I should note that I’ve never made it, this recipe or any other. But I have eaten it, and much enjoyed it.
At the same time, I found warm, flat beer really isn’t. It’s closer to cellar temperature, cool but not frosty, and it lightly carbonated, so you can have 6 or 8 without getting that bloated feeling.
As a youngin’ stationed in Germany, I am well aware of “room temp” beers.
Also, Germans know what they are doing when it comes to beer. 
Are there other varieties of pie?
There are, of course, tiny pies!! 
Incidentally, this unique dish is (or I guess was) only available at the Irish Lion, the bar I mentioned above that is closing. It was one of the biggest reasons to go.
Um…those look amazing! I’m gonna try this!
They are, in fact, amazing. They sound like a lot of work though.
I’ve done from scratch saurkraut balls…this looks super easy!
Imma get ingredients today! Will report back on Sunday =)
I guess I just can’t muster enough fondness for any bar to find it remarkable, which is 100% my problem.
I like that one bar where there aren’t any annoying people and they bring me really good drinks and food outside in the sun without being asked, and there’s a live band that never plays anything I hate. Yeah, that one.
I’d love to see pictures.
Oh lord…last time I made them, I don’t think I took any pics!! 
I second that sigh. I’d love to learn more about Cheers. How it landed on the show.
I hope they’re good!
The mix smells AMAZING!!
Well, it isn’t as sweet as other stouts, so, yeah, sorta.
There are several variations on stouts, porters, and stout porters, and the best advice I can give is to find a place that sells by the bottle, and try a few.
Come to the dark side. We have cookies. And toasty, roasty, creamy, smooth beer.
