Without question, the most difficult course with which to sell a drink has to be dessert. While many a sommelier will profess an affection for certain heavy-bodied red wines, sweet whites or tawny ports as partners to chocolate, and we all might from time to time sip a brandy, whiskey or liqueur alongside our crème caramel or fruit trifle, how often do you see diners leap at the prospect of a liquid pairing with their final course? My guess: Hardly ever.
Enter beer. Yes, you read that