As an accompaniment to dessert, beer is a well-matched partner.  Take it one step farther, and it doubles as a secret ingredient that adds a voluptuous quality to a large variety of desserts.  Many styles of beer are available, with flavor, aroma and carbonation factors that marry-well with different styles of dessert: 

• Carbonation and yeastiness make batters crisper, and help cakes and sweet quick-breads to rise. 

• Depending on style used, beer may enhance the chocolate or dark-fruit aspects of sauces, or highlight the lightness of macaroons, bread pudding and lemon pound cake.

• When adding beer as an ingredient to cakes, choose a recipe that uses water, milk, buttermilk or yogurt.  Use a beer with compatible flavors as a substitute for half of the liquid.  

• With fruit pies, you may use up to 4 oz. of beer, but add an additional tablespoon of flour to the filling.

• Beer such as Framboise (raspberry), Kriek (Cherry), Pesche (Peach), or Seasonal Spiced Beer can be used as a gentle flavoring in desserts – a tablespoon may be all you need.  Follow-up with the same beer as an accompaniment.  You may wish to warm the beer and enjoy as a sipper.

• When pairing beer with desserts, look for beers that have similar qualities to the foods they serve.  Keep in mind, however, that a super sweet dessert can sing with the high hoppiness of a double IPA or Belgian Tripel. 

• Chocolate loves strong, dark beers, particularly Belgian Strong Dark Ale, Barleywine, Robust Porter or Imperial Stout.

• The best digestifs are strong and on the sweet side.  Wood aged Barleywine, Imperial Stout, Scottish-Style Ale, Imperial Blonde, Robust Porter, Belgian Dark Strong Ale, Belgian Dubbel and Quadrupel, Rauchbier, Doppelbock, Eisbock, Olde Ale, or Christmas Seasonal.

• Sippers – especially spiced beers - may be enjoyed slightly cooled or as a tasty warmed treat with an added cinnamon stick. 

• Decadent Cheese Cake with Belgian Chocolate sauce, served with Belgian Strong Dark Ale
• Fruit Pies and Fruit Desserts, served with American Wheat beer or Belgian Witbier
• Oranges drenched in Belgian Witbier, served with Kriek
• Apple Bread Pudding made with Russian Imperial Stout – add a topping of caramelized pecans in sauce, and serve with an oak aged Belgian Tripel or BrewHouse Amber
• Dark Beer Cherry Sorbet, served with Belgian Dubbel
• Cherry Beer Ice Cream, served with Imperial Blonde
• Iced Walnut Souffle made with Aventinus Weizenbock, dressed with orange custard sauce and served with Biere Brut
• Chocolate mousse made with Vienna Style Lager, served with Doppelbock
• Laurel River Honey Swirls made with Dark Lager, served with Belgian Strong Ale
• Peach and Raspberry Crisp made with Summer Seasonal Wheat Ale, served with Belgian Tripel
• Fruit and Nut Breads made with Spiced Beer, served with Dopplebock
• Coconut Macaroons made with Sobo Ale, served with German Weizenbier
• German Chocolate Cake made with Schwarzbier, served with Belgian Strong Dark Ale
• Oatmeal Cookies made with Oatmeal Stout, served with Scottish-Style Ale
• New Orleans Pecan Pie made with American Strong Ale, served with Imperial Stout
• Chocolate Truffles made with Porter, served with Chocolate Stout
• Apple or Elderflower Fritters made with Dark Wheat Beer, served with Berliner Weisse
• Sugared Pecans made with India Pale Ale, served with American Barleywine
• Tiramisu made with Sweet Stout, served with Oatmeal Stout

Many people like cheeses as an after dinner treat – try cheeses from the Belgian Trappist monasteries:  e.g., Grand Reserve with Chimay Trappist Cheese or Roquefort. 

Other satisfying beer-cheese combinations are:

• Barleywine and Stilton Cheese

• IPA and Bleu Cheese

• Hefeweizen and Chèvre

• Fruit Beers and Brie

• Stout and Aged Cheddar

• Smoked Porter and Smoked Cheese

Other Recommended Dessert & Beer Pairings:

• Banana Orange Crepes with Hefeweizen

• Lemon Custard Tart with Blonde Ale

• Strawberry Shortcake with Witbier

• Banana Cream Pie with Dunkelweizen

• Flan or Crème Brulee with Pale Ale

• Caramel Apple Tart with India Pale Ale

• Lemon Pound Cake with Amber Red Ale

• Lemon Shortbread and fresh berries with Pilsener

• Fruit Trifle with Helles

• Almond Biscotti with Oktoberfest or Marzen

• Italian Canolli with Olde Ale

• Toffee or Butterscotch Pudding with Scotch Ale/Wee Heavy

…and don’t forget the coffee with a splash of Russian Stout!

Cheers!