Core your apples, twisting them out gently with an apple corer, and place them in a long, deep bread pan. They should sit snug so they don’t bob around. Pour 2 cups of Ephemere beer, which is most of the bottle (just enough for a cup while cooking!), on top of the apples. You’ll want them two-thirds submerged. Put the pan in the oven to roast for about 45 minutes or until softened and starting to get blistery with a slight mushy look. The beer should be reduced by about half...