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Ingredients
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Hazy Pale Ale Base
Flavor & Color Variations (optional)
Finishing & Mold Prep
Method
Hazy Pale Ale Base
- 1
Measure and warm beer
Pour 2 cups of the Hazy Pale Ale into a small saucepan. Warm gently over low heat until steaming but not boiling (do not boil; keep below 85°C / 185°F). Warming will help dissolve gelatin and evaporate some alcohol to reduce volatility while preserving aroma.
- 2
Bloom gelatin
In a small bowl, sprinkle 6 tablespoons of powdered unflavored gelatin evenly over 1/4 cup of the warmed beer (taken from the saucepan) and let sit for 3–5 minutes until gelatin blooms and swells.
- 3
Dissolve gelatin and sugar
Return the bloomed gelatin to the saucepan with the remaining warmed beer. Add 2 tablespoons light corn syrup (or honey) and 1 tablespoon granulated sugar. Stir constantly over low heat until the gelatin and sugar fully dissolve and mixture is homogeneous, about 2–4 minutes. Do not boil.
- 4
Add citric acid
Remove the pan from heat and whisk in 1 teaspoon citric acid until dissolved. Citric acid brightens flavor and helps set a slightly tart finish.
Flavor & Color Variations (optional)
- 5
Incorporate zest and concentrates
If using, stir in 1 teaspoon citrus zest and 2 tablespoons of fruit juice concentrate or puree now. These add complementary fruit notes to the hazy ale base. If you want stronger hop aroma, add up to 1/4 teaspoon hop oil or tincture very sparingly, mixing thoroughly.
- 6
Adjust color
Add up to 1/2 teaspoon natural food coloring a drop at a time until you reach the desired hue that evokes a hazy ale appearance (soft gold to peach). Mix thoroughly.
Mold Prep & Pouring
- 7
Prepare molds
Lightly brush silicone gummy worm molds with 1 teaspoon neutral oil or spray with nonstick spray to make unmolding easier. Place molds on a tray for stability.
- 8
Cool slightly and pour
Let the gelatin-beer mixture cool for 3–5 minutes so it is warm but not piping hot (around 50–60°C / 120–140°F). Skim any foam from the surface if present. Slowly pour the mixture into the prepared gummy worm molds, filling to the top. Work quickly; the gelatin will begin to set as it cools.
- 9
Chill to set
Transfer the filled molds to the refrigerator and chill for at least 2–3 hours, or until fully set and firm to the touch. For firmer gummies, chill overnight.
Finishing & Coating
- 10
Unmold
Once set, gently invert the silicone molds and push the gummy worms out onto a clean tray or parchment paper.
- 11
Coat in sugar or sour mix
Place 1/2 cup fine granulated sugar (or a sour sugar made by mixing 1/2 cup sugar with 1–1.5 teaspoons citric acid) in a shallow bowl. Lightly toss or roll each gummy worm in the sugar to coat evenly. This step adds texture and helps stabilize surface moisture.
- 12
Rest and store
Allow coated gummies to air-dry at room temperature on a rack for 2–4 hours to develop the final chew. Store finished gummy worms in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Note: Because these contain alcohol and real beer, flavor and texture may age over time; refrigeration preserves best.