At Louisville’s hip restaurant/bar/nightclub Zanzabar, chef Ryan Rogers figured out a way to use every keg down to the last drop: He waits till the foam settles to craft gastriques, which spontaneously pop up on the menu, usually in specials, and best, he says, when standing in for maple syrup.

TRY IT: In a saucepot over a low flame, combine 2 parts beer (about 2 cups), 2 parts sugar and 1 part vinegar that pairs with the beer; Rogers suggests a light balsamic with dark beers, and rice vinegar for lighter beers. Let it stand until syrupy, about 3 to 4 hours.