Photo Credit: Jon Page
While it’s relatively common to make ice cream out of Guinness and other malty stouts, wild ale rarely makes it to the dessert table. It’s a curious oversight because several wild ales, or beers fermented with naturally occurring yeast and bacteria, have fruit flavors like raspberry or peach that seem ideal for after dinner.
Fortunately, wild ale lovers now have an icy dessert option. The Craft Brewery Cookbook, a collection of beer-inspired and -paired recipes by John Holl, Wine Enthusiast’s beer editor, includes a recipe for a wild ale sorbet inspired by a dish served at Ruck, a beer bar in Troy, New York.
