I want to build a menu for three full meals integrating beer into as many dishes as possible.

Breakfast?

Lunch?

Dinner?

Dessert?

Hmmm lemme give this a shot:

Breakfast: Belgian waffles served with a sweet stout syrup.
Sweet Stout Syrup: brew up a sweet stout, when running off your wort reserve about 3 cups or so (more = better). Finish the beer off as usual. Take the unfermented wort and reduce on medium heat until syrupy. Use syrup on waffles (oh, and save some for desert)

Lunch: I'm still working on this... will post something when I have it figured out.

Dinner: Drunk Garlic Pork Chops (see thread in this forum)

Desert: Stout Ice Cream:

Recipe courtesy Emeril Lagasse, 2002

12 ounces Guinness stout (I used Samuel Smith's Oatmeal Stout)
2 cups heavy cream (I used regular whipping cream so it didn't get too heavy)
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise (I used vanilla extract to taste, I think I ended up using close to 2tsp)
6 egg yolks

In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.


I served this at a club brew day when we were brewing the Blackwine recipe from Zymurgy. We pulled some wort off towards the end of the sparge, reduced it on the stove and served it as a syrup over the icecream. It was AWESOME!