Game Day Montage Recipes

It’s that time of year. Everyone will gather to watch one of the biggest sporting events in the USA on Sunday…the Super Bowl. This year, our very own Denver Broncos take on the Carolina Panthers. To help you celebrate the big game, we’ve cooked up two delicious recipes to pair with our Winter-Spring Montage Variety pack.

Stew

90 Shilling Beef & Vegetable Stew

Cooking Time: 4-8 hours

Ingredients:

1 lb of stew meat – cut into small pieces

24oz of frozen veggies

3 carrots

1 large onion

15oz dices tomatoes

15oz Great Northern Beans drained

32oz beef broth

12oz bottle of 90 Shilling

2 bay leaves

4-5 red potatoes (peeled and diced)

1 tbsp vegetable oil

Garlic (minced)

Seasoned salt to taste

Pepper to taste

Instructions:

Turn crock pot on low (8 hours) or high (4 hours). In a large pan, brown edges of stew meat. Place in crock pot. Dice onions, potatoes, and carrots and place them in your crock pot. Drain beans and add to pot. Add undrained tomatoes to crock pot as well. Then, add 32oz of beef broth and 12oz bottle (or can!) of 90 Shilling along with your bay leaves and seasonings. Let cook for 4-8 hours depending on temperature.

Fill your bowl with this stew, open a Runoff Red IPA and enjoy the game (or the commercials).

Beer Cheese Dip

IPA Cheese & Bacon Dip

Cooking Time: 2 hours

Ingredients:

3 slices of bacon

½ yellow onion

1 tbsp Dijon mustard

1 dash of hot sauce (we used IPA Hop sauce)

1 tbsp Stone ground mustard

8oz Shredded sharp cheddar & colby jack cheese

1 tbsp butter

8oz cream cheese

12oz bottle of IPA

Tortilla chips for dipping

Instructions:

Heat a large skillet, add 3 slices of bacon. Cook over medium heat until crispy (10 minutes). Remove pan, use paper towel to remove excess grease from the pieces of bacon and dice. Set aside.

In a separate large skillet over medium heat, melt butter. Add diced onions and cook until soft. Add mustard and beer. Stir. Increase heat and boil for 4-5 minutes. Occasionally stir. Add cream cheese and mix until cheese melts. Turn off heat. In a separate bowl, place ¼ of cheese mix. Add remainder of cheese mix to a crock pot on low. Add melted cheese mix from pan to the crock pot. Heat on low for 1-2 hours or until cheese is melted. Add bacon and garnish with remaining cheese.

Crack open a bottle of Wolf Picker and enjoy!

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!

Independence Day Montage

2014-06-28 17.36.46

This year we’re celebrating our independence the best way we know how: sitting around a table with our closest friends, eating barbecue and drinking some of our favorite Odell brews. Yep, it’s time for our annual July 4th Beer Dinner.

In traditional fashion, we decided to create a menu with our Summer Montage Variety Pack – three courses prepared or paired with 90 Shilling, IPA, St. Lupulin and Perle White. We hope your taste buds thank you while you sit back and thank your country. Here’s to our independence!

2014-06-28 17.38.25

July 4th Summer Montage Beer Dinner

Serves 4

Appetizer: Spicy shrimp and St. Lupulin ceviche

This “delicate” beer (as described by tap room manager Kailey Schumacher) goes well with equally delicate seafood, spicy foods, and heartier grilled meats, making it the perfect pairing for our meal. Use a quarter of the beer in the ceviche and save the rest to pair with the main course!

Ceviche Recipe Card

Entree: IPA barbecue pork ribs

Pairing: The leftover St. Lupulin

These grilled barbecue ribs are bold and spicy – the perfect combination with an IPA. The sweetness of the sauce pairs well with the bitter hops, and adds a punch of flavor when the ribs are slow-cooked through the afternoon.

IPA ribs recipe card

Dessert: 90 Shilling Orange Cardamom Caramel Sauce

Pairing: Perle White

To continue our theme, we chose the Perle White IPA paired with a bold, sweet caramel dessert. An herbal and fruit-like hop character in the Perle White mingles with the delicate wheat for a clean crisp finish, and the 90 Shilling amber ale creates an irresistibly smooth and delicious caramel sauce – perfect for dipping.

90 Shilling caramel sauce recipe card

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

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!WinterSpring_Box

 

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.

 

wing-chicken-1319239IPA | 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.

nachos-1317834-1600x1200

 

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.

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!

 

Lugene Chocolate Milk Stout Cake

IMG_20130222_105941It’s good to have friends…especially friends who bake. Our friend Michael recently shared this amazing cake with our crew. Here’s the recipe…enjoy!

Cake Ingredients

4 ounces Ghirardelli unsweetened chocolate, chopped**
2 1/4 cups organic all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
14 tablespoons (1 3/4 sticks) butter (bring it to room temperature ahead of time)
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
12-oz. bottle Odell Brewing Company’s “ Lugene Chocolate Milk Stout” (plus one extra bottle)
2/3 cup freshly brewed strong coffee

PREHEAT OVEN to 350F and adjust racks so there’s room directly in the middle rack for 2 cake pans.

PREPARE two 9” cake pans by coating bottom and sides with melted butter (or spray oil if you prefer), then coating bottom and side with flour. Cut an 8.5” round of parchment paper and place in the bottom. If it won’t stay flat, spray the bottom of the pan again before putting the parchment in to help hold it flat.

MELT  3 oz. of unsweetened chocolate, either over a double boiler or very carefully in a microwave. I do it in the microwave at 10-15 second intervals, stirring in between each nuking. Don’t microwave it until it’s completely smooth, you’ll want a few chunks left that will melt with some stirring.

WHISK together in a small bowl 2 ¼ C flour, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon sea salt. Set aside.

CREAM 14 tablespoons of butter and 1 ¼ C of sugar. While the butter and sugar are creaming, separate 3 large eggs (or 4 small eggs) setting the egg whites off to the side  for now. Cream the butter and sugar until it is very light in color. Scrape bowl often during mixing (after you’ve turned the mixer off, of course).

OPEN both bottles of Lugene Chocolate Milk Stout. Pour one into a pint glass and enjoy for yourself. Set the other bottle aside.

BREW a small cup of really strong coffee. I used the left over coffee from the morning and boiled it down to about a cup. Don’t use left over coffee from three days ago. That’s just disgusting. If you prefer, make espresso and water it down a touch. Make a little bit extra if you really like coffee. It’ll come in handy later when putting the cakes together.

ADD egg yolks, one at a time, to well-creamed butter & sugar. Mix until well combined, scraping once or twice during addition to make sure it all mixes well.

POUR in 1 12-oz. bottle of Lugene VERY SLOWLY while mixer is going on low-speed. If you pour it in too fast, the egg/butter/sugar mixture will start to separate. Not to mention it’ll splash Lugene all over the place. Which is bad. SCRAPE sides of mixing bowl down. VERY SLOWLY pour in ⅔ C of coffee, scraping bowl. See note about pouring in the Lugene.

ADD dry ingredients in 3 batches to butter/sugar/beer/coffee/goodness mixture, scraping bowl as needed.

CLEAN out the mixing bowl by transferring the butter/sugar/beer/coffee/goodness mixture to another bowl (or if you’re using a hand mixer, just clean the mixer and move on to a different mixing bowl). Using the whisk attachment, whisk the eggs whites until white (about 1 minute or so, depending on how fast you’re mixing) and slowly sprinkle in the remaining 3 TBS. of sugar. Continue whisking until the egg whites are stiff. They should hold peaks.

FOLD in ⅓ of egg whites into butter/sugar/beer/coffee/goodness mixture gently folding from the bottom and scraping sides of bowl. Be gentle, as the egg whites are what give the cake it’s light and airy nature. Add remaining ⅔ egg whites in two batches, gently folding until combined.

POUR batter into the two prepared cake pans, place in oven and check after 25-30 minutes. To check if they’re done, the tops should be firm (no jiggling when you open the oven door) and a toothpick/small knife/chainsaw should come out clean after inserted in the middle.

COOL the cakes – in the pans – on a wire rack for 20-30 minutes. Separate the cakes from the sides of the pans with a butter knife and then invert onto a plate, re-inverting back onto the wire rack to cool for another 1.5 hours. After cooled, either wrap with plastic wrap and store at room temp  and keep for up to 1 day. Or prepare (see below).

 

Frosting Ingredients

1 pound Ghirardelli bittersweet chocolate (minimum 60% cacao), chips or chopped**
2 cups organic heavy whipping cream
1 teaspoon instant espresso powder
2-3 tablespoons of sugar (optional)

NOTE: Don’t start to prepare the frosting until you are ready to prepare the cakes. The frosting will harden if left sitting for too long (like an hour or two) but can be reheated to melt it back down.

CHOP chocolate and place in large mixing bowl. Set aside.

POUR 2 C whipping cream into pot and mix in 1 tsp (or more, to your liking) espresso powder and place over medium high heat, stirring occasionally. DO NOT let the cream boil. You just want to get it simmering because once it boils, it will boil over and make a really big mess. Then you have to start over with a new pint of cream. Which isn’t cheap.

POUR simmered cream mixture over chocolate and let it sit for a minute or two.

STIR the chocolate mixture until smooth.

ADD the sugar if you care to. The frosting is pretty chocolate-y. If you want to sweeten the bitter chocolate taste a bit, sprinkle the sugar in while mixing, making sure it all dissolves  completely.

PLACE the frosting in the refrigerator for 1.5 – 2 hours, stirring often (every 15 minutes or so). Or, to speed things up, throw it in the freezer for about 35 minutes, stirring every 8-10 minutes.

**If you can get really good chocolate, do it. It will only make things better, but if not, Ghirardelli is readily available and actually a pretty decent cooking/baking chocolate.

PREPARING THE CAKES FOR EATING

Once the frosting is ready and the cakes are cooled, trim the cakes (if necessary) to make the tops flat.

PLACE one cake layer on a cake dish or cardboard round (Wholefoods will sell you a cake round and cake box for $2.00, other bakeries might do the same).

***OPTIONAL: Drizzle some of the remaining coffee from above on each of the cake rounds. This helps keep them moist and also adds more coffee flavor. If you’re really crazy, drizzle 4-6 oz. of Lugene over each cake round.

SPREAD enough frosting to coat the top of this layer, spreading with an off-set spatula (8” or comparable) to smooth.

PLACE second cake round on top of first layer. Pour enough frosting to just barely coat the top and sides, spreading thin to just barely coat it. This is called the “crumb coat”. Throw the cake (on the cardboard stand) into the freezer for 5-10 minutes.

PULL cake from freezer and finish frosting the cake. The reason for doing the crumb coat is so that when you frost the outside, the crumb is kind of frozen in the “crumb coat” and doesn’t mess up the final frosting, so you get a nice, clean, smooth frosting.

I find holding the cake in one hand (I’m right-handed, so I hold it in my left) and frost while gently rotating to the cake is the easiest way. If you have a rotating cake stand, then that is way cooler than holding it.

Let the cake sit at room temperature for at least 2 hours before serving. When cutting, use a hot knife and clean the blade in between each slice to make sure each slice is clean looking. You just spent probably 3-4 hours (and $30+) on this cake. Make that thing look like the gem that it is.

If you want to go all out, make up some raspberry coulis and drizzle that on the plate before serving. People love that kind of thing. Well, I do, anyway.

 

PAIRING

Obviously, open those other two Lugene Chocolate Milk Stouts you have in the fridge. Or a nice Bordeaux. Or Chateauneuf de Pâpe. Or coffee. Raspberries go really well with this, too. As would a Frambozen or similar.

 

QUESTIONS

Hit me up onTwitter @weepapa.

Friek Brine Smoked Turkey

1                 TurkeyFriek-Bottles-200x300

1                 750 mL  Friek from Odell Brewing

4                 Tablespoons of Sea Salt or Kosher Salt

2                 Tablespoons mixed peppercorns

1                 Tablespoon allspice berries

6                 Bay leaves

4                 Cups cold water

 

BBQ

15 lbs of Charcoal, with 5 pounds reserve, if necessary

5 lbs of Apple Wood Chunks

Several Sprigs of Fresh Rosemary

 

Rinse the turkey off and towel dry. In a large saucepan over a medium-high heat the Friek Ale to a simmer. In a mortar and pestle bruise the peppercorns and allspice and add to simmering ale. Add the salt and stir to dissolve, about 3 to 4 minutes. Add the bay leaves and simmer some more. Shut off heat and continue to stir, adding the water to cool slightly. Arrange the turkey in a large plastic bag and store in a glass, (non-reactive), bowl or pan and pour the cooled brine over the meat. Turn the meat once to completely coat with brine, cover and refrigerate for 12 hours or more. Turn the meat over once after 6 hours in the brine.

I use a large converted oil drum BBQ with a chimney vent. For a kettle BBQ you should use a smaller turkey. Make a pile of charcoal on the left side of the BBQ, nearest the bottom vent and arrange the grill racks on the opposite side. Insert the metal probe for the digital thermometer so that it is suspended over the area where the meat will be smoking. Place a large heavy-duty aluminum hotel pan filled with water directly under the grill racks. Light the coals and get them plenty hot. Meantime, put the wood chunks on to soak, along with the rosemary sprigs.

When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones. Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks. Blow on the coals to get the smoke going, close the lid and open up the flue and chimney vent. When the temperature inside of the BBQ reaches 200 degrees F, open the top and arrange the turkey pieces on the grill rack. Close the top and start the smoking process. Do not open the top unless absolutely necessary for at least 45 minutes. Add more fresh coals and the other half of the wood after 45 minutes of smoking.

Turn the turkey pieces over to get smoked on both sides. You should only have to smoke the turkey about 45 to 55 minutes more. Use an instant-read thermometer to check for doneness. About 155 to 160 degrees F for the breasts, and 145 to 150 degrees F for all the other pieces should do the trick. Remove the turkey to a cutting board and tent with heavy duty foil for 10 minutes before carving. Serve with a homemade cranberry sauce.

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.

 

 

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

Demi-Glace:

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

Intermezzo:

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 “Cheesy” Valentines Day With Friends And Odell Beers

Valentines Day is often considered a cheesy “Holiday” manufactured by the Hallmark company. A time when, although you like craft beer more, you settle for a cleverly named red wine at an expensive restaurant. And most likely, you probably forgot to make reservations to that restaurant. But worry not my fellow intrepid beer aficionado, for with the help of craft chef Krystal Angelo and the hand crafted beers of Odell Brewing Co, I am here to provide you with an even Cheesier way to spend Valentines day with your loved one and/or friends… Fondue!

For these recipes we used 5 different Odell Beers, and paired it with 7 different Odell Beers, making for a very enjoyable and adventurous night of gastro-revelry. We used Easy Street Wheat, Levity, IPA, Red Ale, and Cutthroat Porter to help create the desired flavors in the foods and in addition to those beers we enjoyed 5 Barrel Pale Ale and 90 Shilling with the meal throughout the evening. One of the great things about Fondue is that it places an importance on the event and the experience, rather then just simply “eating.” You have a natural opportunity to talk about the food you are eating, or beer you are drinking throughout the meal, which is the very essence of hosting a craft beer dinner at home. And throughout the evening you really get to learn more about the beer you are drinking as you talk about the flavors you experience.

We structured the meal with three courses: a cheese fondue appetizer, broth main course and chocolate fondue dessert. Although we were plenty full after the cheese course we journeyed on and as you should know by now you always have room for Cutthroat Porter Chocolate Fondue covered anything for dessert!

Before you begin your dinner, make sure that you have prepared all of the foods-cut and rinse all the vegetables, tear the bread, and cut and prepare the meats (marinate if necessary). Also make sure that you have prepared all of your dipping sauces (if using any) as they need at least 30 minutes to chill.

First Course: Red Cheese Fonduefondue-1320505-640x480

6 oz Monterey Jack cheese, shredded

4 oz Gruyere cheese, shredded

4 oz sharp Cheddar cheese

1.5 Tablespoon flour

8 oz OBC Red ale, at room temperature

1 teaspoon dry mustard

1 teaspoon garlic, minced

Serve with: Bread chunks (French, pumpernickel, rye, sourdough or any other delicious variety), baby carrots, celery, Granny Smith and Pink Lady apple slices, canned new potatoes, pickles (dill and/or gherkin), and artichoke hearts.

Directions: In a bowl combine Monterey Jack, Gruyere, Cheddar and flour; mix well to coat cheese with flour. Set aside. In a large saucepan bring beer to a simmer over medium heat then add garlic. Reduce heat to medium-low. Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in dry mustard, mixing well. Transfer to fondue pot and serve immediately with crudites and bread.

Note: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed.

The cheese fondue should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the fondue pot. This is called la religieuse (French for the nun or the religious one). It has the texture of a thin cracker and is always lifted out and eaten; it is considered a delicacy.

Tasting Notes: If you like cheese that has a slight munich malt character and mild citrus from the Red Ale hops then you will love this! By far the best combination of the night was the Tart Green Apples dipped in the cheese and paired with a 5 Barrel Pale Ale, the flavor profile was simply brilliant.

Second Course: Levity Court Bullion Broth Levity

2 Cups warm water

2 Cups vegetable broth

1 bottle OBC Levity amber ale

3 Tablespoon finely chopped onion

1 Tablespoon finely chopped celery

1 Tablespoon chopped carrot

2 Tablespoon Kosher salt

1 Tablespoon freshly ground black pepper

2 teaspoon garlic powder

Cocktail Sauce

1 Cup ketchup

2 Tablespoon extra hot horseradish (or more for your liking)

Mix ingredients and chill for 30 minutes or longer.

Tarragon Dipping Sauce

1/2 Cup mayonnaise

1/4 sour cream

2 Tablespoons shallots

2 Tablespoons Tarragon

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

dash red pepper

Mix ingredients and chill for 30 minutes or longer.

Also, we used store bought Plum sauce for one of our dipping sauces, so do not think that you have to do it all yourself; save some time and money by taking advantage of your American right to buy anything you want, whenever you want it.

Serve with: Vegetables: broccoli, mushrooms, zucchini; fresh ravioli; NY Strip streak, cut against the grain into bite sized pieces; OBC IPA marinated bratwurst, sliced; OBC EZ Street Wheat marinated shrimp; and chicken breast, cut into bite sized pieces.

Directions: Combine all ingredients in a saucepan and bring to a boil. Cook vegetables in broth first by boiling for 5 minutes. Transfer broth and vegetables to a fondue pot on 370F to 400F. Let vegetables cook a few minutes more or until desired doneness, remove from broth.

Note: Consuming raw or undercooked meats, poultry, and/or shellfish may increase your risk for food borne illness. A few rules of thumb when fonduing… cook your poultry for approximately 2 minutes, cook your seafood for approximately 2-3 minutes, cook your fish for approximately 30-60 seconds, and for rare meat cook for approximately 15-20 seconds, for medium 25-30 seconds, and well done for 40-60 seconds.

Tasting Notes: We were very impressed by the fresh hop character that came through in the IPA marinated bratwurst. Hopheads will surely enjoy this, while those sometimes put off by the more bitter character of IPA be warned. I found the honey malt character of the levity to provide a beautiful malty sweetness in the broth that transfered subtly into most of the un-marinated offerings, especially the broccoli. The Levity broth worked well with the bright hoppy IPA and Red Ale as a pairing.

Third Course: Cutthroat Chocolate Fonduechocolate-1325589-638x324

3/4 Cup heavy whipping cream

4 bittersweet chocolate bars (3.5 oz each), chopped

2 Tablespoons OBC Cutthroat Porter

Directions: In a sauce pan, add 1/2 cup of the whipping cream until simmering. Turn off heat and add chocolate, letting stand in cream for 3-5 minutes to soften. Then whisk the chocolate until smooth, and add the beer. Transfer to fondue pot and add 1 Tablespoon of cream at a time if chocolate becomes too thick.

Serve with: Strawberries, bananas, pound cake cut into bite sized chunks, marshmallows, graham crackers, Oreos, brownies, pretzels, cheesecake bites, cream cheese balls rolled in chopped walnuts, and anything else you would like to dip into warm, gooey, bittersweet Cutthroat Porter melted chocolate!

Tasting Notes: Your second stomach will love you for all the chocolate you just took in. Decadence is a wonderful thing! When you add a 5 Barrel, IPA or Red Ale as a pairing you will be even happier, as the rich chocolate plays in beautiful contrast to the bright and hoppy beers. The Cutthroat Porter in the chocolate lends a soft roastiness to the fondue, and is especially noticeable on the Pound Cake, Marshmellows or my favorite the cream cheese balls rolled in Walnuts.

We Fondid, and loved it! Now is that cheesy enough for you?

Cheers!

 

 

IPA “Hop On” Chicken

Ingredients:IPA

Odell IPA – 12oz bottle
Boneless/skinless Chicken Breasts – 4
Dijon Mustard – 3 tbsp.
Brown Sugar – 3 tbsp.
Olive Oil – 3 tbsp.
Soy Sauce – 1 tbsp.
Hot Sauce – 1 tsp.
Kosher Salt – 1 tsp.
Ground Black Pepper – 1/2 tsp.

Directions:

Pour over chicken
Marinate in fridge for 8 hours
Grill or bake chicken as desired