An ongoing series of reports about
the beer world froma variety of
award winning writers.
Special Reports Index
Home // Archives
When I was a kid, I thought I was a genius for dipping french fries in my Wendy’s Frosty. So when I hear of
other strange sounding food combinations, I try to keep an open mind.  Avocado on a burger? Why not?
Peanut butter and bacon? Yes, please. I never thought I’d say this, but I am tempted to have cheese coneys
and pizza delivered to assemble the tasty abomination when we finally have baseball and football back on TV.
Then agai it would work with watching a cornhole tournament or a South Korean darts tournament.

That’s why I find it a bit strange in retrospect that I balked the first time I heard people were using craft beer
as an ingredient in mixed drinks. “That’s sacrilege,” I thought. I still kind of recoil when I hear about beer
being put to this use, and I’m really not sure why. It just seems wrong.

Beer and ice cream may sound like an odd combination, but the right kind of craft beer with the right kind of
ice cream can result in something truly delicious. So, now that the dog days of summer are upon us, I figured
now is the right time to tell you how a scoop of ice cream can take a glass of beer to the next level.
The only way to find out is to try it out and see how it tastes – that’s the fun of it.  Give these a try

Many sites will suggest pouring the ice cream and then the beer, while others will tell you to do the opposite.
In my experience, both work just fine. The only difference is that pouring beer first lets you calculate exactly
how much beer you want in your glass. When you pour beer last, you have to pour around the ice cream,
which may leave less room for beer and cause more foam. However, you can just wait for the foam to die
down, top off the float and drink up!

1. Pick a beer with a sweet finish: A bitter beer with an overly sweet ice cream is not a great balance.
2. Place hefty scoops of ice cream in a glass: Two to three scoops works well with eight to twelve
ounces of liquid.
3. Pour your beer: The best way to pour beer is by tilting the glass. Once it’s filling up, you can start         
straightening it until the glass is full. This will keep the beer from foaming too much.
4. Add toppings: For those looking for extra sweetness, you may want to top with chocolate chips, sprinkles
or even whipped cream.

Here are some specific ones to try that I like
Dark and decadent
The beer: a milk stout.
The cream: Craft Cream Works peanut butter-Oreo ice cream.
Stouts have that roasty, bitter note to them that plays really well with the sweetness of the ice cream. This was
Sweet and sour
The beer: a berliner weisse preferably one with cherry and pineapple.
The cream: vanilla bean ice cream.
The vanilla adds this creaminess and really complements the tartness. What an awesome balance.
Citrus and cream
The beer: a Belgian white ale.
The cream: Orange Dream ice cream or orange sherbet.
“The ice cream turned the whole beer orange and made it taste like an orange creamsicle.”
And finally my two favorites-
Vanilla Bourbon
The beer – an Imperial Bourbon-Barrel Stout
The cream -  traditional vanilla ice cream.
The sugar from the ice cream mellows the aggressiveness and intensity of the stout’s alcohol burn. The
vanilla of the ice cream locks in perfectly with the roast, chocolate, and coffee flavors of the stout,
Coffee and Porter
The beer -  any decent porter will work, but I prefer the softer flavors of an English one
The cream - coffee ice cream of course..
The Porter’s roasted chocolate and coffee flavors are naturally meant for coffee ice cream. There’s definitely
a great earthiness at play with complex bitterness to keep the sweetness in check

Have fun and enjoy but don't count the calories.

Ice Cream and Craft Beer
Submitted By Alison Jerwins
Special Reports Complete Index
BeerNexus does not
validate authorship of
submitted articles