INGREDIENTS

Buyer's guide

British beer drinkers are spoilt for choice. Beer labels tend to be more informative than those on wine, so it’s relatively easy to gain clues about what you’re buying. Colour is also a good clue: lighter beers tend to be lighter in flavour, while darker beers tend to have richer flavours and can be sweeter too, although there are exceptions. Check the label for alcoholic strength, which can vary widely.

Storage

With a few exceptions, beer is not made to be kept for long periods, particularly the beer sold in cans. It can go stale and flat if kept for too long, so always read the ‘best by’ or ‘use by’ dates. Bottled beers with corks should be stored horizontally to keep the cork moist. Beers with crown caps should be stored upright. Keep beer in a cool place, away from sunlight.

Preparation

Beer is a versatile cooking medium, imparting a pleasantly bitter complexity to slow-cooked meat dishes and stews. The Flemish dish Carbonnade - beef cooked in ale - is a classic, as is beef cooked in stout. Flavoured beers, such as cherry-based Kriek, are great for experimenting with too.

Other considerations

Beer is usually filtered to remove unwanted debris, but occasionally it's fined as well, sometimes using animal products such as isinglass or gelatine. For this reason, vegetarians and vegans should be aware when buying beer.