Jeff Reynold's from Bluebird Microcreamery and Michael Kelley from Stella Artois team up for a seminar on how to taste beer and pairing beer and ice cream.
We have 4 different ice creams to try today. Fun fact, ice cream can be too cold. When it's too cold, it doesn't have its normal creamy texture and flavors are muted.
Michael is preparing himself for the stage by making sure the products are at proper temperature. He is not doing this out of his enjoyment of beer and ice cream.
Notice how she pours about an inch of foam or "head". It's important for the beer to have head so you can get the full aroma of the beer. Foam releases aroma and keep oxygen out of the beer.
Most of our perception of taste comes from smell. Michael proves this by leading the class in an exercise in which you drink the beer with a plugged nose.
Beer and ice cream are able to extract other flavors from one another. The beer breaks down the cream to release aromas and flavors usually not released in it's normal state.
The highlight pairing was with a smoked maple ice cream with Stella Artois Cidre. This was my first time trying cider and ice cream together and it was surprisingly not overly sweet.
Stella Artois cidre is not an overly sweet cider. The apple flavor worked really with the maple to invoke an apple pie a la mode flavor in your mouth. Don't take my word for it though, just look at her face...
Michael is holding an Elysian Omen Raspberry Stout. This is a great beer with notes of roast, chocolate, and raspberries that pairs easily with any dessert or ice cream. Get it now while you can.
Participants got to ask lots of questions in this open forum about beer and ice cream. When in doubt, tweet @stellaartois for some great advice on pairings.
If you're curious about making your own beer floats, don't hesitate. Bluebird creates their own in house ice cream and beers for floats. Stella Cidre, Elysian, Leffe and Hoegaarden are only a grocery store visit away. Thanks to Josh and Michael for this educational adventure.