Strawberry Shortcake

2 ¼ cups flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar
4 tablespoons butter
1 cup Wheat Beer (Leinenkugel’s Summer Wheat recommended)
1 Pint of Frozen Pints Peach Lambic Ice Cream

Strawberries
2 cups strawberries
½ cup sugar
½ cup wheat beer

Directions

Cut the strawberries into bite sized pieces and put into a bowl with sugar and beer. Allow to marinate for at least 30 minutes.

Heat oven 450 degrees.

Mix flour, baking powder, salt and sugar together . Cut in cold butter (this can also be done in a food processor). Add the beer.

Roll out to about ½ inch thickness and cut with biscuit or cookie cutter (shape of your choice but no bigger than 3 inches) Place the cut dough on a cookie sheet and brush with a mixture of melted butter and beer. Sprinkle with a little bit of sugar and bake for 15 minutes or until golden brown.

Once cooled, cut the shortcakes in half and spoon over strawberries. Top with the Frozen Pints Peach Lambic Ice Cream and a bit of the remaining juice from the strawberries.

To kick off our partnership with this great event, some talented film-making friends put together a little treat: “Empty Hearts”

We’re also excited to be serving Frozen Pints at both the Opening and Closing Night parties.

For more information about the festival and a schedule of events for the week, visit the ATLFF website.

Who is?                   We’re looking for someone as unique (and crafty?) as our product. If any or all of the following apply to you, you should consider applying:

1. You’ve successfully organized and executed a “Beer Olympics”
2. You’re privy to inside knowledge when a shipment of limited release bottles arrives at your local package store
3. You were asked by Greek administration to take down your epic video documentary of the pledging process despite its journalistic accuracy and viral popularity

Prove it:                   Creative responses are encouraged.

1. Are you 21?
2. What is your favorite beer?
3. What are your plans if something with Frozen Pints doesn’t work out?
4. Write your own question. (and answer it).

Please send your answers to the above (and anything else we can’t live without knowing) to: scoop@frozenpints.com

Frozen Pints – Intern Opportunity

Developed with fellow locals, Wild Heaven Craft Beers, this baby’s one of a kind.  The custom flavor features buttered roasted pecans – a savory complement to the vinous notes in this Belgian Style Quadruple Ale, which is aged on Pinot Noir-soaked oak chips.  And, made with a beer that weighs in at a whopping 10.5% ABV, this is probably our booziest flavor yet.

Wanna know what makes it extra special? Eschaton derives its name from a term meaning “end of the world.”  In honor of the predicted apocalypse, Frozen Pints and Wild Heaven have teamed to offer the limited release flavor and its namesake beer at select restaurants around Atlanta on Friday – 12/21/12.

The pair will be exclusively served at The Porter, Cypress St. Pint & Plate, the family dog, Ormsby’s, H. Harper Station, Thinking Man Tavern, Midway Pub, Augustine’s, and Bottle Rocket. If all goes well, you might see this popping up somewhere in the future…

“If it’s the end of the world, and for the record, we don’t think it is, we figured ‘why not enjoy two of the best things this world has to offer: beer and ice cream?’ And since that’s not a common pairing, let’s make them really sing by blending a new beer ice cream,” says Wild Heaven founder Nick Purdy.

We’ve been waiting for the right opportunity to partner with a local brewery, so when Nick approached us with the idea, we thought it couldn’t be more perfect –literally a match made in heaven.

I had a great ride-along with our distributor, and we hand delivered every pint. It’s no small task delivering ice cream in 100°+ heat, but I’m happy to report that everyone (pints included) made it safe and sound.

We also had a great launch event with Hop City on Thursday. They were more than welcoming, and we’re thrilled to be in such a perfect spot! Great chance to meet some fellow beer geeks and talk brews. Opinions were divided as to a favorite flavor – more reason to try them all, I guess…

The next few weeks should be pretty exciting. We’re setting up a whole bunch of great events and tastings, getting in touch with other local beer fanatics, and doing everything we can to get the word out. Be sure to come see us at Red, White and Brew on the 4th! Thanks for your support!

Cheers,

Ari

We always start with the beer as our inspiration. And it can come from any source – calling on old favorites, recommendations from friends or fans, and especially through sampling at beer festivals. Once we have the brew, we think about flavors that may compliment it well. Take our Honey IPA for instance. We knew we were looking for something sweet to balance the bitterness of our IPA, and the floral notes in the honey worked perfectly with the ones coming from the hops.

Next is where the real fun starts: test batches. Oh, the test batches. Our kitchen sees at least a dozen versions before we nail down the final recipe. Each time we tweak the levels of beer and other ingredients until we find the perfect balance. Sometimes a flavor doesn’t work and we have to cut it (we mourn for at least an hour). But we love the process, because we’re slightly OCD relentless perfectionists.

Finally, we have an esteemed taste testing panel that evaluates each and every flavor before we release it to the public. Membership is quite exclusive, but you might be able to secure a spot if you can find a way to sweeten the deal… no wait, that’s our job. Just send over a bribe and we’ll see what we can do.