Why smart chefs are cooking with beer instead of just drinking it

“I don’t really drink like that, but there was beer lying around, and I was seeing recipes online using beer, so I thought why not try it?” she says.

Her first attempt, a beer-battered fish in 2022, set the tone.

“It came out crispy, flaky, not too oily. It was just a nice, perfect taste, and so flavourful.”

Since then, beer has become a regular feature in her kitchen, particularly in batters, marinades and sauces where it can quietly reshape a dish without dominating it.

From a kitchen operations standpoint, Mwende argues beer is more forgiving than other alcohol-based ingredients.

“It’ is more exciting and easier to use. If you don’t know how to use wine, it could make your meal bitter, but beer is a safer option,” she says.

That accessibility matters, especially in kitchens where consistency and speed are critical. Rather than building a dish around beer, she uses it as a modifier.

“Flavouring first. You start with the flavour, then you add the beer to adjust,” she says. “If you want it lighter, you can add beer. If you want more depth, add beer.”

In practice, that means beer functions as both a textural and flavour agent. In batters, it creates a lighter, crisp finish. In sauces, it adds body. In marinades, it carries flavour without overwhelming the base ingredients.

For diners, the result is often subtle.

“They’re usually surprised. They’re like, ‘I didn’t know this had beer,’ but it’s a pleasant surprise,” she says.

Concerns around alcohol content, she adds, are largely misplaced.

“The alcohol content evaporates, but it leaves the flavour, so no one will get intoxicated.”

Choice of beer also shapes the outcome. Lighter profiles work better in delicate applications, while stronger ones suit heavier dishes.

“If you’re using White Cap, I would recommend it for beer batters. If you’re using Tusker, use it for your marinades and your sauces,” she says.

Despite its versatility, cooking with beer remains underutilised locally. Mwende sees potential, but adoption will depend on how quickly both chefs and home cooks become comfortable using it.

“It can catch on if people are taught how to and shown how to,” she says. “It could also go the other way and just be a niche thing.”

For now, its most effective use remains in sauces, particularly barbecue.

“Barbecue sauce really highlights the notes of the beer,” she says.

There is also a broader opportunity for collaboration between kitchens and producers, particularly as chefs look for ways to differentiate their menus.

“If we’re given the opportunity, we will take it,” she says, referring to potential partnerships with brewers.

For Mwende, working with beer has become part of her creative identity in a crowded food space.

“It makes me creative because I haven’t seen many people doing that locally,” she says.

Whether it becomes mainstream or remains a niche technique, she sees it as an easy entry point for cooks looking to do more with familiar ingredients.

“If you’re looking to elevate your dishes, I would 100 percent recommend you try beer. It’s exciting, it’s fun, it elevates the flavour.”

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