Melt 2 tablespoons of butter in a fry pan over medium heat.

Sauté the minced shallots until they become transparent and golden, approximately 5 minutes.

Whisk in the beer, cider vinegar, lemon juice, and cayenne pepper.

Heat the mixture for 2-3 minutes until it becomes bubbly and slightly syrupy.

Cut the remaining cold butter into tablespoon-sized pieces.

Reduce the heat to very low, barely warm.

Add the butter one tablespoon at a time, whisking constantly to incorporate each piece fully before adding the next.

Continue adding butter until all is melted and emulsified into the sauce.

Remove the sauce from the heat.

Whisk in the hot pepper sauce and chopped fresh parsley.

Season with salt and pepper to taste.

Serve the sauce barely warm with your favorite grilled seafood.