> I just made a stew and the beer made it very acidic. Is there anyone who has good cooking advise on how to tone down the strong flavor now that I've already slow cooked the stew? Just a suggestion - why not add some sugar, the same way as you might when making spaghetti sauce, to neutralise the acidity of the tomatoes? Like I say I don't know if this would work, maybe you could try it just in a small amount of the stew so as not to ruin it all if you don't like the taste. Good luck!