Posts Tagged ‘recipe for steamed mussels’

Beers definitely worth the drive!

Posted by Katy

Wednesday, June 1st, 2016
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About an hour’s drive west from Ottawa is the village of Calabogie – an often overlooked area surrounding a lake that not many realize is filled with adventure! Whether you want to challenge your downhill skiing skills at the highest vertical drop in Ontario at Calabogie Peaks Ski Resorthike the old rails on the K&P Trail or watch the area’s best racers challenge each other at the Calabogie Motorsports Park – there’s something for everyone that will make it worth the drive.

And now, thanks to three friends and an ‘imported’ brewer, Calabogie’s visitors – and residents too – now have a brewery to pair along with their adventure.

Open your Savvy Hip Hops & you will find cans of…

…in your Quick Picks a 16-pack containing:hiphops_large-292x300

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

 …in your Taste Case 2-4 containing even more cans:

Whistling Paddy: Wheat Ale
K&P 1883 Ale English Mild
Front Porch: Kölsch-Style Ale
Sorachi Ace Pale Ale
Bogie: West Coast American IPA

Need more beer? 

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!

Debbie & the Savvy Brew Crew

Introducing…
Calabogie Brewing Company

by Katy Watts, Cicerone & member of the Savvy Brew Crew

My first recollection of Calabogie Brewing Company was at the 2015 Ottawa Craft Beer Festival. Their booth was situated close to the entrance and they were sporting their famous taps that light up, which is why I thought they were garnering a lot of attention from the crowd. I mean, a brewery from Calabogie. How good could they be, right? Well, I was mistaken. While their taps were eye catching, but it was their beers that were the highlight!

Calabogie Brewery

Doing Things Right

Calabogie Brewing Company was born out of Mike Wagner’s (in photo with black shirt) long time love of beer. “I’ve had this love affair with beer for about 35 years and I’ve been travelling around the world drinking beer,” shares Mike. After being involved in several businesses and even having a stint as Muskoka Cottage Breweries sales representative in the Ottawa Region he decided to retire and use his years of knowledge to open a brewery.

Together with friends Ken McCafferty and Greg Gilson, they started planning the brewery and there was no question that it wouldn’t be located in Calabogie. “Calabogie is a really nice community with a great community spirit and while it’s not that far out of the city,” says Mike. He goes on to explain that if he were in the city there would be more financial concerns which would impact what he wants to create. In his words, “I want to brew a culture of doing things right.”

Meet Jamie Maxwell

Mike’s love and knowledge of beer isn’t the own driving factor for success. They also have a brewmaster with quite the brewing pedigree after stints at Union Station Brewery in Rhode Island and Harpoon Brewery in Windsor, Vermont. How Jamie Maxwell came to be Calabogie’s brewmaster is an unusual story….

“When I started building the brewery I got a call from our (now) brewer’s Mother asking me if we were going to be looking for a head brewer. I said we would be and she said, well my son’s a brewer and he lives in Vermont. So I call him and went up to visit him Waterbury, Vermont, had some beers at the Prohibition Pig pub and we hit it off. We see the brewing industry and beer in a very similar light,” explains Mike.

Not Just Hops

Using Jamie’s speciaized knowledge, Calabogie Brewing Co has not only produced some solid hop-tastic brews as you will discover in your Savvy Hip Hops, but have also started barrel aging and created a sour program. Some of these releases are so ambitious and exciting that they’ve created a Founder’s Club where members can join and be guaranteed their bottle of seasonally produced beer.

With their one year anniversary quickly approaching, Mike promises that they are just getting started. His inspiration comes from his personal beer research and current American beer trends.

I can’t wait to see what Jamie and the Calabogie Brewing Company team has in store for us in year two.

Here’s to Mike, Jamie & the crew at Calabogie Brewing Company!

Savvy Hip Hops Tasting Notes 

Katy shares her notes about each beer, along with her picks on what to serve… and some fun recipes too!

Front Porch: Kölsch-Style Ale

Did you know that “Kölsch” is an acknowledged regional designation and only two dozen brewers can legally call their beer “Kölsch”? This is why beers like Calabogie’s 4.2% ABV (Alcohol by Volume), 32 IBU (International Bitterness Units) Front Porch are often called Kölsch-styled – to protect the designation (much like French Champagne).

Tasting Notes: This ale-like lager pours a brilliant yellow with nice aromas of lemon with a slight honey malt note. There’s a good amount of biscuit malt base in the flavour with a complimentary herbal hop note ending with crisp citrus.

Suggested Food Pairing: Serve alongside a salad filled with peppery greens, mushrooms, avocado and a sharp vinaigrette. Or, pair with a hearty brunch offering filled with omelets, eggs benedict and bagels topped with cream cheese and smoked salmon.

Bogie: West Coast American IPA

This India Pale Ale isn’t just any IPA, with that ‘West Coast American’ title the drinker can expect this 5.5% ABV, 60 IBU ale to not hold back any punches when it comes to hops or flavour. Using a simpler grain bill and a cast of American hops, this beer is unabashedly American.

Tasting Notes: Watch out! This is a beer for hopheads. This golden coloured brew has a wonderful white cap and aromas of pine, resin, orange and a slight grain base. The flavour is big on tropical fruit with some grassy, maybe even peppery, bitterness at the end.

Suggested Food Pairing: This hop bomb craves salt and deep fried – yes, I’m giving you permission to order the biggest plate of poutine you can find. Or, grab a bag of fresh curds and simply enjoy the cheese.

Whistling Paddy: Wheat AleCalabogie Bogie beers

This modern interpretation of a 400-year old Belgian beer style uses a malt bill with 2-Row malted barley and wheat malt as a base for a flavour punch of three different hop varieties and additions of orange and coriander.

Tasting Notes: Pours a nice orange with bright aromas of orange, coriander and light notes of grain and wheat. The flavour has a sweet malt taste with strong wheat, orange notes that are accented by light coriander and very little bitterness. This is very refreshing!

Suggested Food Pairing: Mussels and wheat beer are a classic pairing and I encourage you to try steaming mussels in beer (check the recipe below). Wheat Ale’s also work well with other shell fish like lobster, clams or shellfish – especially if they are dipped in butter!

Sorachi Ace Pale Ale

The Sorachi Ace hop was developed for Sapporo Breweries in the late 1970s, but was not commercially available in the US until 2006. This high alpha acid hop is prized for its intense lemon flavour and aroma. Sorachi Ace also has notes of coriander, tea and dill which work wonderfully in spicy saisons and wheat beers, but it’s the big lemon flavour that works so well in pale ales.

Tasting Notes: Lemon, lemon, lemon! This pale ale is a great example of what Sorachi Ace is and how different varieties of hops can smell and taste completely different from each other. This fresh flavoured ale is crisp, somewhat lip-smacking with lemon and rind flavours with a good caramel malt base complimenting the bitterness.

Suggested Food Pairing: This beer is screaming to be paired with lemon chicken! Either make it yourself (with the recipe below) or go to your favourite Chinese takeaway.

Calabogie buildingK&P Ale 1883 English Mild

Known for its low alcohol content and low bitterness, English Mild’s are the standard British session beer. In contrast to Calabogie’s hoppier offerings, look for a malt complexity, lower carbonation and enjoyable body.

Tasting Notes: The aroma has a good amount of malt complexity with notes of bread, nuts, roast and some earthy hops. There’s a good amount of grain in the flavour with more of that nuttiness, roast and hints of dark fruit. The bitterness is restrained with some earthy/herbal hops offering support.

Suggested Food Pairing: Thanks to a Maillard reaction (beer speak: a chemical process that transforms enzymes and carbohydrates through heat to a highly aromatic compound that adds flavour) that happens when an English Mild is brewed it is very versatile to pairings. Drink on its own or serve alongside roast beef, stew, lamb or even the Rosemary Potato Galette recipe below.

 

Recipes to enjoy with the featured Savvy Hip Hops•

 

With Whistling Paddy

Beer Steamed Mussels

Recipe and Photo: New York Times

Ingredients

Calabogie beer steamed mussels

2 lbs mussels in shell
1 Tbsp olive oil
4 sprigs thyme
3 garlic cloves minced
2 large shallots, chopped
Kosher salt
Freshly ground black pepper
¾ cup Whistling Paddy
1-3 Tbsp butter, to taste
1 Tbsp chopped fresh tarragon
1 tsp Dijon mustard
Crusty bread to serve

 Method

Rinse mussels under cold running water. If you see hair clumps around the shell (beards), use a sharp knife or your fingers to pull them off, then scrub shells well.

In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened (3 minutes).

Pour in Whistling Paddy and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open (5-10 minutes). Use a slotted spoon to transfer mussels to bowls – discard any that have not opened

Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, taste and correct seasonings (add more butter if liquid tastes bitter).

Pour over mussels and serve with bread for sopping up juices.

 

With Sorachi Ace Pale Ale

Lemon Chicken Calabogie lemon chicken

Recipe and Photo: RasaMalaysia

Ingredients

10 oz (300g) skinless, boneless chicken breast, cut into small piece
s¼ cup corn starch plus
¼ cup all-purpose flour, sifted and combined well
Oil, for deep-frying
½ tsp white seasame seeds

Marinade:

½ Tbsp soy sauce
½ Tbsp Sorachi Ace Pale Ale or if you drank it all, sub in Front Porch
1 Tbsp corn starch

Sauce:

2 Tbsp lemon juice
1 Tbsp Sorachi Ace Pale Ale
1 heaping Tbsp sugar (or more, to taste)
5 Tbsp water
1tsp cornstarch
Pinch of salt

Method                                                                                                    

Marinate the chicken with the Marinade, for 30 minutes.

Mix all the ingredients for the Sauce. Set aside. Coat the marinated chicken with the corn starch and all-purpose flour mixture.

Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sop up the excess oil.

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.

Dish out & sprinkle with the white sesame seeds & serve immediately.

 

 With K&P Ale 1883 English Mild

Rosemary Potato Galette

Recipe and Photo: The BeeronessCalabogie rosemary potato galette

Ingredients

¼ cup olive oil
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1 tsp salt
½ tsp pepper
½ tsp garlic powder
4lbs russet potatoes, sliced into ¼ inch slices
1/3 cup K&P Ale 1883 English Mild

 Method

Preheat oven to 400 °F.

In a small bowl stir together olive oil, rosemary, sage, salt, pepper and garlic powder. Microwave on high for 45 seconds, allow ingredients to steep for 5 minutes.

Place a layer of potatoes in an overlapping circle in the bottom of a 9-inch spring form pan. Brush potato circles with olive oil mixture. Add a second layer of potatoes, brushing with oil, repeat until all potatoes are used.

There should be 3 or 4 layers of potatoes, each layer brushed with the herbed olive oil. Once all potatoes have been used   pour 1/3 cup K&P Ale 1883 English Mild gently over top

Cover spring from pan with aluminum foil, bake at 400 °F for 25 minutes.

Remove foil and continue to bake for an additional 30 minutes or until potatoes are fork tender. Remove from oven and preheat broiler. Place potatoes under the broiler for 3 minutes or until the top is slightly crisp and golden brown. Press down firmly on the top of the galette with a spoon or fork.

Allow to cool. Remove the sides of the spring form pan and cut galette into wedges to serve.

Enjoy your Savvy Hip Hops!

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Sarnia’s Refined Fool Brewing delivers beer to your door

Posted by Katy

Tuesday, March 31st, 2015
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To celebrate the winter thaw we enlisted Sarnia’s lone brewery, Refined Fool Brewing Company, to fill your Savvy Hip Hop Taste Case with hard-to-find beer treats. Featured in this case is a wide variety of styles that will match whatever unpredictable weather Mother Nature dares throw our way; from a classic crisp IPA, warm Bourbon Vanilla Porter or do anything Nut Brown ..and many more!

The special treat about these beers is that they are only available in Sarnia – and now they are at your house! Stash them, savour them, share them, but most importantly enjoy them.

In this month’s Savvy Hip Hops Taste Case, you will find bottles of:

Savvy Hip Hops beer of the month clubThe Brouhaha (Nut Brown)

Joe Sent Me (Milk Stout)

Noble Oaf (Rye Saison)

Short Pier, Long Walk (Double IPA)

Antique Peepshow (IPA)

Ripsnorter (Vanilla Porter)

Wheat Didn’t Start the Fire (Hefeweizen)

Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call our Savvy Brew Crew & we’ll do our best to arrange a special shipment for you. Put us on speed dial – Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or beerme@savvycompany.ca

Cheers!
Debbie & the Savvy Brew Crew

Introducing…
Refined Fool Brewing Company

by Katy Watts

Refined Fool Brewing Company proudly proclaims on every label that they are a group of teachers, creatives, blue collars, entrepreneurs, musicians & pastors who care about beer. They are, of course, talking about the ten investors who funded Sarnia’s first craft brewery that opened their doors on Davis Street just last May.

Refined Fool BrewsWhat’s in a Name?

The group of 20 to 30 year old professionals first started brewing using propane tanks & a turkey fryer in one of their backyards. Yes, you read that correctly! For their commercial operation they’ve pooled their expertise & converted old maple syrup drums into beer kettles where they brew small batches.

Brewer Dallas Willms explains, “There are a lot of Petrochemical companies in Sarnia so you hear ‘Refined Fuel’ quite a bit. Naming the brewery ‘Refined Fool’ is our way of giving a nod to Sarnia as well as describing who we are and the beer we make. We love to be playful in how we do things, but our pallets are refined.”

The Five Year Plan

Once a brewery has opened their doors, the typical strategy is to create good recipes, brew beer& repeat. Refined Fool, however, came into the brewing business armed with a five year plan to not only brew, but sell beer to local restaurants and distribute provincially through the LCBO. Happily, they’ve found that Sarnia’s thirst for craft beer was much greater than they thought. They have achieved many of their long-term goals in just over a year! “We sold out within the first few days of opening. The support we’ve received from the community has blown us out of the water,” Dallas shares.

Keeping up with demand is a good problem to have, but they’ve had to work hard to keep up. Just 5 months after opening, renovations on a newly leased space started for a 100-person tap room and preparations for a 400-litre brewing system were made. Not only is Refined Fool Brewing going to up production, they’re also going to make it easier for Sarnia to get their brews by offering 12-ounce pints at their new bar area.

What’s Next?

Being located next to Michigan, a state known for its craft beer and established breweries like Founders or Bell’s Brewing, has helped Refined Fool gain momentum with the community. It also acts as brewing inspiration!

There’s no doubt that they are taking notes on what’s booming in the United States and applying that to their processes, but right now they are focused on brewing and making sure your glass never goes empty.

Here’s to the team at Refined Fool Brewing Company & the fool in all of us!


•Savvy Hip Hops Tasting Notes•

Katy shares her notes about each beer, along with her picks on what to serve … and some fun recipes too!

The Brouhaha (Nut Brown)

BrouhahaBelieve it or not, Brown Ales can have different variations. There’s the Southern English-style which tends to be lower in alcohol and mild, the hopped up American style and the Northern English-style which is moderate in alcohol, sweeter and less bitter.

Tasting Notes:The Brouhaha follows the Northern English-style with 5.7% ABV and a bready malt, hazelnut aroma. This brew is malt forward with toffee, caramel and some yeast-y dark fruit flavours. It finishes dry with a slight taste of roasted nuts.

Suggested Food Pairing:Get your BBQ out! The nutty, caramel and toffee flavours of a brown ale make it a perfect pairing for anything grilled. The caramel in the brew match perfectly with the charred meat and the crisp dry carbonation helps cut through any fat. My suggestion? Make the ultimate cheeseburger and don’t spare any toppings.

 

Joe Sent Me (Milk Stout)

Joe sent meStouts brewed with lactose (milk sugar) can trace their origins back to 1907 when it was claimed that each pint contained “the energizing carbohydrates of ten ounces of dairy milk.” While lactose does enhance richness and texture of beer the nutritional claims of British breweries in the early 1900s are false. That said, enjoying a glass of milk stout is my favourite way to drink milk.

Tasting Notes:This brew pours night black with an enticing aroma of chocolate, brown sugar, dark fruit and caramel. The flavour is more rich milk chocolate and caramel ending with a slight raisin note. This beer is fairly light with a moderate ABV of 5.2% making it very drinkable.

Suggested Food Pairing:Of course a milk stout is going to complement any chocolate dessert or make the perfect contrast for something tart, but why go for standard fair? Pair this milk stout with beef short rib or spicy Asian dishes like Szechuan Noodles with beef. Or you can be your own Chef and try your hand at making the beef and Swiss melt!

 

Noble Oaf (Rye Saison)

Noble OafBière de Saison is a farmhouse ale, brewed originally in Wallonia, the French-speaking part of Belgium. This style lends itself to a wide variety of interpretation by brewers with a flavour profile that includes varying levels of hops, malt, alcohol and yeast-y phenols and esters.

Tasting Notes:The 7.3% ABV Noble Oaf has a soft, fruity aroma dotted with peppery notes from Belgian yeast. The flavour is sweet with pear and a faint taste of banana before pepper and clove kick in at the end. Additional sips reveal slight rye before the Belgian yeast phenols kick in.

Suggested Food Pairing:There are a lot of things going on in a Saison that make it wonderfully refreshing and easy to pair with food. The yeasty esters and spice can be paired with a rustic roast chicken to a tangy chevre or the steamed mussel recipe featuring Noble Oaf we’ve included.

 

Short Pier, Long Walk (Double IPA)

Short Pier Long walkDouble IPAs or Imperial IPAs use double or sometimes triple the amount of hops and malts. The resulting beer can have a range of bitterness and hop characteristics with a malty balance and a higher than average ABV.

Tasting Notes:This 8.4% ABV has over 100 IBUs (International Bitterness Units). The IBU charges goes from 0 – 100 with Lagers checking in at 10 and standard IPAs at around 50. With Short Pier, Long Walk checking in beyond 100 it’s off the charts! As you can imagine there are flavours of citrus (orange, lemon) with that bitter taste of zest and pine kicking in second with biscuit and bread-y malts coming in to lend a balanced hand.

Suggested Food Pairing:This is a big IPA with a high level of IBUs so we’ll have to go big with our pairing! Grab a big platter and your favourite cured meats – salami, prosciutto, and rillettes – strong cheeses like a sharp cheddar or blue cheese and snack away.

 

Antique Peepshow (IPA)

Antique peepshowIPAs were originally brewed with extra hops for the long sea voyage from England to India, taking advantage of the preservative properties of hops to keep beer fresh. While this beer may not be travelling overseas, that didn’t stop the brewers at Refined Fool from packing it full of hops!

Tasting Notes:This 6.1% ABV, 70 IBU (International Bitterness Units) brew has a wonderful hoppy aroma filled with resin and a subtle caramel sweetness. There are big flavours of orange, grapefruit and pine at first sip but they quickly mellow into malty caramel with a touch of earthiness.

Suggested Food Pairing:I love the classic pairing of Antique Peepshow and an Indian curry. Spices like tamarind, coriander and cardamom are a perfect match for the citrus and earthiness of hops.

 

Ripsnorter (Vanilla Porter)

RipsnorterPorters are fairly similar to Stouts except they tend to use malted barley over unmalted roasted barley. The result is a dark medium bodied brew with a balance of sweet and bitter hops. Refined Fool has created their ‘Ripsnorter’ of a Porter by adding Bourbon and Vanilla to strengthen the flavour.

Tasting Notes:This full bodied opaque black brew has an enticing aroma of roasted malt, chocolate, vanilla, caramel and whisky. The flavour does not disappoint with dark fruit, toffee, vanilla and Bourbon supporting the malt-y backbone of caramel, coffee and chocolate. At 8.7% ABV this brew is a slow sipper for a cold spring night.

Suggested Food Pairing:The chocolate and caramel flavours in Ripsnorter would stand up to a big steak, but my favourite pairing is simple vanilla ice cream. Sometimes I’ll even pour a little over a few scoops just to intensify the combination of rich chocolate and subtle bourbon flavours.

 

Wheat Didn’t Start the Fire (Hefeweizen)

Wheat didn't start the fire.This 5% ABV German Wheat Beer is brewed with a high ratio of wheat and uses a yeast that produces flavours of banana and clove (phenols). The prefix ‘Hefe’ means ‘with yeast’, which explains the unfiltered cloudy appearance.

Tasting Notes:Pale/straw in color with high cloudiness. Classic Hefeweizen style, with strong banana and clove balanced by bready/sweet characteristics, and high carbonation. Immensely refreshing and easy drinking.

Suggested Food Pairing:German Wheat Beer loves food; the fruit-y yeast and spice complement a wide range of flavours. Match Wheat Didn’t Start the Fire with simple Mexican-style chicken, spicy barbacoa or enchiladas. The high carbonation of this style will cut through high fat foods like cheese and guacamole so don’t be stingy!

 

• Recipes to enjoy with the featured Savvy Hip Hops •


With The Brouhaha

Beer Brined Chicken with Brown Ale Bean and Sweet Pea Puree

From Jackie Dodd of TheBeeroness

Ingredients

4 chicken thighs, bone-in, skin on

Salt and pepper

Half a bottle of Brouhaha
2 ¼ cups green peas
1 clove garlic, smashed
¼ cup sour cream
3 tablespoons brown ale
½ tsp salt
½ tsp black pepper
¼ cup fresh grated parmesan cheese
2 Tablespoons olive oil
¼ cup green onion

Method

Sprinkle salt and pepper on the chicken thighs and place in a large bowl or baking dish, pour beer over chicken. Refrigerate for 30 minutes (up to 4 hours). In a high powered blender or food processor add the peas, garlic, sour cream, brown ale, salt, pepper, parmesan and olive oil – process until smooth.

Add the peas to a pot over medium low heat, simmer until warmed through. Remove from heat. Remove chicken from brine, pat dry.

Place the chicken skin side down in a cold cast iron skillet, add the pan to medium high heat. As the pan heats, fat will render making the skin crispy. Once the skin is golden brown, turn the chicken thighs and cook until internal temperature reaches 165°F.

Plate the pea puree, add chicken and sprinkle with green onions. Serve with a glass of Brouhaha, of course!


With Joe Sent Me

Joe Sent Me Braised Beef and Swiss Melt

From Steve Cylka of The Black Peppercorn
Serves 6-8

Ingredients

3 Tablespoons oil
2 pounds stewing beef
3 tablespoons butter
2 sweet onions, thinly sliced
1 green pepper, cored and sliced
1 red pepper, cored and sliced
2 cups button mushrooms, sliced
4 garlic cloves, minced
750ml Joe Sent Me Milk Stout
4 teaspoons tomato paste
1 teaspoon paprika
1 ½ teaspoon salt
1 teaspoon ground pepper
6-8 fresh crusty buns3 cups grated Swiss cheese

Method

Preheat oven to 300˚F. In a large Dutch oven, heat oil over medium heat. Add some of the stewing beef to the skillet and brown all sides. Place just enough beef cubes to cover the bottom of the Dutch oven. Once browned, remove the beef and add some more. Continue to brown the beef in batches until they are all browned. Remove beef and set aside in a large bowl.

Melt butter in the Dutch oven. Add the onions, green and red pepper, mushrooms and minced garlic. Sauté, stirring often, until the vegetables are tender, about 6-8 minutes. Stir in the Joe Sent Me, tomato paste, paprika, salt and pepper. Bring to a boil, lower heat and let simmer for 3-5 minutes. Remove from the heat and mix in the brown stewing beef.

Put a lid on the Dutch oven and bake in the oven for about 3 hours. Remove from the oven and increase the oven temperature to broil.

Slice a crusty bun lengthwise, making sure to not slice all the way through. Open it up and place on a large baking sheet lined with aluminum foil. Spoon some of the beef and vegetable mixture in the opening of the crusty bun. Spoon a little extra sauce on the bun. Sprinkle some grated cheese on top of the beef mixture. Do this with the remaining crusty buns.

Place in the oven and broil until the cheese melts, about 3-5 minutes.Serve with a glass of Joe Sent Me!

 

With The Noble Oaf

Saison Steamed Mussels

From Sean Paxton of The Homebrew Chef

Ingredients

2kg (4.4lbs) PEI Mussels, beards removed
8oz unsalted butter
3 shallots, peeled and sliced
1 teaspoon dried thyme (2 tablespoons fresh)
1 teaspoon fennel seed, lightly cracked
1 teaspoon dried orange peel
1 teaspoon Kosher salt
1 bottle Noble Oaf
¼ cup Italian leaf parsley, chopped
Cracked black pepper to taste
1-2 loaves sour dough bread

Method

To prepare the mussels wash the outsides clean of any debris, scrubbing with a clean sponge. Using needle-nose pliers take a hold of the beard where the mussel attaches to the rock) and twist from the shell. Doing this will cause the mussel to die and must be done quickly. If shells are broken or mussels are open and do not close, discard them as they are already dead and dangerous to eat.

In a large pot, over high heat add butter and melt until it just starts to foam. Add the shallots and sauté for 3 minutes till transparent. Add the spices and cook for an additional minute. Add mussels and toss to coat.

Pour in Noble Oaf and seal pot with lid and bring to a boil. Once at a boil, turn the heat down to medium and simmer until all the mussels open, about 4-5 minutes. Turn off heat and serve immediately into deep bowls with warmed sour dough to soak up the incredible broth.

 

With Antique Peepshow

Jalapeno IPA Beer Hummus

From Jackie Dodd of TheBeeroness

Ingredients

2 fresh jalapenos; stemmed, seed and chopped (about ¼ cup)
3 tablespoons tahini
1 ½ cups cooked chick peas, drained
1/3 cup chopped cilantro
1 tablespoon olive oil
1 lime, juice (about 1 tablespoon)
½ teaspoon garlic powder
75ml Antique Peepshow (plus more if needed)

Method

Combine all ingredients in a food processor, process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.

Remember, most heat from Jalapenos are in the seeds. If you prefer hotter hummus, leave more of the seeds in. If the finished dip is too mild, add ¼ teaspoon chili powder to add some kick!

 

With Ripsnorter

Pecan and Ripsnorter Bread Pudding with Bourbon Sauce

From Alastair MacKay
Serves 12

Ingredients

1 lbs of day old bread (mix of white and light rye) crusts removed
½ cup of unsalted butter (melted)
1 ½ cups of sugar plus 2 tablespoons
5 large eggs
4 cups of 35% cream
Pinch of kosher salt
5 tablespoons of Ripsnorter
½ vanilla bean (split and remove seeds)
2 cups of toasted pecan pieces
½ cup unsalted butter
1 cup sugar
90 ml of 35% cream
75 ml of Refined Fool Ripsnorter Bourbon Porter
Pinch of salt
500 ml Refined Fool Ripsnorter Bourbon Porter
¾ cup brown sugar
½ cinnamon stick
1 whole clove
½ vanilla bean (seeds removed)

Method

Toss bread (1/2” cubes), melted butter and 2 tablespoons of sugar in bowl and mix well. Set aside. Using an electric mixer beat eggs, sugar until light and fluffy (3-4 minutes). Add cream and salt and blend for 1 minute. In a separate bowl mix vanilla bean seeds and Ripsnorter Bourbon Porter and add to egg and cream mixture.Pour mixture over bread and mix well. Add pecans and mix well again.Pour into 13×9 baking dish, cover with plastic wrap and refrigerate for at least 4 hours.Remove plastic wrap and bake at 325F for 1.5 hours or until top is browned and tester (toothpick) comes out clean.Remove from oven at let cool at room temperature for 1 hour. Serve with bourbon Sauce, glaze, whip cream (optional) and mint garnish.

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients and simmer until thickened whisking often (3 minutes). Cool slightly and set aside at room temperature until serving dessert.

Using the other half of vanilla bean from bread pudding recipe), scrape seeds from pod and place in small pot with all ingredients.Reduce liquid by half simmering at medium heat.Strain and reserve for plating of bread pudding. Serve with a glass of Ripsnorter and enjoy!

 

Enjoy your Savvy Hip Hops!

 

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