Not to worry, Bob. Your post wasn't harsh, and my question wasn't all that deep. Most of my friends prefer wine, but I like to keep some beer around for casual use, especially in summer. My son likes Stella Artois, Guinness, and Pilsner Urquell, and my son-in-law's fridge always has something interesting in it, often from Asia. Although I don't have a sophisticated palate for beer myself, I like to try new things. I learned more with this thread than I have in my attempts to question the beer clerks. :-) It's okay to be a bit of a beer snob. I understand completely. I'm a bit of a red wine snob. I'd rather drink none than accept a glass of cheap bar wine. It tastes awful to me. My son, I discovered recently, is a bit of a vodka snob. He gave me a hard time for buying Pinnacle. I redeemed myself only when I pointed out that the Pinnacle is for "fancy" cocktails, but I keep Grey Goose for martinis. I really should learn more about beers, given my Belgian heritage. (I also have a Scottish heritage, but those single-malts are too expensive.) Incidentally, what's the alcohol content of Delirium Nocturnum? Someone told me recently about a beer called Delirium Tremens. What an awful name! It has a scary alcohol content. Thanks to you and the others, I will branch out and get into the extensive beer menu when going to a local draft house to hear some jazz. I promise to stop ordering Amstel Light. LOL

I don't like beer. I think the only recipe that I have that contains beer is my chili recipe. Home Cookin Chapter: Recipes From Thibeault's Table Chili - Tex- Mex Seven Pepper Chili =================================== ================== 3 lbs. lean stew meat-beef, , ground coarse or in 1/2-inch cubes 1 lb. pork loin, ground coarse or cubed 2 tbsp. pure lard or shortening 3 large yellow onions, chopped fine 2 stalks of celery chopped 2 tsp. cumin seeds 1 tsp. ground cumin 7 cloves garlic 1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc.. 1 tsp. Tabasco sauce 2 tsp. salt 5 jalapenos, fresh, seeded 3 cans tomatoes, 1 can beer (Mexican if you have it) L-oz. square unsweetened chocolate (Or Mexican chocolate) 2 cups Beef Broth Dried Pinto, black beans or kidney beans Or canned. . . Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well. TEx-Mex Cookbook

Since you're not a beer lover yourself I think it would be a mistake to buy a microbrew or other obscure beer for this. I'd offer a nice, safe variety such as: Sam Adams Octoberfest - Seasonal, a bit darker. Stella - A popular/trendy/drinkable "regular" beer. Heineken Light - Personally I'd prefer Miller Lite, but I'd buy Heineken for appearance's sake.

OMM Thanks so much for taking the time to post this recipe. It sounds really refreshing. The plastic bottles are an excellent idea. I'm going to try a batch as soon as I can get to the brew shop and get some beer yeast.