The May/June issue of Draft features a recipe for Patty's Chile Beer Granita, made with the Wynkoop Brewing Company's chile beer.
I've always been a fan of the microbrew, which original Wynkoop brewer and partner Russell Schehrer invited me to try one morning. (The Westword office was once conveniently located across the street from the Wynkoop, which was then and still is at 1634 18th Street). The beer featured the best parts of a Mexican meal -- heat and beer -- in a single glass, and Scherer promptly named the brew after me. (The lady on the label at right, however, is no relation.)
So yes, I've always been a fan - but I never imagined that Patty's Chile Beer could be turned into such a cool dessert.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Westword's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Denver's stories with no paywalls.
Support Our Journalism
Here's the recipe:
Patty's Chile Beer Granita Serves 5
6 cups Wynkoop Patty's Chile Beer 2 cups granulated sugar 7 limes, juiced 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt
Combine all ingredients in a mixing bowl and stir until sugar is completely dissolved. Refrigerate mixture at least 6 hours. Freeze in an ice cream maker according to the manufacturer's directions. Remove the sorbet from the bowl and freeze until set, about 4 hours.