Halloween might be over, but there’s a good bet there’s an abundance of candy corn hanging around your house or office. What do to with it all? Why not make a beer? Because, of course, in this day and age of brewing, all kinds of ingredients are on the table and in the mash.
The problem is that actually using the little, waxy, tri-colored pyramids in the beer doesn’t work well. As Erik Dorfner of Westallion Brewing Company in West Allis, Wisconsin, says, “It just turns into a globby mess and doesn’t do much for the beer” when you add the whole candy.
However, Dorfner has made headlines around the country in recent weeks, thanks to his Candy Corn Cream Ale, something that he brewed up on a lark but that has brought attention to his small brewery in the Milwaukee suburbs.