Of course Saturday, August 10, is National S’mores Day, because why wouldn’t it be? We’ll be celebrating with beer, obviously, in this delicious recipe courtesy of cookbook author and photographer Jackie Dodd, aka The Beeroness.

Inspired by a trip to Ireland, Dodd makes this recipe with a chocolate-y stout, originally Guinness but gone local with the Crux stout from Crux Fermentation Project in Bend, Oregon. Caramel, chocolate and roasted coffee beans pop on the nose of this beer, with roasty, toasty, chocolate malts filling out the palate, making it primed for s’mores-ing.

Not a stout fan? The Beeroness suggests using whatever beer you love, but says to steer clear of a super hoppy beer that will make for some bitter mallows. Stick to maltier beers for more mellow mallow results.

Beer S’mores with Chocolate Mint Beer Sauce

Serves 8-10

Powdered sugar, for sprinkling
1 cup flat, cold beer*
3 1/2 envelopes unflavored gelatin (such as Knox)
2 cups granulated sugar
1/2 cup light corn syrup
2 large egg whites
1/2 teaspoon salt
3 teaspoons vanilla extract
10 ounces dark mint chocolate (such as Green & Blacks)
1/3 cup Crux Stout

Grease a 9×13 baking pan, sprinkle with powdered sugar until well coated, set aside.

In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.

In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.

Raise heat to high and allow to boil until the mixture reads 240° F on a candy thermometer, about 6-8 minutes. Once the temperature has been reached, turn off heat.

Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.

While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.

Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.

Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.

To make the chocolate sauce, add the chocolate and stout to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted.

Dip the marshmallows into the chocolate, remove with a fork, set on wax paper until set. Or just pour it on in a ridiculous but photogenic stream to make a delicious mess.

*The beer in these marshmallows can be very present. Pick a beer you like. Try to avoid really high hop beers, they can get really bitter. If you want a low beer flavor, pick a pilsner, pale lager or wheat beer. You can also use a malty Belgian or a brown ale. If you love hops, you can use an IPA but take note that the beer bitterness will be very present.

Special to Sip Northwest, Jackie Dodd (AKA @TheBeeroness) is an award-winning beer and food writer and photographer based in Seattle. Her third book, “LUSH,” is due out later this year. Click here for more of her recipes.