I have been given a challenge and require some knowledge. I was tasked with making a sorbet for a dinner, but using a dopplebock beer. Dopple bocks are new to my taste buds. What dopplebock would taste best for this type of dish. Would I use the full strength of the beer or reduce it down? I was told I must use Sugar and Lemon in the sorbet. Any help would be appreciated. Thank you.
Wow. Even though it's a sweet beer, you are surely going to need to add sugar, and maybe a fair bit, to work as a sorbet. From my limited experience with other experiments, I'd say that while dopplebock is famously sweet when worked into a savory dish, it won't be sweet on its own. I haven't done this but I'm seriously intrigued. I'd also bet that with the higher alcohol content you'll have a challenge getting a smooth freeze, requiring a fast drop to the freezing point to minimize crystals forming. Does it have to use lemon, or could it use other citrus, like a mandarin orange? Anyway, good luck and please report back!
