Sources: Cooking with Beer, 
Using beer when you cook isn’t difficult. Start by tasting the beer you drink, and thinking about its flavor and what would go well with it.
Ales
IPA – use in place of wine or vinegar
Amber Ale (Also, American Dark Lager) – use with or in place of stock or broth
Brown Ale – Use in sauces
Stout – Use in gravies and barbecue sauces
Lagers
Pilsner/American Light Lager – use in biscuits, fritters and batters for seafood
Bock – Use with Beef or Pork, either braise or marinate
Dark Lager – Use with meats, or in place of stock or broth
Malt Liquor – Use is sauces and glazes or onion ring batter
Fruit Beer
P$egrave;che Lambic – Use with chicken or poultry
Kriek Lambic – Use is sauces or desserts
Framboise Lambic – use in glazes for seafood
Belgian Ale
Strong Ale – Use with cheese and in dips
Witbier – Poach seafood or fritters
Dubbel or Tripel – Use in Carbonnade, soups and stews
Our website is under construction but will be amazing – by early Feb ’12. It is miltsgourmetbbqpellets.com. We are raising the bar for barbecuing! We use only 100% pure fruit woods including cherry, apple, wine grapevine, nectarine, apricot and peach.
We also mix these fruit woods from Yakima Valley WA with beer hops to make our Beer Hop Blend(tm) which is amazing to barbecue chicken, turkey and pork.
We also blend fresh fermented red wine grapes with fruit woods for Washington Wine Series ™ – terrific with beef dishes. Our SuperApple(tm) is made with fresh apple pomace blended with apple wood and is great for all meats we have tried it with. Our Rosemary Apricot(tm) uses apricot wood blended with rosemary needles and garlic and is amazing with lamb and poultry of all kinds including duck which we love.
You are welcome to provide my email address for any persons who want more info or to know where to get our stuff, until our website is completed. We have patented these recipes and production methods and are the only ones in the world to do this.
Thanks alot and happy barbecuing.
Milt