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I followed a Michael Jackson recipe for an onion and cheese soup cooked using a pale ale. The recipe was very similiar to a French onion soup, only it used beer rather than wine. It said that you had to be careful not to let the soup boil, just keep it a constant simmer, otherwise it will concentrate the hop flavour causing unpleasant results.

Anyway I used London Pride. I was reasonably careful not to let to let it boil but it might have boiled once or twice. Anyway, the soup was disgusting. The hops caused a really nasty bitterness. Should I have used a different ale? Should I be more careful next time? Should I not trust Michael Jackson for beer recipes ever again? Should I only use beer for drinking rather than cooking?

Insights would be appreciated. Thanks.

Beer in cooking works fine but as you found out a hoppy beer is best used for drinking <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

I guess French and English can´t never mix well...

Lager and stout in casseroles work really well. As you said just be careful not to over boiled it to avoid unpleasant bitterness. I`ve never tried with ale though.

its interesting enough, but to be honest, i leave my beer for drinking

Beer and cheese is a truly great combination. So great in fact that I've learned how to make cheese just in order to experiment with pairing it with my own beers.

Some of the Belgian Trappist monks make their own cheese to pair with their beers. Some of them can be very pungent, watch out! Chimay Blue is a classic beer to be eaten with these strong cheeses.

Check out this website for further info.

<!-- m --><a class="postlink" href="www.allaboutbeer.com/food/232-cheeseandbeer.html">www.allaboutbeer.com/food/232-cheeseandbeer.html

&amp;quot;Ichiban&amp;quot;:1veuejsq wrote: Beer and cheese is a truly great combination. So great in fact that I've learned how to make cheese just in order to experiment with pairing it with my own beers.

Some of the Belgian Trappist monks make their own cheese to pair with their beers. Some of them can be very pungent, watch out! Chimay Blue is a classic beer to be eaten with these strong cheeses.

Check out this website for further info.

<!-- m --><a class="postlink" href="www.allaboutbeer.com/food/232-cheeseandbeer.html">www.allaboutbeer.com/food/232-cheeseandbeer.html[/quote:1veuejsq]

I bought some Roquefort to go with a bottle of Rochefort 10 last week. It was a magical moment.