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Chocolate Wheat & Pretzel Panna Cotta

Chocolate wheat and pretzel panna cotta made with Short’s Brewery’s Chocolate Wheat is a recipe from Siren Hall Chef, Michael Peterson. Get all four of Peterson’s delicious Northern Michigan microbrew recipes, including beer from Workshop Brewing Company, Left Foot Charley, Right Brain Brewery and Short’s Brewing Co., in the January 2015 issue of Traverse, Northern Michigan’s Magazine.


Siren Hall Tenderloin with Workshop Brewing Company’s Ball Peen ESB

Roasted Chicken Thighs with Left Foot Charley Cider

Beer Pizza Dough with Right Brain Brewery’s Hawk Owl Amber Ale



  • 2 cups pretzels (crushed)
  • 1 cup heavy cream
  • 2 cups chocolate wheat beer reduced to 1/2 cup
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1/2 cup sugar
  • Pinch of salt


Steep pretzels in cream for 1 hour, then strain and push all cream out of pretzels; discard pretzel mash and keep cream. Reduce the beer to 1/2 cup. Let beer come to room temperature. Sprinkle gelatin over beer and let sit for 5 minutes. Stir over medium heat just until the gelatin dissolves, but does not boil, about two minutes.

Add the cream, sugar and salt. Stir over low heat till the sugar dissolves, about three more minutes. Remove from heat and let cool slightly. Pour the mixture into two martini glasses, dividing equally. Cover and refrigerate at least 6 hours, best overnight.