From the editors of Craft Beer & Brewing Magazine® and beerandbrewing.com...

Best Beer
Desserts

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 Beer
Paletas
A paleta is a Latin American popsicle
usually made from fresh fruit.

Makes: 4 of each ice pop

Strawberry
1 cup (8 fl oz/237 ml) strawberry puree
1 cup (8 fl oz/237 ml) pilsner
2 Tbs sugar

Shandy
½ cup (4 fl oz/118 ml) fresh lemon juice
1½ cup (12 fl oz/355 ml) amber ale
3 Tbs sugar

Stout Creamsicle
½ cup (4 fl oz/118 ml) cream
1½ cup (12 fl oz/355 ml) chocolate cream
stout
2 Tbs sugar

Combine ingredients for each popsicle

and mix well. Pour into popsicle molds
and freeze.

Beer suggestions: For the pilsner, we

suggest a pils that leans to the malty side,
such as Lagunitas Pils (Lagunitas, CA) or
Pilsner Urquell (Plzen, Czech Republic)—
in brown bottles or cans. For the shandy,
we recommend a mildly hopped amber
such as Breckenridge Avalanche Amber
(Breckenridge, CO). And for the stout, a
sweeter milk stout such as Left Hand Milk
Stout (Longmont, CO) works perfectly.

PHOTO: CHRISTOPHER CINA

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 Summerfest
Poached
Pears with
Sabayon
Active prep: 25 minutes
Total time: 60 minutes
Serves: 2–4

Pears
1½–3 cup (12–24 fl oz/355–710 ml) lager
½ cup (4 fl oz/118 ml) honey
Rind of one orange, left in peels (not zested)
1 cinnamon stick (optional)
1 vanilla bean pod, split lengthwise
2–4 slightly under-ripe pears (one per person)

In a small saucepan, combine the beer,

honey, orange peel, cinnamon, and vanilla
beans. Heat the mixture over medium
heat until it begins to simmer.
While the poaching liquid is heating, peel
the pears with a vegetable peeler. As you
finish peeling the pears, place them direct-
ly into the poaching liquid. Once all the
pears are in the poaching liquid, cover the
pot and simmer for 15–20 minutes or until
the pears are tender. You should be able to
pierce them easily with a sharp knife.
Remove the pears from the liquid and
cool completely before serving. You can
prepare the poached pears up to 24 hours
in advance.

Sabayon
6 egg yolks
½ cup sugar
¼ cup (2 fl oz/59 ml) poaching liquid
from the pears, cooled and strained

Combine all the ingredients in a stainless

steel or glass bowl or a double-boiler insert.
Place the bowl over a pot of simmering wa-
ter and whisk constantly until the mixture
is thick and foamy (like whipped cream).
To serve, you can either slice the pear or
leave it whole; both are nice presentations.
Place each pear on a plate. Spoon the
sabayon around the pear.

Suggested Pairings: New Belgium

Summer Helles (Fort Collins, CO); Sierra
Nevada Summerfest (Chico, CA); Victory
Lager (Downingtown, PA)
PHOTO: CHRISTOPHER CINA

This recipe is excerpted for Craft Beer &

Brewing’s new cookbook, The Craft Beer
Kitchen. For more great recipes, order your
copy today!

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 Chocolate
Chip–Porter
Caramel
Blondies
Recipe
Active preparation time: 25 minutes
Cooking time: 25 minutes
Makes: 4 servings

8 Tbs (1 stick) butter, melted

½ cup brown sugar
1 egg
1 tsp vanilla extract
Pinch of salt
1 cup + 1 Tbs all-purpose flour
3 Tbs (1.5 fl oz/44 ml) Porter Caramel
¼ cup chocolate chips

Mix the butter and brown sugar together

until smooth. Add the egg and mix until just
combined. Mix in the vanilla and salt. Mix
in the flour, then the Porter Caramel and
chocolate chips, stirring until combined.

Spread the batter in a buttered 8” x 8” (20

cm x 20 cm) pan; bake for 20–25 minutes
at 325°F (163°C). The blondies will be set
in the middle and just starting to lightly
brown around the edges.

Porter Caramel
1½ cup sugar
½ cup (4 fl oz/118 ml) water
1 cup (8 fl oz/237 ml) porter
¼ cup (2 fl oz/59 ml) heavy cream
½ tsp vanilla extract
Pinch of salt

Combine the sugar and water in a

saucepan over medium heat. Without
stirring, but under close watch, cook to
a light amber color. In the meantime,
simmer the porter, the heavy cream, and
the vanilla. When the sugar turns light
amber, carefully pour the porter mixture
into the sugar while whisking over heat. It
will bubble up, so be careful! Whisk until
smooth. Add salt and let cool.

Beer suggestions: Founders Brewing

Company Porter (Grand Rapids, MI),
Deschutes Brewery Black Butte Porter
PHOTO: CHRISTOPHER CINA

(Bend, OR), Ballast Point Brewing Victory

at Sea (San Diego, CA), Horse & Dragon
Scottish Tradesman Coconut Porter (Fort
Collins, CO)

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 Doppel-
bock Ice
Cream
Preparation time: 45 minutes
Chilling time: 2 hours to overnight
Serves: 6

1 cup (8 fl oz/237 ml) heavy cream

½ cup (4 fl oz/118 ml) doppelbock
1 teaspoon orange zest
1 teaspoon pure vanilla extract
4 egg yolks
½ cup sugar

Combine the heavy cream, doppelbock,

orange zest, and vanilla in a saucepan over
medium heat and bring to a boil. Remove
from the heat.
In a separate bowl, whisk together the
egg yolks and the sugar. Add a couple of
spoonfuls of the warm cream mixture to
the eggs and sugar and stir. You need to
warm up the eggs without scrambling
them. Add another ¼ cup of cream mix-
ture to the eggs and stir.
Stir the egg and cream mixture into
the remaining cream in the saucepan.
Stir well. Return the pan to the heat and
bring the mixture to a boil. Cook, stirring
constantly, for another minute and then
remove from the heat. Transfer the ice
cream mixture to a cold bowl and chill for
20 minutes in the refrigerator.
Pour the chilled mixture into an ice
cream maker and process according to the
manufacturer’s instructions. Place the ice
cream in an airtight container and freeze
for at least 2 hours.

Beer suggestions: Paulaner Brauerei Sal-

vator (Munich, Germany), Brauerei Aying
Ayinger Celebrator (Aying, Germany) PHOTO: MATT GRAVES

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 Cherry
Berry
Lambic
Crisp
Active prep: 15 minutes
Total time: 50 minutes
Serves: 4

Cherry Filling
Nonstick cooking spray
3 cup pitted cherries or berries (frozen
work well)
½ cup (4 fl oz/118 ml) Kriek lambic
2 Tbs all-purpose flour
½ cup white sugar

Topping
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
6 Tbs (¾ stick) unsalted butter, melted

Preheat the oven to 325°F (163°C). Spray

four 6-ounce (177-ml) ramekins with
nonstick cooking spray. In a medium
saucepan mix the cherries, Kriek, 2 table-
spoons flour, and white sugar. Bring to
a boil and immediately remove from the
heat. Evenly distribute the cherry mixture
among the 4 prepared ramekins. Combine
the quick-cooking oats, remaining flour,
brown sugar, and melted butter. Crum-
ble the mixture evenly over the cherry
mixture. Bake for 30–35 minutes or until
golden brown and bubbling. Let cool
slightly, then serve alone or with vanil-
la-bean ice cream.

Suggested Pairings: Brasserie Cantillon

Kriek Lambic (Brussels, Belgium); New
Belgium Transatlantique Kriek (Fort
Collins, CO); Lindeman’s Kriek Lambic
(Vlezenbeek, Belgium); Drie Fonteinen
Oude Kriek (Beersel, Belgium).

This recipe is excerpted for Craft Beer &

Brewing’s new cookbook, The Craft Beer
Kitchen. For more great recipes, order your
copy today!
PHOTO: CHRISTOPHER CINA

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© 2015 UNFILTERED MEDIA GROUP, LLC. ALL RIGHTS RESERVED.
 Hoppy Lemon
Bundt Cake with
Goat Cheese–
Beer Icing
Serves: 12

Lemon Cake
16 Tbs (2 sticks) unsalted butter at room tem-
perature, plus more for the Bundt cake pan
2½ cup sugar
3 cup all-purpose flour (plus more for the
Bundt cake pan)
Zest of 1 lemon
1 tsp baking soda
1 tsp kosher salt
6 large eggs
½ cup (4 fl oz/118 ml) very hoppy beer
1 cup sour cream

Preheat oven to 350°F (177°C). Butter and

flour a 12-cup (2.8 l) Bundt pan.
With an electric stand mixer, beat the
butter and sugar on high until light and
fluffy. While your butter is whipping,
combine the flour, lemon zest, baking
soda, and salt; mix well.
Once the butter/sugar mixture is light
and fluffy, add the eggs on low speed one
at a time until fully incorporated. Alter-
nately add the flour mixture, beer, and
sour cream until it is fully incorporated.
Spoon the batter into the buttered and
floured Bundt pan and tap the pan to even
out the batter.
Bake 55–60 minutes or until a pick
inserted into the center comes out clean.
Remove from the oven and allow to cool
for 15–20 minutes. Remove the cake from
the pan to a cooling rack.
Once cool, top with goat cheese–beer
icing and serve.

Goat Cheese–Beer Icing

Makes enough to ice 1 cake

1 cup powdered sugar

1 oz (28 g) goat cheese
2 Tbs (1 fl oz/30 ml) very hoppy beer
4 Tbs (½ stick) butter, melted

In a medium mixing bowl, combine the

sugar, goat cheese, and beer; mix well.
Add the melted butter and whisk. Pour
the icing over the cooled Bundt cake.
PHOTO: CHRISTOPHER CINA

Beer suggestions: For the lemon cake

and icing, grab the freshest, hoppiest,
imperial IPA available to you.

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 Pumpkin-
Beer
Cheesecake
Serves: 10

1-3/4 cup cinnamon graham cracker

crumbs (15–17 whole graham crackers)
3 Tbs light brown sugar
1/2 cup (1 stick) butter, melted
24 oz (680 g) cream cheese at room tem-
perature
One 15-oz (425-g) can pumpkin puree (or
fresh pumpkin puree, if you have it)
3 eggs plus 4 egg yolks
1/4 cup sour cream
1-1/2 cup sugar
1 cup (8 fl oz/237 ml) pumpkin beer
4 Tbs all-purpose flour

Preheat oven to 350°F (177°C).

In a medium bowl, combine the graham
cracker crumbs, brown sugar, and melted
butter. Mix until it resembles wet sand.
Press into the bottom of a 10-inch (25-cm)
springform pan. Refrigerate while you
assemble the custard.
Beat the cream cheese with an electric
mixer until smooth. Add the pumpkin,
eggs, egg yolks, sour cream, sugar, beer,
and flour; mix well. Pour the custard
into the chilled springform pan and bake
60–65 minutes or until a knife inserted
in the center comes out clean and the
custard is set. Remove from the oven and
cool on a wire rack for 30 minutes.
Cover and refrigerate at least 4–6 hours
before serving.

Beer Suggestions: Cook with a pumpkin

beer you enjoy drinking. Our managing
editor used New Belgium Pumpkick when
she made this cheesecake to share at the
office. Pair with a rich-bodied imperial
stout. Or for a special treat, pair with a
barrel-aged imperial pumpkin beer such
as Avery Brewing Rumpkin or Uinta Oak
Jacked.
PHOTO: CHRISTOPHER CINA

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 Winter Ale
Spice Cake
with Toasted
Orange
Coconut Glaze
Active prep: 15 minutes
Total time: 2 hours
Serves: 8

Cake
8 Tbs (1 stick) unsalted butter, softened
1¾ cup white sugar
2 eggs
1 cup (8 fl oz/237 ml) applesauce
½ cup (4 fl oz/118 ml) winter ale
2½ cup all-purpose flour
1½ tsp baking soda
½ tsp baking powder
1 Tbs ground cinnamon
1 tsp nutmeg
1 tsp ginger
½ tsp clove
Pinch of kosher salt

Preheat the oven to 350°F (177°C). Grease

and flour a bundt cake pan.
In the bowl of a mixer, cream the butter
and sugar on medium speed for 2 minutes.
Add the eggs one at a time being sure not
to add the second egg until the first egg is
fully incorporated. Add the applesauce and
beer. Mix for another minute.
In a separate bowl, combine the dry
ingredients, then add the dry ingredients to
the batter. Mix on low speed until just com-
bined. Pour the cake batter into the prepared
cake pan. Bake for 45–60 minutes, or until
a toothpick inserted in the center comes out
clean. Cool completely before glazing.

Glaze
1 cup toasted coconut
Zest and juice of 1 orange
1 Tbs (½ fl oz/15 ml) vanilla
3 cup powdered sugar
12 Tbs (1½ sticks) unsalted butter, melted
1 Tbs lemon juice

In a medium bowl, mix the ingredients until

well combined. Pour over the cooled cake.

Suggested Pairings: Bell’s Winter White

Ale (Kalamazoo, MI); Weyerbacher Winter
Ale (Easton, PA); Alaskan Winter Ale
PHOTO: CHRISTOPHER CINA

(Juneau, AK)

This recipe is excerpted for Craft Beer & Brew-

ing’s new cookbook, The Craft Beer Kitchen.
For more great recipes, order your copy today!

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 Lemon-
Beer Hand
Pies
Active preparation time: 40 minutes
Cooking time: 10–15 minutes
Serves: 8

Pastry Dough
Makes enough dough for 6–8 hand pies
3 cup all-purpose flour
3 Tbs sugar
¼ tsp salt
½ cup vegetable shortening
1 egg, beaten
1 cup (8 fl oz/237 ml) buttermilk

Combine the flour, sugar, and salt. Work

in the shortening with a pastry blade or in
a tabletop mixer. Avoid using your hands
so the shortening doesn’t warm up. When
the dough is crumbly, mix in the egg and
buttermilk until the mixture just comes
together. Cover and chill for 1–2 hours.

Lemon-Beer Hand Pies

2 egg yolks
3 Tbs cornstarch
¾ cup (6 fl oz/177 ml) India pale lager
½ cup sugar
⅛ tsp salt
1 Tbs butter
¼ cup (2 fl oz/59 ml) lemon juice
1 tsp lemon zest
Pastry Dough
Oil, for frying
Powdered sugar (optional)

In a medium saucepan, combine the egg

yolks, cornstarch, lager, sugar, and salt. Cook
over medium heat, stirring constantly just
until the mixture begins to thicken. Remove
from heat and whisk in the butter, lemon
juice, and zest. Pour into a bowl and chill.
Roll the pastry dough out to ¼-inch (6-
mm) thickness and cut into eight 8-inch
(20-cm) squares. Place 3 tablespoons of the
lemon filling in the center of the dough. Fold
the dough over the filling to form a rectangle
and press the edges closed with a fork.
Heat the oil in a deep fryer or deep pot
to 365°F (185°C). Fry the hand pies until
golden brown, 3–4 minutes. Remove from
the oil, drain, and serve warm, sprinkled
with powdered sugar if desired.
PHOTO: CHRISTOPHER CINA

Beer suggestions: Jack’s Abby Hoponius

Union (Framingham, MA), Samuel Adams
Double Agent IPL (Boston, MA), Ballast
Point’s Fathom (San Diego, CA), Founders’
Dissenter IPL (Grand Rapids, MI).

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 Beer S’Mores
with Porter
Marshmallows
and Ganache
Serves: 6–10

Porter Marshmallows
1½ cup (12 fl oz/355 ml) porter
2 Tbs granulated sugar
Three ¼-oz gelatin packets
2 Tbs (1 fl oz/30 ml) canola oil
2 cup powdered sugar

Combine the porter and granulated sugar

in a medium sauce pan over medium-high
heat. Simmer for 5 minutes. Remove from
heat and allow to cool to 80°F (27°C).

Pour the beer/sugar mixture into the bowl

of a stand mixer and add the 3 gelatin
packs. Let stand for 7 minutes. Using a
whisk, mix on high speed until the mix-
ture quadruples in volume and starts to
show signs of soft peaks.
While the mixer is running, lightly coat
a 6” x 9” pan with the canola oil. Pour the
marshmallow mixture into the oiled pan,
cover, and refrigerate to set overnight.
Remove from the refrigerator and
portion the marshmallows into 1½-inch
(4-cm) squares. Cut with a hot knife.
Remove from the pan and toss in the
powdered sugar until coated.

Ganache
½ cup (4 fl oz/118 ml) heavy cream
8 oz (228 g) semisweet chocolate, chopped
into small pieces

Combine the chocolate and cream in a

metal mixing bowl. Place the bowl over
a pot of boiling water and stir until the
chocolate is smooth.

1 box graham crackers

Break the graham crackers in half to fit

your marshmallows. Place 1 tablespoon
of ganache on 1 graham cracker. Place the
marshmallow on top of the ganache. Top
the marshmallow with 1 tablespoon of the
ganache. Place the second graham cracker
on top and finish with another tablespoon
of ganache.
Repeat until you have used up all your
PHOTO: CHRISTOPHER CINA

marshmallows.

Beer suggestions: The coffee and vanilla

notes in Ballast Point Victory at Sea (San
Diego, CA) porter taste great and pair well.

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