The "Dunkel Dad Pie" layers a chocolate mousse -- spiked with Angel City's malty Dunkel Weiss -- on top of a pretzel crust and topped off with Corn Nuts. While the sweet-and-salty slice doesn't really taste "beer-y", a malty richness does come through in the mousse.
The confection was the creation of Beth Kellerhals, who says beer is her muse. Kellerhals, originally from Chicago, was at first underwhelmed with L.A.'s brewing scene, but she's been excited to see the explosion in recent years.
We asked her about the genesis of the Dunkel Dad Pie, and if she had any more beer-dessert in the works.
Daily Dish: How did the [Dunkel Dad Pie] come about?
Beth Kellerhals: Well, I love beer. I love to make desserts with beer. I used to make beer ice cream and ice cream sandwiches, and we have a great relationship with Angel City. In fact, we've done some beer and pie pairings. We did that for
DD: Do you guys do other beer pies, or is this the first beer pie that you've done here?
BK: That is the first beer pie that we've done. I'd like to try it with other beers. Angel City also has a vanilla porter, and we used to make a chocolate brownie cake with that. That beer is so good for desserts, so maybe when that comes back I'll try the beer pie again with that beer. Stouts and porters are so great for desserts.
Unfortunately for fans of beer and dessert, the Dad's Dunkel Pie was a special for just Father's Day weekend, but Kellerhals is keen to keep finding ways to work beer into her creations. And Angel City Brewery's creative (and sometimes off-the-wall) beers are a fitting match for the Pie Hole's confections. Perhaps we'll soon see a Vanilla Porter creme pie, a lemon-and-Pilsner merengue, or even a savory pie with Angel City's pickle brine dosed Pickle Weisse.
The Pie Hole Los Angeles, 714 Traction Ave., Los Angeles, (213) 537-0115.