Is beer batter the best coating for the fish in ‘fish n chips’? If it’s not, it’s pretty close to first place. Crispy, airy, crunchy and with a deeper flavour than soda water batter, there are few things finer than cowing down on beer-battered fish and chips when you’re by the seaside. Or in town. Or, well, anywhere really. Beer batter is a simple and effective way to add flavour and texture to fried foods. Not just fish but also, er, calamari, or even sausages. However, what if you don’t want to use alcohol in your cooking? Can you use non-alcoholic beer instead for your batter?
And if so, does it work as well?
Non-alcoholic beer batter
The short answer is yes, you can use non-alcoholic beer in beer batter. Because non-alcoholic beer is made using the same brewing process as regular beer, it retains many of the characteristics of traditional beer. Aromas. Flavours. Suitability for use in batter. That kind of thing.
When using non-alcoholic beer in beer batter, however, there are a few things to keep in mind.
- Type
- Taste
- Foam
- Longevity
Type
First, choose a non-alcoholic beer that has a similar flavour profile to the regular beer you would use in the recipe. For example, if you were making a beer batter for fish and chips, you might choose a non-alcoholic lager or pale ale. If you were making a beer batter for onion rings, you might choose a non-alcoholic amber ale or brown ale.
Taste
Second, be aware that non-alcoholic beer may have a slightly different texture than regular beer. Non-alcoholic beer tends to be a bit sweeter, less bitter than regular beer, which can affect the flavour of the batter. To compensate, you may need to adjust the amount of salt and other seasoning in the recipe.
Foam
Third, keep in mind that non-alcoholic beer may foam more than regular beer when mixed with other ingredients. To avoid a messy kitchen, mix the non-alcoholic beer with the dry ingredients first before adding any wet ingredients. Alcohol plays a role in reducing foaming by interfering with the formation of bubbles. When the alcohol is removed, the natural foam-inhibiting properties are also reduced, which can cause the beer to foam more.
In addition, some non-alcoholic beers may contain higher levels of carbon dioxide than regular beer to compensate for the loss of alcohol. Carbon dioxide is a natural byproduct of the brewing process and is responsible for the bubbles in beer. When there is a high concentration of carbon dioxide in the beer, it can cause excessive foaming when mixed with other ingredients.
Another factor that may contribute to excessive foaming is the presence of residual sugars in non-alcoholic beer. During the brewing process, sugars are converted into alcohol. When the alcohol is removed, some residual sugars may remain, which can contribute to the foaming properties of the beer.
Longevity
Finally, keep in mind that non-alcoholic beer may have a shorter shelf life than regular beer. Be sure to check the expiration date and use it within that time frame. Alcohol acts as a natural preservative in beer, inhibiting the growth of microorganisms that can spoil the beer. Without alcohol, non-alcoholic beer is more susceptible to spoilage from bacteria and other microorganisms, which can cause off-flavours and spoilage.
Another factor affecting the shelf life of non-alcoholic beer is the lower levels of hops. Hops, which are added during the brewing process, act as a natural preservative and help to inhibit the growth of bacteria and other microorganisms. However, many non-alcoholic beers have lower levels of hops than regular beers, which can reduce their ability to resist spoilage.
Cooking with non-alcoholic beer
In terms of cooking with non-alcoholic beer, the process is the same as with regular beer. Simply mix the beer with flour, salt and other seasonings to create the batter. Dip the food in the batter and fry it in hot oil until golden brown and crispy. Delicious.