Cooking with beer - Dessert edition

How do you make a dessert with beer?

Of course, beer is a great aperitif, and there are countless beers perfectly suited to accompany a dish. But: everything comes to an end, including the meal. What about beer and dessert? What do you drink with what, and can you use beer as an ingredient in a dessert? Uiltje knows!

Taste profiles

First things first: you obviously know different beer styles, such as lager, blonde or triple. Beers of the same style have roughly the same taste and appearance, because they have the same method of preparation and ingredients. But different beer styles may still have strong overlap, in terms of taste and mouthfeel. This is why we have compiled six flavor profiles in which these beer styles then come together. On this page you can immediately do a handy taste test: what is your favorite taste profile? The answer will help you even more easily choose the next, as yet unknown, beer you are sure to enjoy!

Beers from the flavor profiles Smooth & Subtle and Fresh & Fruity lend themselves optimally as aperitif beers. They whet your appetite and prepare your mouth for better enjoyment! For dessert, beers from the Intense & Challenging and Dark & Rich profiles are often the best choice. You can hardly go wrong!

Desserts with beer

Beer can accompany a dessert beautifully; as an ingredient, don't underestimate it either. Below our three favorite and easy recipes with beer: beer in, and as, dessert, neatly listed. You drink the beer used with it, of course!

Dessert 1: Beeramisu with O'Hara's Nitro Stout

Supplies:

• 60 grams of soft mascarpone
• 35 grams of sugar
• 40 grams of whipped cream
• 12 cl O'Hara's Stout cup stout
• 9 long fingers
• Cocoa powder to garnish

1. Combine the mascarpone and sugar in a bowl and stir until the sugar is incorporated. Beat the whipping cream until stiff for two to three minutes. Fold the whipped cream into the mascarpone mixture.
2. Pour the beer into a shallow bowl and dip the longer fingers into it - turning once. Do not leave too long or they will fall apart.
3. Arrange the long fingers in a bowl and brush them with some of the mixture, sprinkle with some cocoa powder. Repeat until all is used up, finishing with additional cocoa powder. Cover the bowl and place in the refrigerator for at least 12 hours.

Dessert 2: Beer syrup bacon with The Mill Hell & Damnation

Supplies:

• 12 to 16 thick slices of good bacon
• 100 grams brown caster sugar
• 15 cl The Mill Hell & Damnation

1. Preheat the oven to 200 degrees. Combine the caster sugar and Hell & Damnation in a bowl and stir until a thin syrup forms. Set the bowl aside.
2. Line a baking sheet with aluminum foil and place a wire rack on top. Place the bacon slices on this (they may overlap). Place this in the oven and let stand for ten minutes.
3. Remove the baking sheet from the oven and spread the bacon slices with the beer syrup. Turn the slices over and grease the other side. Place back in the oven and bake for another ten minutes. Repeat this process three more times, until the bacon slices have turned brown and crispy (and the beer syrup has run out). Let cool, and serve as a surprise dessert with a little Hell & Damnation on the side.

Dessert 3: Apple rings in beer batter with La Trappe Blond or La Trappe Dubbel

Supplies:

• 1 protein
• 25 cl La Trappe Blond or La Trappe Dubbel
• 7.5 grams of cinnamon
• 120 grams of flour
• 2 grams of salt
• Pinch of nutmeg
• Sunflower Oil
• 4 peeled apples (red, sweet: Pink Lady or Jazz, for example) without core
• 35 grams of powdered sugar
• 2.5 grams of finely ground cinnamon

1. Take a medium bowl and beat the egg whites until frothy. Stir in the beer, cinnamon, flour, nutmeg and salt until homogeneous.
2. Pour five inches of sunflower oil into a cast iron pan and heat to 190 degrees Fahrenheit. While the oil is heating: cut the apples into thick rings one to one and a half inches thick and pat dry. Place the apple rings in the beer batter until well coated.
3. Deep-fry three rings at a time each, two to three minutes per side. Remove the apple rings from the oil and place them on a plate covered with paper towels. Immediately sprinkle a little salt over them.
4. Mix the powdered sugar and finely ground cinnamon, and sprinkle over the apple rings with a sieve before serving. Do not let these cool too much.