Aside from a good thunderstorm in the midst of a drought, there's nothing better than beer or ice cream to cool off in the South Texas summer. Not so fast. What if you could have both in one delicious dish?Chef Gary Butler at Freetail Brewing Co. just handed me a cup of the brewpub's beer ice cream. Today's treat is a creamy, sweet concoction made richer and more flavorful with Freetail's own Raspberry Wit, a small batch variation on their year-round standard Rye Wit.At a strong beer dinner in the winter, the hit was an ice cream created with the seasonal Freetail La Muerta Imperial Stout. Now beer ice creams will become a regular part of the menu. Expect mostly recipes of various summer fruits and wit for the summer, but darker beer recipes with chocolate and coffee hints could come in the fall and winter. The batches are small for now because desserts are not the big draw at a beer and pizza place, but this is well worth saving room for.If you want to try this at home, a good place to start is with one of these recipes from beer cook extraordinaire Lucy Saunders at http://www.thenibble.com/REVIEWS/MAIN/desserts/beer-ice-cream.asp Let me know your experiences with beer and ice cream.Prosit!-- Travis E. Poling
Take six different American hops, mix in Texas honey from Uvalde and creativity of brewers Jason Davis and John Lee and you have a premise for tasty beer at Freetail Brewing Co.The Freetail Hopothesis will be tapped this Saturday after a little more than a month. Expect smaller snifters of this creation instead of a pint thanks to the 12 percent plus alcohol content.