hold the root

[alacarte]

Beer for dessert.

[NeroW]

It's about damn time.

I prefer beer for dinner and dessert, of course, but I'll wait for the rest of the world to catch up.

[Mayhaw Man]

There is a beer writer from Seattle named Fred Eckhardt who has been promoting Guiness and Ice Cream Floats for years. I believe the first time I ever actually saw one was at an Microbrewers Conference in Denver (or maybe CHicago) about ten years ago.

There is also a woman named Candy Schermerhorn that has a number of beer related dessert recipes in her cookbook

http://www.store.beertown.org/shopexd.asp?id=101

[beerguyjim]

There is a beer writer from Seattle named Fred Eckhardt who has been promoting Guiness and Ice Cream Floats for years.

Fred Eckhardt lives in Portland, Oregon.

[cdh]

No NO NO! Not floats--- Porter Milkshakes! That is the tasty beer dessert. Bust out the blender and a bottle of anchor porter and some quality vanilla ice cream.

[Rich Pawlak]

Many of us on the old Prodigy beer community bulletin boards used to make beer floats, first seen by me at a now-defunct brewpub in Somerville, NJ called Jersey Jim's, where they served a porter float that was their top selling menu item!

For one of our Prodigy gatherings, on Cape Cod, MA in 1996, we brought up some Manayunk Brewing Co. Oatmeal Stout as well as one of their porters and we made about 50 beer floats, assembly-line style, with chocolate icre cream in the porter and vanilla in the Oatmeal stout; topped with some whipped cream and some chocolate jimmies (and a cherry!), they were a collassal hit. Blew some skeptical New England brewers away.

One night on one of our regular Friday night beer chats in our room, "The No Bull Inn" (still being done on Starchat.net at around 11PM EST, look for the chat room "No Bull Inn" or some variation), we all created our own beer floats and compared notes, and there were some inspired combinations.

Anchor Porter and Vanilla Fudge ice cream remains my all-time favorite, as well as one that beer writer Lew Bryson devised, Weyerbacher Raspberry Imperial Stout and Goodnoe's Raspberry Swirl ice cream.

The recipe is simple:

6 oz. of beer (porter, oatmeal stout seem to work best)

two scoops ice cream

whipped cream

jimmies or chocolate shavings.

Its a very good dessert. We should all get together some night and make some at a cooperative tavern.

Edited August 28, 2003 by Rich Pawlak (log)