Bourbon Stout Pickled Eggs

I am thinking of using our local bourbon stout in some sort of brine. (Central Waters) I am trying to figure out how the vinegar can be incorporated? Would that throw the entire batch off? I can't see vinegar with stout. Maybe just a few days with no vinegar like a marinade? I was also thinking about smoking half of these eggs in the smoker prior, or after. If you keep it low enough you can also smoke deviled eggs for about 20 min before they deconstruct.. (say after you are done with the meat, put the tray in and turn off the heat...great for football season!) Maybe bourbon stout in with the mix for deviled eggs? Anyway...i want a bourbon stout egg...any ideas? Thanks! :rockin:

I think vinegar in stout is going to be barf city.

Soak some eggs in stout. Make deviled eggs with vinegar in the filling.

And bacon...