I did. I'm really hoping Santa was listening. So the beer carameliser is a long metal rod attached to a wood handle. At the end of the rod is a stainless steel nub that you heat to red hot with an acetylene torch. I'll be using my creme brûlée torch. Once the nub is good and hot, you dunk that hot end into a glass of cold beer and it instantly caramelises the sugars in the beer which changes its flavour profile. This is especially good to use with stouts and other dark beers. As you can see, I take beer VERY seriously.