If you’re hoarding a private stash of our 2010 holiday offering, Parrot in a Palm Tree, there’s no doubt you’re wondering how well it’s aged – and to be perfectly honest, we were pretty curious ourselves. So, like any self-respecting craft brewery, we took matters into our own hands and recruited a few seasoned craft beer professionals to evaluate the first installment in our less than literal “Twelve Days” series of holiday ales.
An honest and snob-free evaluation of Parrot in a Palm Tree by Ryan Ross and Randy Clemens:
Parrot in a Palm Tree – Holiday Baltic Porter 2010
8.5% ABV – 50 SRM – 35IBU
Original Description: Aged three months in San Pasqual Tawny Portbarrels, this winter warmer boasts a complex bouquet of dark fruits, espresso and chocolate, with hints of oak in its warming finish. Raise a glass to 2010 or save a bottle, as this limited release will age with the best of them.
Brewing a fruitcake ale as our 2012 holiday release was a crazy undertaking, so our sharing an off-the-wall recipe for fruitcake donuts shouldn’t come as a surprise. When considering how to include Mouette á Trois in our “Cooking with KARL” series, our first thought was to use the beer in an actual fruitcake, but that felt too easy. Instead, we took a page from the Voodoo Doughnut playbook and created fruitcake donuts. So, if you’re an adventurous type that wants to have fruitcake donuts with your fruitcake ale, try this holiday-inspired beer for breakfast recipe.
1 Cup Sugar
4 tsp Baking Powder
1 ½ tsp Salt
1 tsp Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
½ tsp Orange Zest
¼ cup Dried Cherries, finely chopped
¼ cup Dried Apricots, finely chopped
½ tsp Vanilla Extract
1/3 Cup Unsalted Butter, melted
1 Cup Whole Milk
4 Cups All-purpose Flour
Mouette á Trois Glaze:
½ Cup Unsalted Butter, melted
2 ½ Cups Powdered Sugar
¼ Cup Mouette á Trois, warm