Mix the beer, honey, crushed garlic, olive oil, a little salt, black pepper and rosemary well. Soak the cleaned chicken hearts in the marinade and leave them in a covered container in the refrigerator for 24 hours.
Then drain them from the majority of the marinade and transfer them into a pan. Add a little salt and pepper to taste and set to bake in a moderately heated oven for 20-odd minutes.
Serve these chicken hearts with beer with a side of mashed potatoes.