Beer is Dessert: Southern Tier Crême Brûlé

One of these days, I'm going to write a book about beer with dessert. I'm gonna talk about beer cookies, and fatty shortbread and biscotti and which hops go best with cranberry muffins. I picture this writing coming at a quieter time in life: there's a country cottage, sunshine, a cupla dogs, maybe grandchildren and I'll spend the day puttering in the kitchen and then around five, friends will drop in and we'll open some swingtops and baskets of bread and plates of cookies will appear.
Of course, once the word gets around, there'll be more and more people wanting to stop by. And someone will want baking lessons. Then Atlantic Culinary Academy will probably want me to teach a course and somebody with extra cash will want to open The Sweet Brewer or Hoppy Endings or some cutesy-poo joint and then I'll be back to working sixty hours a week in a kitchen somewhere and my legs will be hurting and I'll start waxing profane and flirting carelessly and then. . . .

But wait, butt weight. Before this gets out of control, suppose there was a beer that was dessert-a beer that didn't need any baking or topping or frosting. Suppose there was a beer that had the elegance of rum and the sweetness of caramel along side the body of a sumo wrestler and the sexy smell of vanilla.
Well, that could save a lot of work, couldn't it?

That's 22 oz. at nearly 10%-better share it with a friend.

George Will, and maybe you should too

What Does Beer Mean?

Columnist George Will writes in his Washington Post column today that the governor of Michigan has a multi-faceted plan for the recovery of that city. A small part will be played by clearing vacant lots and growing hops. Will goes on to explain: "This grain is used to make beer, and microbreweries make, or at least often accompany, urban gentrification."

A first reaction:

Dear Mr. Will,

As I'm sure you've heard by now, hops isn't a grain. So how about a teachable moment here-maybe it might be fun to head out to the Goose Island brewery in Lincoln Park and try a glass of their Matilda Ale. Notice that lovely little bitterness as you swallow? The one that lingers on your palate for a minute or two? That's a sensation imparted by hops, the lovely climbing vine.

Enjoy,  Lynn

A second reaction:

Here's a confirmed eccentric- Cubs fan, conservative- who doesn't know much about beer but has picked up an an important part of its cultural significance. Microbreweries gentrify. Yes they do. And they also humanize, delight and provide employment.
You can't say the same thing about soda bottlers, pizza parlors or take-out restaurants. What is it about beer that inspires positive change? Could it just be the simple fact of some beer tasting very good? Could it be that pleasure-as my man Epicurus would have it-is a good thing and good attracts good?
Further study is called for.

A third reaction:

Maybe we all should head out to Goose Island and try a Matilda. Styrian and Saaz and robust maltiness all punctuated by a lyrical spiciness to give a sensation of elegance more than power.  I envy Mr. Will his first sip.