It is probably good made with "normal" beer but I thought it would be interesting to try it using the monster Olympian DIPA that Jamie and I brewed this summer with almost 3lbs of hops. I made a batch, about 6 250ml jars worth, and it turned out pretty good. The jelly didn't set as good as I'd liked but the aroma and flavour are AMAZING (IMHO). I gave a few bottles away and still have a couple. I guess you could eat this with crackers, meat, etc. Andrew said he was going to make a PB&J sandwich with it!
I made another batch today, with a twist. The original recipe calls for 3.5 cups of sugar. Sugar, eh? Well, I also made another 2 Kg of Dark Belgian candi syrup today, and lo and behold my Dubbel is on tap. I replaced 2/3 of the sugar with the syrup and used twice the pectin this time (2 packages of no name brand). I ended up with 7 250ml jars. It tastes wicked.
I'm bringing some to the meeting this Tuesday, as well as some of the candi syrup. I think this batch of syrup is a bit darker even.
Beer Jelly by Hot Pepper Daddy, on Flickr
-Rob
