I have to give a big "Yes!" to beer in cooking. Last night, I made a big pot of beans from Helen Nearing's cookbook fruity beans, with apples, onions, pineapple, raisins, and molasses. I took the liberty of altering the recipe (not enough liquid), and added a beer (and a ginger hot sauce I make called Paté de Piments). Wow!! Cooked for a couple of hours on the top of the wood stove. Served with vennison (courtesy of a neighbor who, um, harvested it on my farm), which I marinated Saturday night in red wine vinegar, olive oil, salt, pepper, thyme (from the summer garden), and bay leaves (from the tree growing happily in my bathroom). Add a good dark beer (for the cook), and some green beans to round out the meal), and yummmmmmm. Excellent food to end the Holiday week. Robert.