For cooking I use light beer, which should not be too bitter. Depending on the variety used, it may be necessary to sweeten the sauce with a pinch of sugar. If the roast stock is extinguished with a maximum of 1/8 l beer, the alcohol evaporates as far as possible during cooking and the sauce only retains its aroma. German beer is brewed according to the Purity Law and may only be produced from hops, barley malt, yeast and water. Beer is an alcoholic and carbonated beverage. Alcohol-free beer may contain up to 0.5% alcohol. Malt beer contains between 0.1-0.4% alcohol and is therefore almost alcohol-free. Malt beer is very dark and has a sweetish taste. Diätpils is low in calories, but very alcoholic. A special brewing process converts almost all carbohydrates into alcohol. Light beer is a low-calorie beer that has up to 40% less alcohol and calories than Pils. The pale Pilsener has an alcohol content of almost 5%. Export beer contains approx. 5-5.5% alcohol and tastes a little maltier. Altbier is dark and can taste between bitter (hops) and sweet (malt) depending on the variety. Its alcohol content is about 4.8%. Other types of beer include Schwarzbier, Bockbier, Doppelbock, Weizenbier and Dampfbier, to name just a few.