<p>Supposedly washing your hair with it has some nice effects,
and people have found other creative uses: 
<a href="http://en.rocketnews24.com/2013/12/27/how-to-make-good-use-of-flat-leftover-beer-from-your-christmas-party/" rel="noreferrer">How to make good use of flat, leftover beer from your Christmas party</a>.</p>

<p>However, if it is only a few days old and has been in the fridge, it's unlikely that it's done much more than go completely flat, so any use that doesn't require it to be carbonated would be fitting. -- I'd go for the bread.</p>

CC BY-SA 3.0
2016-10-11T21:57:21.087Z
If you're old enough to have watched a lot of TV in the 70s, you might remember [Body On Tap](https://www.youtube.com/watch?v=bNSCPod_Khk) shampoo.
Dave
CC BY-SA 3.0
2014-01-27T15:44:40.130Z
+1 for the hair-washing - I've done it! It left me with very soft hair, plus I got to smell beer all day.
hairboat
CC BY-SA 3.0
2014-01-27T16:32:43.977Z
My grandmother told me beer-washing hair was very popular when she was young (she used to do it often). +1
JDB
CC BY-SA 3.0
2014-01-27T16:41:40.737Z
I have yet to try it, but I know my roommate does because occasionally I smell it while they're in the shower.
darwhen
CC BY-SA 3.0
2014-01-27T14:15:59.217Z
2016-10-08T15:19:58.250Z
2016-10-08T15:19:58.250Z
darwhen
<p>In my experience,  many recipes that call for beer either work fine with flat beer or call for it that way.  Examples include chili, fish poached in beer,  and some stews.  </p>

<p>I would be reluctant to use it for bread unless the recipe calls for a "normal" amount of yeast,  though.  Some recipes seem to rely on the yeast in the beer and others add bread yeast,  so check in order to avoid baking a hockey puck. </p>

<p>This is for conventional bread.  If you're making a quick bread that uses baking soda,  you don't need help from the beer for rising.  (Thanks waxeagle.)</p>

CC BY-SA 3.0
2014-01-27T18:47:33.423Z
We usually make beer bread with self rising flour so it's a quick bread that relies on baking powder rather than yeast for it's leavening.
wax eagle
CC BY-SA 3.0
2014-01-27T18:48:46.117Z
Ah.  Yes if there's baking soda then you're fine. Edited, thanks.
Monica Cellio
CC BY-SA 3.0
2014-01-28T07:18:32.400Z
And, if you have a hockey puck at the end, you can break it up and make chowder out of it.  Interestingly chowder probably originally used hard tack (basically a baked hard, unleavened loaf) instead of the potatoes that are used today.
Chris Travers
CC BY-SA 3.0
2014-01-27T18:46:06.843Z
2014-01-27T18:51:07.280Z
2014-01-27T18:51:07.280Z
Monica Cellio
<p>Cooking with beer is always a good decision, and stouts are a prime choice.  Since it doesn't matter if they're a little flat, why not try some?</p>

<ul>
<li><a href="http://www.foodnetwork.com/recipes/beef-and-guinness-stew-recipe.html">Beef and Guinness Stew</a></li>
<li><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/cheese-and-beer-soup-with-spicy-popcorn-garnish-recipe.html">Cheese and beer soup</a></li>
<li><a href="http://www.bonappetit.com/recipe/chocolate-stout-brownies">Chocolate stout brownies</a></li>
<li><a href="http://allrecipes.com/recipe/beer-batter/">Beer battered anything</a></li>
</ul>

CC BY-SA 3.0
2014-02-05T23:07:56.890Z
Corned beef in a crock pot is good with stout: just add stout along with veggies and spices to cover the beef and let it stand on low all day. I usually use a bottle, but the carbonation simply doesn't matter so flat beer will be fine.
RBerteig
CC BY-SA 3.0
2014-01-27T18:42:23.880Z
2014-01-27T18:42:23.880Z
Fishtoaster
<p>Making it into a marinade for steaks would work.</p>

<p>Depending on the type of beer, I would also consider using it for boiling sausages/bratwurst with it.  Though I find that the darker beers are the best for this.</p>

CC BY-SA 3.0
2014-01-27T21:11:20.993Z
2014-01-27T21:11:20.993Z
Schleis
<p>You could use it to make steak and ale pie, this works particularly well with darker beers. Although you don't need much - about 1 cup / 220ml.</p>

CC BY-SA 3.0
2014-01-27T14:22:13.643Z
2014-01-27T14:22:13.643Z
mdma
<p>I've seen a lot of people commenting to cook with it , which is my advice , but I haven't seen someone speaking about crepes.
I don't know if we only do this here (france) but I've always used beer to make crepes and it's realy great. I recently thought about using strong flavored beers (like dark ones) but didn't try it yet so if you try it soon a feedback would be appreciated ! </p>

CC BY-SA 3.0
2017-07-04T07:58:46.540Z
2017-07-04T07:58:46.540Z
Rolexel
<p>Another option is to <a href="https://homebrew.stackexchange.com/questions/9683/how-to-make-malt-vinegar">make your own malt vinegar</a>.  You can just put a piece of cheesecloth over the top (with the cap removed), or you could add a little vinegar mother, like from the bottom of a "natural" bottle of vinegar, and it will turn it to vinegar for you.</p>

CC BY-SA 3.0
2016-10-11T22:01:04.707Z
2016-10-11T22:01:04.707Z
2017-04-13T12:46:00.997Z
Dave
<p>I'd definitely say cook with it as others have mentioned. You're really just trying to impart <strong>some</strong> of the beer flavors into the food; you don't really need a fresh beer to do that as carbonation doesn't affect the flavor, it affects the mouth-feel. The carbonation from a fresh beer would be lost in cooking anyway. If it's only been 2 days, it probably hasn't spoiled, so you're fine. </p>

<p>Beer bred is always an option. I also saw someone else on here mention <a href="https://alcohol.stackexchange.com/questions/312/what-type-of-beer-should-be-used-in-making-beer-soup-polewka-piwna/318#318">Polish Beer Soup</a>.
Beer-battered fish is another option. I could go on and on with recipes though. The <a href="http://brooklynbrewshop.com/themash/category/cookingwithbeer/" rel="nofollow noreferrer">Brooklyn Brew Shop</a> has a lot of interesting ones that I've never seen before, such as french toast (might be good with a chocolate stout or other dessert stout) and beer braised greens. </p>

<p>Household uses include trapping insects in your home, washing hair, fertilizing plants, cleaning wood furniture, <a href="http://www.foxnews.com/leisure/2011/08/09/14-household-uses-for-beer/" rel="nofollow noreferrer">etc</a>.  </p>

CC BY-SA 3.0
2014-01-28T23:16:20.560Z
I still don't think it affects taste; all the ingredients are still in the beer. It's just mouthfeel IMO. But yes, that's what I said; it'll be lost in cooking anyway.
audiFanatic
CC BY-SA 3.0
2014-01-29T13:21:19.937Z
Carbon dioxide dissolves in the watery liquid and imparts a sour taste.  This is quite noticeable if you ever brew uncarbonated beer, which has a very different flavor profile.
Chris Travers
CC BY-SA 3.0
2014-01-29T19:02:36.653Z
In the direction of "trapping insects": A well-known but doubtfull application is a snail trap in your garden.
Hagen von Eitzen
CC BY-SA 3.0
2014-01-28T07:20:02.220Z
just minor correction: carbonation does affect flavor, but when cooked, all the carbonation (including the flat flavor) will be cooked off.  So it would be more precise to say carbonation doesn't affect the flavor of the finished product.
Chris Travers
CC BY-SA 3.0
2014-01-27T22:22:07.817Z
2014-01-27T22:22:07.817Z
2017-04-12T07:33:59.100Z
audiFanatic
<p>I usually try to drink all of the beer in my growler over the course of two nights. While the second serving is usually a good bit less stellar than the first it's usually still quite drinkable.</p>

<p>However, because I almost always plan to drink it over two nights, sometimes the second half of the growler gets left a few days longer. After that it's basically undrinkable.</p>

<p>Usually I snag Imperial Stouts, or other high gravity brews (currently I have a Southern Tier Creme Brulee ripening in the fridge :(). </p>

<p>Is there a good use for this spoiled beer or should I just pour it out? I was wondering if beer bread was a good idea or not.</p>

CC BY-SA 3.0
2014-01-27T13:57:23.873Z
I use it to make chili.
LessPop_MoreFizz
<growlers><cooking>
Are there any good uses for beer that has sat in my growler for too long?
wax eagle
# Are there any good uses for beer that has sat in my growler for too long?

(Asked by: username_0 on 2014-01-27)

I usually try to drink all of the beer in my growler over the course of two nights. While the second serving is usually a good bit less stellar than the first it's usually still quite drinkable.

However, because I almost always plan to drink it over two nights, sometimes the second half of the growler gets left a few days longer. After that it's basically undrinkable.

Usually I snag Imperial Stouts, or other high gravity brews (currently I have a Southern Tier Creme Brulee ripening in the fridge :().

Is there a good use for this spoiled beer or should I just pour it out? I was wondering if beer bread was a good idea or not.

**Tags:** growlers, cooking

> **Comments:**
> **username_1**: I use it to make chili.  

---

## 8 answers

### Answer by username_2 on 2014-01-27. Score: 12

Supposedly washing your hair with it has some nice effects,
and people have found other creative uses:
[How to make good use of flat, leftover beer from your Christmas party](http://en.rocketnews24.com/2013/12/27/how-to-make-good-use-of-flat-leftover-beer-from-your-christmas-party/).

However, if it is only a few days old and has been in the fridge, it's unlikely that it's done much more than go completely flat, so any use that doesn't require it to be carbonated would be fitting. -- I'd go for the bread.

> **Comments:**
> **username_4**: +1 for the hair-washing - I've done it! It left me with very soft hair, plus I got to smell beer all day.  
> **username_5**: My grandmother told me beer-washing hair was very popular when she was young (she used to do it often). +1  
> **username_2**: I have yet to try it, but I know my roommate does because occasionally I smell it while they're in the shower.  
> **username_3**: If you're old enough to have watched a lot of TV in the 70s, you might remember [Body On Tap](https://www.youtube.com/watch?v=bNSCPod_Khk) shampoo.  

---

### Answer by username_6 on 2014-01-27. Score: 8

In my experience, many recipes that call for beer either work fine with flat beer or call for it that way. Examples include chili, fish poached in beer, and some stews.

I would be reluctant to use it for bread unless the recipe calls for a "normal" amount of yeast, though. Some recipes seem to rely on the yeast in the beer and others add bread yeast, so check in order to avoid baking a hockey puck.

This is for conventional bread. If you're making a quick bread that uses baking soda, you don't need help from the beer for rising. (Thanks username_0.)

> **Comments:**
> **username_0**: We usually make beer bread with self rising flour so it's a quick bread that relies on baking powder rather than yeast for it's leavening.  
> **username_6**: Ah.  Yes if there's baking soda then you're fine. Edited, thanks.  
> **username_7**: And, if you have a hockey puck at the end, you can break it up and make chowder out of it.  Interestingly chowder probably originally used hard tack (basically a baked hard, unleavened loaf) instead of the potatoes that are used today.  

---

### Answer by username_8 on 2014-01-27. Score: 7

Cooking with beer is always a good decision, and stouts are a prime choice. Since it doesn't matter if they're a little flat, why not try some?

* [Beef and Guinness Stew](http://www.foodnetwork.com/recipes/beef-and-guinness-stew-recipe.html)
* [Cheese and beer soup](http://www.foodnetwork.com/recipes/emeril-lagasse/cheese-and-beer-soup-with-spicy-popcorn-garnish-recipe.html)
* [Chocolate stout brownies](http://www.bonappetit.com/recipe/chocolate-stout-brownies)
* [Beer battered anything](http://allrecipes.com/recipe/beer-batter/)

> **Comments:**
> **username_9**: Corned beef in a crock pot is good with stout: just add stout along with veggies and spices to cover the beef and let it stand on low all day. I usually use a bottle, but the carbonation simply doesn't matter so flat beer will be fine.  

---

### Answer by username_13 on 2014-01-27. Score: 6

I'd definitely say cook with it as others have mentioned. You're really just trying to impart **some** of the beer flavors into the food; you don't really need a fresh beer to do that as carbonation doesn't affect the flavor, it affects the mouth-feel. The carbonation from a fresh beer would be lost in cooking anyway. If it's only been 2 days, it probably hasn't spoiled, so you're fine.

Beer bred is always an option. I also saw someone else on here mention [Polish Beer Soup](https://alcohol.stackexchange.com/questions/312/what-type-of-beer-should-be-used-in-making-beer-soup-polewka-piwna/318#318).
Beer-battered fish is another option. I could go on and on with recipes though. The [Brooklyn Brew Shop](http://brooklynbrewshop.com/themash/category/cookingwithbeer/) has a lot of interesting ones that I've never seen before, such as french toast (might be good with a chocolate stout or other dessert stout) and beer braised greens.

Household uses include trapping insects in your home, washing hair, fertilizing plants, cleaning wood furniture, [etc](http://www.foxnews.com/leisure/2011/08/09/14-household-uses-for-beer/).

> **Comments:**
> **username_7**: just minor correction: carbonation does affect flavor, but when cooked, all the carbonation (including the flat flavor) will be cooked off.  So it would be more precise to say carbonation doesn't affect the flavor of the finished product.  
> **username_13**: I still don't think it affects taste; all the ingredients are still in the beer. It's just mouthfeel IMO. But yes, that's what I said; it'll be lost in cooking anyway.  
> **username_7**: Carbon dioxide dissolves in the watery liquid and imparts a sour taste.  This is quite noticeable if you ever brew uncarbonated beer, which has a very different flavor profile.  
> **username_14**: In the direction of "trapping insects": A well-known but doubtfull application is a snail trap in your garden.  

---

### Answer by username_10 on 2014-01-27. Score: 4

Making it into a marinade for steaks would work.

Depending on the type of beer, I would also consider using it for boiling sausages/bratwurst with it. Though I find that the darker beers are the best for this.


---

### Answer by username_11 on 2014-01-27. Score: 2

You could use it to make steak and ale pie, this works particularly well with darker beers. Although you don't need much - about 1 cup / 220ml.


---

### Answer by username_12 on 2017-07-04. Score: 2

I've seen a lot of people commenting to cook with it , which is my advice , but I haven't seen someone speaking about crepes.
I don't know if we only do this here (france) but I've always used beer to make crepes and it's realy great. I recently thought about using strong flavored beers (like dark ones) but didn't try it yet so if you try it soon a feedback would be appreciated !


---

### Answer by username_3 on 2016-10-11. Score: 2

Another option is to [make your own malt vinegar](https://homebrew.stackexchange.com/questions/9683/how-to-make-malt-vinegar). You can just put a piece of cheesecloth over the top (with the cap removed), or you could add a little vinegar mother, like from the bottom of a "natural" bottle of vinegar, and it will turn it to vinegar for you.


---

