Beer, being one of the longest-standing alcoholic drinks on planet, has matured into an expansive craft that includes myriad styles with endless variations. Whether your preference is lagers, stouts, wheat beers, or ales, beers form an essential part of beverage cultures. They not just stand alone as a drink, but their unique flavor and texture makes them complementary to a warm bowl of soup or stew as well.

Beer is mainly composed of malted grain, yeast, and hops, providing a balance of bitter and sweet, bread-like taste and carbonation along with distinct grain flavors and extras such as citrus, coffee, or chocolate. The complexity and rich sensation of beer can infuse a wealth of taste and fullness to any soup you decide to cook.

In addition, adding beer to soup does not require any fancy tricks or advanced techniques; it simply involves opening up a bottle and pouring a bit into your soup base, then mixing in your cream, broth, or other culinary liquid, followed by simmering. When beer is heated and mixed with the simmering soup, it will shed its carbonation and alcohol strength, intensifying its abundant taste notes and thickening your soup.

Just as most experienced cooks suggest using a wine that is good enough to drink alone for recipes that call for wine, the same principle holds for adding beer to soup. What’s more, if you don’t end up using the entire bottle of beer in your soup, you get the bonus treat of sipping the remaining while you prepare for your meal.

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Whether you’re a beer connoisseur or not, anyone can recognize the vast range of flavors different types of beers contain. Consequently, certain types of beer are best suited for certain types of soup. For example, nut brown ales have a nutty and earthy flavor that can elevate cream and cheese-based soups, from corn chowders to broccoli and cheese soup.

A bitter, hoppy pilsner with malty, yeasty sweetness makes another great companion for cheese-based soups, like this beer-cheddar soup recipe from Tasting Table recipe creator Alexis Deboschnek. You could also use a pilsner in a French onion soup, lending a complementary bitter finish to the sweet caramelized onions and rich melted cheese.

For ground beef or bean-based chilies, a robust, thick porter or stout can enhance the meaty umami flavor and add substance. Porters and stouts also pair well with beef, lamb, or mushroom stews, and birria. Lighter, milder, and sweeter wheat beers can uplift a chicken or fish soup, whether it’s a Sicilian fish soup, Brazilian moqueca, or a chicken tortilla soup. To fully unlock the flavorful capabilities of beer, include it with sauteed vegetables and let it reduce for a couple of minutes before you add other cooking liquids. If you’re creating a roux-based soup, introduce the beer to the flour, butter, and spices before the cream, milk, and cheese.

Read the original article on Tasting Table.