Beer can be a great ingredient if used correctly. Don't try to make a square peg fit in a round hole. Beer isn't good for a reduced sauce, that is true. But is is great as a marinade, a portion of a braising liquid, batters, and for poaching/simmering. You do have to choose the correct beer for the application, though, the same as you would any other liquid. I wouldn't use coconut milk as the main liquid for my fried fish batter, red wine to make a curry, or soy sauce to simmer brats.
I have made chili with beer, beer cheese I put in my crock pot “obviously”. I have a really good smoked queso I put out on the Traeger that I put some beer in too.
Depends how the fermentation has been stopped, no? If something has been added to halt the fermentation in the beer, then won't that inhibit or kill your dough yeast? And cider!
Fermentation comes to a stop in gueuze because there is no sugar left in the beer for the yeast and bacteria to eat. If you start feeding it it will wake up again. Many homebrewers do in fact culture the dregs from bottles.
