We’ve long advocated taking the time and effort to match beer with food, but we’re also big fans of using beer in recipes especially here in the Philippines. The same principle applies when using wine to add body and flavor to dishes, and beer is (usually) cheaper than vino.

As beer is so complex, you should use different shades and styles for appropriate recipes, and we have a few ideas to get you started in making Filipino foods to cook with beer…


adoboPork Adobo with Beer

For years, adobo was the specialty of home cooks. Most of us may eat the adobo first then drink the beer after, but only a few know that counting the beer as an ingredient in making the adobo works very well.

In this recipe, the meat is stewed in vinegar, garlic, and spices until the liquid concentrates its sharp, piquant flavors. There’s a sweet/tart interplay of reduced vinegar and a richness that can easily overwhelm a light, easy-drinking brew.

Click HERE to see how it’s done.


Beer can chicken

Now here’s something you don’t see every day – a whole chicken with a beer can wedged up its… you get the picture. This rather ungainly-looking serving method (also known as ‘beer butt chicken’) has a very serious purpose. The method of opening the upright beer can allows the contents of the can to evaporate and keep the meat moist during cooking. Our recipe uses half a can, so you can drink the rest while you watch the magic happen.

Click HERE to see how it’s done.


Caldereta with Beer & Bay Leaf

Caldereta, from the Spanish word ‘Caldera’, originally hails from Spain. It consists of tender goat meat (along with lamb liver), tomatoes, bell peppers, potatoes, and spices (cumin, pepper), thrown into a large cauldron and allowed to stew.

This produces a savory sauce that was originally accented with goat cheese and parsley. During the Spanish occupation of the Phillippines, the recipe was updated with the country’s own ingredients.

The link below is a further update to the recipe.

Click HERE to see how it’s done.


Beer-braised short ribs

Michelin-decorated pub owner Tom Kerridge knows his beer and then some. One dish in which beer is front and center is his braised short ribs, where craft lager is combined with sticky treacle, ketchup, and mustard to create an unctuous marinade for an oft-overlooked beef cut.

Click HERE to see how it’s done.



Grilled fish

You might be inclined to presume hearty beer works better with red meat, but not so – this sunny recipe uses Jamaican lager to create a smoky glaze for barbecued fish. As the herby, piquant beer marinade makes its way into slashes in the side of the snapper, the whole thing merges to create a Caribbean taste sensation. Obviously, a fridge well-stocked with the aforementioned Jamaican lager is an absolute must to serve alongside.

Click HERE to see how it’s done.