Gosh. I can't imagine not cooking. I've been at it since about age ten I think.

As for dark beers, those are the ones I prefer if I'm going to drink beer. Mostly I go for red wines, though.

The Guinness here could probably be replaced by any stout or Bock beer. It blends with the dark chocolate to add subtle new depth. Chocolate itself does the same for chili when added early in the cooking.