Flying Fish is proudly brewed in NJ and its home is just a minute away from the house I grew up in outside exit 4. So it’s been very interesting to learn that the brewery has started an Exit Series in tribute to one of NJ’s most well known features…the Turnpike! This particular one is Exit 13 (sixth in the series) and just happens to be a chocolate stout and the exit that is local to me now! Exit 13 is home to the Port of Newark. This brew uses some of the chocolate that comes in through this port. Flying fish is calling it their import/export stout and an “excellent dessert beer”.
Stout in chocolate dessert recipes enhances the chocolate flavor of the dessert. This week, I’ll be using this particular stout in my own recipe for a yummy cake. Do you have any favorite dessert recipes that include stout?
{ 2 comments… read them below or add one }
Love using stout in desserts. I came up with a wonderful stout toffee for a sticky toffee pudding we served at a gastropub I worked at. Worked beautifully! Here’s a link to my recipe: http://pastrychefonline.com/blog/2009/01/28/stout-toffee-sauce/
I think more desserts should have beer in them–it can be tricky, but that’s part of the fun!
I love using chocolate stout. I have used in quick breads, cake, cupcakes and brioche. I especially love it in brioche!