100 Ways to Use Beer in Food and Drinks #7: Ketchup!


With summer grilling season upon us, I thought the time was due to introduce a beer condiment to the mix. When thinking what the best would be for the holiday, one of my favorite condiments came to mind: ketchup. This staple condiment is found in nearly everyone’s kitchen, and is welcomed to various meals ranging from burgers and fries to scrambled eggs in the morning.

Why not complement your craft beer (still not giving up on my “anti-big-beer campaign”) and burger/hot dog with a beer infused ketchup? Beer has a tang that complements the flavors of the ketchup, while also giving it a crisp, refreshing aftertaste. Unfortunately, I didn’t have any homebrew available other than my berry wheat, so I chose Yuengling Lager.

After forming a base with tomato paste, vinegar, beer, and brown sugar, I started experimenting with other spices in the cabinet. I ended up with a consistency similar to that of Heinz and a taste that was just a little bit sweeter than what I wanted (maybe less brown sugar next time?). But the beer did give the ketchup a bit of a kick to it, and an aftertaste that left a hint of lager with you.

I was hoping to find some sort of salty treat that I could nuke or bake in the oven for dipping, but all I could find were mashed potato bites that look ten times better than they taste. So if you’re part of the majority of us ES’ers that enjoy condiments, make it your own and enjoy! You’re welcome.

Beer-Infused Ketchup:

  • 1/4 cup of Yuengling Lager (add more or less according to what kind of consistency you want)
  • 1/4 cup of brown sugar
  • 6 oz. can of tomato paste
  • 1 1/2 tbsp. of vinegar (again, add to your liking)
  • 1/4 tsp. of cinnamon
  • 1/4 tsp. of salt
  • 1/4 tsp. of dry mustard
  • Pinch of Garlic Powder
  • Pinch of Crushed Red Pepper
  • Pinch of Pepper
  • Pinch of allspice

Add all ingredients to a bowl and whisk. Once you have the mixture to your preferable consistency, cover and put it in the fridge. Enjoy!

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