Pastry Chefs Look Beyond Stout for Sudsy Desserts

Lori Rice

Using beer in a dessert is hardly an outlandish idea; chocolate stout cupcakes and ice creams are everywhere. Yet many pastry chefs seem unable to move beyond the idea that a roasted, malty stout that hints at coffee and chocolate is the only dessert-appropriate beer. And while stout is an easy match for sweets, it has become less of a creative ingredient and more of the standard for beer-tinged desserts.

No disrespect to stout, but there are other...