Beer Works Well with Dessert
Bueltmann hasn't come across a beer style that doesn't pair with dessert. But malt-forward beers (which can be high in alcohol) like imperial stouts, dubbels, and American strong ales, are some of the most obvious to serve with sweets. "Roast, chocolate, caramel, coffee, nutty — these are all the things you get in a malt-forward beers, and why it is meant for dessert," says Bueltmann. Take the Allagash Curieux, which we sampled at the Farm to Table Pavilion with a ginger cake topped with caramelized apples. Likewise, New Holland Brewing Company paired their malt-forward El Mole Ocho (a 10-percent Mexican spiced ale) with a bitter chocolate mousse with kettle corn, and coffee-laced peanut.