[shoobs]

I've noticed the umami flavour that tends to develop when cooking beer for a long time. An Irish stew with Guinness in it, or a gulas using beer as the staple liquid all develop Vegemite like flavours.

I love it, but I think a lot of non-Aussies don't recognise the similarities.

[dekhn]

if you haven't done it, try slowly concentrating guinness in the way you would concentrate stock. Then add a little meat juice. It makes a formidable sauce.

[marssaxman]

Thank you for the idea!