Beer Baked
Lugene Chocolate Milk Stout is a dessert in a glass, but it’s also an amazing brew to bake with. Check out this delicious recipe from one of our awesome former co-workers, Mel.
Game Day Montage
We’re getting ready for the Big Game, and the Winter-Spring Montage variety pack has some great pairings for our favorite game day foods!
90 Shilling | Chili (scroll down for recipe): 90 Shilling is a medium bodied amber ale with a roasty malt backbone balanced by a subtle earthy hop character. The beer pairs well with rich sauces or roasted meats, and is the perfect complement to a hearty cup of chili.
IPA | Hot Wings: Our IPA has a complex malt base and an even more complex hop profile. The citrus floral nose gives way to a bright grapefruit hop finish that’s not overly bitter. This hoppy delight not only cuts the heat of the spicy wing sauce, but also balances the rich bleu blue cheese.
Runoff Red IPA | Green Chile, Bacon, and Goat Cheese burgers: Runoff boasts a full and slightly sweet caramel malt backbone and a subtle pine and citrus hop flavor. The crisp hop finish balances the rich goat cheese and subtle chile spice, and the malty sweetness plays nicely with the bacon.
Wolf Picker Experimental Pale Ale | Nachos: Wolf Picker is an American Style Pale Ale with an intense and complex aroma filled with notes of lemon, fresh basil and tropical fruit. This fruity hop character clears the heat, and the crisp finish is both palate cleansing and refreshing.
Five Bean Cutthroat Chili:
1 lb. Ground Beef
1 medium onion, chopped
1 jalapeno, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tomato, diced
1 can Dark Red Kidney Beans
1 can Garbanzo beans
1 can Great Northern beans
1 can Black beans
1 can Pinto beans
¼ cup Chili Powder
1 ½ tsp Cayenne Pepper
1Tbsp Cumin
1 bottle of Cutthroat Porter
Salt & Pepper to taste
Directions: Start browning the ground beef over medium-high heat and add onion, jalapeno, bell pepper, and garlic. Drain the meat/veggies, and pour into a 5 quart pot. Add tomato and drained cans of beans, and seasonings. Pour the Cutthroat Porter over the meat and beans and stir well (if you like a soupier chili, you can add another ½ beer or ½ cup of water). Bring to a boil then reduce heat and simmer for 30 – 60 min. Salt & Pepper to taste.
Beer and Bacon…for Dessert!
Vanilla bean ice cream with Rasher Bacon and 90 Shilling orange cardamom caramel sauce
Rasher Bacon: The Rasher bacon was made with a pork loin roast with additional belly fat added to the cut. This is the closest way to get it in the US as we butcher the pig differently. Typical Rasher bacon has the loin and some of the belly fat cut with it.
I cured it with 64 oz cold water with 1/2 cup kosher salt, 1/2 cup sugar, and 3 tsp pickling salt. I left it in the brine for 48 hours. I bet a little more time in the brine would have salted it up a little more.
90 Shilling Orange Cardamom Caramel Sauce
One 12oz bottle of 90 Shilling
4 cardamom pods (optional)
Zest of 1/2 orange in large strips (optional)
2 Tbs butter
1 1/2 c brown sugar
1 c heavy cream
Pinch salt
1 tsp vanilla
Cook beer and spices over medium heat for about 10 minutes until reduced by half. Add butter and sugar and cook for 10-15 minutes until soft ball stage (drop some in cold water and if it forms a ball it’s done) DO NOT stir unless it is about to boil over! Carefully stir in cream and cook for about 5-6 minutes until thick. Remove from heat, add salt and vanilla and remove spices.
Pour over vanilla bean ice cream and serve with a slice of bacon!
