I don't have a lot of dishes I use guinness in but I am developing an interest in this area. What effects or qualities do you think beer brings to a dish. I have been using the heavy stout guinness not the drinking one. When do you use different types of beer or ale and for what purpose.
I have a marinade for flank steak that I like a lot.
I also use guinness about every other time I make a beef stew. The homemade beef stock I use in this dish is so good I almost hate to add anything else to it but it does seem to work.
I tried adding some guinness to hamburgers a few days ago but the jury is still out on that one.
How do you use guinness, or any ale or beer, in cooking.