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Ice-cold beer at Capogiro Gelato
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Ice-cold beer at Capogiro Gelato
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| Photo l Felicia D'Ambrosio |
You can always count on Capogiro Gelato Artisans to turn an unlikely raw material into a treat of otherworldly flavor. Avocado gelato paired with sparkling lime-cilantro sorbetto transcends guacamole influences; luxe black truffles are whipped into a creamy dessert that is fragrant even when frozen. Not to mention one of their year-round top-selling flavors, rosemary honey goat's milk.
Now the Capogiro crew has trained their flavor-laser onto Beer Week.� Today at the 20th and Sansom Street shop, Rogue Chocolate Stout and Lindeman's Framboise lambic have been alchemically transformed into frozen versions that unite their unique beer qualities with the most important meal of the day, dessert.
The Rogue Chocolate Stout gelato bears just a trace of the beer's dark color, but fully captures the rich roastiness that makes this brew so enjoyable. A bitter, bracing finish reminds you that this is an adult treat.� Like Lindeman's Framboise lambic itself, this gelato's primary flavor is sweet and tart raspberry, finishing with the clean bite of the slightly sour, spontaneously fermented beer.
The Capogiro at 13th and Sansom is getting into the Beer Week spirit as well, with a Kasteel Rouge (Belgian brown ale strongly flavored with cherry liqueur) gelato later this week. 20th Street will be rotating their Rouge Chocolate Stout, Lindeman's Framboise and a special gelato made from Tom Peters' custom Monk's Single-Barrel Cantillon Kriek through this weekend.
You can check Capogiro's daily flavor lists on their Web site to see what is currently in the case at each location.
Capogiro Gelato Artisans, 117 S. 20th St., 215-636-9250; 119 S. 13th St., 215-351-0900; capogirogelato.com
RELATED:
-BREW REVUE: Monk's Single-Barrel Cantillon Kriek [19dec08]
-BREW REVUE: From the mouths of babes (Rouge Chocolate Stout) [12feb09]
I just had to comment to say that the Lindeman’s Framboise lambic gelato was one of the most delicious things that has met my palate in recent memory. A million thank yous for leading me to Capogiro on this day.
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