OTHER BEERS TO TRY

Replace the rosehip tea and buckwheat honey in the base recipe with the following complementary ingredients for each beer.

Hefeweizen

Steer clear of hoppy beers for syrups as they will only get more bitter when reducing.

The hopping on hefeweizens is low, and their yeast notes of banana and cloves make a syrup designed for crêpes and sautéed bananas. For the sweetener try an acacia honey.

Saison

Saisons can vary greatly and often have some spices added to them. Depending on the beer’s particular flavours try using different dried spices and mix things up by adding maple syrup as your sweetener.

Belgian Witbier

Witbiers, made from wheat, will make syrups with some tartness and lemony notes. Why not accentuate those flavours with some citrus zest, coriander seed and eucalyptus honey—though any honey will work superbly.