The other day, I was enjoying a Newcastle, and it struck me: the taste of beer, combined with the sweetness of brown sugar, might make for some interesting culinary delights. (In case you don't already know, the best barbecue sauce in existence can be made by simmering together a good bottle of beer, large amounts of ketchup and brown sugar, and a dash of ground coffee. Try it. You'll never buy the bottle of barbecue sauce again.)
So, I broke out a bottle of Michelob Amber, since it's a little lighter, cheaper, and not as bitter (and because it's the cheap-ass shit I bought so my wife's family wouldn't get too into the good stuff--ain't I a stinker?) last night, brought it to a simmer, added the brown sugar, and reduced it. Much the same way you'd make a simple syrup with water and white sugar.
After cooling, I had a good beer syrup. It is good indeed, but bears the flavor of beer quite heavily.
I used some of it to make a sauce tonight for chicken (see the other thread). It was quite good.
However, I have about a small jar worth of beer syrup in the fridge now, and am not sure what to do with it. Any suggestions?
*--For behavior unbecoming anyone, perpetrated in real time over an extended--AH, FUCK IT! MORE MALIBU, BITCHES!!