Beer for desserts. Beer with desserts. Both have been long established after meal rewards. Now comes the new trend of beer IN dessert.
Beer is sweeping Southern California as "the" drink, and naturally smart restaurant owners are integrating the kiss of the hops into their desserts. Pastry chefs are making beer desserts that are sweet, but also with texture and layers.
First it started with quirky beer and ice cream floats, then came shakes, beer cakes and even beer candy.
Golden State in LA, Jason Bernstein co-owner with James Starr, says he's combined with Scoops gelato mad scientist Tai Kim. Their best creation is beer float that pairs North Coast Old Rasputin Imperial Stout and "brown bread ice cream" — vanilla ice cream streaked with caramel and loaded with caramelized Grape-Nuts.
"Grape-Nuts are like a wheat berry," says Bernstein. "It was bringing out very grainy qualities that were present but latent in the Rasputin."
Citrusy wheat beers, tangy sours and bitter India Pale Ales, plus stouts and porters with chocolate and coffee notes are all being incorporated into beer desserts.