I think something with blue cheese would go well – bring the fig out of the beer and cut the salt of the cheese some. Maybe Rejewvenator bread or salad dressing. So many possibilities!

I have adopted the cook’s illustrated recipe, which I’ve had great success with, especially when i replace the two cups wine with beer. The short version: sear a brisket, then braise it in caramelized onions and with chicken stock and wine/beer, then strain, cool overnight, and reintegrate the onions with the sliced brisket, it’s delicious.