Cooking with Skunked ESB

I have a stupid clear glass growler that a friend gave to me. I ended up getting it filled with some Boundary Bay ESB. It sat outside on the porch last night to stay cold, and after two pints it was sleepy time and the growler was forgotten... Of course, today, I went, "Oh ****!" when I realized the sun's fog diffused rays were ruining the beer... But, alas, it is SKUNKED

Anyway, I'd rather not use this to water my plants... Anybody ever cook with skunked craftbrew? I was thinking of making some stew with it, but not if the stew is going to taste like skunk instead of beef or lamb...

I cook bratwurst with BMC, and that always turns out delcious

I probably wouldn't risk it, but I usually use a wit that ended up with too much coriander flavor to cook.

Skunk does not go away or boil off.

do you like liver and onions? I bet the onions and liver would taste good simmered in it.

It breaks my heart, but it looks like the rest o' this growler is getting dumped... thanks everyone!