Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.
Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.
Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.
Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.
This dessert is one of a kind. The top layer has the look and texture of a brownie, the inside has the mouthfeel of a moist cake and the bottom is rich and creamy, much like a thick custard or pudding.
These three base recipes—Chocolate Irish Stout Cake, Bailey’s Irish Cream Pastry Cream and a Smoked Salted Caramel Sauce with Irish Whiskey—can be used interchangeably to create a multitude of dessert options.
While the FDA won’t endorse claims that foods contain aphrodisiac properties, many of the ingredients listed in this article produce improved blood flow and are full of energy-producing vitamins and arousing aromas that can reduce stress, and improve stamina and endurance.
This caramel recipe takes a candy idea, adds beer, some salt, and other sophisticated flavors, while preserving the nostalgic childhood excitement of unwrapping those cellophane Brach’s caramels on Halloween night.
These three beer pancake recipes would make wonderful centerpieces for a weekend brunch, but they’re just as appropriate served for dessert or as a special breakfast for dinner.
It turns out the Mayans shared an obsession with us: chocolate. But they weren’t chomping on Cadbury bars; they drank their chocolate in a bitter, foamy liquid. Sound familiar?
Four years ago, I was asked to create a menu for San Francisco’s Toronado, to showcase the cuisine of Belgium. Here are three recipes from this year’s Belgian Beer Dinner.
I started playing around with cupcakes and, of course, adding beer spins to some nostalgic flavors. It was then that I actually started to understand the excitement.
Notice the abundance of chocolate-infused Stouts and Porters? Beyond the color connection, chocolate intertwines naturally with roasted malt’s coffee bite. Mocha, anyone?
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