Cooking with beer appeals to me, especially in winter, because it somehow suggests a hearty meal. Do I have to splash out on good-quality beer or will anything do? And how much flavour is retained in a casserole?
I tend to regard full, dark ales as best for red meats and especially for game, such as venison. The dish will retain a rich bitterness and, of course, be a dark colour. Light beers are also surprisingly flavoursome.
A rule of thumb is to use with light meats – including chicken.