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Light lagers, stouts, and ales are commonly used in cooking, each adding unique flavors to your dishes.

Yes, non-alcoholic beer can replace regular beer, but the flavor might be milder.

Opened beer is best used within 1-2 days for cooking, as it can lose carbonation and flavor over time.

Beer is great in batters, stews, beer bread, chili, and marinades for meats.

Follow the recipe, but typically ½ cup to 1 bottle is standard, depending on the dish size.

Beer can add malty, bitter, or sweet notes, enhancing complexity and depth in dishes.

Yes, gluten-free beers are available and can be used just like regular beers in recipes.

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Match the intensity of the beer with your dish; use lighter beers for delicate flavors and darker beers for robust dishes.

Keep beers in a cool, dark place or refrigerate them to maintain freshness.

It’s not recommended, as freezing can change the flavor and texture once thawed.

Some alcohol evaporates during cooking, but not all. Longer cooking reduces alcohol content further.

Yes, flat beer is still suitable for most recipes as the carbonation isn’t essential.

Slowly add beer to achieve the desired consistency and mix until just combined.

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Most of the alcohol evaporates during cooking, but not all. If concerned, choose dishes that are cooked for longer periods.