Stoutsicle

A hot day calls for a icy cold one.  This frozen popsicle uses the flavors of chocolate, coffee and stout to become a Beersicle.

 

There are so many flavors one can infuse into this Beersicle recipe.  With stouts ranging from Dry Irish Stout, American Stouts (with flavorings of chocolate, chicory to coffee), Milk | Sweet Stouts (non-vegan), English Stout, Foreign | Export Stout, Oatmeal Stout all the way to Russian Imperial Stouts.  The intensity, flavorings, additions, barrel aging and stylistic differences between all these beers will be showcased by this recipe, as it is so simple to make and the beer unique characteristics will shine.

 

Firestone Walk Logo           Anderson Valley Breing Co.

Home Brew Chef Sean Z. Paxton
Stoutsicle
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Print Recipe
Using a stout and freezing it with a small amount of simple syrup to make it melt better on the tongue.
Servings Prep Time
4 people 5 minute
Passive Time
6 hour
Servings Prep Time
4 people 5 minute
Passive Time
6 hour
Home Brew Chef Sean Z. Paxton
Stoutsicle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using a stout and freezing it with a small amount of simple syrup to make it melt better on the tongue.
Servings Prep Time
4 people 5 minute
Passive Time
6 hour
Servings Prep Time
4 people 5 minute
Passive Time
6 hour
Ingredients
Servings: people
Units:
Instructions
  • In a small bowl, mix together the stout beer of choice (cold) and the simple syrup (also cold) with a whisk. Pour this mixture into the popsicle molds, ice cube trays, silicone molds or small plastic cups. Place into the freeze, making sure the mold/container is level. Freeze for 6 - 12 hours in a 0°F | -17.7°C or below freezer, until completely solid. Since 40% alcohol cannot freeze until 173°F | 78°C, the higher the alcohol content of the beer might change the texture of the finished popsicles.
  • If you don't want to make popsicles, but like the idea of frozen beer, try the same recipe, but place the mixture into a small casserole pan. Place in the freezer and after 1 hour, using a fork, scrape the mixture. Repeat this scraping every 30 minutes, until the mixture can be formed into an icy pile. This is similar to a Italian Ice called granita.
  • If traveling with these pops, remember that ice is only 32°F | 0°C and will warm up the pops (being at 0°F | -17.7°C). It is best to use dry ice (-109.3°F | -78.5°C) to transport these pops. Dry Ice can be purchased at most wielding supply stores and some other grocery store locations.
Recipe Notes

Recipe Variations:

  • To enhance the chocolate element, add cocoa nibs | chocolate chips | chocolate covered espresso beans to each mold, then top with the popsicle mix

For more ideas and flavor combinations in making Beersicles, check out the blog post.

Sean Paxton

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