Cooking with beer is a great next step in the culinary exploration of food and beer pairings. Using brews as an ingredient opens up an entirely new world of flavor possibilities to please and possess the palate. It is at this crossroads that the chemistry of both brewing and cooking become apparent and appeals to both consumers and artists alike. Having a background in both culinary and brewing arts, our head brewer, John Adkisson, saw an opportunity to fuse both passions where both began for him; in the kitchen.
Our Second Anniversary release, Anno Segundo – Belgian Quad aged in Whiskey Barrels, lends itself beautifully to dessert recipes. We decided to play with the idea of creating a reduction. The earthy, oak notes combined with the sweet, richness of the fruit and whiskey tones struck us as a beautiful combination for cinnamon rolls. The recipe (as follows) is simple, quick, and damn delicious!
- 1 bottle of Anno Segundo Belgian Quad
- 1 ½ cups Sugar
- 1 dozen Cinnamon Rolls
- Empty 8 ounces of beer into saucepan, bring to a simmer.
- Stir occasionally and closely monitor heat so as to avoid a messy boil-over
- Add sugar and continue stirring and monitoring heat for 20-30 minutes.
- When the consistency is that of a syrup, pour into a 13X9 oven safe glass pan
- Place raw cinnamon rolls in the glass pan with beer reduction
- Bake at 350* for 20-30 minutes, until done.
- Remove from oven, carefully flip glass pan onto a plate or baking sheet
- Voila! Allow to cool and enjoy!