Cold Ones Pack
Great Notion's Mellifluous Strawberry & Guava Smoothie Sour: The crazy inventive line-up at Great Notion has a serious cult-like following, with obsessive fans eagerly awaiting each new flavor drop. We got ahold of Batch #2 of their ever-changing Mellifluous Smoothie Sour—this one a fruit-laden powerhouse—and added loads of roasted strawberries, a bit of extra hops, and a generous pour of their delicious beer to cream. Then, we followed it up with a passionfruit & guava curd to play up its tropical notes. It’s creamy and ultra fruity, or if you’re looking to explore the taste more deeply, it’s simply one of the best you’ve ever had.
Reverend Nat’s St. Citron Margarita Sherbet: We’re seriously obsessed with Portland cider maker Reverend Nat’s St. Citron — thanks to its bright, citrus-meets-salty pucker — so we gladly took on the challenge of reimagining it into frozen form. We combine fresh citron juice, full of bergamot and yuzu lemon-lime flavor, add in a dash of salt and a good squeeze of lime for one carefully balanced citrus explosion; no salted rim required.
Modern Times’ Nola Coffee Stout (v): The folks at Modern Times do everything a little differently - a little more intensive, and a lot more delicious. Their Nola Coffee Stout is no exception. We steep their stout wort (a bittersweet syrup that remains after the mash) with cacao nibs to harness the stout’s malty richness into cream, before adding in gently toasted bits of shredded coconut. A intensely dark housemade chicory fudge, using Modern Times’ own Shadow Party Coffee, adds a coffee-forward kick.
Wynwood Brewing Mango Habanero IPA Sorbet (v): We take the hop-heavy Laces IPA from Wynwood, Miami’s first craft brewery, and add a load of fresh habaneros, then cool it off with Florida mangoes and citrus. This beautifully clean, simple sorbet is as refreshingly quenchable as their beer.
Breakside Brewery’s Half & Half Crunch: Ben Edmunds, Breakside Brewery’s brewmaster, continues to push the limits on both flavor combinations and brewing techniques, with the brewery’s vintage barrel series taking a modern approach on historic inspirations. Their Dark Cabaret, a slightly smokey barrel-aged stout, pays tribute to the dark ales of Northern Europe. After swearing to recipe secrecy, we used these same grains to create a beer wort that is just as chocolatey and nougaty as the original. Crunchy bits of malted caramelized white chocolate are crumbled throughout for buttery, golden good measure. We consider this our most delicious history lesson yet.
Brown Ale & Bacon: When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.
Reverend Nat’s St. Citron Margarita Sherbet: We’re seriously obsessed with Portland cider maker Reverend Nat’s St. Citron — thanks to its bright, citrus-meets-salty pucker — so we gladly took on the challenge of reimagining it into frozen form. We combine fresh citron juice, full of bergamot and yuzu lemon-lime flavor, add in a dash of salt and a good squeeze of lime for one carefully balanced citrus explosion; no salted rim required.
Modern Times’ Nola Coffee Stout (v): The folks at Modern Times do everything a little differently - a little more intensive, and a lot more delicious. Their Nola Coffee Stout is no exception. We steep their stout wort (a bittersweet syrup that remains after the mash) with cacao nibs to harness the stout’s malty richness into cream, before adding in gently toasted bits of shredded coconut. A intensely dark housemade chicory fudge, using Modern Times’ own Shadow Party Coffee, adds a coffee-forward kick.
Wynwood Brewing Mango Habanero IPA Sorbet (v): We take the hop-heavy Laces IPA from Wynwood, Miami’s first craft brewery, and add a load of fresh habaneros, then cool it off with Florida mangoes and citrus. This beautifully clean, simple sorbet is as refreshingly quenchable as their beer.
Breakside Brewery’s Half & Half Crunch: Ben Edmunds, Breakside Brewery’s brewmaster, continues to push the limits on both flavor combinations and brewing techniques, with the brewery’s vintage barrel series taking a modern approach on historic inspirations. Their Dark Cabaret, a slightly smokey barrel-aged stout, pays tribute to the dark ales of Northern Europe. After swearing to recipe secrecy, we used these same grains to create a beer wort that is just as chocolatey and nougaty as the original. Crunchy bits of malted caramelized white chocolate are crumbled throughout for buttery, golden good measure. We consider this our most delicious history lesson yet.
Brown Ale & Bacon: When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.