Post by sugarfueledbeast on Aug 10, 2013 16:16:43 GMT -5
Available to order online for $75, Portland's hippest ice creamery Salt & Straw is offering a limited-edition six pack of pints, each infused with a different local craft beer:
Anyone dying to get their hands on these? I don't even like beer, and I am intrigued, especially by the Bourbon Barrel-Aged Sout and Bretta Fermented Pears and Fudge.
FYI, the Portland shop is also making Melon & Prosciutto as an August special.
- Passionfruit Berliner Weisse in Coconut Water Sorbet: We're using Breakside Brewery's "Passion fruit Berliner Weisse" to create a tart, passion fruit-sweetened marmalade that is ribboned into a coconut water sorbet.
- Bourbon Barrel Aged Stout: Finding inspiration in Hair of the Dog's barrel aged "Cherry Adam of the Wood," we created a dark malty, cherry ice cream and cold steeped it in a bourbon barrel.
- Smoked Hefeweizen: We took a spin on Widmer Brothers' world famous Hefeweizen by smoking wheat malts and steeping them into the cream to create a smoked Hefeweizen ice cream.
- Hopped Farmhouse Ale: Based off of Commons Brewery's "Myrtle Farmhouse Ale," we used three different methods to steep the meridian hops in order to capture the bright aromas of peach and refreshing bitterness of grapefruit.
- IPA Upside Down Cake: We captured the pineapple, citrus and piney hop flavors of Gigantic Brewing Company's Imperial IPA by using hop-back technique to pull out the sweet and spicy hop flavors and adding a pineapple upside down cake infused with ho leaf and candied tangerine zest.
- Bretta Fermented Pears and Fudge: Using Logsdon Farmhouse Ales' famous Bretta yeast strain and inspiration from their "Cocoa Bretta Ale," we carefully fermented pear juice and a malted fudge syrup to make a Bretta-fermented pear wine ice cream with ribbons of Bretta-fermented malted fudge.
Anyone dying to get their hands on these? I don't even like beer, and I am intrigued, especially by the Bourbon Barrel-Aged Sout and Bretta Fermented Pears and Fudge.
FYI, the Portland shop is also making Melon & Prosciutto as an August special.
Probably one of the best reasons why Portland is listed as one of "America's Best Cities For Ice Cream" (and not Seattle 
). I wonder what shipping costs. I'd rather blow the dough on a train ticket. It would allow me to sample other delights (and Voodoo Donuts). It's been percolating on the back burner for a while.