It’s really just beer and sugar, but take heed, Meredith says: Certain types of beer work better than others. “IPAs are extremely hop driven and they’re really popular, but when heated they turn rancid and it’s just not palatable. Things that are malt driven—porters, stouts, nut browns—do really well.” 

For best results, pour your favorite beer into a pan and slowly simmer over low heat until it reduces to two-thirds of its initial volume. Then add in an equal proportion of raw brown sugar and stir until the sugar dissolves completely. Pour liberally over your favorite breakfast food and wait for your insulin levels to spike.

So this is more for putting on pancakes than for mixing in drinks?

Why not both?

The Beer Syrup Old Fashioned

2 ounces bourbon; Meredith suggests one with a bit more backbone and spice to it to counterbalance the syrup’s sweetness. 

1 ounce Pecan Nut Brown Beer Syrup

A few dashes of bitters; Meredith recommends using peach bitters if you can find them. 

Slice of orange peel

Combine the first three ingredients and stir. Add ice if you wish and garnish with the orange peel. 

Sounds like it's too sweet if you choose the wrong bourbon.