Hi Alyssa, thank you for your kind words and for sharing how you made and served this recipe!

With me, I used a can of Guinness. Being not much of a beer aficionado (and living a straight-edge lifestyle), naturally the ins and outs of beer would escape me. Nevertheless, I speculate a different sort of beer would be best suited to this recipe. Nevertheless, a combination of cirumstances had me go with the Guinness: it was just the right size, I did not have to think about storing other bottles, and it was in the non-alcoholic section of the bottle-o’s fridge. Plus, I rememebered trying it in Dublin a couple of years back.

Suffice to say, the soup had a bit of an acquired taste to it. I made it for my church’s Pot Luck, and it had a few fans. This time around, there was a bit more food than usual with not as many people as usual. It had a sharp note to it, and a pleasant enough texture on the tongue. An additional couple of tweaks I did to the recipe was use cream for half-and-half (half-and-half is hard to find where I live), and grated cheese – there is a noted difference as stated. It was still overall fairly nice, and would make well for cold weather.

I shoot recipes through to a friend of mine on Telegram, and her response was that it seemed close to fondue. She is certainly not incorrect on that front.

It is among the eaiser recipes that I now have under my belt, and a second one from Germany. Das ist gut, weil habe ich eine kleine Deutsche sprechen. Nevertheless, this might be one to make for surprising people down the line.

Hi Jason, thanks for sharing your 5 star review and your changes and how you used this in your macaroni!