Beer Sorbet
Wednesday July 9, 2008
You’ve heard me rail against ridiculously cold beer before. Every summer brings out the “colder that thou” beer advertisements that make me want to cut the refrigeration lines to the stores that run them. (So far I’ve restrained myself.)
On the other hand I have a “I’ll try anything once” approach to beer. Chili pepper beer? Sure! Dollop of ice cream in stout? Why not! Tomato juice, clam juice and beer? Bring ‘er on!
So I’m torn by these two tendencies when I consider the proposal that sorbet be made from beer. Is this just an excuse to make beer even colder and therefore taste nothing of it at all or is this an inventive cooking with beer twist?
In the end I’ll probably have to try it. Here's a recipe for beer sorbet. (Thanks Dawn!)
On the other hand I have a “I’ll try anything once” approach to beer. Chili pepper beer? Sure! Dollop of ice cream in stout? Why not! Tomato juice, clam juice and beer? Bring ‘er on!
So I’m torn by these two tendencies when I consider the proposal that sorbet be made from beer. Is this just an excuse to make beer even colder and therefore taste nothing of it at all or is this an inventive cooking with beer twist?
In the end I’ll probably have to try it. Here's a recipe for beer sorbet. (Thanks Dawn!)
Comments
I like beer and I like sorbet but the thought of the two of them together just seems so very wrong to me!
We made a beer sorbet at a cookoff hosted by St. Arnolds Brewery last month and it was fantastic. Very simple: 4 bottles light flavored beer (lawnmower/wheat), 3 cups sugar, 6 limes (juice), 6 lemons (juice), pinch of salt (helps keep foaming down during cooking). Heat to dissolve sugar and boil off alcohol, cool, crank up a batch and enjoy-beer flavor definitely comes through.