I have absolutely no clue where the month of April went, but I'll be closing it out in style with one last #BeerMonth post. Since I went in a savory direction for my last post, I steered towards the sweeter side of things this time. For the most part, I knew that I was going to make caramel. I just wasn't sure if I was going to make actual caramels or caramel sauce.
If I was going to make caramels, I had to find a couple of things that, with more time, wouldn't have been a problem. But I got a late start (go figure), and decided to move the caramels to the back seat for now. But I've got big plans for them in the future, so keep your eyes peeled.
So, moseying on up to the front seat was some trusty caramel sauce. I've used beer to make caramel sauce before, so it wasn't an entirely new concept. It would be my choice of beer that made the difference. I wanted something that was a bit bold. I decided on Shock Top's Honey Bourbon Cask Wheat.
If I was going to make caramels, I had to find a couple of things that, with more time, wouldn't have been a problem. But I got a late start (go figure), and decided to move the caramels to the back seat for now. But I've got big plans for them in the future, so keep your eyes peeled.
So, moseying on up to the front seat was some trusty caramel sauce. I've used beer to make caramel sauce before, so it wasn't an entirely new concept. It would be my choice of beer that made the difference. I wanted something that was a bit bold. I decided on Shock Top's Honey Bourbon Cask Wheat.