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Warm maple syrup, for serving
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Place all of the ingredients except the salt in a spice grinder and grind to a fine powder. Transfer to a bowl and whisk in the salt. If you have weighed the ingredients correctly, the mixture should
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be in between orange and brown in color and will be so delicious you'll want to put it on everything. Our Bay can be stored in an airtight container at room temperature for up to 1 year.
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Put the water, yeast, and salt in a measuring cup and stir to combine. Put the flour, salt, and baking soda in a medium bowl and whisk to blend. Add the buttermilk, eggs, vanilla, and yeast mixture and whisk until just combined. Whisk in the melted butter. Cover with plastic wrap and rest at room temperature for 11/2 to 2 hours, until it doubles in size.
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Put the beer, vinegar, shallot, and tarragon in a medium saucepot set over high heat.
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Bring to a simmer, adjust the heat to maintain a simmer, and reduce by half, about 15 minutes. Strain the mixture into a measuring cup.
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Put the butter in a small pot set over medium heat and melt, stirring occasionally. Once the butter has melted, remove from the heat and keep in a warm spot on the stove. Put the egg yolks into a blender and start on medium speed. Blend until the yolks turn pale yellow and the outside of the blender feels warm. Drizzle in the beer reduction and puree until it is fully absorbed. Drizzle in the melted butter and puree until fully absorbed. Add the Our Bay Seasoning and salt, and then add lemon juice and Tabasco sauce to taste. Turn off the blender and transfer the sauce to a bowl.
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The Beer-naise sauce should be luscious and fluffy. Keep warm until ready to use.
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Fold half of the crabmeat into the waffle batter. Cook in a waffle iron according to the manufacturer's directions. Top each waffle with a spoonful of the remaining lump crabmeat, a poached egg, and Beer-naise, and serve with warm maple syrup alongside.
