The modern origins of both beer and wine are rooted in Europe, which is home to a north-south division often referred to as the “beer-wine divide” that splits the continent into two. There’s the Wine Belt in the south and the Beer Belt in the north.
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This winter, consider making one of these traditional European beer stews to keep the cold at bay.
Ireland
When you think of Ireland, you think of Guinness, which essentially invented the style of beer we call the Irish dry stout today. Guinness is the most popular brand by a wide margin, but there are plenty of other Irish dry stouts available, like Murphy’s, O’Hara’s, Beamish and Porterhouse’s Plain Porter.
Traditional Irish stew was usually made with lamb or mutton — though beef is more common today — along with potatoes, onion and vegetables (often carrots and celery). The simplest way to infuse the stew with beer is to simply substitute some of the broth (chicken or beef works well) for Guinness or another dry Irish stout.
Even better: Braise the meat in broth and beer to really work the beer’s flavors into the dish. Some Irish stew recipes also call for coffee, chocolate, fish sauce, soy sauce or Worcestershire sauce — just don’t forget the stout.
England
British beef stew definitely has some similarities with its Irish counterpart, though historically it often didn’t use potatoes. Today, many modern versions do include them. Another common substitute for potatoes in English stews are dumplings. Usually a malt-forward ale, such as a golden ale, an amber ale, English-style pale ale, is used with the beef stock. But you want to avoid an ale that’s too hoppy because that bitterness can transfer to the stew.
Irish stew is often made with Guinness or another Irish dry stout, beef and vegetables. Braising the meat in broth and beer helps to embed the beer flavor deeper into the dish. (Getty Images)Belgium
Belgium has a diverse brewing and culinary scene, with many breweries specializing in one unique beer, and numerous dishes made with beer.
One popular dish is carbonnade flamande, which is also called stoofvlees or Flemish beef and beer stew. It takes its name from the Flanders region of Belgium, which covers roughly the northern half of the country.
What’s unique about Belgian carbonnade (sometimes spelled carbonade) is its sweet-and-sour flavor profile, with caramelized onions and either gingerbread or brown sugar providing the sweetness and acidity from vinegar or sour beer providing the contrast. Beef is typically the stew’s meat, cooked along with loads of onions and herbs. Chefs commonly place a slice of gingerbread or sourdough bread slathered with mustard on top of the stew while it simmers to thicken the broth and add a touch of tanginess.
The beers used in traditional recipes include Oud bruin (a Flanders Brown that’s rich and sour), Trappist ales (like Chimay or Westmalle) or Abbey-style dubbels. Generally, the beef, marinated in the beer overnight, represents the heart and soul of the dish. Potatoes here are served on the side, almost always as Belgian frites.
Germany
Bierfleisch, or Bavarian Beef Stew, is a German stew typically made with beef brisket or chuck roast cooked slowly in a dark German lager, like a dunkel or bock. It usually includes onions, mushrooms and various spices.
RELATED: A recipe for Schweinebraten, or German pork roast
Another German stew is called biergulasch, or beer goulash, which instead uses both pork and beef with a thick paprika-based sauce and is typically made with the same beers as bierfleisch. A newer one is Oktoberfest stew, which uses Marzen or Oktoberfest beer and German sausages, like bratwurst, along with cabbage and potatoes.
In the Czech Republic, you'll find a beer stew called hovězí guláš that's made with a dark Czech beer alongside paprika, onions, herbs and spices. (Getty Images/iStockphoto)Poland
The national dish of Poland is bigos (or hunter’s stew), which is dry stew of fresh cabbage and sauerkraut along with mushrooms and various meats, such as pork shoulder, kielbasa, beef or other game. It’s also made with beef stock and beer, usually a pilsner, amber lager or some other lager. Traditionally, it’s cooked over several days, where it’s heated, cooled and reheated multiple times.
Czech Republic
In Czechia, where pilsner was invented, there’s a dish called hovězí guláš, which means Czech beef goulash or stew, made with slow-cooked beef chunks, bread crumbs, onions, paprika and dark Czech beer, usually with herbs and spices like garlic, caraway, marjoram and even juniper berries.
There are countless variations and recipes for each of these dishes, so it’s hard to know which is the best. Some have been handed down over generations and others are modern interpretations of classic meals. Do a little online sleuthing and find a few that sound good to you and give them a whirl this winter. They’re a perfect reminder of how well beer and food can combine to make your dining experience truly memorable.
Contact Jay R. Brooks at [email protected].
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