Recently I had my first tastes of smoke beer. Definitely not a session beer, but interesting none the less. I decided to use some as a marinade and was quite pleased with the results.
In fact I am considering brewing up a 3 gallon batch for an occasional drink, but primarily as a marinade and for other potential culinary endeavors. I think it would be outstanding in baked beans, boiling brats, etc..
Have any of you ever used it as a marinade?
On Deck: Cream Ale and Blue Moon clone for MIL
Primary: Hopped Up Brown
Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout
Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA
Gallons Brewed Since June: 53.5
I seriously cannot imagine a day or life without beer!