Chefs have long had a number of flavor enhancers at their disposal in the kitchen, including salts in a veritable rainbow of colors and descriptions, exotic vinegars, and a variety of infusions. Now, their latest tool for creating innovative tastes comes not from the pantry, but from the refrigerator—beer. Today’s dishes are getting a subtle boost from all kinds of beer, including bitter pale ales and pilsners, sweet and strong doppelbocks and Scotch ales, complex barleywines and ...
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