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Using orange zest and coriander, two typical ingredients in Belgian hoegaarden and German hefeweizen, you can recreate a frothy pitcher of deliciously cloudy white beer in cookie form.

During Oktoberfest, a lot of emphasis is placed on sausage. And rightfully so: it’s one of the most amazing pairings in the history of food and booze. But there’s no beer in sausage. There’s sausage cooked in beer, which is a wonderful thing. But I can’t think of a sausage that uses beer as an ingredient. And I can’t think of any beer-spiked desserts. So let’s change the topic to cookies that use beer as an ingredient. 

Featuring bright orange zest and earthy coriander, two typical ingredients in Belgian hoegaarden and German hefeweizen, you can recreate a frothy pitcher of deliciously cloudy white beer in dessert form.