Bottoms Up

Beer and wine in the Bay Area and beyond

Beer for Brunch? OK, — If There’s Chocolate

By William Brand
Friday, November 5th, 2004 at 1:27 am in Uncategorized.

Beer for Breakfast? OK With Chocolate

I often make jokes about beer for breakfast, but ever since I spent the night and early, early morning in an overseas seaport bar with a bunch of drunken shipmates _the idea has very little attraction.
I remember that bleary morning, because a First Class Boatswain’s Mate pulled his head off the bar and said, `Hell, it’s time for breakfast.’
Since I had been sound asleep since around 4 a.m., I thought that was a good idea _ you know coffee and maybe a sweet roll or…
This guy ordered a tall glass of lager and a shot of bourbon and a raw egg. You got it: He dumped the egg into the beer, followed it with the bourbon _ including the shot glass and drank the whole thing.
I must admit that after the election, the idea of getting blotto by 8 a.m. almost seems attractive, then I go back to my days in Uncle Sam’s Naivee and…
Anyway, this is a long-winded lead-in to an excellent use of beer _ if not for breakfast, then for brunch: Samuel Adams Chocolate Bock French Toast.
Actually, any of the chocolate beers we have here in the Bay Area, made with real chocolate, will do: Sam’s Chocolate Bock, Bison Chocolate Sout or Young’s Double Chocolate Stout. Over the Sierra, Great Basin, Sparks, NV, occasionally makes Death By Chocolate Stout.
Rogue makes Chocolate Stout and Brooklyn Brewing’s regular winter seasonal is Black Chocolate Stout. Neither contains chocolate, the flavor comes from a cunning blend of malts. They taste like chocolate and no doubt would work well in this recipe.
Boston Brewing, Jim Koch and Sam Adams Chocolate Bock _ made in Cincinnati _ gets credit, because Chef Juan Carlos Mejia created it for a brunch, hosted by Koch at Gallagher’s Steak House (1480 Arapahoe St.) in Denver last month.

Samuel Adams Chocolate Bock French Toast

6 eggs
1/2 cup heavy cream
1 tsp. Vanilla
1/4 cup Sam Adams Chocolate Bock
1 tsp. Cinnamon
1 loaf of the best hearty country-style boule you can find. Cut slices 1/2 inch thick


1 1/2 cups real maple syrup
1/2 cup Samuel Adams Chocolate Bock

Mix syrup and beer until desired thickness is achieved.

Mix eggs, cream, vanilla, beer and cinnamon in a large mixing bowl.
Heat large, non-stick skillet or griddle to a medium heat,
Soak bread slices in egg mixture until heavily saturated.
Place in buttered skillet or on grill, cook on medium heat until golden brown on both sides.
Top with butter, powdered sugar, Chocolate Bock syrup. Bananas or strawberries can be added on top.
Sit back, eat and go to heaven.

Note: A “boule’’ is a round, French loaf. Rustic, means whole grain. In the Bay Area, Semifreddi and Acme both make boules. If you’re anywhere near where I grew up (Extreme Western Nebraska) get a cookbook (and remember to adjust baking time for the 4,000 foot altitude.)

I duplicated the recipe at home using Bison (Berkeley, CA) Chocolate Stout and thick slices of a Semifreddi challah. Delicious – William Brand.

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