Spice, coffee, caramel, and bourbon. These are just some of the flavors in FiftyFifty Brewing Co.’s winter seasonals, Old Conundrum on Wood and Eclipse Barrel-Aged Imperial Stout. While both brews can be enjoyed alone, take it up a notch and try them with these cheese and dessert pairings from FiftyFifty’s kitchen. ~ Ashley Owen/Moonshine Ink
Eclipse Barrel-Aged Imperial Stout & Cheese Plate
After the Eclipse Barrel-Aged Imperial Stout ages in select bourbon barrels, it comes out for its annual December release with intense notes of dark chocolate, espresso, dark dried fruit, and oak barrel character. While dessert is the traditional paring, it also works well with cheese. A mature Comté (Gruyere), Essex St. Comté boasts intense aromas of roasted hazelnuts, sautéed onion, and bacon. The nutty flavor especially heightens the roasted grain character of the imperial stout. Butterscotch and salted-caramel flavors in cheeses like Uniekaas Aged Gouda highlight the beer’s exotic sugars and malty sweet side. A cheese like this also balances the robust presence of the imperial stout. Pairing with the Mt. Tam Triple Cream is all about texture. The melt-in-your-mouth creaminess of this cheese complements the silky smooth texture of the Eclipse. The creamy flavor profile of this cheese also pairs excellently with the beer’s chocolate and espresso tones. ~ Alicia Barr/FiftyFifty Brewing Co.
Old Conundrum on Wood & Warm Mocha Tart
When the days get shorter and the air turns chillier, we start craving the warmth and comfort of barrel-aged beers and desserts. New this season is Old Conundrum on Wood, a tasty barley wine ale aged in bourbon barrels for six months. Mahogany in color with a subtle alcohol warmth, this beer’s delicate toffee, caramel, and bourbon notes pair excellently with our chef’s decadent warm mocha tart. ~ Alicia Barr/FiftyFifty Brewing Co.
CRUST INGREDIENTS:
6 Tbsp unsalted butter, melted
1/4 cup sugar
1/8 tsp salt
3/4 tsp vanilla extract
1 cup flour
FILLING INGREDIENTS:
3 Tbsp unsalted butter (cut up)
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 cup heavy cream
1 1/2 tsp coffee grounds
1/2 tsp vanilla
1 egg, lightly beaten
DIRECTIONS:
For crust, mix melted butter, sugar, salt, and vanilla. Add flour and mix until blended. Press dough thinly and evenly into bottom and sides of tart pan; bake 20 to 25 minutes at 350. For filling, cook butter, sugar, cocoa, and cream in saucepan over medium heat, stirring until blended smooth and simmering at edges. Remove from heat and add coffee and vanilla. Just before crust is ready, whisk in egg to filling mixture. Pour filling into hot crust and turn off oven. Leave tart in oven until it is Jell-O-like when nudged (10 to 12 minutes). Cool on rack, serve warm.
