""Beer steaming is literally replacing water with beer," Becker told Tasting Table."
""The alcoholic vapors make the seafood more savory.""
""I would always recommend lighter-style beers when steaming seafood. Seafood is delicate, and the liquids we use should not interfere with the flavor of the seafood, but enhance it.""
""Steamed clams, mussels, crabs and shrimp in a wheat beer would be delicious.""
Beer steaming replaces water with beer to steam seafood, infusing the food with flavorful alcoholic vapors that increase savoriness. The technique suits clams, mussels, crabs, shrimp and crab legs and can use beer in place of stock for more flavor. Light-style beers are recommended so the liquid enhances rather than overpowers the delicate seafood flavor. Wheat beers pair especially well with clams and mussels and can highlight fruity notes. Complementary seasonings such as Old Bay and finely chopped fresh herbs can be added to elevate the beer broth without overwhelming the seafood.
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