Part of the secret of success in life is to eat what you like and let the food fight it out inside.
I doubt this is the book you’ve been waiting for, but I’ll bet there’s someone you know who would love it. My copy is going to a sweet-toothed cousin who appreciates a good craft brew.
And Bender admits, right up front, that cookies and beer “is a big, silly, wonderful idea.” And initially, it does seem silly, but read on. Bender’s approach is pairing, taking advantage of shared and complementary flavors of spices, grains, and fruit.
And as you go through his chapters on chocolate, fruit, savory flavors, you start to see the flavor sense. But Bender digs in a bit further. He starts with a breakfast chapter that makes excuses about eating cookies for breakfast, but skims right over drinking beer for breakfast. Let’s just call it a hair of the dog weekend brunch and enjoy Maple Toasted Oatmeal Cookies and Bacon Shortbread.
If you’re not up for baking, Bender makes supermarket suggestions for pairing–Oreos and Milk Stout, Graham Crackers and Vanilla Porter, or Gingerbread Men and Barleywine–which sound charming and easy.
Or if you are into cooking and brewing try his recipes for spent grain cookies, beer syrup (for a beer milkshake), and cookies recipes made with beer like Ginger Lemon Radler Cookies or Stone Smoked Porter Mocha Chocolate Cake Cookies.
I chased around a bit looking for the recommended beer pairings or something close to it and hit the flavor jackpot with Nana’s Molasses Cookies paired with Sierra Nevada Pale Ale. The cookies are basically the Brer Rabbit classics and the pairing was brilliant. I got it and I’ll never think of cookies and beer the same way again.