TODAY | Beer gone wild: The sudsy drink is showing up in the coolest new recipes and cocktails

September 26, 2014

In Boston at his restaurants Clio, Uni, Toro and Coppa, chef Ken Oringer also uses a variety of brews in both sweet and savory dishes, including his beer-braised asparagus with mojama (salt-cured tuna), dried black olives and cocoa nibs, and his caramelized brioche with beer ice cream. The trick to working with beer, he says, is to pay attention when you cook it down, since reducing the beverage accentuates its characteristics. This means a strong IPA can get bitter fast, where a lambic might have strong sweet and fruity notes. But, that’s part of the fun, and you can use other elements to help balance out those flavors.