Somewhere on the web I saw a pretty favorable review of Kaliber Beer, an imported non-alcoholic beer by Guinness. So, on the basis of something I read on the web, I bought a six-pack, at just over a buck a bottle. Then reality set in.
I was prepared for a milder tasting IPA. I was prepared for a milder tasting Guinness. What I got was something that tasted like a 10:1 mixture of Coors Light and Guinness. Bleah.
So the beer went where all unwanted foods go, into my breakfast. I actually tried two different recipes: 3:1 beef broth and beer, and a 50/50 mix. A word of caution at this point. Beer is carbonated. It foams. When boiled, it foams a lot. Stay next the stove and move the pot on and off the flame, or electrons, or magnetrons, or whatever.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth/beer mix (your choice as to the ratio), salt. Cook for 10 minutes or so, depending on the exact style of oats, and minding the foam. Add the potato when you take it off the stove.
Results: Too much bitter. Not inedible, but not anything I’d want to order again. I may try adding the beer in tablespoon quantities, but anything less puts us in homeopathic dilution territory. Question for the class, how many tablespoons in the four remaining bottles of beer?