Bam http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-worcestershire-sauce-recipe.html have had it in his restaurants it is tasty. Love bourbon barrel foods w/s also but t is pricey.

http://eggheadforum.com/discussion/1181800/i-have-made-worcestershire-sauce-and-bottled-it-for-family-friends#latest A link to my post several months back. The string may be helpful. Does not take into account any allergy ingredients however.

fishlessman said:

why would you take the fish sauce out, worcestershire is a fish sauce

seafood allergic family member 

Worcestershire sauce uses tamarind and anchovies for it's base flavor. Don't see either in most of these recipes.

For the pepper stout beef I honestly think I would jut pick the easiest recipe and go with it.  I don't think you will be able to tell a difference int the final product.  With 12 oz of beer + all the liquid from the veggies and beef the 1/4 cup is a drop in the bucket. 

Spent some time w. the search engines. Among the things I found was that one of the main product of the fermented anchovies or sardines in Wooster sauce is some thing called "inosinate." For those of you who have used FAB products, FAB B has some in it. Most sources start w. fish of some sort, altho I found mention of pork. I did find that nori seaweed  contains a lot of it. Perhaps grinding a little of that into powder and adding to a Wooster like sauce would work as well as the fermented fish sauce.

From what I read inosinate is not necessarily derived from seafood. Apparently, it can be found also in aged or fermented pork.

I'm lucky to have few problems with most foods. My big problem is with peppers, most acutely, common green bell peppers. And one of my son-in-laws will end up in the hospital after eating any shrimp. I would suppose lobsters, crayfish and such are a similar problem for him.  So I'm not unsympathetic to the dietary restrictions.

But I do wonder if more allegic testing isn't in order. Garum sauce and liquamen sauce were standard food additives for about a thousand years, and inosinate is cited as the active flavor enhancer. It is one of a larger group called purines that are present in a very large number of foods. While problematic because of promoting gout, they don't seem to be the sort of thing that causes severe allergic reactions.

Good luck with finding a substitute. Basically, there seems to be a problem with "umami" flavor processing. Glutamates may not be the problem, but inosinate and guanylates are found in the same foods as glutamates, even without processing.

Thank goodness, I don't have this problem. I couldn't drin beer if I did. I had a friend who had to avoid all beer and wine. As a result, he became an expert on single malt Scotches. Not the worst compensation, I think.