Beer

The brewing process used to make beer helps to release small quantities of glutamate (2–4 mg/100 g) from the proteins in the grains that make up the malt. Additional free glutamate comes from the yeast. Unfiltered wheat beer with residual yeast has more glutamate than a pilsner-style beer. For this reason, wheat beer is a good source of umami when marinating or cooking meat and vegetables. Oxtails braised in wheat beer