Three delicious ways to cook with beer (that aren’t just for the barbecue)

Beer isn’t just for a Friday night catch-up or watching the footy – it’s one of the most versatile ingredients in the kitchen. Whether it’s adding richness to a slow-cooked pie, creating the crispiest fish batter, or deepening the flavour of a chocolate cake, beer (especially a good stout or ale) can turn everyday cooking into something special. Best of all, these recipes are simple, affordable and perfect for sharing.

Here are three easy, crowd-pleasing recipes that celebrate beer in the best way.

Classic Beef & Beer Pie

A pub favourite you can easily recreate at home.

Ingredients

1kg chuck steak, diced
1 brown onion, chopped
2 carrots, diced
2 tbsp plain flour
375ml bottle of dark ale
1 cup beef stock
2 tbsp tomato paste
1 tsp thyme
Puff pastry sheets
1 egg (for glaze)

Method

Brown beef in batches, remove from pan.
Cook onion and carrot until softened.
Stir in flour and tomato paste.
Add beer and stock, return beef to pan.
Simmer 1.5–2 hours until thick and tender.
Spoon into pie dish, top with pastry, brush with egg.
Bake at 200°C for 25–30 minutes until golden.

Rich, hearty and perfect with mash or chips.

Stout Chocolate Cake

Don’t taste the beer – taste the depth. Stout intensifies chocolate flavour beautifully.

Ingredients

250ml stout (like Guinness)
250g butter
¾ cup cocoa powder
2 cups plain flour
2 cups caster sugar
1½ tsp baking soda
2 eggs
1 cup sour cream

Method

Gently heat stout and butter together.
Whisk in cocoa and sugar.
Mix flour and baking soda separately.
Add eggs and sour cream to stout mixture.
Fold in dry ingredients.
Bake at 180°C for 45–50 minutes.

Top with cream cheese frosting for a pub-meets-patisserie finish.

Beer-Battered Fish

Light, crispy and golden — the secret is cold beer.

Ingredients

1 cup plain flour
1 tsp baking powder
1 cup cold lager
500g white fish fillets (flathead, hoki or barramundi)
Oil for frying
Salt

Method

Mix flour and baking powder.
Gradually whisk in cold beer to form a smooth batter.
Pat fish dry, dip into batter.
Fry at 180°C until golden (about 4–5 minutes).
Drain and season with salt.

Serve with chips, lemon wedges and tartare sauce.

Why Beer Works in Cooking

The malt adds subtle sweetness.
The hops bring balance and bitterness.
Carbonation makes batters light and crisp.
Slow cooking with beer tenderises meat beautifully.
It’s a simple way to add depth without adding fuss