1. In a medium saucepan, warm the olive oil and saute the shallots over medium heat with a pinch of salt and pepper, stirring frequently, until the shallots are soft and wilted. This will take about 10 minutes.
2. Add the beer, sugar, honey, vinegar, and raisins and continue cooking, stirring frequently, until the shallots begin to caramelize. Continue stirring just enough to keep them from burning. If the mixture seems to be too dry, add a small splash of water toward the end of cooking. You want it to be a little juice and not at all dry.
3. Transfer to a jar and refrigerate.