Scout cookies with Irish Stout beer.
there ever were a food marriage made in heaven, it’d have
to be milk and cookies.
that you’re a grown-up, though, you may no longer drink
milk unless it’s lightening your coffee or moistening a
bowl of cereal. That can make for a long, dry Girl
a solution for non-milk drinkers, and it’s called beer or
asked a few experts which brews and spirits go best with a
variety of Girl Scout cookies. And after a few initial
laughs — "Is this for April Fool’s Day?" wine
writer Elizabeth Downer asked — they came up with a
definitive list, along with some general observations about
pairing God’s gift to cookie eaters with adult beverages.
it comes to serving wine with the fundraising cookies, says
Downer, the rule is to go sweet instead of dry.
pair a sweet food with a non-sweet white wine, such as a dry
chardonnay, she explains, it can make the wine taste sour.
In the case of dry red wine, it can accentuate those bitter,
sweet with another kind of wine totally kicks it," she
says. "It has to be sweet."
beer, it’s best to pair chocolate, vanilla and fruity
desserts with roasty (coffee notes) and chocolatey (rich,
dark beers) brews, says beer consultant Matt Simpson, owner
of the Beer Sommelier (thebeerexpert.com). Vanilla-based
desserts also go well with sweet, malty beers, which have
low hops and lots of caramel and toffee notes.
are the Simpsons’ suggestions, along with those of wine
enthusiast Jack Brice, who runs Pittsburgh’s Grapenuts
wine tasting group. To find Girl Scout cookies in your area,
go to girlscouts.org or download the free Girl Scout Cookie
Finder app on iTunes.
all-time faves are among the strongest tasting Girl Scout
cookies, so you need a beverage that can stand up to the
mint. Wine: Brice recommends a sparkling Shiraz, such as
Bleasdale Red Brute Sparkling Shiraz Langhorne Creek (PLCB
No. 22835, $15.99). Spicy but not overly sweet, it has
"rich flavors and full enough body to compliment the
chocolate and stand up to the mint." Beer: Simpson
suggests a hoppy, chocolatey American porter such as Edmund
Fitzgerald Porter from Great Lakes Brewing Co.
be difficult to balance beer with a heavier peanut-butter
cookie, but a raspberry lambic does just that, says Simpson,
because it is a light, sweet ale with a tart finish. Try
Lindemans Framboise. With regards to wine, Brice thinks a
nutty port would complement the smoothness of the peanut
butter and chocolate flavors. He recommends Cockburn Porto
10 Year Old Tawny Port (PLCB No. 14609, $24.99). Ms.
Simpson, on the other hand, likes the idea of a PB&J
combo. She suggests Casa Narcisi’s Concord 2012 (narcisiwinery.com,
$12), a sweet, fruity wine made from Pennsylvania Concord
grapes. It is "superbly rich with a distinct and
luscious ‘grape jelly’ aroma."
cookie with three predominant tastes — caramel, chocolate
and coconut — requires an equally complex wine. On the top
of Brice’s list is R. L. Buller Victoria Tokay (PLCB No.
11403, $14.99), a fortified wine with notes of orange and
"spice on the nose," followed by the rich flavors
of toffee, caramel and spiced fruitcake. For beer, Simpson
suggests a dry, Irish stout that’s been aged in bourbon
barrels to round out the rough edges and bring out a vanilla
and coconut flavor. He suggests Hunahpu’s Imperial Stout
from Tampa’s Cigar City Brewing, a big, dark beer that
incorporates cacao nibs, chiles, vanilla beans and cinnamon.
lemony, sugary treats pair wonderfully with a Belgium-style
saison, which tastes bready with a champagne-citrus note,
says Simpson. If you can find it, consider pairing the
cookies with Jack D’or, a saison Americain from the Pretty
Things Beer and Ale Project in Somerville, Mass. For spirit
lovers, Brice suggests Pallini Limoncello (PLCB No. 7537), a
bright-yellow Italian liqueur made with lemon zest, sugar
and alcohol. One sip/bite and you’ll swear you’ve died
and gone to the Amalfi Coast.
is known for nut flavors, so choosing a medium-dry variety
(which actually is somewhat sweet) is a natural for this
crunchy peanut butter-filled oatmeal cookie. "It stands
up to the sweetness while complementing the peanut
flavors," says Brice, who recommends Pedro Romero
Medium Dry Amontillado Sherry (PLCB No. 10296, $10.99). On
the beer front, Simpson thinks a perfect pairing is a
medium- to full-bodied foreign stout with notes of chocolate
and coffee, such as Guinness Foreign Extra Stout, which is
brewed with "generous hops" and roasted barley.
cookies, says Simpson, go a long way when you taste them
with a doppelbock, a creamy, full-bodied caramel lager with
a relatively sweet but dry finish. Try something like the
limited-release Platinum Blonde Doppelbock from Wisconsin’s
Capital Brewery. Le Mesnil Blanc De Blancs Grand Cru
Champagne (PLCB No. 39622, $32.99) is a good bet for wine
lovers, says Brice, because it provides "finesse and
nuance to complement the buttery notes of the
milk caramel chips in these bite-sized cookies pair
perfectly with Belgian blonde ales, says Simpson, because
the hint of fruitiness in Belgian yeast won’t overpower
the caramel but instead make it "just right." The
perfect pour includes beers such as Leffe Blonde from Abbave
de Lefe, which has light orange and spice flavors. Or go
French, and pair these sweet treats with bubbly from the
famous Veuve Clicquot Champagne House. Lovely and crisp,
with aromas of honeysuckle and grapefruit, Veuve Clicquot
Demi Sec Champagne (PLCB No. 46881, $23.99) would be a great
choice, says Brice, thanks to its creamy smoothness and