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Beersamic reduction. How to make beersamic? It's easy. #beersamic #cookingwithbeer #balsamicreduction
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5 from 7 votes


Beersamic is a flavor packed reduction of predominantly malty beer and balsamic vinegar.
Cook Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: American
Servings: 1 cup
Author: CraftBeering


  • 1 cup beer brown ale or lager, amber ale or lager
  • 1 cup balsamic vinegar
  • Optional:
  • 1 tbsp arrowroot or cornstarch + 2 tbsp cold water mixed for a slurry, to thicken sauce
  • minced garlic rosemary, minced shallots, peppercorns etc, to infuse flavors in the beersamic reduction


  • Combine the beer and balsamic vinegar in a small saucepan.
  • Bring to simmer over medium heat. Watch it closely as even a small increase of temperature can cause the beer to foam up and overflow.
  • Simmer until reduced by half and thickened (about 12-15 min). Remove from heat and let coo off (it will thicken some more while cooling off).
  • *If you want an even thicker consistency after the liquid is reduced by half, add slurry while the pan is still over the heat. Add a bit of the slurry at a time and stir. Keep adding until you are satisfied with the consistency.
  • **If you want to infuse the beersamic with extra flavors, add the ingredient before you bring the liquid base to simmer and remove once it has reduced by half. Strain before letting the syrup cool off and (if thickening) before you add any slurry.