Beer, Liquor and Other Flavors in Sauces

The flavors of Beer and other liquors, such as Rum, Tequila, and Whiskey, have long been used in a variety of different sauces. Now the use of these various products has become more popular than ever, and flavorists are constantly looking for new ways to use Beer and Liquor to put a new spin on their favorite sauces.


While Beer is most commonly used in the battering process for fried foods such as chicken and fish, it can make a delicious sauce, especially when mixed with sweet flavor components such as honey. Advanced Biotech’s Natural Honey Reaction can be a great way to enhance the flavor of a beer-honey sauce for everything from chicken to pork.


Though traditionally used in desserts, the flavor of Brandy can be a great addition for sauces for savory fare, as well. This is especially true of sauces for seafood, where flavor ingredients such as Natural Ethyl Caprate can be combined with Natural Garlic Oil for a delicious and complex sauce that is simple, and yet still has a gourmet feel.


Of course, the most common of the liquor flavors used in sauce is Whiskey, and flavor ingredients such as Natural Butanol are a great way to enhance the Whiskey flavor of everything from barbeque sauces to complex marinades for your favorite meats. However, not to be outdone, products such as Tequila and Rum are seeing more use than ever before in these flavor applications. There is plenty of room for experimentation and exploration, and buyers are more ready than ever to try the fare that flavorists have to offer.