Simple syrups are generally just sugar and water reduced and thickened; you can play with these flavors by using different kinds of liquids, adding fruit or vegetables, and a variety of spices. A beer syrup is just what it sounds like — substituting beer for water to create an intensified sweet beer flavoring for cocktails, like our own Dilbert’s Dilemma, a new twist on the classic Boilermaker.
8 ounces of beer (we prefer a dark beer, and since it will be in a 12-ounce bottle or can, you can enjoy the remaining four ounces while you make the syrup)
1/2 cup raw sugar (use any sugar you like, of course)
a few whole cardamom pods
one small vanilla bean, split
Put all ingredients into a small saucepan and bring to a low boil, stirring gently. Reduce heat to low and allow to reduce by half, generally about 30 minutes. Remove from heat, remove cardamom pods and vanilla bean, and cool thoroughly. Can be refrigerated for up to two weeks.