Two strikes and a Home Run

I tried some beer recipes over the weekend. Actually I tried some beer and shrimp recipes. Three unique shrimp preparations all with beer. The first was a classic beer battered fried shrimp, the second a shrimp boil, substituting beer for the water, and the third was a grilled shrimp and jalapeño kebab whereby the shrimp were marinated in beer. All were good, but to be honest only one I think was enhanced by the beer. All would have been good with a beer as a drink, but on this go round only the beer battered fried shrimp I consider a culinary success story. And the best part the recipe is very easy.
Mix equal parts of beer and flour. For 1/2 dozen shrimp that was one cup of beer and one cup of flour. I marinated the shrimp in JW Dundee's Honey Brown and used the same for the batter. Marinating the shrimp I don't think did much, but they seemed happy none the less. Pat the shrimp dry, dust with flour then dip in the batter. Fry at 375 until golden brown. Very crispy.
Now its time to reveal my absolute favorite beer recipe. Celebration Choucroute, thats French for sauerkraut. You don't normally think of France and sauerkraut, but in Alsace, next to the German border, sauerkraut is big. Usually its cooked with Alsatian white wine with sausages and all, but I substituted beer. Here is the recipe, oh yea I added smoked ham hocks for more smoked flavor.

1 smoked ham hock
1 tbl vegetable oil
4, 4" sausages ( kielbasa or whatever your favorite wiener is)
2 lbs Sauerkraut
1 tbl Caraway seeds
1 JW Dundee's Amber Lager

Brown ham hock and sausages in oil. Use a heavy deep pot.
Remove sausages and reserve.
Add Sauerkraut, 1/2 the beer and Caraway seeds. Heat on low for one hour. Add remaining beer if it becomes too dry, otherwise compliments to the chef. Add back sausages and warm for 20 minutes, again adding beer if necessary. Serve with potatoes. Here is a picture of resulting dish.