Very light beers, such as pilsner, light lagers, and some pale ales, tend to add very little flavor to foods. Very intense beers, like porter and stout, tend to add an unpleasant bitter, smoky, or burnt taste to your dish. Instead, aim for a beer with a “middle-of-the-road” flavor profile, both in terms of hops and malt. Amber ales, nut browns, and extra special bitters (ESBs) are great choices for marinating and cooking foods.
Begin by seasoning your meat with salt and black pepper, and then add it to the plastic bag. Pour your beer marinade carefully into the bag and over the meat. Zip the plastic bag closed, pushing as much air out as possible before sealing it. Swish the bag around a bit to ensure that the beer marinade is contacting the meat across its entire surface area.
