When August hits, I immediately start thinking of the Fall and what I’m going to eat as soon as the nights start getting chilly. Pumpkin bread, stews and roasts, and my favorite fall dessert – fruit crisps – come to mind. I heard about Chow’s Blue Moon Beer Recipe contest and immediately thought of infusing Blue Moon’s crisp, mellow beer into caramel, adding some baked pears and a buttery topping for a perfect fall crisp. Instead of nuts or oats I decided to use pretzels to amplify the salty-sweet contras. Besides, beer and pretzels seemed like a natural pairing. I loved the result and can’t wait to try it with Blue Moon’s Winter Abbey Ale.