Beer

Seal the bottle or can and refrigerate it; drink it within a day or two, as it quickly loses its fizz and aroma. Keep unopened beer upright in a cool, dark place, away from heat and sunlight.

Yes. Replace some or all of the liquid in batter for fish, onion rings or vegetables with cold beer; its fizz helps make the coating light. Mix the batter briefly and fry it soon after making it.

Crisp lagers pair well with fried fish, chips and salty snacks, while darker, maltier beers suit roasted meat, stews and mature cheeses. Wheat beer is a classic match for spicy food.

Usually, yes: use it in stews, marinades or batter in the same amount, bearing in mind that it may taste sweeter and less bitter. For a long-simmered dish, add a little vinegar if you want to restore some of beer’s sharpness.

No. Some alcohol evaporates during cooking, but the amount left depends on the cooking time and method; a quick simmer or adding beer near the end can leave more behind than a long braise.

Most beer brewed from barley or wheat contains gluten, so it is not suitable for people avoiding gluten. Gluten-free beers are made with alternative grains or processed to reduce gluten; check that the product is specifically labelled gluten-free.

Brewers extract sugars from malted grain, usually barley, then boil the liquid with hops and ferment it with yeast. The yeast turns some of the sugars into alcohol and carbon dioxide; the type of yeast and fermentation conditions help shape the beer’s flavour.