Skip to main content

Girl Scout Cookies + Beer Pairings

I saw an online article that paired Girl Scout Cookies with beer. Color me intrigued. Okay, I don't particularly like Girl Scout Cookies. Sorry, that makes me the equivalent of a cookie grinch, right? But I buy them every year to support one or two girl scouts that I know. So, I decided to give the cookies and beer pairing a try. I read the flavor profiles of the beer and decided to create my own pairings.

Here's what we tried...

I must have missed the memo that Samoas were renamed Caramel deLites. No matter. They taste the same.

Caramel deLites + Coconut Curry Hefeweizen

To complement the coconut of the cookies, I poured Lips of Faith's Coconut Curry Hefeweizen. This straw-hued brew has a big, bold aroma with coconut and curry tones and a hint of banana. The beer also boasts cinnamon, coriander, fenugreek, ginger, Kaffir lime, and cayenne pepper. It was a perfect, fun beer for a favorite cookie.

 Thin Mints + Tanilla

Everything I read paired Thin Mints with a porter. I'm down with that. I selected Knee Deep Brewing Co.'s Tanilla. Made with Tahitian vanilla beans, Tanilla has a soft chocolate flavor with the delicate intensity of vanilla, and rich notes of coffee. I think this was my favorite pairing!

Lemonades + Hard Lemonade

Lemonades replaced the Lemon Coolers. Boo! But lemon they were, so I matched them with a hard lemonade. 

Pretty sure that this is not what Lina had in mind when she handed Jake our cookie order. But this was a fun project. 

What do you think? Would you pair beer with Girl Scout Cookies? What would you pour?

Comments

  1. This is an awesome project! I missed the article with the beer pairings, but I did see the article with the wine pairings! The pairings that you chose sound great together!

    ReplyDelete
    Replies
    1. Thanks, Renee. I'll look for the wine pairing one!

      Delete
  2. They renamed Samoas????? Wah???? Seriously??? (Loved this post---brought a smile to my face and made my tummy rumble!)

    ReplyDelete
  3. There are two commercial bakeries that produce Girl Scout cookies. They use essentially the same recipes but not the same names for some of the cookies. I remember going through the same awe-shock a few years back looking for my precious purple-boxed Samoas.

    Glad to have found your blog through the cookbook swap, Camilla!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an