For 3 Sons Brewing in South Florida, the idea is simple: Make the beer that people want to drink. But that manifests in different ways—from cocktail- and dessert-flavored beers to a barrel-aging program via traditional German styles.
There’s no shortage of creative pastry stouts out there these days. Mixing a dessert-like base style with actual dessert has become a decadent sort of art form. We asked five brewers to share their suggestions for this sweet treat of a style.
Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.
Here, a malty beer takes the classic peach cobbler to a whole new level.
Grab a watermelon or two and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.
Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.
While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.
These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.
This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.
Grab your favorite oatmeal stout and head for the kitchen to try this recipe for a rich and creamy cheesecake.