Magazines » May/June 2009 Issue » Top 10 Beers that Can Replace Dessert
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10. Berry Weiss by Jacob Leinenkugel Brewing: A perfect choice if you’re bursting at the seams from previous courses, Berry Weiss is a crisp, refreshing beer packed with a blend of blackberry, elderberry, and loganberry flavors. Best served well-chilled, the beer’s sweet, fruity notes cap an evening without the heaviness of a rich dessert.
9. Tripel Karmeliet by Brouwerij Bosteels: One of the more elegant beers available in the States, Tripel Karmeliet is worthy of dessert status because it awakens the senses with refreshingly clean characteristics from pour to finish. Vanilla and lime scents waft through the creamy head, while bright wheat notes poke out from the smooth, lemony liquid. The exact opposite of a heavy chocolate stout, this beer rejuvenates the mouth after a rich meal.
8. Coconut Porter by Maui Brewing: Who better to make a coconut porter than a team of brewers virtually surrounded by cocos nucifera? Crafted with natural toasted coconuts, this porter blends essences of chocolate and coffee flavors with that of the classic island nut. Plus, this brew is packed in ever-so portable cans, meaning you can enjoy the savory flavors wherever public consumption of “desserts” is legal.
7. Cookie Beer by Brasserie d’Ecaussinnes: This Belgian strong ale is a lot like drinking cookies, minus the soggy mess. An inspired creation that merges two of Man’s biggest vices since the dawn of brewing and baking, Cookie Beer evokes visions of gingersnaps, cinnamon cookies, and hard-to-pin-down spices associated with a number of scrumptious cakes. While it’s probably not the next addition to the Girl Scouts’ lineup of treats, Cookie Beer is just as addictive.
6. Curieux by Allagash Brewing: Those who fancy simple fruit plates for dessert should steer clear, but for lovers of complexity, Curieux is a must-try. This barrel-aged beer, whose name is French for “curious,” presents a sophisticated blend of vanilla and coconut flavors, backed by a hint of bourbon and a layer of warmth from its 10% ABV. A savory beer to say the least, this is a beverage for sipping, contemplation and general respite from food shoveling.
5. Sexual Chocolate by Foothills Brewing: An imperial stout by classification, this 9.7%-ABV beer is more like an homage to the classic flavors found in after-dinner treats. Dark fruits, toffee, chocolate, and molasses mingle, and if you prefer a shot of espresso with dessert, you’ll find that here, too. We’re not sure about the “sexual” part, but flavors like these do traditionally preempt some kind of post-fancy-restaurant-date romping.
4. Framboise by Brouwerij Lindemans: Fair warning to those who like their beer in steins or other manly chugging devices: Order this at any better beer bar, and you’ll end up with a Champagne flute full of bubbly, rose-colored liquid. If you don’t mind the dainty glassware, the tasting experience is a rewarding one. Raspberry sweetness and tartness play within high carbonation, leaving your sweet tooth duly satisfied.
3. Wisconsin Belgian Red by New Glarus Brewing: Regarded as a “marriage of wine and beer” by the brewers at New Glarus, this year-round offering is a bold showcase of Wisconsin cherries; more than a pound of Door County cherries are mashed into each bottle. The result is intense cherry flavor with initial tartness that’s followed by a lingering, pleasant sweetness on the palate -- a perfect stand-in for pie.
2. Crème Brûlée Stout by Southern Tier Brewing: Released each June, this seasonal turns heads and confuses palates: i.e., how can something that tastes like an iconic dessert come from a 22-ounce bomber? Reaffirming the immeasurable versatility of beer, Southern Tier manages to combine burnt sugar, heavy crème and chocolate flavors into a stout, with a nose that delivers the same.
1. Chocolate Indulgence by Brewery Ommegang: For chocolate lovers, this stout is a no-brainer. There’s chocolate in the nose, chocolate in the front and back of the taste, and lingering cocoa after the decadent liquid has passed down the proverbial pipe; we’d say the name is a fairly dead-on description of the experience. Continuing its practice of using all-things Belgian, Ommegang utilizes the country’s famous dark chocolate to provide a rich, indulgently flavorful experience that permeates the palate, and gives any cocoa bean-based dessert a run for its money.
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This article originally appeared in the May/June 2009 Issue of DRAFT Magazine
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