Dessert Beers
Alex Covert — September 12, 2007 — Lifestyle
References: nydailynews & uniquedaily
We all have our vices - those things that we can't resist. Restauranteurs have learned to turn a buck by tempting our tastebuds (and getting us buzzed). The Chocolate Room in Brooklyn serves the Chocolate Stout Float that features Brooklyn Brewery's stout and their own vanilla ice cream ($8USD). The Markt restaurant serves the Tartelette au citron – Citroentaartje which is a lemon tart with almond flour crust, served with kriek beer sorbet ($8USD). Gotham Bar and Grill has served cheesecake with Guinness ice cream (yum). I like the concept.
Trend Themes
1. Dessert Beers - Introducing dessert beers as a concept brings cross-promotional opportunities for various industries like breweries, restaurants, and ice cream parlors.
2. Innovative Dessert Combinations - Innovative dessert combinations can be a disruptive innovation opportunity for restaurants and bars.
3. Alcohol in Desserts - The use of alcohol in desserts presents an opportunity for innovation in the bakery and pastry industries.
Industry Implications
1. Breweries - Breweries can introduce dessert beer as a new product category and collaborate with ice cream companies and restaurants to create innovative combinations.
2. Restaurants and Bars - Restaurants and bars can create unique dessert menus by adding innovative dessert combinations, attracting customers who want to indulge in unique dining experiences.
3. Bakery and Pastry - Bakeries and pastry makers can innovate by incorporating alcohol into their products, appealing to customers looking for unusual flavors and experiences.
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