Steak and Ale pie

Thorn Tree forumInterest forumsGet Stuffed
Enter custom title (optional)
This topic is locked
Last reply was
815
…
Send as an e-mail
Send as an e-mail
gyro
gyro

I'm making a steak and ale pie, and wondered - bearing in mind I'm in the UK - what ale you would think best suits it ?

Steak, mushrooms, onion, and I always add a small bit of red wine or port that the meat sits in for a few hours beforehand. I was thinking either Abbot Ale, Bishops Finger, or maybe Broadside. Any other suggestions ?

View last reply
Report
1
vinnyd
vinnyd

Guinness.

Copy and paste the url below to share the link.
Permalink to this post
Report
2
anonymous
anonymous

Drink the ale, and add some kidney, kidney is on special this week.

Copy and paste the url below to share the link.
Permalink to this post
Report
3
big_iain
big_iain

Anything other than "bitter" beer I suppose. Do you have to let it go flat before adding it?

Copy and paste the url below to share the link.
Permalink to this post
Report
4
graendal
graendal

Definitely Guinness.

Copy and paste the url below to share the link.
Permalink to this post
Report
5
tonya001
tonya001

I like yer own ideas - i.e. something strong-ish, dark and (fairly) bitter.

Copy and paste the url below to share the link.
Permalink to this post
Report
6
vinnyd
vinnyd

Strength won't matter since the alcohol will mostly cook away. I like hoppy (i.e.e bitter) beers for drinking but generally not for cooking. (Unless you're trying to overpower the taste of the other ingredients.)

Copy and paste the url below to share the link.
Permalink to this post
Report
7
tonya001
tonya001

Agreed in terms of just strength - but strength in beer usualy ensures much more flavour, so it's an idea to use a strong-ish beer. Which is why few make a steak'n'ale pie with, say, 3.5 ABV.

Copy and paste the url below to share the link.
Permalink to this post
Report
8
gyro
gyro

There's a distinct difference in flavour when using Guinness, and whilst I'm not adverse to it, I prefer ale in a pie. But yeah, the whole strength thing in the ale is only down to the sort of 'thicker' flavour you get, rather than the ABV. I think I'm gonna go Adnams Broadside.

Copy and paste the url below to share the link.
Permalink to this post
Report

This topic has been locked by a moderator.

Pro tip
Lonely Planet
trusted partner