cooking using beer

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i made a 5galon batch of coopers ginger beer with a tin of lme instead of sugar, it was still way too sweet for me and ended up in a corny on tap it lasted well over 18 months as was only used for the occasional drink for a 'lady' and you dont get too many of them round here, but mainly it got used as a cooking liquor for spicy dishes for which it was bloody marvelous
 
Beef in ale is great. Also a bit of stout in Welsh rarebit.
 
The wife does s great steak and ale (home brew of course) pie. It's to die for!
 
A good carbonnade flamandes can't be beat, even if you have to use Leffe Brun rather than a decent Flanders Red. Substitute a Belgian beer for a milk stout for an English twist on the same recipe.
 
If you make chilli a cup of stout gives the sauce a great colour and flavour, add it when you chuck in the tomatoes instead of stock, you could even add a stock cube as well. A dash of bourbon adds a good flavour as well.
 
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