Frozen Kirin Stout Beer Dessert

Kirin is advertising the use of Ichiban Shibori Stout as a frozen dessert. Looks very good, but also surprising in a way. In my experience, companies are very reluctant to suggest major transformations like freezing, because it is hard to guarantee the final quality of the product.

The recipe involves mixing in gum syrup (20 mg per 250 ml can), freezing for 4 hours, breaking apart with a spoon and pouring cream over the top. キリン スタウト デザート

http://www.kirin.co.jp/brands/ichibanstout/howto/drinking/frozen/

Photo is a web capture for explanatory purposes, copyright belongs to the company.