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With hefe-weizen, these two classic recipes take on an exciting new dimension. How a fairly forward, full flavored German beer can marry with the subtle smooth taste of the ripe banana is one of those surprises that is beyond me.

I have found that the combination of a distilled spirit and beer, balance and complement each other. The sweetness that flambeed liquor creates blended with the robust, bitter flavor of most beer reductions, add depth to any sauce or dish. A few samples of this cooking application are my Bourbon and Dark Beer Reduction; Single Malt Scotch and Scotch Ale Bittersweet Chocolate Sauce; or the Ale and Apple Jack Baked Apples.

Brew Na Na’s "Foster"

The Brew Chef’s version of a classic dessert is usually prepared tableside so the guests can enjoy the show of flaming alcohol and a jovial Maitre’D. I still flame the booze, but I back it up with the complexity of a Bavarian Wheat Beer. The puffed pastry is a must, and is much easier to prepare than most think. Frozen puffed pastry enables this.

This quantity will make enough for four. Including baking the pastry, the total time to put this on the plate is about an hour. Enjoy!

Ingredients:

2 ounces cognac

4 ounces Bavarian Weiss Beer

1 tbsp. light brown sugar

3 ounces heavy cream

2 tsp. unsalted butter

Pinch cinnamon

Pinch nutmeg

Pinch ginger

½ tsp. pure vanilla extract

4 large ripe bananas

4" x 4" puff pastry squares

1 pint vanilla ice cream

Whipped cream

Method:

Preheat oven to 350°. Lay out puff pastry on a lightly sprayed baking tray. Brush the tops with a beaten egg. Place in oven. Bake for 15-20 minutes until fully risen and golden. Remove from oven. Set aside. Meanwhile heat a medium sauté pan over moderate high heat. After two minutes, remove the pan from the stove. Pour in the cognac. Carefully return to flame. Alcohol should ignite. When flame extinguishes add beer. Then stir in the brown sugar. Simmer until half the liquid remains. Add cream, bring to simmer. Stir in butter, spices, vanilla and bananas. Simmer for an additional minute.

To plate: serve warm Bananas Foster between layers of puffed pastry. Serve with vanilla ice cream and whipped cream. Serve with a cold Bavarian Weiss beer or a fruity lambic.

Banana Crème Brûlée

Crème Brûlée is now featured in many versions including espresso, pumpkin, orange and chocolate. In this instance, we are going to flavor the custard with banana. A four to five ounce shallow dish is best. Although a higher dish will work, the cooking time will most likely increase.

Serves: 4

Prep and cooking time —

45 minutes

Setting and serving time –

4 hours (minimum)

Ingredients:

1 12oz bottle of Hefeweizen

1 pint heavy cream

½ cup sugar

1 banana, peeled

1 tsp pure vanilla extract

6 egg yolks

Sugar for crust

Method:

Preheat the oven to 350?. Reduce the beer in a saucepan until only a small amount (about 2 oz.) remains. Add the cream, sugar, banana, and vanilla extract and puree smooth with a hand blender, or mix until smooth in a blender or food processor first. Heat the mixture until it starts to give off steam. Stir occasionally for 3 minutes. Meanwhile in a medium bowl whisk together the egg yolks. Using a ladle, slowly whisk a small amount of the hot cream into the yolks. When half the cream mixture has been incorporated with the yolks, pour the egg yolks and cream back in the pot with the remaining cream.

Evenly distribute the liquid into the dishes. Place the dishes in a baking pan and pour hot water into the pan until the bottom is covered and the water rises halfway up the side of the dishes. Bake in the oven for 30 minutes. The custard will be slightly loose but not watery. Remove and place on a rack in the refrigerator. Chill for 4 hours to allow the custard to set. Sprinkle the tops of the custard with 1 teaspoon sugar. Tap the dish to spread the sugar evenly, and then burn the sugar using a blow torch. Garnish with whipped cream, berries and mint.