![\"Barley](\"https:\/\/i0.wp.com\/archives.csusm.edu\/westcoastersd\/wp-content\/uploads\/2013\/12\/PlatesPints_tyler-graham.jpg?ssl=1\")
<\/a>At this point, you\u2019re asking yourself why you are reading about bourbon balls in a publication devoted to celebrating San Diego County\u2019s rich craft brewing culture. It\u2019s a good question that, unlike the internal query, \u201cHave I been good enough this year to merit that 750-mil of Barrel-Aged Speedway Stout I asked for?\u201d is easy to answer.<\/p>\n
I am a fan of bourbon. So much, that this recipe originally called for rum, but the missus and I changed it to fit our family\u2019s taste. But here\u2019s the thing. These petite bites of pure heaven burst with sugary cocoa sweetness, and the vanilla from crushed Nilla wafer melds with the nuances of vanilla brought on by the oak the whiskey rested in (provided one uses a quality spirit versus something bearing the moniker of a grocery store chain on its label), but even with all that dessert-like goodness, these treats pack a wallop.<\/p>\n
Because bourbon balls are never cooked, every bit of alcoholic strength from that 80-proof liquor distributes through those dense spheres. So, when a holiday reveler bites into one, all that sweetness is instantly cut by a firewater spike that brings the heat both on the palate and in its wake. I\u2019ve found they really help to sedate an irate elderly family member after a long day of gift-wrapping (read, Godsend).<\/p>\n
As much as I advocate for shots of good tidings throughout the month of December, and as much as I adore these things, I\u2019ll be the first to say that they might actually benefit from a base beverage with less octane. Also, as I\u2019ve done a pretty good job of documenting over the past several years, I\u2019m a craft beer guy. So, last year, it occurred to me that I might be able to lower the alcohol-by-volume on these holiday tidbits while incorporating one of my favorite things.<\/p>\n
Enter the barley wine ball\u2014an updated take on one of my holiday faves that gets the beverage at its core down by 20-to-30 percent. Doing so allows the flavors of the wafers and cocoa powder to come through less impeded, and also adds in the inherent flavors of the beer. And thanks to the fact that increased visibility of craft beer in the marketplace means a variety of barley wines are now more easily available, the spectrum of those flavors is broader and completely up to the individual rolling out the yuletide goodness.<\/p>\n
In my experience, it\u2019s best to keep away from barley wines that have above-average hop presence. The vegetal, citrus and pine flavors that hops introduce simply don\u2019t marry up with the recipe\u2019s other straightforward confectionary ingredients. (Yes, I hear you, hop fanatic who claims everything goes with hops\u2026do what you like, but remember, these are supposed to be shared, so it isn\u2019t about you or your crusade to prove lupulin\u2019s lofty place in all things consumable.)<\/p>\n
This is one of those rarer cases where you\u2019re looking for the quintessential malt bomb, something with plenty of caramel character and a breadiness that\u2019s almost chewy. Nuttiness is another plus, flavor-wise. And if you like that sugar plum thing come December, a more English-style barley wine exhibiting plenty of prune and fig flavor will be ideal. Local barley wines I\u2019ve had success with include Coronado Brewing Company\u2019s, which is almost chocolaty in its roasted malt character, and The Lost Abbey\u2019s Angel\u2019s Share and Ballast Point\u2019s Three Sheets, both of which exhibit great layered depth and lack flavors that compete with the rest of the dessert\u2019s ingredients.<\/p>\n
Of course, barley wine isn\u2019t the only type of beer that will work. You can also go with an imperial stout (those infused with coffee add their own depth, though not necessarily flavors readily associated with the holidays) and even some Belgian quadrupels if you are looking for an even more intense dried fruit flavor. In both cases, the higher the ABV, the better. No matter which route you go, enjoy this joyous time of year with enough friends to help you polish off as many barley wine balls as you can roll.<\/p>\n Barley Wine Balls<\/strong> 2 Tbsp cocoa powder Sift the cocoa powder, allspice and 1 cup of the sugar into a large bowl. Stir in the barley wine and corn syrup until everything is completely incorporated. Stir in the wafers and nuts, then place the ingredient in the refrigerator, covered, for 30 minutes to 1 hour.<\/p>\n Place the remaining sugar in a shallow bowl. Remove the mixture from the refrigerator and scoop out 1 tablespoon portions, one at a time, using your hands to roll into balls. Place the balls in the sugar and coat evenly on all sides. Transfer the balls to a baking sheet. Once the sheet is full, place a piece of parchment paper on top of the first layer and form a second layer. Cover the top layer with parchment paper, wrap the baking sheet with plastic wrap and refrigerate for at least 24 hours.<\/p>\n Serve at room temperature. If properly refrigerated, the balls will be good for up to 2 weeks.<\/p>\n \u2014Recipe courtesy Brandon Hern\u00e1ndez<\/p>\n<\/a>
\nYield: 50 to 65 pieces<\/p>\n
\n\u00bd tsp allspice, ground
\n1\u00bd cups confectioner\u2019s sugar
\n\u00bd cup barley wine-style beer
\n2 Tbsp light corn syrup
\n2\u00bd cups Nilla wafers, pulverized
\n1 cup walnuts, finely chopped<\/p>\n