Combine mayonnaise, sour cream and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, Ac’cent, Worcestershire sauce and beer until combined. Cover and refrigerate for several hours or overnight.
When ready to serve, cut the romaine hearts in half or into quarters, depending on their size. Drizzle with olive oil and a dash of Ac’cent.
Place on a hot grill for several minutes until the outer leaves begin to smoke and blacken a bit, about 3 minutes. Remove from the grill and serve with dollops of ranch dressing.