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We Can’t Get Over These Decadent Beer-Based Desserts

Beer-based desserts may sound unusual, but once you try to these recipes, you won't be able to stop making them!

July 27, 2024 | 10:00 AM // By Neha Karra
Beer and Pretzel Caramel Brownie

Whether you’re lounging by the beach on a sunny summer day or snuggled up at home as it pours outside, a cold can of beer is the perfect match for any weather. That crisp sip releases those feel-good vibes, kind of like the joy you get from your favourite desserts. Now imagine combining those two worlds—it’s like hitting the bliss jackpot! Plus, the bittersweet flavour of beer, thanks to the magic of barley fermentation, strikes a great balance with sugar, so it’s sweet without being overwhelming.

So, if you’re a fan of both beer and sweets, you’ve got to check out these beer-based dessert recipes on International Beer Day. They’re bound to become your new favourites!

Beer-Based Dessert Recipes To Try This International Beer Day 

Blackberry Peach Beer Saison Galette

Blackberry Peach Beer Saison Galette Recipe
Image Credit: Courtyard By Marriott Goa Colva

Executive Chef at Courtyard by Marriott Goa Colva, Chef Prakash Yadav, calls this dessert “a delightful fusion of classic and contemporary flavours.” He says, “The fluffy, golden doughnuts are perfectly complemented by the tangy, zesty lemon filling, enhanced by the subtle bitterness of IPA beer. Each bite offers a harmonious balance of sweetness and acidity, making it a refreshing and indulgent treat. It is a must-try for anyone looking to elevate their dessert experience with a creative and modern touch.”

Ingredients

(For the doughnuts)

  • ¼ cup 58g granulated sugar
  • 3 cups Flour
  • 1 packet 2 ¼ teaspoon or 7g rapid-rise yeast
  • ¾ cup 6oz wheat beer
  • 1 teaspoon vanilla
  • 2 large egg yolk at room temperature
  • ¼ cup 60g heavy cream (room temperature)
  • 1 teaspoon 6g salt
  • oil for frying
  • 2 cups powdered sugar

(For the filling)

  • 1 tbsp lemon zest
  • six egg yolks
  • 1 1/4 cup white sugar
  • 1 cup fresh squeezed lemon juice about 6 large lemons
  • ½ cup IPA beer
  • 2 tbsp cornstarch
  • 1/2 cup unsalted butter cut into cubes.

Method

  1. Add ¾ cup of flour (reserve the other 3/4 cup), salt and sugar to a food processor, and pulse to combine. 
  2. Add the butter and shortening, and process until well combined and the dough gathers around the blade and is slightly fluffy and whipped (this will be far more processing than most recipes, but this will create a new fat, making the crust incredibly flakey).
  3. Add the remaining flour and pulse 6-8 times or until all the flour has been combined and then transfer to a bowl. 
  1.  Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer to the food processor or your dough will turn into a cracker). 
  2.  Lay a long sheet of plastic wrap on a flat surface, and add the dough to the centre. 
  3. Form into a flat disk. Wrap the disk tightly in plastic wrap. Chill until firm, about 3 hours and up to three days.
  4. Preheat oven to 350 degrees Celsius,  Knead the dough lightly in your hands until the dough comes together and warms slightly. Roll out on a lightly floured surface to form a large circle about ¼ inch thick.
  5. Cover a baking sheet with parchment paper, and transfer the dough circle to the parchment paper.
  6. In a medium bowl, add the cream cheese, 1/3 cup sugar, 1 teaspoon cornstarch and 2 tablespoons beer. Beat with a hand mixer until well combined.
  7. Add the cream cheese to the centre of the dough in an even layer, and leave the outer 4 inches of the dough bare.
  8. In a medium bowl add the peaches. Sprinkle with 2 tablespoons sugar, and 1 teaspoon cornstarch, and toss to coat. Add the peaches on top of the cream cheese layer.
  9. Add the blackberries to the bowl, top with the remaining two tablespoons of sugar and 1 teaspoon of cornstarch, and toss to coat. Add blackberries to the centre of the galette.
  10. Fold the bare edges of the dough up over the filling, using the parchment paper if necessary.
  11. Transfer the baking sheet to the freezer, and freeze for 15 minutes. Alternatively, you can chill in the fridge for 30-45 minutes (or overnight). This will help the galette stay together when baking and help the crust to be lighter and flakier.
  12. Brush the crust with melted butter, and sprinkle with sugar.
  13. Bake at 400°F for 30-35 minutes or until the crust is golden brown. Allow to cool before serving.

Beer and Pretzel Caramel Brownie

Beer and Pretzel Caramel Brownie Recipe
Image Credit: ITC Grand Central, Mumbai

Chef Niriksha Reddy, sous chef at ITC Grand Bharat, pronounces this dessert “a decadent harmony of flavours and textures that redefines the classic brownie.” According to the chef, the rich, dark beer adds a depth of flavour, while the semi-sweet chocolate provides a luscious, melt-in-your-mouth experience. “The crunch of crushed pretzels introduces a delightful contrast, and the caramel sauce offers a sweet, buttery finish. This brownie is not just a treat for the taste buds but also a celebration of creative culinary fusion, making it a must-try for anyone seeking a unique and indulgent dessert experience.”

Ingredients

  • 1 cup dark beer
  •  1 cup unsalted butter
  • 1 cup semi-sweet chocolate chips 
  • 1 cup sugar 
  • 2 No. large eggs 
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour 
  •  1/2 teaspoon salt
  • 1/2 cup crushed pretzels
  • 10 ml caramel sauce

Method

  1. Preheat the oven to a temperature of 175°C/350°F. Line and grease an 8 by 8-inch baking pan.
  2. Reduce the beer to 1/4 cup in a saucepan over medium heat. Put aside to cool.
  3. Combine the chocolate chips and butter in a bowl that is safe to use in the microwave.
  4. Blend until a smooth consistency is achieved.
  5. Whisk the sugar, eggs, and vanilla in a sizable bowl. Stir in the reduced beer and the chocolate mixture until well-mixed.
  6. Just blend the flour and salt by folding them in.
  7. Fill the pan with half of the batter. Over the batter, pour half of the caramel sauce and half of the crumbled pretzels.
  8. Top with the remaining batter, then the remaining pretzels and caramel sauce.
  1. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. 
  2. Cool completely before cutting into squares.

Hoppy Heaven

Hoppy Heaven Recipe
Image Credit: Taj Holiday Village Resort & Spa, Goa

Chef Subhankar Chitrakar from Taj Holiday Village Resort & Spa, Goa, loves how coffee and beer pair together, “This is an intriguing combination that offers deep flavour. The presence of coffee stout beer contributes to its richness and is the perfect afternoon tea companion. The carbonation from the beer gives the cheesecake a fluffy texture.”

Ingredients

(For the crust)

  • 2 sleeves of graham crackers
  • 2 teaspoon butter

(For the filling)

  • 680 gms of cream cheese; 
  • 1 cup of freshly brewed stout beer
  • 3 eggs; one cup of sugar
  • 1 teaspoon of chocolate

Method

  1. Preheat the oven to 350°F; mix the graham cracker (crumbled) with butter and sugar in a food processor until fully mixed. 
  2. Clean out the food processor and add the cream cheese, beer, chocolate, eggs, and sugar. Blend it once again until fully mixed and smooth.
  3. Grease a 9-inch spring form pan and line it with butter paper. Pour the cracker mixture into the pan evenly and press it to the bottom. Bake this crust for 10 minutes. 
  4. Remove from the oven, pour the filling into the pan and bake for an hour. 
  5. Kill the heat of the oven and leave the oven open for 5 to 7 minutes.
  6. Leave the cheesecake in the closed oven for 30 minutes. 
  7. Take out the cheesecake from the oven and set it aside to come to room temperature.

Chocolate Churros

Chocolate Churros Recipe
Image Credit: The Yellow House, IHCL Selections

Chef Tushar Malkhani of The Yellow House, loves the sweet and salty goodness that this dessert provides. According to him, the dessert combines chocolate with the “crispy, chewy, sweet and salty perfection” of churros to make for the perfect dessert.

Ingredients

  • 1 cup IPA beer  
  • 3 tablespoons unsalted butter
  •  2 tablespoons packed brown sugar
  • 1/2 teaspoon rock salt
  • 1 cup all-purpose flour
  •  1 egg
  • 1 teaspoon vanilla
  • Canola oil for frying
  • 1/4 cup granulated sugar
  •  2 teaspoons cinnamon

(For the chocolate sauce)

  • 1/4 cup beer
  •  3 ounces semi-sweet chocolate chopped; 
  • 1/2 cup caramel sauce;
  •  1/4 teaspoon salt

Method

(To make the chocolate sauce)

  1. Add the beer and chocolate to a small saucepan and place over medium-low heat. Gently stir the melting chocolate into the beer. 
  2. When the chocolate is smooth, remove from the heat and stir the salt into the sauce until smooth. 
  3. Keep somewhat warm and set aside.

(To make the churros)

  1. In a medium saucepan, combine beer, butter, brown sugar, and salt.
  2. Bring to a boil over medium heat (make sure to bring the mixture to a boil). 
  3. Add the flour all at once, stirring with a wooden spoon. 
  4. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan.
  5. Remove from heat and cool for 10 minutes. 
  6. Add egg and vanilla, beating well with a wooden spoon or rubber spatula.
  7. Transfer the mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon-size ziplock bag and skip the tip.
  8. In a medium bowl, combine granulated sugar and cinnamon and set aside.
  9. Heat 3 inches of oil in a deep saucepan to between 350°F. – 375°F.
  10. Fill a large saucepan 2/3 full with vegetable oil and heat to 350°F.
  11. Remove the batter from the refrigerator and slowly squeeze 3-inch long strips of batter into the oil
  12. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through.
  13. Drain churros on paper towels and enjoy.


ABOUT THE AUTHOR

Neha Karra is a junior writer, who loves to discover and try the latest trends in style, food and beauty. When she is not curating articles, you will find her playing with kids, reading books, painting and practising Mandala Art. View Profile