3    Eggs, separate
1/2 c  Sugar
2 c  Milk
1    Bottle beer
1/4 c  Brandy or bourbon
1 c  Whipping cream, whipped
Nutmeg

Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk,
beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup
sugar, continuing beating until stiff peaks form. Fold whites into
yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve
in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup
servings.