This beer is brewed with molasses and aged in bourbon barrels, so there is a lot of potential for reducing it down to something delicious. You could make a nice glaze with any malty beer that also has some sugar in it, but I just had an extra bottle of this and wanted to try it. I can't stress it enough though, after you you strain it the first time and continue reducing, KEEP a close eye on it! It will be liquid and then suddenly it will be a sticky glaze. If you continue cooking beyond this point it will burn and turn very bitter and you will have wasted an hour of your time and some pretty expensive beer. Here's what you'll need, and again, you can use any kind of old ale or porter that you have and reach a similar result.
- Cup Old Curmudgeon Better Half Old Ale from Founders Brewing
- 3 Cups Chicken Stock (Low sodium version. If you use something very salty, the glaze will be even more salty)
- 1 tablespoon light maple sugar
- Dash of cayenne pepper
- Dash of granulated garlic
- Sea Salt to taste (only if it needs it during second reduction)
In a large, heavy-bottomed saucepan, bring all ingredients to a boil and then lower the heat to medium. As the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities off with a ladle. About a half hour on this.
Once the stock has reduced by a little over half, pour it through a mesh strainer lined with cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed.Watch for the glaze to turn about 15-20 minutes into the second reduction. The glace is finished when the liquid has reduced by about three fourths and the glaze is thick and syrupy; STOP cooking it at this point. When you stir it, the glaze should coat the back of your spoon.
Let cool and transfer to a fridge safe container. Use as glaze or incorporate into a marinade mixture for chicken or fish.