corned beef in a slow-cooker, which beer works best?

Reads 1666 • Replies 7 • Started Sunday, February 19, 2017 2:29:32 PM CT

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spacecoyote
14:29 Sun 2/19/2017

I’ll be putting a 2-pound corned beef brisket in a 2.5qt slow-cooker, with carrots and potatos and cabbage, and one of these three beers:

Andescher Doppelbock
Schneider Aventinus
Schlenkerla Helles

I’m thinking: drink the Helles, cook the Andesch, drink the Aventinus.

What are other people’s preferences, choices, or suggestions for this meal?

 
b3shine
beers 10803 º places 354 º 15:06 Sun 2/19/2017

I’d chug the Helles, cook with the Aventinus, and drink the Doppelbock.

 
fly
beers 1490 º places 273 º 15:17 Sun 2/19/2017

Originally posted by b3shine
I’d chug the Helles, cook with the Aventinus, and drink the Doppelbock.




Good call.

 
spacecoyote
15:25 Sun 2/19/2017

Originally posted by b3shine
I’d chug the Helles, cook with the Aventinus, and drink the Doppelbock.


That was my initial plan, but I changed my mind because I thought the roasty notes of the beer might not play off the carrots well.

Now, I see your post, and have changed my mind again. The raisin/fig/prune flavor of Aventinus is gonna be tasty on the root veg.

 
after4ever
admin
beers 8025 º places 322 º 15:26 Sun 2/19/2017

Sweeter stout would usually be my call.

 
McGrupp612
beers 154 º places 1 º 16:22 Sun 2/19/2017

A malty brown ale may work well

 
StefanSD
beers 2449 º places 57 º 16:26 Sun 2/19/2017

I find that a mix of beef broth and Sam Adams lager works best. Also, add the veggies only for the last four hours of cooking or they may turn to mush.

 
spacecoyote
18:57 Sun 2/19/2017

Originally posted by StefanSD
I find that a mix of beef broth and Sam Adams lager works best. Also, add the veggies only for the last four hours of cooking or they may turn to mush.


I found a recipe that calls for putting the carrots and potatoes -under- the corned beef, fill with water to cover veggies, top with beer to cover brisket. When meat is done, pull it out to rest and throw in cabbage for twenty minutes.

Whoever wrote it swears the veg doesn’t turn to mush. I’m skeptical, but am willing to try new things.