My husband just joined the “officially old” club.
It was the birthday that signifies that you can no longer blame your idiocy on being in your early 20’s.
And for one glorious month, we are the same age and I don’t feel like a cougar.
I asked husband what he wanted for his birthday dessert.
He treated himself to a build your own six-pack.
I stole the Young’s Double Chocolate Stout and treated him to an alcohol infused cocoa cake with chocolate stout sauce.
He ate three servings just to make sure it was good.
We continued the celebration during dinner at the beach.
The real appeal for us was the extensive craft beer selection.
I started with Schlafly Pumpkin Ale.
Beerday Boy enjoyed a dark, rich Belgian Brew.
Dinner commenced with a roasted beet salad for the lady and a burger for beer boy.
For round two of the beer tour, I wanted to compare the Schlafly to Dogfish Head Punkin Ale.
Even though both brews were pumpkin ales, their flavor profiles were quite different. The Punkin Ale had an intense pumpkin flavor and a more delicate balance of spices compared to the prominantly spiced Schlafly.
Another Belgian brew was on tap for BB.
This version was much lighter and hoppier than the first one.
BB is so cute. He thought his birthday present was the chocolate stout cake.
During dinner, I surprised him with this.
A coffee and cream stout beer kit for his home brewery and custom labels.
Our delinquent dog, Stella, adorns the label.
Next time you’re visiting, ask for a Black Dog from the Stellar Brewing Company.
Then whip up a batch of Chocolate Stout Sauce to top your favorite cakes, brownies and ice creams.
Chocolate Stout Sauce
1/4 cup chocolate stout
1 tablespoon cocoa powder
1 can (14 oz.) fat-free sweetened condensed milk
2 tablespoons cornstarch
2 tablespoons cold water
In a small sauce pan, warm beer on low heat. Add cocoa powder and stir until dissolved. Whisk in sweetened condensed milk. Combine cornstarch and water in small dish to make a slurry. Add slurry to the milk and beer, increasing heat to medium. Stirring constantly, bring to a boil and boil for one minute. Transfer to jar and allow to cool completely. Refrigerate any unused portion.
Tidbit: The condesned milk will carmelize very quickly so make sure you stir constantly to avoid turning your sauce into a sticky mess.