I've noticed the umami flavour that tends to develop when cooking beer for a long time. An Irish stew with Guinness in it, or a gulas using beer as the staple liquid all develop Vegemite like flavours.
I love it, but I think a lot of non-Aussies don't recognise the similarities.
if you haven't done it, try slowly concentrating guinness in the way you would concentrate stock. Then add a little meat juice. It makes a formidable sauce.
I love it, but I think a lot of non-Aussies don't recognise the similarities.