I like to add a pint of Guinness Stout to a pot of chili in place of water. If I'm using canned diced tomato, I drain the tomato juice out and add the Guinness. If I'm using tomato paste and I use the Guinness Stout instead of water. Guinness has a unique, taste that I'm having a hard time coming up with a description. It's a little bitter, yet sweet, and helps make a nice chili.
Here in the states Guinness is pasteurized. My wife brought some fresh Guinness home from the UK a few years ago, and it was remarkable good. Too good for cooking
I can't really think of anything else I've cooked with beer. It might be a cook way to cook shrimp, using beer to steam the shrimp instead of water, but I can't say I've done that. I may now that I've wrote this, but usually I stick with the vinegar, water, and Old Bay Seasoning.