Beer Batter

2 3/4 cups flour
2 tablespoons oil
2 whole eggs
3/4 teaspoon salt
dash pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water

Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.