My mother always made what she called “**** Stew.” This is basically regular beef stew with a can of **** added at the time you first add the water. When I was a kid I disliked it, but now as an adult I think it is grand. I use **** commonly in two different dishes, in Black Beans (which I then serve with rice) and in a dish that involves sauerkraut, onions, bacon and boneless **** ribs all baked together in a casserole. My husband loves this dish. I have also heard of making **** Bread but have never tried it. I generally use whatever **** I have, Miller or Budweiser or Grolsch or Dos Equis. However, I can imagine that one of the very dark beers would give a completely different flavor than one of the American watery brews.