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When cooking with beer, I have found that big, powerful beers (and Stone IPA definately qualifys) sometimes make too strong on an impression on the overall taste, so I'll usually use something weak like Bud. That being said, with all the other ingredients (especially all the citrus) I think this may be an exception to my rule. All that citric acid probably tames the bitterness of that wicked IPA and makes for a good balance.
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If you have any poo... fling it NOW!
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