Fall/Winter Montage Chili Recipes

Fall is officially here in Fort Collins. What better way to welcome fall than with a perfect pot of chili? Whether you want a traditional style chili or something a little hotter, we’ve got you covered. Grab our Fall/Winter Montage Variety Pack and get cookin’.Montage

Cutthroat Porter Chili Recipe

Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 jalapeño, 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
½ cup Chili powder
1 ½ tsp Cayenne Pepper
1 tbsp cumin
1 bottle of Cutthroat Porter
Salt & Pepper to tasteCutthroat Porter Chili

Directions:
1. Brown the ground beer over medium-high heat.
2. Add onion, jalapeño, bell pepper, and garlic.
3. Drain the meat/veggies and pour into a 5 quart pot.
4. Add tomato, drained cans of beans and seasonings.
5. Pour the Cutthroat Porter over the mat and beans and stir well (if you like soupier chili, you can add another ½ bottle of beer or ½ cup of water).
6. Bring to a boil then reduce heat and simmer for 30-60 minutes. Add salt and pepper to taste.

Enjoy with a refreshing bottle of Rawah Rye IPA.

 

Isolation Ale Pork Green Chili

 

Ingredients:
3 lbs. Anaheim chilies (or 36-ounce can roasted green chilies)
1 lb. tomatillos, peeled (or 16-ounce can)
2 lbs. pork shoulder
1 large onion, chopped
6 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle of Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped (or 16-ounce can, diced)
1 ½ tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt & pepper to tasteIsolation Green Chili

Directions:
1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.
2. Grill chilies until blackened on all sides, then wrap in a towel to steam. Once cooled, skin and de-seed chilies then roughly chop. Blend tomatillos in some stock to form a slightly chunky sauce.
3. Warm chicken stock and beer. Remove excess fat from pork shoulder and cube to desired size. Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides. Remove pork and set aside, leaving oil in the pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook for 2 minutes. Then add flour to form a paste. (If it’s too dry, add a couple tbsp.. stock to loosen it up and cook for another minute.)
5. Add pork, stock, tomatillos and chilies. Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper. Bring back to a boil and check the heat. (Add more serrano peppers to add heat to the chili.) Simmer 1-2 hours or until pork is tender.

Pop open a bottle of IPA and enjoy!

Tree Shaker Peach Cobbler

tree-shaker-bottle-glassWe’re shaking things up around the brewery. Tree Shaker, our new Spring Seasonal, is now available in 4-packs! This beer shouts warm weather, sunshine, and good times.  Not only is this well balanced Imperial Peach IPA great for drinking on any occasion… it’s also great for cooking with. Hellooo patio season!

 

Common-Link, a local food truck here in Fort Collins, often takes these specialty beers and cooks up something delicious for us all to enjoy! When deciding what to make for our release party last weekend, Peach Cobbler came to mind. Jesse and her husband Derrick (owners and masterminds of Common-Link) received local flour from their friend, Bryce, at Hediger Farms and wanted to make something special. This Peach Cobbler strays a little from their typical sausages, poutine, and pretzel bites, but it is sure to shake things up!

 

 

 

Peach CobblerCobbler Topping:

 

2 cups flour – we use local Fort Collins milled flour from Hediger Farms
1.5 cups brown sugar – less if the peaches are sweet
1.5 cups oats – we use Fort Collins gluten free oats
1.5 cups melted butter

Combine all dry ingredients and thoroughly mix. Add in melted butter and mix until incorporated. Store at room temp.

Filling:

12 cups peaches
1/4 lb butter
1 cup brown sugar
1 cup Tree Shaker
2 T cinnamon
1 T allspice
1 T nutmeg

Melt the butter in a large pan and add peaches and let cook 6-8 minutes. Add the remaining ingredients until you see a nice syrup consistency 5-7 minutes.

Assembly:

Grease a 9×9 pan. Add the peaches. Spread the crumble evenly on top. Bake for 35-40 minutes until a deep golden brown.

Fresh Whipped Cream:

Whip 2 cups heavy whipping cream. Use a cold bowl and whisk if possible. Add in 1.5 T sugar and whip to desired peak consistency – soft or stiff. Add fresh mint leaf.

 

Go ahead… Indulge!

For more information on Common-Link, click here.

Common-Link

 

Five Bean Cutthroat Chili

We’ve all had those long, winter days where you can’t quite get warm enough. You just want something savory to eat and easy to cook. Something to fill your stomach and warm your heart.  Our recipe for Five Bean Cutthroat Chili will do just the trick! It won’t be long before you’ll have something warm and delicious to beat the winter blues. It also pairs well with Cutthroat Porter or 90 Shilling… before, during, and after. Go ahead. Relax and watch the snow fall.

Chili

What you’ll need:

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 by browning the ground beef over medium-high heat and add onion, jalapeno, bell pepper, and garlic. Then, 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.

 

Loose Leaf Banana Bread

Technically, beer is bread, which makes it the perfect addition to most any loaf!LL Banana Bread

Ingredients:

2 c. sugar
1 c. butter softened
4 mashed, ripe bananas
4 eggs, beaten
2 ½ c. flour
1 t. salt
2 t. baking soda
¾ c. Loose Leaf

Directions:

  1. Preheat oven to 360° and grease 2 loaf pans
  2. Mix sugar & butter. Add bananas & eggs. Sift flour, salt & baking soda. Blend flour mix with banana mix. Add Loose Leaf. Do not overmix.
  3. Bake bread for 55 min. or until toothpick comes out clean. Turn out immediately.
  4. Enjoy!

 

*Yield: 2 loaves

Thanksgiving Montage

This season, you can find a beer-ful Thanksgiving inside one box! The Fall-Winter Montage offers up the quintessential variety for your holiday cooking and pairing needs!

Cook!

90 Shilling-Brined Roasted Turkey90 Shilling turkey

1 8-12 lb. turkey
1 ½ tablespoons black peppercorns
8 cups of water
6 bay leaves
1 ½ cups Kosher or sea salt
2 onions (quartered or wedged)
½ cup allspice berries
1 cup brown sugar
3 bottles of 90 Shilling
2 cups of ice
1 ½ cups chicken broth

 

In a large pot, add the water, salt, brown sugar, peppercorns, allspice, bay leaves, and one onion. Bring to just barely boiling and remove from heat. Stir until the sugar and salt are dissolved, then cool completely.

Add the ice and 90 Shilling and stir. Make sure the liquid is cooled to room temperatures so as not to cook the turkey.

Add the turkey to the brine (breast side down), and cover to keep it submerged. Refrigerate overnight (16-24 hours).

Preheat the oven to 350° and place oven rack on the bottom shelf. Lift the turkey out of the brine and pick off any remaining peppercorns, allspice berries and bay leaves and pat dry.

Transfer the turkey to a large roasting pan (breast side up). Scatter the remaining onion pieces in the pan and add the broth (you can stuff the bird how you like…onions, lemons, celery,  etc.).

Roast the turkey for about 3 hours or until the meat thermometer reads 165°. Transfer the turkey to a platter/board and let rest for 10-15 minutes before carving.

IPA mashed potatoesIPA Garlic Mashed Potatoes

2 lbs. potatos (Russet or Yukon Gold) peeled and cubed (1″ pieces)
1 head of garlic
2 tablespoons olive oil
1 bottle (12oz.) of Odell IPA (room temp)
1/3 cup of heavy cream
4 tablespoons of butter

Put potatoes in a pot of cold water with 1/2 bottle of IPA and add salt. Bring to a boil then simmer for 15-20 minutes until fork tender. Drain and return to the pot.

Sauté  the garlic in olive oil over medium heat until golden. Add cream, butter and remaining IPA and cook until warm.

Mash in potatoes and season with salt and pepper to taste.

Pair!

Savory – Slightly hoppier than the classic Saison, Wellspring Dry-Hopped Saison is crisp with notes of lemon pepper, subtle banana and clove with an earthy and slightly spicy hop finish. This Roots Relese brew pairs well with savory holiday dishes like roasted turkey and herbed stuffing.

Sweet – Isolation Ale is a sweet caramel malty ale that is balanced by a subtle crisp hop finish. The cake-like & caramel malt flavour compliment traditional fall desserts like spice cake or pumpkin pie.

Thankful Pairings

 Click here to find the Fall-Winter Montage, and have a safe and wonderful Thanksgiving!

 

The Tap Room team goes to Breckenridge

A couple of weeks ago, our fearless Tap Room team celebrated their efforts with a mountain retreat. While there, they had one Ah-Mazing Beer Dinner. Here are some of the tasty dishes that came from this creative bunch:

Meddler appetizers

Meddler Mussels

  1. Carmelize shallots and smoked ham (could use penetta bacon)-5 minutes
  2. Add garlic, fresh thyme-4 minutes
  3. Add meddler, mussels
  4. Stem 3 to 5 minutes until mussels open, discard closed ones
  5. Pull out mussels after they open up, cover to keep warm
  6. Add butter and fresh parsely
  7. Simmer and reduce for 3 minutes, use as broth and ladel over mussels
  8. Serve with sweet bread

Cheese pairings-smelling and tasting Meddler with each style

  1. La Tur which is an Italian mixed milk cheese (cow, sheep and goat).
  2. Piave. Italian, aged, cows milk.
  3. Manchego, Spanish, aged, sheeps milk.
  4. Seaside smoked cheddar, cows milk.
  5. Bleu D’Avergne French, cow blue on a slice of fresh fig.

IPA soup and salad

IPA carrot, curry cheddar soup

  1. Mild cheddar 1 lbs (more to taste or to thicken)
  2. Extra Sharp cheddar 2 lbs
  3. 1 large red pepper
  4. 2 to 3 tablespoons yellow curry
  5. Salt and pepper to taste
  6. 3 large carrots
  7. ½ gallon heavy cream
  8. 1 large onion
  9. 4 bulbs garlic
  10. 1 shallot

IPA and mango vinegrette with butter lettuce and bitter greens

  1. Salad
    1. Green and Red butter lettuce; purchase pre washed next time
    2. Rainbow chard
    3. Carrots
    4. We added toasted pine nuts; do not over toast or a little to strong
  2. Vinegrette
    1. Extra virgin olive oil
    2. White wine vinegar
    3. Odell IPA
    4. Shallot
    5. Garlic
    6. Salt and pepper
    7. Roasted fresh mango

Cutthroat Porter main course

New York Strip with porter mushroom sauce served over sticky, coconut rice

 

1. NY strip, 2

2. Cutthroat porter, 2 12oz bottles

3. Leaks diced, 1

4. Garlic diced, 2 cloves

5. Fresh ginger diced, 1 TB spoon

6. Chanterelle and shitake mushrooms sliced, 3 of each

7. White rice, 1 cup

8. Brown sugar, 2 TB spoon

9. Coconut water, 1/3 cup

10. Olive oil

11. Butter

12. Flour

13. Salt, to taste

14. Pepper, to taste

15. White pepper corn, to taste

 

Serves two.

 

Season steaks and sear in a large saute pan then set aside. In the same pan add olive oil and saute leaks, garlic, and ginger. Add Cutthroat porter reduce in half and simmer,add brown sugar, salt and pepper to taste stirring regularly. Saute mushrooms until soft and add to sauce . If the sauce is not your desired thickness make a roux with butter and flour adding slowly. Add rice to boiling water and a third cup of coconut water cook until tender. Grill steaks to desired temp. Plate rice, steak and lightly cover with sauce.

 

90 Shilling Dessert

Vanilla bean ice cream with rasher bacon and caramel

  1. Rasher Bacon.
    1. 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.
    2. I cured it with 64 oz cold water with 1/2 cup kosher salt, 1/2 cup sugar, and 3 tspn 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.
    3. 90 Shilling Orange Cardamom Caramel Sauce
      1. One 12oz bottle of 90
      2. 4 cardamom pods (optional)
      3. zest of 1/2 orange in large strips (optional)
      4. 2 Tbs butter
      5. 1 1/2 c brown sugar
      6. 1 c heavy cream
      7. pinch salt
      8. 1 tsp vanilla
      9. 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.