Cake:
In a saucepan, bring to a simmer:
    1 ¼ c. Guinness
    1/3 c. Sorghum

Let cool.  Cream together:

    1 ¼ c. butter
    1 ½ c. brown sugar
Add one at a time, scraping bowl after each addition:
3 eggs, room temperature

Sift:
    1 2/3 c. AP flour
    ¾ c. cocoa powder
    1 ½ t. baking powder
    ½ t. baking soda
    ½ t. salt

Add the dry ingredients alternating with the Guinness mixture in three parts.  Fold in:
6 oz. 58% Cocoa Barry chocolate

Pour into a buttered half sheet pan and bake for 15-20 minutes, or until firm in the center.  Cut in the smallest square cutter.

Guinness Sauce:
In a medium saucepan combine and bring to a boil:
    1 c. water
    1 ¼ c. Guinness
    12 oz. golden cane sugar
    ½ c. corn syrup

Whisk a little of the hot liquid into:
    8 oz. cocoa powder

Continue to whisk small amounts of the liquid into the cocoa powder until smooth.

Whisk in until melted:
    4 oz. bittersweet chocolate

Pour some into a squeezy bottle and the rest into a clean plastic container with a lid.  

Bailey’s Ice Cream:

In a medium bowl, whisk together:
    16 egg yolks
    2 c. golden cane sugar

In a large saucepan, combine:
    2 qt. half & half
    1 c. Bailey’s

Bring to a simmer and temper into the egg yolks.  Place bowl over a pan of boiling water, making sure the bowl does not touch the boiling water.  Whisk constantly until the mixture is hot and will coat the back of a wooden spoon.  Chill immediately over an ice bath.

Pretzels:
In the mixer bowl, whisk together:
    ½ c. egg whites
    1 c. golden cane sugar
    Beans from one vanilla bean pod

Whisk over a pan of boiling water, making sure the bowl does not touch the boiling water.  Whisk like a mad woman until the mixture is pale and hot to the touch.  Place on the mixer with the whisk and whisk on high speed until the sides of the bowl are room temperature.  Pipe onto papered sheet pans, half in the shape of pretzels and half like pretzel rods.  Sprinkle with:

    Pearl sugar
    Apricot Sea Salt

Bake at 200 degrees for about an hour, then let dry at room temperature.

Beer Nuts:
Stir together in a large pan:
    3 c. roasted UNSALTED peanuts
    2 c. sugar
    1 c. water
    2 t. vanilla extract

Bring to a boil and stir while cooking on medium until mixture thickens and begins to caramelize.  Spread onto a SilPat lined sheet pan.  Separate into clumps.  Let cool.