Malt Ale in Gravy

Ben used malt ale to build his chicken gravy, a flavour choice that Marcus flagged as risky: 'he must be very careful in the reduction of that because it can go quite bitter.' Beer-based gravies are popular in British and Belgian cooking, but the bitterness from hops concentrates as the liquid reduces. To manage this at home, choose a malt-forward ale (brown ale or mild) rather than a hoppy IPA or pale ale. Add the beer early so the harsh alcoholic notes cook off, and balance bitterness with a touch of sweetness from stock, honey, or caramelised onions. Monica praised Ben's result as 'almost like an intense chicken gravy,' showing he controlled the reduction well.