Bottoms Up

Beer and wine in the Bay Area and beyond


By Jay Brooks
Wednesday, July 22nd, 2009 at 10:28 pm in On Beer.

Today is Tuesday and that means once again it’s time for another delicious recipe courtesy of Sean Z. Paxton, better know as The Homebrew Chef.

Beer on a Stick

Bierepops, Hopsicles, Beer Ice and more

By Sean Z. Paxton

Sean Z. Paxton, The Homebrew Chef

On these hot days, nothing quenches the thirst better than an iced cold beer. Well why not freeze some of your favorite beers and make them into beer popsicles? Seriously, think of how refreshing a Union Jack IPA Pop would be? Or a Plineysicle? Or a Drie Fonteinen Schaerbeekse Krieksicle? When the outside temperature starts reaching the high nineties, walk over to the freezer and pull out a pop; you will see what I mean. Have some friends coming over for a BBQ? Why not have some beersicles ready, just in case that weather person is wrong and it is that hot outside!

Each Recipe Makes: 6 popsicles (2.5 oz each)


Union Jack IPA Pop Ingredients:

12 ounces Firestone Walker Brewing Co. Union Jack IPA
2 ounces simple syrup, recipe below

Midasicle Ingredients:

12 ounces Dogfish Head Midas Touch
2 ounces simple syrup, substitute 1/2 cup of honey for 3/4 cup sugar

Bastard Pop Ingredients:

12 ounces Stone Brewing Co. Arrogant Bastard Ale
2 ounces simple syrup

Kriek Popsicle Ingredients:

12 ounces Drie Fonteinen Schaerbeekse Kriek
2 ounces simple syrup

Goose Island Bourbon County Stoutsicle Ingredients:

12 ounces Goose Island Bourbon County Stout
1 ounce simple syrup
1 ounce heavy whipping cream

Simple Syrup Ingredients:

4 cups water
2 cups organic sugar

Simple Syrup Directions:

To make the simple syrup, bring water to a boil and add sugar. Whisk to dissolve the sugar and boil for 3 minutes on high. Remove from the heat and chill. This can be made in advance and will hold in the refrigerator for 3 weeks. Also perfect for cocktails and other desserts.

Popsicle Directions:

In a small bowl, mix together the beer (cold) and the simple syrup (also cold) with a whisk. Add cream if using. Pour this mixture into the popsicle molds, ice cube trays, silicone molds or small plastic cups. Place into the freeze, making sure the mold/container is level. Freeze for 6-12 hours in a 0°F or below freezer, until completely solid. Since 40% alcohol cannot freeze until 173°F, the higher the alcohol content of the beer might change the texture of the finished popsicles.

If you don’t want to make popsicles, but like the idea of frozen beer, try the same recipe, but place the mixture into a small casserole pan. Place in the freezer and after 1 hour, using a fork, scrape the mixture. Repeat this scraping every 30 minutes, until the mixture can be formed into an icy pile. This is similar to a Italian Ice called granita.

If traveling with these pops, remember that ice is only 32°F and will warm up the pops (being at 0°F). It is best to use dry ice to transport these pops. Dry Ice can be purchased at most wielding supply stores and some other locations.


Now there are more than just popsicle sticks that can be used to make these tasty treats. Try using chopsticks, bamboo skewers, cocktail picks and even cinnamon sticks. Think about what flavors the beer brings to the dessert. Then build of those flavors and add an appropriate stick.

Since these popsicles have to be stored in a freeze, they are the perfect make ahead dish and will last several weeks, if they don’t get eaten first.


Popsicle Molds Resources:

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  • Julie@GoodBrewer

    Dry ice can be purchased at most grocery stores, just ask at the register.

  • Brian Yaeger

    Cinnamon sticks! Brilliant. Even if a Bourbon County Stoutsicle seems decadent as is.

  • Mario (Brewed For Thought)

    No recipe for a Hopsickle Popsicle?

  • Mitch

    how much water and sugar do you use to make the simple syrup ??

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