A growing number of confectioners have crossed what may be the final frontier in candy flavoring: candy made with beer.
They've worked out technical kinks -- beer burns at the high temperatures used to make many kinds of candy -- and developed a market for sweets they describe as "hoppy," "malty" and "yeasty."
It's all part of a push by specialty chocolatiers to make candy more manly, and to get men to reach for a stout caramel or India Pale Ale bonbon as eagerly as they might grab a nice cold one.
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