We Love Beer & Food (our recent co-worker beer dinner)

A couple of weeks ago, our tap room co-worker Ryan, a culinary mastermind, graciously offered to cook for us. Over two nights, we gathered to dine on the locally sourced cuisine paired with a variety of Odell Brewing beers. Denver Off The Wagon beer writer extraordinaire, Jess Hunter, joined us the first evening, and described the night beautifully. Check out her full story.

Ryan was also kind enough to share his recipes. Enjoy!

Seared scallop with orange mango butter sauce paired with Hiverrano New American Wild Ale:Scallop

Juice 2/3 mango to 1/3 orange, blend, and strain using a sifter.

Add about a half cup of white wine

Add 1/4 cup of water

Salt to taste

Warm liquid on stove top

When warm add 1 to 1 and a half TBS of flower whisking it in until sauce is thick.

Remove from heat

Add softened butter slowly while whisking constantly until sauce taste rich yet still tart and fruitful.

Sear scallop

Top with sauce and fine chopped chives.

MoucoHoney glazed apple bruschetta paired with Myrcenary Double IPA:

Cut Golden delicious apples into thin slices

Cut baguette into small diagonal half inch thick slices

Zest one orange

Mix honey with just a little orange juice

Cut MouCo Camembert cheese or brie into 1/4 inch thick slices

Spread apples on bake tray and brush them with honey mixture

Set oven at 350 put apples in for about 3-4 minutes

Put bread in oven about 3 minutes

Place apples on top of bread and cheese on top of apples bake until cheese is soft and just a little melted

Top with small pinch of orange zest

Colorado rack of lamb, wild rice, with Cutthroat porter Demi-glace sauce, shiitake mushrooms and a fresh vegetable medley paired with Bourbon Barrel Stout:Lamb


Roast about seven beef bones, two cut in half onions and three carrots on a greased pan in the oven at 350 for about 2 to 2 1/2 hours

Remove from oven and put ingredients in a stock pot

Put Bake try on stove top burner and de-glace with Cutthroat porter

Let simmer on pan for 5 minutes while scraping the bottom of pan to get all the nice gristle to rise

Pour into stock pan

Add Cutthroat porter to stock pan until vegetables are covered simmer for 3 – 4 hours stirring every so often. If liquid drops past vegetables just add more beer or some beef stock

Pour through strainer into another stock pot let simmer and reduce for 2 – 3 hours or until slightly thick

Cool in fridge

After cooled remove fat that rose to the top with ladle

Rack of lamb:

Finley dice fresh rosemary

Spread fresh rosemary, pepper, and sea salt on both sides of lamb

Sear to about 100 and cool

Wild rice:

Saute about two scallions

Mix scallions with water before adding rice

Salt to taste

Cook covered until soft

Put racks in oven until they temp at 140 let rest 5 minutes

Warm butter untill just nutty, add brown sugar. Saute onion, yellow squash and green squash until soft

Saute diced mushrooms

Reduce demi glace in saute pan until thick

Cut rack place on top of rice, spoon sauce on lamb, place diced shiitake on lamb, and place vegetables on side of dish


1/4 Gallon Easy Street Wheat

1/8 Gallon water

1/4 cup sugar

3 lemons

Put Easy Street and water into a pot and bring to a slight roll. Add three lemons worth of zest and one and a half juiced lemons. Let this cook until carbonation is gone. When carbonation is gone add sugar to taste. Strain liquid into baking tray and put in freezer combing with a fork about every two hours to form crystals.

FriekDessertSheep Ricotta cheesecake with hazelnut crust and a pomegranate raspberry tart sauce with Friek:

Good luck finding sheep ricotta, so any cheesecake you make will do

4 Pomegranates

1/2 bag organic raspberry’s

1/8 cup sugar

Put all pomegranate seeds and juice into a blender with raspberry’s and blend them smooth. Strain juice through sifter into a pot. Warm sauce and add sugar whisking constantly until sugar is melted. Cool sauce.

A Beer Lovin’ Thanksgiving

Last week, we gave thanks for 22 years with a special brewery Thanksgiving dinner, a tradition now six years in the making. This year’s celebration was enhanced by a beer and food pairing vote and a multitude of recipes featuring beer as an ingredient. Needless to say, it was an amazing feast that included eclectic dishes like mashed potatoes made with wort soaked green chilies, vanilla scented brussel sprouts, Mountain Standard Reserve 09’sweet potatoes, and pumpkin beer-a-misu.

Mountain Standard Double IPA was the big winner as the best pairing with the traditional Thanksgiving menu items, and Bourbon Barrel Stout was the winning pick for desserts!


Below are just a few recipes from our meal to get you into the Thanksgiving spirit. Happy cooking!

Sweet Potatoes with Isolation Ale, Maple and Bacon (Adapted from: Roasted Sweet Potatoes – Food Blogg on CraftBeer.com)BeFunky_null_3.jpg 

Yield: Makes 8-10 servings

6 large sweet potatoes or yams

1 lb maple smoked bacon

2 tablespoon butter

2 yellow onions, thinly sliced

6 teaspoons light brown sugar

1 1/2 bottles Odell Brewing Isolation Ale

6 tablespoons maple syrup

Peel potatoes and boil until soft. Drain and reserve in pot. Broil (or fry) bacon strips until crispy. Reserve three slices, and chop remaining slices. In a large skillet over medium-low heat, melt butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Stir in maple syrup and bacon, and cook 3-4 minutes. Mash boiled potatoes and add in onion mixture. Stir well and garnish with remaining bacon.

Friek Bottle 2015Friekin’ Cranberry Sauce!

12 oz bag cranberries

1 cup Odell Brewing Friek (use the rest to toast you guests!)

6 oz raspberries

1/2 cup sugar

1 cup rough chopped walnuts

Blend half of the raspberries at grate in blender with 1/2 cup of the Friek. Gently boil everything but the walnuts in a pan for about 10 minutes, add walnuts, boil 5 more minutes, remove from heat, let cool- chill to serve.

Pumpkin Beeramisu (Adapted from: Super-Simple Pumpkin Tiramisu – Bon Apetit Nov. 2006)IMG_0707-001

This needs to set up overnight, so start one day ahead.

Yield: Makes 8 servings

1 1/2 cups chilled whipping cream

3/4 cup sugar

1 (8-ounce) container mascarpone cheese

1 (15-ounce) can pure pumpkin

3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)

2 (3-ounce) packages halved ladyfingers

1/4 cup Odell Brewing Mountain Standard Double Black IPA (enjoy the rest while cooking!)

2 ounces crushed amaretti cookies

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

PieBourbon Barrel Stout Pecan Pie

1 cup sugar

3 tablespoons butter, melted

1/2 cup dark corn syrup

3 large eggs, beaten

2 cups pecan halves

3 tablespoons Odell Brewing Bourbon Barrel Stout (save the rest to enjoy with a slice of the pie!)

1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

Spread pecans out on a baking sheet and toast in oven for about 5 minutes. Keep an eye on them to make sure they don’t burn. Let them cool completely before adding to mixture. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, cooled pecans, and Bourbon Barrel Stout, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Brew School – CSU brews with Doug Odell

On October 29th, the Colorado State University Brewing Science and Technology class along with Professor Jack Avens joined Doug Odell in brewing this semester’s class beer. The class, part of the university’s department of Food Science and Human Nutrition, is now in its seventh year. This is the fifth year the students (all over 21) have brewed with Odell Brewing. “Three Sheets,” a Belgian Tripel, will be tapped on Thursday, November 17th. The brewery will host a celebration for the class on November 17th from 4-6pm. Guests can try the class brew and enjoy live acoustic funk music by Futaba.