Cooking With Beer: Why Draught Works In The Kitchen

Draught beer is best enjoyed freshly poured, cold and crisp in a mug, but it can also
transform what’s on your plate. It’s not something most people think about, yet it is one of the most versatile ingredients you can bring into your kitchen, building flavour, adding depth and introducing a subtle complexity that elevates even the simplest.

For chefs who understand how to work with it, draught becomes more than just a drink,
it becomes part of the cooking process itself. Chef Stephanie Mwende is one of them
and her approach is rooted in both curiosity and experience. Her journey has been
hands-on and constantly evolving, shaped by years of working across different kitchens and cooking for diverse audiences. Her style strikes a balance between creativity and practicality, focusing on bold flavours while keeping dishes approachable. “I like using everyday ingredients and adding some excitement without overcomplicating it,” she says.

It was this mindset that led her to experiment with draught beer in cooking. The idea
started from a conversation with a mentor, and this quickly turned into something more
intentional. Beer, she explains, brings together multiple flavour elements in one
ingredient, subtle bitterness, light sweetness and richness, allowing it to enhance dishes in a way that feels natural rather than forced.

“It adds depth without trying too hard,” she says. “You’re building flavour quickly, but
keeping the dish balanced. This makes it particularly effective in marinades, sauces and
glazes, where it can layer flavour while keeping the dish cohesive.”

When working with beer in cooking, the format matters. Draught offers a cleaner, more
refined profile that works especially well in the kitchen. “It’s fresher and lighter,” Chef
Stephanie explains. “It doesn’t overpower the food; it blends in and lifts everything.”

Different draught beers can also shape the final result. A lighter, more subtle profile like
White Cap works well when you want to gently enhance flavour while keeping the dish
clean and balanced. A bolder profile like Tusker introduces more depth and character,
especially in richer, heartier meals.

Cooking with beer doesn’t require complicated techniques. The best approach is to start simple and build from there. The idea is to experiment in small amounts and let the beer complement the dish rather than take over.

“Use it in marinades, add it to batters for frying, or use it as a base for sauces,” she
advises. “Even something as simple as deglazing a pan with beer instead of stock can
change the flavour of a dish.”

Beer pairs naturally with grilled meats, fried dishes, potatoes and rich sauces that
benefit from the added depth it brings. It also works well with cheese-based dishes,
particularly dips and sauces where its flavour can come through more distinctly. On the
lighter side, it can balance spicy dishes and complement seafood by adding subtle
complexity without heaviness.

Try It Yourself: Draught-Glazed Chicken Wings
If you’re looking for an easy place to start, this is one of Chef Stephanie’s go-to recipes:
Ingredients
 500g chicken wings
 1 cup draught beer
 3 tablespoons honey
 1 tablespoon light soy sauce or tamari
 2 cloves garlic, minced
 Salt and pepper to taste
Method
Season and lightly fry or bake the wings until golden.
In a pan, combine the draught beer, honey, soy sauce, and garlic. Let it simmer on
medium-low heat until it reduces into a sticky glaze.
Toss the wings in the glaze until fully coated, then plate.
Optional: garnish with chopped spring onions or sesame seeds and serve hot.
Cooking with beer may not be the most obvious choice, but once you try it, it opens a
new way of thinking about flavour. It’s not just about adding something different. It’s
about creating meals that feel richer, more layered, and ultimately, more enjoyable to
share.

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