Beer & Sweets Pairing mit Anna Covelli

Vegan seduction in Advent - sparkling beer and sweet treats

Let's start with the big question:
Is beer vegan?
The simple and straightforward answer to this: Most of the time.
At least in the case of beers brewed according to the German Purity Law, you can be sure that you will not find any animal ingredients in them.
The German Purity Law of 1516 only allows these 4 basic ingredients:
Water, barley malt, hops and yeast.

In other beer brewing regions in Europe and in smaller private breweries, things are not as strict as in our German neighbours. There, beer is also considered beer if other ingredients such as orange peel, coriander and cloves are added to the brew.
In addition, in some cases, honey or animal dyes such as carmine extracted from scale insects can also be found in beer.
Some English and Irish beers are clarified with fish bladders, but this can also be found in German-made mixed beer drinks and soft drinks.

A look at the label helps here:
The "V-Label" for vegan products of the European Vegetarian Union and the "Vegan Trademark" of the British "Vegan Society" facilitate the search for vegan drinks.

In turn, the glue for the bottle label itself may contain casein, a protein derived from cow's milk. However, there is no mandatory information for the producer, it is only recommended to voluntarily refrain from packaging with animal components.

In the following, we would like to introduce you to three seasonal beers from Tyrol from three different Tyrolean breweries, discuss their suitability for vegans and take a look at which Christmas desserts can be combined well with them:


 Gingerbread Brown Ale "Crunchy Crunchy" by Bierol
 (contains lactose, so not vegan)


"Schwarzer Krampala" by Vilser Bergbräu (vegan)


          Dark wheat from Tyrolean beer (vegan)

All the beers presented are brewed with dark roasted malt, which provides chocolaty and slightly smoky notes, making them a perfect fit for the world of Christmas desserts.

These beers can be combined very nicely with the vegan sweets from Anna Covelli ́s recently published book "Valuable vegan snacking" .

Anna is a vegan nutritionist, author and meditation coach.
She attaches great importance to mindfulness, healthy eating and equality. These concepts form your everyday life and are a big part of your work.
Their goal is to spread inner peace and love and thus reach more and more people.

For our Beer & Sweets Pairing, we have selected the following combinations for you:

Gingerbread Brown Ale by Bierol + Anna ́s Cashew Tiramisu Dessert
The craft beer brewery Bierol in Schwoich in the district of Kufstein is known for its numerous beer specials, which are released every 4-5 weeks.
Just in time for the pre-Christmas season, the Bierol crew threw a gingerbread brown ale with the resounding name "Knusper Knusper Knäuschen" onto the local beer market in collaboration with Austria's youngest gingerbread baker.
This top-fermented beer is refined with the baker's secret gingerbread spice blend, which comes through nicely with every full-bodied sip without becoming too dominant. With 5.2% alcohol content, it can be drunk quickly and easily and especially enjoyed with cashew tiramisu dessert.
You can find the recipe for dessert at the end of the post.

"Schwarzer Krampala" by Vilser Bergbräu + Anna ́s Lebkuchen
Not only because of the name, this dark double buck fits wonderfully into the pre-Christmas season. With its 8.0% alcohol content, the brew made from a mixture of light and deep dark barley malt warms from the inside out. Natural and unfiltered, it is the ideal accompaniment to Anna's gingerbread.
You can find the recipe for dessert at the end of the post.

Dark wheat from Tyrolean beer + Anna ́s almond croissants
Very dark and roasted aromatic, and yet with a slightly fruity note, the "Dark Wheat" from the Tyrolean Beer Brewery comes into the glass. With its fine bubbles, it bubbles along the palate and creates anticipation for the next sip. The "Dark Wheat" is also delivered in the brewery's small wooden barrels for an eye-catcher at the Christmas party on pre-order. We highly recommend Anna's almond croissants.
You can find the recipe for dessert at the end of the post.

Would you like to take a closer look at the beautiful topic of conscious enjoyment?
Anna Covelli's new book is definitely the best tip I can give you at the moment.

»Valuable vegan snacking« – The baking book of Anna Covelli, the founder of Ahana.

Instagram Anna | Food and Mindfulness (@anna_ahana) • Instagram-Fotos und -Videos

LinkedIn Anna Covelli | LinkedIn



Preparation: 30 minutes
Preparation: 45 minutes
Quantity: 1 tray

40g cornstarch
60g wholemeal rice flour
100g Hafermehl
50g Leinmehl
50g Kokosblütenzucker
1 teaspoon baking powder
1 teaspoon gingerbread spice
75g vegan butter
20ml Agavensirup


  1. First, take the butter out of the fridge and put it in a warm place, as it should be a little softer later for processing.
  2. Mix the dry ingredients in a bowl: cornstarch, whole rice flour, oat flour, linseed flour, coconut blossom sugar, baking powder, gingerbread spice.
  3. Then add the agave syrup and work the butter into flakes.
  4. Knead all the ingredients into a homogeneous dough and form a ball. Place them in a clean bowl and refrigerate covered for 30 minutes.
  5. Preheat the oven to 160°C and line a baking tray with parchment paper.
  6. Take the dough out of the fridge and knead it thoroughly.
  7. Put some oatmeal on your work surface, roll out the dough and cut out with a cookie pan of your choice.
  8. Spread the cookies on the tray and bake for 10-15 minutes until golden brown.
  9. Take the cookies out of the oven and let them cool completely.

Linseed flour: You can replace linseed flour with millet or chickpea flour.
Coconut blossom sugar: You can also use raw cane sugar, xylitol, or erythritol instead.

Tip: For the glaze I used the coconut cream from the basics!


Cashew Tiramisu Dessert

Preparation: 15 minutes
Preparation: 30 minutes
Quantity: 2

200g Cashewkerne
150ml soy milk
50g Agavensirup
40g coconut oil

1 half:
1 tbsp lemon juice
1/2 teaspoon vanilla

2 half:
1 Express
1 tbsp cocoa


  1. Soak the cashews overnight or pour hot water over them for 10 minutes.
  2. Drain the water and mix the seeds together with the soy milk, agave syrup and coconut oil in a chopper or with a hand blender.
  3. Divide the mixture in half, add lemon juice and vanilla for one and an espresso and cocoa for the other.
  4. Pour the creams one by one into a glass and set the dessert for min. Cool for 4 hours or overnight.
  5. Garnish the dessert with cocoa powder or grated chocolate before serving.

Tip: If you want the creams next to each other in the glass, first fill in only one half and place the jar crosswise in the refrigerator until the cream has set. Then fill in the other half and refrigerate the dessert again.



Preparation:15 minutes
Preparation: 10 minutes
Quantity: 20

200g Marzipanrohmasse
70g powdered sugar xylitol
120g ground almonds
40ml Mandelmilch
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Topping: sliced almonds, dark chocolate


  1. Preheat the oven to 160° degrees and line a baking sheet with parchment paper.
  2. Divide the marzipan mixture into small pieces with your hands and put them in a bowl.
  3. Then add the rest of the ingredients and knead everything together into a uniform dough: powdered sugar, ground almonds, almond milk, vanilla and cinnamon.
  4. Form even croissants with your hands, place them on the tray and sprinkle sliced almonds on top. You can also press them in a little so that they don't fall off afterwards.
  5. Bake the cookies for approx. 10 minutes and then let them cool completely.
  6. Once the cookies have cooled, you can dip them in melted chocolate and let them dry.

Tip: Dip your fingers in cold water before forming the croissants, so the dough won't stick to your fingers.