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"FacebookPinterest\n\nMy introduction to beer floats came at a Milli Vanilli cover band show in college. Some guy was passing around Solo cups of High Life and a scoop of Stop-and-Shop's finest vanilla ice cream. Milli Vanillis. It was intriguing enough to be my first beer float, and disgusting enough to be my last.\n\nUntil I churned up a quart of gingerbread beer ice cream and thought, What if? In truth, the float\u2014made with New Belgium's Abbey Ale, as was the ice cream\u2014was, as a friend put it, \"definitely not a session beer float.\" Two would be too many, but one was tasty. The ginger in the ice cream played great off the fruit in the beer. Still, other combinations went down smoother. Plain vanilla ice cream in pumpkin beer (we used Pumpkin Barrel Ale from upstart brewers Fire Island Beer Co.) tasted as close to pumpkin pie as any beer I've had. Smoky rauchbier with Humphrey Slocombe's Secret Breakfast was unsurprisingly epic: bacon, bourbon, and cream. Heavier stuff worked best\u2014Schneider Weisse, a venerable wheat beer, was rendered syrupy sweet, like flat Faygo, by a scoop of raspberry sorbet. And proportion is key. Not enough ice cream, and all you'll have is flat, milky beer. Beer will lose all its head and much of its flavor once it hits the ice cream\u2014fat globules destroy the delicate protein net that creates aromatic beer foam\u2014so think of it as a topping, not a foundation. As such, your best bets are dark and rich, like a smoked porter or heavy stout; or spiced, like pumpkin beer (or better, sweet potato). And High Life? It's best served neat.\n\nFor more beer advice, follow @beercraftbook."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/the-draft-beer-floats-make-booze-a-dessert-as-if-you-needed-another-excuse>