Is it safe to cook with beer in cast iron, for longer cooking such as braising or stews (eg, cook over 30 minutes, probably for 2 hours or more)? I saw on this question, Is it safe to cook wine or vinegar in cast iron?, where they pointed out wine or vinegar should not go into cast iron for long cooking periods, because the acidity would alter the flavor, or worse could leech an unsafe amount of iron into the food.
On further searching, the above question noted wine was around 3.4 pH, and I found on other sites the pH of beer is around 3 -4 pH. So, would beer thus be included in liquids to avoid in cast iron?
This is for regular cast iron, not enameled, and with amateur seasoning (by which I mean, I used some lard once at 500 deg for one hour, and later some coconut oil, and deep frying, so probably not a great protective seasoning.)