@saluki Yes, you’re right, exactly! As illustrated in the Sous Vide Beer-Braised Sausages and Kale recipe, the beer is heated at a simmer for several minutes. This helps reduce the alcohol as there is no evaporation that occurs during cooking because of to the vacuum seal. Another way of doing this is to marinate the meat, then wipe it off before placing it in the bag. I’ve actually used beer without doing either, although the one I used was lower in alcohol content so it wasn’t as overpowering as a more full-bodied, hoppy beer would be. What are you planning on cooking?