In fact lager, ale and stout can be excellent ingredients, bringy light yeasty flavours to dishes in the case of lager, and mellow, fruity, and wonderfully complex notes in the case of ale or stout.

Cider is also suitable for cooking and, as with beer, many of the best recipes using it come from the traditional regions of production.

Lager is excellent used instead of water in batters for deep-frying - coating pieces of fish with it is common but vegetables and fruits can be better.

Both ale and cider are good for slow-cooked casseroles based on beef or venison (for beer) or chicken or pork (for cider).

Cider is also used in French and Spanish fish stews, for basting ham, and in some desserts.

Bottled beers and ciders should be kept cool and dry in a dark place.

Observe the manufacturer's use-by dates, paying particular attention for traditionally fermented ciders, scrumpy and perry.