Just like for wine, beer can also become an ingredient-resource in the preparation of a dish. To familiarize yourself with cooking with beer, you can try using it to blend a meat or fish dish. Even the chicken, mixed with good beer, immediately acquires more character. A great classic are spaghetti with Guinness and bacon for example, or sausage, by blending an open and browned sausage with a little oil and garlic and then blending it with beer, reducing it, or maybe braised pork ribs. Here is an alternative idea for a last barbecue.