Sometimes we like to drink beer.

And other times we like to eat it.

From baked goods and desserts to onion rings, different styles of beers bring their own unique flavors and characteristics to the table.

Why cook with beer?

It adds depth of flavor, aids in leavening, browning and crust development. Plus it just tastes good. If you use the right beer, that is.

The old adage of don't cook with a wine you wouldn't want to drink applies to beer, too. But even then, there are some additional considerations.

We don't mean to insult anyone's libation preferences, but please, don't make the following recipes with watery, mass-produced American lager. Successful cooking with beer requires using high-quality beer with distinctive flavor notes.

Lori Rice in her book, Food on Tap: Cooking With Craft Beer writes that heat intensifies the otherwise pleasant bitterness in beer. So in recipes that call for high-heat, that double IPA you love to drink with charcuterie and cheese may not be the best option.

Rice also cautions that the acidity in beer can cause dairy to curdle; to reduce this chance she suggests using high-fat dairy such as whole milk and half-and-half in recipes that also call for beer. Also, keep an eye on the heat. Don't let a recipe that instructs to simmer come to a boil, as boiling could ruin the dish.

The following recipes are all "from scratch," but if you're more of a "from a mix" kind of cook, there are several decent mixes on the market including Molly & Drew, which offers a wide selection including gluten-free mixes.

Beer for breakfast may be frowned upon in most social circles, but here beer gives these biscuits a tender crumb and buttery crunch.

Suggested beers: any German-style hefeweizen or Belgian wit; local options include Vino's Rainbow Wheat (growler only), Lost Forty Look-See Hefeweizen (spring seasonal) and Fossil Cove Hoppy Wheat (spring seasonal).

Wheat Beer Biscuits

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 cup cold butter, cut into pieces

6 ounces witbeir or wheat beer (see note)

Heat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, stir together the flour, baking powder and salt. Add the butter. Using a pastry cutter, two knives or your fingers, work the butter into the flour until it is evenly distributed and the largest pieces of butter are the size of peas. Stir in the beer, stirring just until a dough forms.

Shape dough into a ball. Gently pat dough into a 1 to 1 1/2-inch thick circle. Using a 2- or 3-inch biscuit cutter, cut dough into rounds. Arrange rounds on the prepared baking sheet. Bake 12 to 15 minutes or until golden brown and cooked through.

Makes 6 biscuits.

Note: American-style wheat beers lack the banana and clove notes of German hefeweizen. If using an American-style wheat, you may want to add a teaspoon or so of sugar to compensate.

Recipe loosely adapted from Food on Tap: Cooking With Craft Beer

Most beer breads are quick breads, meaning beer and a leavening agent such as baking powder are used to give it loft and are best eaten the same day. This bread is a yeast dough with beer as the liquid so the loaves stay fresh longer and have a deeper, more developed flavor.

We made this bread with a variety of beers. Lost Forty Brewing's Love Honey Bock gave the crust a slightly bitter bite, but really brought the cheese to the forefront, while Guinness stout deepened the flavor of the bread. The recipe would work with a German-style pilsner or helles, as well or even a citrusy session IPA.

Suggested beers: Lost Forty Brewing Love Honey Bock, Guinness stout

Cheddar-Beer (Yeast) Bread

Vegetable oil, coconut oil or melted butter, for coating

1 cup PLUS 3 tablespoons beer, warmed to 110 to 115 degrees

1 teaspoon granulated sugar

2 teaspoons active dry yeast

2 3/4 cups bread flour (see note)

1 teaspoon kosher salt

4 ounces cheddar cheese, shredded

Coat a large bowl with oil; set aside.

In a 2-cup or larger spouted measure, combine the warm beer, sugar and yeast. Stir well and set aside for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt. With mixer on low, gradually add the beer, mixing until a dough forms. Remove paddle and attach dough hook. Knead with dough hook for about 2 minutes. Transfer dough to the oiled bowl, turn to coat dough in oil. Cover and let rise in a warm place for about 1 hour or until double in bulk.

On a floured surface, roll dough into a large rectangle, 8- to 10-inches by 12- to 15-inches. Sprinkle dough evenly with cheese. Roll dough into a long cylinder. Using a sharp knife or kitchen shears, cut cylinder in half lengthwise to create two long pieces. Pinch ends together on one end and twist lengths around each other. Pinch remaining ends to seal.

Generously oil an 8- or 9-inch loaf pan. Transfer twist to the oiled pan. Cover and let rise 45 minutes to 1 hour.

Heat oven to 350 degrees. Bake 40 to 45 minutes or until loaf reaches an internal temperature of 190 degrees. Cool in pan on a wire rack.

Makes 1 loaf.

Note: Can use all-purpose flour, but reduce liquid by 1 tablespoon.

Traditional sticky buns can take hours to prepare. This quick version can be on the table in less than one. The malty notes in marzen-style beer gives these quick rolls a richer flavor.

Suggested beers: Any marzen or Oktoberfest beer will work in this recipe. If you want to keep it local, consider Core Leghound Lager, Diamond Bear Rocktoberfest or Lost Forty Brewing The Hunter Oktoberfest.

Quick Marzen Pecan Caramel Rolls

Rolls:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

5 tablespoons chilled cubed butter PLUS 1 tablespoon softened butter, divided use

4 ounces marzen or Oktoberfest-style beer

1 to 2 tablespoons packed dark brown sugar

1/2 teaspoon ground cinnamon

Topping:

1/4 cup packed dark brown sugar

2 tablespoons light corn syrup

2 tablespoons butter

1 ounce marzen/oktoberfest beer

1/2 to 3/4 cup pecan halves

Heat oven to 375 degrees. Line an 8-inch square pan with parchment paper.

In a medium bowl, stir together the flour, baking powder and salt. Add the cubed butter. Using a pastry blender, two knives or your fingers, work butter into flour until the largest pieces of butter are the size of peas. Pour in the beer and stir to combine.

Turn the mixture out onto a lightly floured surface and knead until a soft dough forms. Gently press or roll into a 9-by-12-inch rectangle. Spread the softened butter over the dough. Sprinkle evenly with the brown sugar and cinnamon. Roll dough into a log. Set aside.

In a small saucepan over medium heat, combine the 1/4 cup brown sugar, the corn syrup and 2 tablespoons of butter, stirring until sugar dissolves. Remove from heat. Stir in beer. Return to heat and cook, stirring often, until mixture is thick and syrupy. Do not boil.

Pour mixture into the prepared baking pan. Sprinkle in pecans.

Using a serrated knife, cut the dough into 10 to 12 rolls. Place rolls, spiral side exposed, in pan leaving space between each roll. Bake 20 to 25 minutes or until rolls are golden brown.

Let cool in pan for 5 minutes. Remove rolls by inverting pan into a large platter. Scrape any sauce and nuts from the pan and spoon over rolls. Serve warm.

Makes 10 to 12 rolls.

Recipe loosely adapted from Food on Tap: Cooking With Craft Beer

Fresh brewed coffee, dark rum and coffee stout (or porter) combine to create this beer-rific twist on tiramisu.

Suggested beers: Lost Forty Forest Queen, Mother's Brewing Co. Winter Grind, Ozark Beer Co. Onyx Coffee Stout, Charleville Late Night Karate Kicks, Boulevard Early Riser Coffee Porter.

Note: This recipe contains uncooked eggs, which sometimes contain salmonella bacteria that can cause serious illness.

Coffee Stout Tiramisu

6 eggs, separated, at room temperature

3/4 cup sugar, divided use

16 ounces mascarpone cheese

2 ounces dark rum

12 ounces coffee stout or porter

1/2 cup strong brewed coffee

2 (3-ounce) packages ladyfingers

Unsweetened cocoa powder, for dusting

In a mixing bowl, beat egg yolks and 1/2 cup sugar with an electric mixer until pale yellow. Add mascarpone, a quarter at a time, beating until light and fluffy. Add rum and beat to combine.

In a separate bowl, beat 4 of the egg whites (save the remaining egg whites for another use) and remaining 1/4 cup sugar to soft peaks. Gently fold egg whites into the mascarpone mixture a third at a time.

Spread about a third of the mascarpone mixture in the bottom of a deep 9-inch square baking dish.

Combine beer and coffee in a shallow bowl. Working quickly, dunk each ladyfinger in the beer/coffee mixture and arrange in a tight layer over the mascarpone mixture. Top ladyfingers with half of the remaining mascarpone. Repeat with second layer of ladyfingers (dunking and layering tightly) and top with remaining mascarpone mixture. You may not use all of the ladyfingers.

Cover and refrigerate for 12 to 24 hours before serving. Dust with cocoa before serving.

Recipe adapted from Brooklyn Brew Shop

Food friendly, nutty brown ale adds a boost of flavor to this beer batter without overpowering the other flavors.

Suggested beers: Diamond Bear Dogtown Brown, Newcastle Brown Ale, Lazy Magnolia Southern Pecan, Core Hazelnut Brown, Mother's Brewing Co. Three Blind Mice.

Beer-Battered Onion Rings

2 pounds large yellow onions

3 cups all-purpose flour, divided use

1 1/2 cups cornstarch, divided use

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons ground red pepper (cayenne)

2 teaspoons granulated sugar

1 tablespoon kosher salt

12 ounces brown ale

10 ounces club soda or other unflavored sparkling water

1 egg

Vegetable oil, for frying

Heat oven to 200 degrees. Line two rimmed baking sheets with paper towels; set wire racks on the paper towels. Set aside.

Slice the onions cross-wise into 1/2-inch thick rings. (Save small inner rings for another use).

In a large bowl, toss onion rings with 1 cup of the flour and about 1 tablespoon of the cornstarch. Let stand for 30 minutes.

In a medium bowl, whisk together remaining 2 cups flour, remaining cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl.

In a large bowl, whisk together the beer, club soda and egg. Gradually whisk the flour mixture into the beer mixture. Whisking until smooth.

Heat enough vegetable oil to fill a deep skillet or Dutch oven by 1 1/2 inches. Working in batches to prevent crowding, dip the onion rings in the batter, and then drop into the oil. Cook onion rings, turning once, until golden, about 2 1/2 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Keep warm in oven while frying remaining batches.

Makes 4 to 6 servings.

Recipe adapted from epicurious.com

Food on 10/18/2017