A Pint Worth Raising

This story appears in the Spring 2013 issue of Eidé Magazine. Read it here, or click to read it in the issue below.

What do alcohol and ice cream have in common other than being completely addictive? Not much, unless you’ve had Frozen Pints: beer-infused ice cream.

The idea for the wonderful concoction actually came about by accident – thanks to a summer barbecue, an ice cream maker and a bit of innocuous inebriation. Ari Fleischer, Creator and Founder of Frozen Pints, explained how someone ended up spilling some beer a little too close to the ice cream machine, and thus the first of many Frozen Pints was born: “When I tried the ice cream, it was like a Eureka moment,” Ari recalled. “I thought to myself ‘Holy cow, I love this!’”

With the purchase of a Cuisinart ice cream maker, food science courses in California, a lot of experimentation and the addition of partner Aly Moler (“Ari and I always had a shared interest in food and craft beer,” Moler explained. “When I tried his ice cream, I thought it was amazing.”), the inebriated accident became a business. But, al- cohol and ice cream it turns out, have even less in common than one may imagine – at least according to federal and Georgia state laws.

Ice cream is a food, alcohol a beverage, and Frozen Pints is technically both. Fleischer and Moler – and their lawyers – weren’t sure how to classify the product and, with that classification, by what guidelines and regulations they would have to abide. After over a year of navigating logistical and legal aspects of the product (and an amendment in Georgia law raising the amount of alcohol present in a product to be considered an alcoholic beverage from any to o.5 percent), Frozen Pints has been legally classified as an alcoholic beverage. And while it would take multiple pints to equal the alcohol content of a standard beer, each pint does contain between 1 and 3 percent alcohol, depend- ing on the flavor, so one is required to be 21 or over to purchase.

Together, Fleischer and Moler have made Frozen Pints what it is today, a company dedicated to providing ice cream made from the finest craft beers and freshest local ingredients that offer flavor combinations you’ve never experienced. Looking to the future, they would love to offer the product nationally (where laxer liquor laws may allow them to venture into more distribution ventures – Frozen Pints Food Truck anyone?), but are focusing on the local market for now. They both agree that the support of Atlanta’s community has guided them along the way. “There’s such a great culture that surrounds our company,” Moler says. “People have really embraced our product, and we’re excited to see more collaboration from them in the future.”

Currently, you can find Frozen Pints at package stores, Whole Foods supermarkets and even on dessert menus at restaurants all over Atlanta. Their current selection of flavors includes, from light to dark: Belgium Peach Lambic, Pumpkin Ale, Honey IPA, Brown Ale Chip, Cinnamon Espresso Stout, Vanilla Bean Bock and Malted Milk Chocolate Stout. When asked which Frozen Pints flavor he prefers, Fleischer laughs and says, “I can’t pick a favorite, they are all my little children!” Though his first- born – Vanilla Bean Bock – holds a special place in his heart.

The combination of the sweet delectability of homemade ice cream and the sophisticated flavors of a good brew is in short, genius. Even those without an affinity for the taste of beer love the product.

Find a Frozen Pints retailer near you at: frozenpints.com/find-us