Lately, I've been loving Fiddlehead's Hodad porter (and Long Trail's Limbo IPA, but that's another story), and after drinking a couple the other night, it dawned on me that this porter also has excellent marinating potential.

I'd been waiting for the right night to grill a package of semi-boneless quails from Cavendish Game Birds of Vermont, and suddenly the moment was right. And although the quail is a delicate, lightly sweet-tasting bird, the sweet, malty, coconutty flavor of the Hodad makes a beautiful complement. 

Served one per person, these little fire-roasted birds make a finger-licking first course. Throw two or three on a plate and they make a formidable entrée.