Know what’s on your plate
Dark beer
Calories & nutrition facts
dark
Nutrition facts
Per 100 g% DV- Calories 41 kcal —
- Protein 0.4 g 1%
- Carbohydrate 4.1 g 1%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 4.1 g —
- Sodium 11.6 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Thiamin (B1) 0.01 mg 0%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.59 mg 4%
- Pantothenic acid (B5) 0.11 mg 2%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 8.5 µg 2%
Minerals
- Calcium 6.9 mg 1%
- Iron 0.02 mg 0%
- Magnesium 9.6 mg 2%
- Phosphorus 14 mg 1%
- Potassium 45 mg 1%
- Zinc 0.17 mg 2%
- Copper 0.07 mg 8%
- Iodine 4.1 µg 3%
Similar foods
Questions about Dark beer
What food goes well with dark beer?
Its roasted, malty notes pair well with slow-cooked beef, sausages, mature cheddar and chocolate desserts. Use it in a beef-and-ale pie or a rich stew, where the maltiness balances savoury flavours.
How do you use dark beer in a stew?
Brown the meat and onions first, then add dark beer to lift the browned bits from the pan. Use it for some or all of the stock and simmer gently until the meat is tender; boiling it hard can make the beer taste harsh.
How do you make beer batter with dark beer?
Whisk cold dark beer into seasoned flour just before frying, stopping when the batter is thick enough to coat the back of a spoon. Dip pieces of fish and fry in oil at 180 °C until crisp and the fish is cooked through.
Should you serve dark beer cold or at room temperature?
Serve it cool rather than icy: very cold temperatures mute the roasted malt and aroma. A robust stout or porter is often more expressive after a short time out of the fridge, while lighter dark lagers are usually best well chilled.
How should you store dark beer after opening?
Keep unopened bottles or cans upright in a cool, dark place, away from heat and sunlight. Once opened, cover and refrigerate it, then use it within a day or two; it will lose its fizz quickly.
What can you use instead of dark beer in a recipe?
For a stew or gravy, use beef stock with a little malt vinegar or a spoonful of treacle to replace some of the beer’s savoury depth and sweetness. For beer batter, use sparkling water instead; the result will be lighter and less malty.
What gives dark beer its colour?
Dark beer gets much of its colour and roasted flavour from malted barley that has been kilned or roasted more deeply than pale malt. Dark beer is a broad description, not one single brewing style; porter, stout and dark lager can all look dark but taste different.
Source: ANSES–Ciqual (France) 5000 · per 100 g · carbohydrate per EU label, fibre excluded
