Black Beer

Black Beer

Black beer is a light bottom-fermented beer with an alcohol content of 4.8 % by volume and an original wort content of 11.4 %. Black beer gets its dark color and fine not too bitter aroma from brewing with barley malt and mild hops. Since black beer is brewed in the Pilsner style, its strength can be compared to light Pils. Well chilled, it tastes best. Black beer can also be used for cooking. Black beer gives dark sauces a slightly bitter wort.

All data per 100 g:
42 kcal
4 g
0 g
0 g

Recipes with Black Beer

Bavarian pig roast
Bavarian pig roast Bavarian pork roast is served with hearty black beer sauce. Preheat the oven to 220°. ...
Beef goulash with noodles
Beef goulash with noodles is prepared in a strong gravy with black beer and fresh mushrooms. For the beef goulash with noodles first prepare the vegetables. ...
Beer Goulash Soup
Beer Goulash Soup This beer goulash soup is prepared with black beer. The soup tastes slightly spicy. ...
Beer goulash with potato dumplings
Beer goulash with potato dumplings is served in a strong black beer sauce. Cut goulash into smaller cubes. ...
Black Beer Goulash with Spaetzle
Black Beer Goulash with Spaetzle Black beer goulash with Spätzle tastes strong and is slightly spicy. Heat the lard in a casserole dish. ...
Brat Wurst Goulash with beer
Brat Wurst Goulash with beer tastes particularly hearty and can be prepared quickly. For the goulash coarse fried sausage cut into pieces. ...
Carbonade in beer marinade
Carbonade in beer marinade can be marinated overnight and covered in the refrigerator draw. For the beer mix marinade oil, black beer, mustard and honey. ...
Grilled roast sausage in beer sauce
Grilled roast sausage in beer sauce For grilled roast sausages in beer sauce dice onions and stew with 1 teaspoon corn oil until soft. Sprinkle the potato starch over the onions, sauté briefly and deglaze with black beer. ...
Roulades with sauerkraut
Roulades with sauerkraut Beef roulades with sauerkraut are served in a delicious strong black beer sauce, which harmonizes particularly well with beef meat and sauerkraut. Place the beef roulades flat next to each other and pat dry on both sides. ...

(C)opyright by Marions Kochbuch