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Sufferfest Recipes: Bailey's FKT Pale Ale Strawberries

Eat your beer! Resident chef Kelly Newlon shows us how our beer can feed us in more ways than one.

Sufferfest Recipes: Bailey's FKT Pale Ale Strawberries

In the early 90’s infusing fresh strawberries with hard liquor was all the rage. These little gems were made even more popular by dipping into chocolate. When all was said and done, the end result was pretty fantastic.

Although we totally dig this concept, we’re also into taking better care of ourselves as the years go on. We’ve substituted the hard liquor with our very own FKT.

This recipe goes out to our East Bay Sales Rep, Bailey Garbarino for slaying life in work and play every day.

Ingredients

16 large fresh strawberries

8 oz dark chocolate

½ cup of heavy cream

1 oz white chocolate

1 can Sufferfest FKT

Instructions

  1. Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject approximately two teaspoons of Sufferfest FKT beer into each berry. Place berries on a plate or sheet tray and refrigerate for 45 minutes to an hour. You can also do this step a day ahead of time if needed. The berries will need to sit in order to absorb the beer. *Use ripe strawberries, but not too soft.
  2. Be sure the berries are dry before dipping into the chocolate.
  3. In a bowl, over a pot of barely simmering water, melt the dark chocolate with the heavy cream. Stir occasionally until smooth. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, as white chocolate can burn easily.
  4. Dip strawberries into dark chocolate, and let the excess drip off into the bowl before placing on parchment paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to garnish.
Let berries sit for 30 minutes in the refrigerator so the chocolate can set.

Be sure to use good quality chocolate rather than “dipping chocolate”.

Voila! If you try out this recipe, tag us (@sufferfestbeer) so we can see your beer-tiful creation! #willsweatforbeer #willbakewithbeer

Kelly Newlon is an athlete, chef, dog mom, and Sufferfest's Colorado Community Manager. She feeds athletes through her business RAD Boulder.

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