Savor the flavors of beer

By JOSH SMITH  |  June 16, 2010

As I mentioned before, beer doesn’t have to be limited to meats or entrees. Half a bottle of Black Lager worked beautifully in my black bean dip appetizer. When baking beer cheese bread I’ll use a fairly traditional Pale Ale. And supposedly Wit beer is the secret ingredient for the world’s greatest pancakes!

For dessert I recently poached four cored apples in maple syrup and Shipyard’s Prelude Special Ale. Topped with whipped cream, toasted oats, and fresh berries, the presentation is appropriate for the fanciest of dinner parties.

Honestly, though, simpler recipes allow the beer to stand out better. It is hard to beat Rogue’s Chocolate Stout in an ice cream float. Or how about some of Lindeman’s Framboise over vanilla ice cream? Be creative! When it comes to beer and food, if it sounds good, it probably is.

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