Marinating curds in Guinness

I gave it a try last night, and as they say the proof is in the pudding, but I think it probably wasn't all that effective. There was still a good amount of whey with the curds (I was initially concerned about the flavor being overwhelming), but after testing and tasting, it could have use a lot more kick. I've posted a sneak peak photo of this experiment, and the full post will be coming next week.