Beer floats, which are definitely not known as bloats (but perhaps should be), rank as one of the world’s best treats. Let’s call that a general adult consensus. Childhood outings to the ice cream shop? Basically the precursor to hitting the corner pub with your pals. Bring these two events together and endorphins go haywire. The beer float is more than just beer and ice cream: it’s an experience. Here are our three favorite skeleton recipes that can be modified to suit your personal preference.
The Strawberry Hefeweizen
Add two scoops of strawberry ice cream to a chilled weizen glass. Slowly pour a fruity hefeweizen (we recommend a Harpoon UFO or a Boulevard Unfiltered Wheat) over the ice cream, being careful not to let the head rise too fast. If lactose is a problem, substitute dairy-free strawberry or raspberry sorbet for the ice cream.
The Lemon Pale Ale
Add two scoops of lemon ice cream to a chilled pint glass. Slowly pour a hoppy, citrusy IPA (we recommend a Ballast Point Grapefruit Sculpin IPA or a Deschutes Fresh Squeezed IPA) over the ice cream, being careful not to let the head rise too fast. If desired, substitute dairy-free lemon sorbet for the ice cream.
The Coffee on Ice
Add two scoops of coffee ice cream to a chilled beer mug or wide snifter glass. Slowly and delicately, pour a stout or porter of your choice (we recommended a nitro variety, like Left Hand Milk Stout, because the size and texture of the carbonation play well with the smooth texture of the ice cream). Feel free to substitute liberally with this recipe. Vanilla, chocolate, and pretty much any combination go well with almost any stout.
Photo Credit: HonestlyYum