Ask the chef

Ingredient substitute

What can you use instead of beer?

Non-alcoholic beer, Chicken stock and Ginger ale are the easiest swaps. Below: 4 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Non-alcoholic beer. Use the same amount. Best direct swap.

Adjust: Direct swap.

  1. Non-alcoholic beer

    Drop-in swap

    Use the same amount (ratio 1:1)

    Best direct swap.

    Flavor
    Close.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Direct swap.
    Best for
    Any recipe

  2. Chicken stock

    Small adjustment

    Use the same amount (ratio 1:1)

    Lacks carbonation and malt.

    Flavor
    Missing malt complexity.
    Texture
    No foam/malt.
    Moisture
    Same.
    Adjust
    Add 1 tsp malt extract or sugar for malt note.
    Best for
    Braising, Stews

  3. Ginger ale

    Small adjustment

    Use the same amount (ratio 1:1)

    Adds sweetness + carbonation.

    Flavor
    Sweet, spicy.
    Texture
    Carbonated.
    Moisture
    Same.
    Adjust
    Use for batter where carbonation matters.
    Best for
    Batter, Fritters

  4. Malt vinegar + water

    Small adjustment

    Use the same amount (ratio 1:1)

    Malt-y, acidic.

    Flavor
    Malt vinegar.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Not for drinking recipes!
    Best for
    In a pinch

Common questions

What is the best substitute for beer?

Non-alcoholic beer is the closest swap. Use the same amount. Best direct swap.

How much should I use instead of beer?

It depends on the swap. Non-alcoholic beer: Use the same amount. Chicken stock: Use the same amount. Ginger ale: Use the same amount.

Recipes that use beer

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

Open the substitution toolAsk the chef