Time to Accomplish
Introduce topic; outline recipe preparation
Have recipes on PowerPoint or white board with delegated assignments
DEMoNstRatIoNs By INstRuCtoR:
Overview of ingredients by instructor: techniques for pouring into appropriate glassware,
visual comparison of selected beer products
optIoNal INstRuCtIoNal MEthoDs:
Market/field trip: Visit a local beverage warehouse or beer supplier for tour of product, storage, information about
popularity of particular brands, forms, etc., or visit a local large commercial or small craft brewery
2 hours (optional)
Class speaker: Local brewer or local wine/beer shop owner
45 minutes (optional)
lECtuRE-lEaRNINg aCtIVItIEs foR stuDENts:
Students examine/compare each ingredient (appearance, aroma, clarity and taste), if appropriate age
Discussion: How would you use these ingredients for menu items? Are there visual and aromatic differences between the
various commercial and craft beer products? How does this impact their use?
laB INstRuCtIoNal MEthoD:
Student teams prepare recipes, beer ice cream first, then beer bread
assEssMENt aND suMMaRy aCtIVIty: (same day for beer bread, next day for beer ice cream)
Assessment of products
Group review of recipe production, discussion on further use of ingredients for future labs
research a beer-related recipe for assigned ingredient for target cuisines such as French, German, Chinese, Thai, etc.
Present a snapshot, PowerPoint or poster for assigned ingredient, including history, regional production and available
market forms of artisan or craft beers
1 pint heavy cream
12 oz. bittersweet chocolate
¾ cup granulated sugar
1 pint stout, such as guinness
1. heat cream in heavy 1-quart pot until bubbling on
bottom. remove from heat; temper in chocolate
until smooth and melted. whisk in sugar. when
sugar is dissolved, whisk in stout.
2. cover; refrigerate until cool, about 1 hour.
3. Place chilled mixture in ice cream maker and
process until reaches soft stage.
4. transfer into 2-quart container or individual
serving dishes; cover. Place in freezer for at least
2 hours before serving.
•;More custard finish: use 1 cup heavy cream and
1 cup sweetened condensed milk.
• Mocha Beer Ice Cream: mix in 1 t. espresso
powder as chocolate is being tempered into cream.
• Apricot/Chocolate Ice Cream: use 1½ cups stout
and ½ cup apricot nectar.