Our pineapple IPA popsicles are pure joy and I am inclined to proclaim them the official frozen IPA treat of summer. At least of this summer:) I am confident that we will come up with new and improved frozen craft beer treats for next year, lol.
Anyways – for those readers who have been following our craft beering adventures (thank you, thank you, thank you – so stoked to be in your company) – these pineapple IPA popsicles were the reason for the creation of our Hops Salted Caramel Sauce. The hops salt in the caramel really did tie the whole thing together.
The approach to these pops is quite simple – IPA is blended with frozen from fresh pineapple pieces (makes blending and applying the sticks easier) and a little bit of water. No sugar added in this recipe. The ripe pineapple we used was sweet enough when we tasted it before freezing the pieces.
Besides, because the alcohol in the IPA was not cooked off prior to it being blended with the pineapple (remember we usually make beer simple syrup for frozen treats), it essentially stayed in the mix, lowering the freezing temperature of the popsicles. Adding sugar would have lowered the temperature even more (not to mention made them sweeter than we intended and the whole point here is to let the aromatic and complex IPA bitterness shine through).
You have to be patient with these popsicles and your mold. Time is the key. (Isn’t it pretty much in every life situation?) Adding a bit of water to the mixture prior to freezing helps immensely, so do not try to skip that part of the recipe even though it appears to be insignificant.
On to the choice of IPA. If you are so inclined, do choose an IPA that is intentionally pineapple flavored (I’ve seen quite a few choices available lately). Our favorite such is locally brewed and we sometimes fill a growler, but the day we made these we didn’t have any of it.
Instead we went with a so to speak ‘middle of the road’ flavor-wise IPA, called Codename: Superfan brewed by a Colorado brewery based in Lafayette – Odd 13 Brewing. When we say ‘middle of the road’ we mean it is extremely drinkable, it delivers exactly what we seek in an IPA, nothing crazy.
Codename: Superfan is an American IPA, unfiltered and brewed with flaked wheat for a creamier body and several well known ‘juicy’ hops. Not at all offensively bitter, but respectably so with IBU 80. Robust aromas from the Pacific Northwest hops used to flavor it, including pineapple. It is a delicious creation which played its part in the pineapple IPA popsicles beautifully. In case you haven’t heard us say this before – we are so proud of our Colorado breweries and literally count our blessing day in, day out for living here.
Next year we will make you an IPA pineapple sorbet – test tried this summer and decided that a touch of sour will improve it. Summer is just too short!!!! Especially for all the ideas roaming in our heads. There is craft beer, then there is food, then there are the Perrines…
Also, Chris just learned a curious technique you can use to figure out if your sorbet needs more sugar before you start churning. It is sooo cool. We will definitely make a video for that one. Will be so worth it.
Back to the pineapple IPA popsicles.
We allowed them a little over 24 hours in the freezer, just to be sure. Even though the hops salted caramel sauce was quite thick and gooey before drizzling it quickly hardened upon contact with the frozen treats. I totally had a blast doing the drizzling:)
The flavors of the hops salted caramel really bring such an amazing dimension to the popsicles. You definitely taste the IPA, you definitely taste the pineapple, the texture is similar to a store bought popsicle, but the caramel puts them over the top. It brings its own burst of hoppiness. It’s own fresher aroma. And who doesn’t like sweet and salty followed by a sip of beer? Who:)?
Time for the recipe! Don’t forget to share, we will repay you by inventing even better frozen treats:) With craft beer.
- 1 medium sized pineapple (ripe)
- 1 12 oz IPA
- water (as needed, anywhere from ½ cup to 1 cup)
- Hops Salted Caramel Sauce (recipe >> http://craftbeering.com/hops-salted-caramel-sauce-diy-how-to-make/)
- Peel the pineapple, be sure to remove the core and discard it and cut into ice cube sized pieces.
- Place the pieces in the freezer until firm.
- Place the firmed up pineapple pieces in a blender and pour in your IPA of choice.
- Blend until you achieve a smooth mixture.
- Add a little bit of water and stir well (you are aiming at 30 oz of mixture, most pop molds with 10 slots total 30 oz)
- Pour mixture into mold slots, place cover and popsicle sticks and freeze for at least 24 hours before you attempt to take the popsicles out.
Shared on Make It Pretty Monday