Paris Beer Week + Chocolate Stout Cake!

Today is the last full day of Paris Beer Week. In their inaugural year, the organizers, brewers, bar and beer shop owners brought some serious game with events and ales throughout the event-packed week. 

Closing ceremonies will be held at tonight's International Beer Celebration at Café A (you can nurse your hangover the next day at Demory's Brunch Bavarois). The event will be the finale to a week of fun-filled days and nights involving unique tastings, lively conversations, and plenty of pulled pints

I'm so thankful to the great team behind Paris Beer Week and the truly outstanding event they  put together, which secured Paris' place among the great craft brew cities. From Twisting and Stouting at Le Supercoin to a tour of mad scientist Mikkeller's adventurous beers at L'Express de Lyon, I had a great beer week and met a ton of amazing people. 

In the spirit of celebration and experimentation I made my first-ever Chocolate Stout Cake. Made, of course, with French craft beer. I used La Brasserie du Mont Salève's Imperial Stout, which I found at my favorite cave à bières, A la Bière Comme a la Bière- but just about any stout or porter will do. 

Thanks again for a great beer week and see you next year!

Mont Salève Chocolate Stout Cake / Gateau Stout du Mont Salève


For the cake:

3 ounces unsweetened chocolate squares

2 cups flour

2 tsps baking powder

1/2 tsp baking soda

1 large pinch sea salt or 1/2 tsp regular salt

1 1/2 stick unsalted butter

1 1/4 cup + 3 tbsps sugar

3 eggs, separated (keep yolks apart so they can be added separately later)

3/4 cup stout or porter

1/4 cup freshly brewed, strong coffee


Preheat oven to 350°. Butter and flour a 12 inch cake tin and set aside. Create a bain- marie using a glass bowl balanced over a pot of bowling water, melt chocolate into coffee, until fully melted and liquid in consistency. Set aside to cool off. Whisk together flour, baking powder, baking soda, and salt. In a separate bowl beat together butter and 1 1/4 cup sugar. Add egg yolks one-by-one. Beat in lukewarm chocolate mixture followed by the stout or porter. Stir in flour mixture. In a separate bowl, beat egg whites and 3 tbsps of sugar until firm, but not stiff. Slowly fold into batter, in separate batches carefully enveloping whites into the batter. Pour batter in cake tin and bake for 30-40 mins, or until a toothpick comes out clean. Let cool at least 20 minutes before icing.

For the icing:

1 oz unsweetened chocolate squares

2 tbsps freshly brewed coffee

3 tbsps butter


Create a bain- marie using a glass bowl balanced over a pot of bowling water, melt chocolate into coffee, until fully melted and liquid in consistency. Remove from heat and stir in butter, one tablespoon at a time, until the mixture is smooth. Cool by placing the bowl in cold water and continue to stir until icing is thick and easily spread onto the cake. 

Deck & Donohue: Something Brewing in Montreuil

Thomas Deck and Mike Donahue (photo courtesy of Deck and Donahue) The Ile-de-France craft beer wave is cresting and will crash the shores of the Seine this May, when the city hosts its first ever Paris Beer Week featuring tastings, events, and meetings with the region's favorite artisanal brewers.

Some faces (and bottles) at the events may be familiar to you by now, with Paris-based Brasserie de la Goutte d'Or enjoying widespread appreciation throughout the capital and craft beer bars finding their place in Paris nightlife.

Trouble #6, Mission Pale Ale, Monk Brown Ale, and Indigo IPA

Thomas Deck and Mike Donohue are the newest additions to Paris' craft beer scene, with their range of beers inspired by their Alsatian and American roots, respectively. From their well-balanced and super drinkable pale ale and blonde to their smooth and aromatic brown ale (which Thomas would quickly tell you has a "velvety mouthfeel"), Deck and Donohue are bringing craft beers to the market for both beer lovers and the beer-curious. Even the IPA, a tricky brew to introduce to the Stella-accustomed Parisian, is approachable and keeps bitterness at bay just enough to be a perfect gateway beer to the wondrous world of IPAs.


Open since March, the Deck and Donohue headquarters are in Montreuil, just east of Paris, where they do everything from brewing to bottling to labeling and packing the beers. The pair have already found a place among Paris brewers, which Mike says are "ready to stick together and help each other out". Banding together, small craft breweries such as Outland, My Beer Company, Deck and Donohue, and La Brasserie de la Goutte d'Or are carving out a space in the local beer scene, which threatens to be inundated by imports.

"It's a bit ironic to see the Brooklyn is the widest available craft beer in Paris right now," Thomas explained "but I think it's also very encouraging and shows a lot remains to be done to show that beer can be a tasty and flavorful product, and not a generic thirst-quencher, or a one-time souvenir from the countryside."

Deck and Donahue's Montreuil brewery

Deck and Donohue's ales and IPAs are making their way to market and can be found at what are likely already your favorite Paris bars and restaurants- including Holybelly and Les Trois 8- with many more to come.