What happens to beer's bitterness during cooking?

When beer is subjected to cooking, the bitterness can become harsh and stringent primarily due to the breakdown of certain compounds. The bitterness in beer comes from hops, which contain alpha acids that contribute to a beer's flavor and aroma profile. During the cooking process, especially at high temperatures, these alpha acids can undergo chemical transformations.

As hops are exposed to prolonged heat, not only do their flavors evolve, but the perception of bitterness can intensify. This can happen because the cooking process can concentrate flavors and aromas, and certain compounds can be extracted in a way that makes the bitterness more pronounced. Additionally, ingredients in the cooking process, such as sugars or proteins, may react with the hop compounds, accentuating the bitterness and potentially leading to a harsher experience on the palate.

This phenomenon is particularly noticeable when beer is used in sauces, marinades, or stews, where the cooking method and duration impact the final flavor of the dish. Therefore, the transformation that occurs during cooking can indeed result in a bitterness that seems harsher and more stringent than in the original beer.