Steve Ilnicki and Kayla Milliron

Steve Ilnicki and Kayla Milliron toast Retort Chocolate Raspberry Cake Stout.

Marie Antoinette had nothing on Bethel Bakery and Spoonwood Brewing Co.

“Have your cake and drink it, too!” is the theme of the collaborative project between the two Bethel Park businesses, the limited-edition Retort Chocolate Raspberry Cake Stout.

The beer is made from Spoonwood’s classic stout recipe of dark-roasted grains and caramel malts, with the added ingredients of 40 pounds of Bethel Bakery’s chocolate cake and raspberry puree.

The cake – featuring raspberry buttercream, chocolate ganache and fresh raspberries – is scheduled to be sold at Bethel Bakery starting June 1. The stout is available in various sizes at Spoonwood and will be on tap at several area locations.

Kayla Milliron, Bethel Bakery’s pastry chef, said owner John Walsh is striving for a local focus this year.

“Spoonwood is right down the street, and we’re the cake place. So it just made sense,” she said.

The two businesses plan to continue their partnership and create more customized beers as soon as this summer.

“We were already spit-balling ideas today,” Milliron said about a conversation with Steve Ilnicki, Spoonwood brewer and part-owner. “This is so great: What are we going to do next?”

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