A few years ago, before becoming a fully-fledged beer fan girl, I remember my first visit to the Bavarian Beer Café at Brisbane’s Eagle Street Pier. I ordered a half Stein of hefeweizen and succumbed to the offering of having some mango syrup added. (Which, if I remember correctly, was part of a designated ‘ladies’ menu – something I’d take huge issue with now that my beer palate has developed far beyond this gender stereotype. I’ll save you the rant, but here’s an interesting read on the topic.)
A lot of you ‘purists’ are no doubt screwing up your nose at the very thought of annihilating a beer with syrup but just hold your horses! Fruit, syrup and other additives create wonders during and post the brewing process, so is adding it immediately pre-consumption really that much different?
To this day I maintain it was delicious and didn’t ruin the beer at all. Rather, it was a beer and fruit match made in heaven, where the addition of the mango gave the beer a different edge, an additional flavour element, and one that, at the height of the Brisbane summer, enhanced its quenchability.
As I sweltered through the past week or so in Brisbane, reminiscing about bygone summer days by the riverside got me thinking – could that combination of flavours be harnessed in a beer-based sorbet? I had to try…
What you need:
- 1 cup hefeweizen
- 1 cup water
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- Flesh from 2 mangoes (about 2 cups)
- 1 egg white
What to do:
- In a small saucepan, bring the hefeweizen, water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Stir in lemon juice then remove from heat and allow to cool completely.
- Meanwhile, process mango in a food processor.
- Once the hefeweizen mixture has cooled, stir in the pureed mango until combined.
- Transfer to a shallow baking dish and freeze until solid.
- Using a fork, break frozen mixture into large pieces. Place in a food processor and puree, adding the egg white immediately once you start the food processor. Puree until completely smooth before transferring to a container; freeze until ready to serve.
As soon as it was ready I grabbed a spoon to have a little taste. I ended up eating half the tub. Then I made a smoothie. It’s seriously good.
The mango certainly dominates, but the hef’s banana and clove overtones, while subtle, ensure it isn’t mango and sugar overload. The beer’s wheat characteristics also come through modestly and harmonise with the smooth, rounded flavours of the mango.
Have your beer and eat it too this Summer as a way to ward off the horrendous humidity and searing heat. I’m super duper impressed (and excited) with how this turned out and I’m looking forward to trying out some other beer/fruit combinations. Stay tuned.