Maybe someone here can help me...

I'm working on a manuscript for book titled, BEER & FOOD: An American
History, to be published in the fall by Jefferson Press
www.jeffersonpress.com .

I'm hoping for your cooperation in assembling a final chapter of food
recipes using beer but with a historical or regional bent. If any brewpubs
or breweries out there have a beer in their portfolio that is brewed to an
old pre-Proh recipe (maybe with some corn) or uses adjuncts like molasses
(as in an old colonial era stout or porter), I'd like to hear from you.

This is from my publisher's site and gives an idea of what will be in the
book:

Beer and Food: An American History
In his sixth book, recognized American brewing expert (they write this, not
me), Bob Skilnik, sets out to document the parallel evolution of the United
States brewing industry as it has shaped American cookery from colonial
times to Prohibition to its continuing influence in today's modern kitchens.
Beer and Food stands as an enthralling piece of historical non-fiction with
its tight and widely-unknown narrative about the birth and rise of our
national brewing industry and the resulting changes in the preparation of
both familiar and esoteric dishes. Whether it's beer-boiled brats, wild
salmon grilled on cedar planks, or rich brownies washed down with a creamy
stout, Skilnik uncovers the origins and history behind scores of
beer-related foods in his own descriptive, polished style. In short, this
title has the ability to grab and fascinate every type of reader; beer
enthusiasts will discover, among other things, the development and legacy of
the lightening of brews in the United States, as well as the recent surge in
microbreweries; historians and appreciators of American food will embrace
the author's unique slant on our national cuisine; and all will want to keep
Beer and Food near the kitchen as it describes and lists the recipes for 101
beer-included or related dishes!

A food recipe or two that utilizes an old-styled beer, perhaps with a bit of
history behind it, would be appreciated.

Any questions, comments?

Thanks,

Bob Skilnik