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Cutting the Cheese on #IPADay

Still not sure what to do with your #IPADay? Looking for a simple yet enjoyable way to celebrate  your favorite India Pale Ales.  Here’s a guide to selecting the best cheeses from around to world to match with your favorite IPAs.  Since our beers are only available in Southern California,  you can use these suggestions as a guide for finding IPAs in your neck of the woods. If you’re planning to spend your #IPADay in So-Cal, come see us for Cask Night with $4 IPA pints & $8 growlers of IPA to-go.

#IPADay Cheese Pairings

IPA & Cheese Basics:

It’s beer, not rocket science but consider the following when seeking the perfect cheese for your IPA.

Hop Bitterness:

- More IBU = More PU – Assertively hopped IPAs can handle the stinkiest blues.
- Dry bitterness balances sweetness and cuts richness.
- Bitterness will over power certain spices but will also intensify scoville units (i.e heat).

Hop Flavors/Terroir: Different growing regions produce hops with very distinct flavors and aromatics. Here are some basic examples:

USA Pacific Northwest: Floral, grapefruit, tangerine, lemon, resinous pine
Continental Europe: Grassy, minty, floral, herbal, spicy
England: Woodsy, earthy, herbal
New Zealand/Australia: Floral, berries, tropical, citrus

Tower 10 IPA & Apricot Stilton

Tower 10 IPA – A West Coast-style India Pale Ale brewed with tons of Chinook and Cascade hops for a floral aroma and zesty grapefruit-like bitterness that lingers through the dry finish.
Stats: 7.0% ABV – 9 SRM – 70 IBU

Apricot Stilton: England’s “King of Blues” studded with dried apricots for a pleasant blend of fruit and tang.

The Pairing: Tower 10′s forward hop bitterness stands up to the assertive tang of the Stilton, while the apricot draws out the citrus and fruity hop flavors in the beer.

Worthy Substitutions: Racer 5 IPA, Bell’s Two Hearted Ale, Ballast Point Sculpin IPA.

Big Barrel Double IPA & Mango Stilton

Big Barrel Double IPA - A boldly hopped Double IPA brewed in true West Coast fashion. A blend of Ahtanum and New Zealand grown Nelson hops lend a vibrant tropical aroma and clean citrus hop bitterness that lingers through a dry finish.
Stats:9.0% ABV – 15 SRM – 80 IBU

Mango Stilton: A tangy English blue studded with candied mango and spicy ginger.

The Pairing: New Zealand-grown Nelson Sauvin hops give the beer an intense floral and tropical hop character. When paired together, the hop bitterness stands up to the tanginess, while accentuating the tropical fruit flavors in both the beer and the cheese.

Worthy Substitutions: Epic Armagedon IPA, Kern River Double IPA, Alpine Nelson

Mango & Apricot Stilton

Boardwalk Black Rye & Memoire + Midnight Moon

Boardwalk Black Rye  -  Inspired purely by imagination, this full-bodied black ale combines rich and spicy rye malts with the vibrant hop profile of a West Coast Double IPA.
Stats: 8.0% ABV – 80 SRM – 80 IBU

Memoire:  A smooth a creamy Dutch Gouda, sprinkled with truffles for added spice.

Midnight Moon: A 1 year-aged goat’s milk cheese from California with sweet toffee flavors and a nutty finish.

The Pairings: Memoire’s spicy black truffle flavors draw out Boardwalk’s spicy rye malt character, while the sweet Midnight Moon softens the hop bitterness and accentuates the beer’s toffee undertones.

Worthy Substitutions: Stone Sublimely Self-Righteous Ale, Deschutes Hop in the Dark, Firestone Walker Wookey Jack

 


Announcing International #IPADay: A Celebration of #CraftBeer

Attention all craft beer evangelists, brewers, bloggers, and suds-savvy citizens! On Thursday, August 4th 2011, you are cordially invited to participate in the largest international craft beer celebration and virtual conversation the world has ever seen.

International #IPADay is a grassroots movement to unite the voices of craft beer enthusiasts, bloggers, and brewers worldwide through social media. On Thursday August 4th, craft beer drinkers across the social sphere and across the globe will raise pints in a collective toast to one of craft beer’s most iconic styles: the India Pale Ale. This celebrated style represents the pinnacle of brewing innovation with its broad spectrum of diverse brands, subcategories, and regional flavor variations – making it the perfect style to galvanize craft beer’s social voice.

#IPADay is not the brainchild of a corporate marketing machine, nor is it meant to serve any particular beer brand. #IPADay is opportunity for breweries, bloggers, businesses and consumers to connect and share their love of craft beer. Getting involved is easy; the only requirements are an appreciation for great beer and the will to spread the word. Anyone can participate by enjoying IPA with friends, making some noise online with the #IPADay hashtag, and showing the world that craft beer is more than a trend!

Tips on How to Take Part:

1.   Organize an #IPADay event at your brewery, brewpub, restaurant, bar, home, or office (Ex:  An IPA dinner/cheese pairing/comparative or educational tasting/cask night/tap takeover…). Share your events on the official #IPADay forum at http://www.ratebeer.com.

2.  On August 4th, share your photos, videos, blog posts, tasting notes, recipes, and thoughts with the world. Be sure to include the #IPADay hashtag in your posts Facebook, Twitter, YouTube, WordPress, RateBeer, Foursquare, Yelp, Untappd or any other social media site.

3.   See what other people are saying by searching “#IPADay” on Google, search.twitter.com, et cetera…

4.  Track down your favorite IPA’s, ones you’ve been meaning to try, and ones you’ve never heard of; share them with friends and share your thoughts with the world.

5.  Have a good time and know that by sharing your experiences online, you’re strengthening the craft beer community at large.

 About International #IPADAY 
Founded in 2011 by beer evangelists and social media personalities Ashley V Routson and Ryan A Ross, International #IPADay is the largest grassroots social media-based celebration of craft beer. The goal of #IPADay is to use social media to strengthen the collective voice of craft beer through the simple celebration of beer itself. The success of #IPADay hinges on the passionate voices of beer enthusiasts worldwide and their willingness to share that passion across the social sphere.

For more information on events or how you can be part of #IPADay, visit http://ipaday.eventbrite.com and follow your regional host brewery on facebooktwitter .


BeerBQ: Part I

We’ve all heard the debates about what is or is not considered barbecue,  and while arguments and theories are great, we’re more concerned with flavor. Technically, steaming is a shortcut but when you maintain the proper heat, use the right beer, and finish on the grill, the results are unmatched. So, if you’re on the fence about how to prepare your “famous” ribs this summer, try this method and feel free to take all the credit when the compliments start flooding in.

Red Trolley Steamed Ribs & Off The Rails BeerBQ Sauce

Beer Steamed Ribs:
2 1/2 Cups Red Trolley Ale or Off The Rails
2 Racks Baby Back or Spare Pork Ribs
1 Medium Yellow Onion, sliced
1 Aluminum Rectangular Roasting Pan (16 x 12 x 2.5)
Aluminum Foil

 Dry-Rub:
Combine the following ingredients in a  mixing bowl:
½ Cup Light Brown Sugar
¼ Cup Paprika
1 Tablesoon Salt
1 Tablespoon Black Pepper
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper

Step 1. Prep: Preheat oven to 300, rinse ribs in cold water and pat dry.

Quality Baby Backs from Iowa Meat Farms

Step 2. Prep: Apply a generous of amount of dry-rub to each rack, about 1/3 cup  or more.

Step 3. Prep: Add sliced onions and beer to rectangular roasting tin.  Add ribs bone-side down and tightly cover roasting pan with foil. See picture —>

Step 4. Cooking: Steam ribs in 300 degree oven for 2.5 hours. If you’re short on time, you can get away with 75 minutes and 350 degrees.

Step 5. Cooking: Remove ribs from the oven and drain all liquid from the pan. Using a barbecue mop or basting brush, liberally coat the ribs with Off the Rails BeerBQ Sauce.

Step 6. Finishing: Depending on your setup, you can finish your ribs uncovered in the oven at 425 degrees for 15 minutes or on the grill 10-15 minutes.

Off The Rails BeerBQ Sauce:
Ingredients:

1 Cup Ketchup
½ Cup Off The Rails
¼ Cup Apple Cider Vinegar
¼ Cup Brown Sugar
3 Tablespoons Olive Oil
2 Tablespoons Paprika
1 Tablespoon Chili Powder
1 Teaspoon Cayenne Pepper

Preparation : In a medium sauce pan, sauté garlic in oil until golden. Add remaining ingredients and heat to a gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Application:Use a basting brush or mop to liberally apply sauce to ribs.  This recipe yields enough for two racks but feel free to double the recipe if you prefer more sauce.


Beer for Breakfast: Part II

If you’re over 21, hopefully you’re aware that arts and crafts are no longer appropriate gifts for Dad. While he may not admit it in front of Mom, Dad probably wants to do Dad things on Father’s Day – and while we won’t delve too deeply into “Dad things”, rest assured that beer and breakfast are a great start.   If you’re in the market for a few good options you’ve clicked on the right link and if Dad needs some beer, our  Brewery Restaurants are celebrating Father’s Day with 64oz growlers to-go for $8 bucks – including the glass.

Below is a DIY recipe for our beer-brined pork chops, along with a hearty side, and a morning cocktail. If you’re in the mood for more variety, check out our previous Beer for Breakfast post. If you’re too lazy to cook, you can always take the old man to our Sunday Brunch at Brewery Gardens.

Breakfast Cocktail: The Berlini

Berlini

Based on the Bellini, a sparking wine cocktail, the Berlini combines our Berliner Weisse with fresh fruit puree. There’s a reason Napoleon called Berliner Weisse the Champagne of Germany but this isn’t a history lesson and we’re not going into that.

11 oz Berliner Weisse
1 oz Fresh Strawberry, Raspberry, Peach Puree
Add puree to the bottom of a stemmed glass and pour beer.

Brine Ingredients

Beer-Brined Pork Chops
2 Cups Red Trolley Ale
1/2 Cup Brown Sugar
1/4 Cup Honey
1/4 Cup Kosher Salt
2 (8-ounce) Center-cut Pork Chops

Step 1. Brine the pork chops: In a medium mixing bowl, combine the brown sugar, honey, salt,and Red Trolley Ale. Mix until sugar and salt are dissolved. Add the pork chops, submerging them completely, and refrigerate for 4-6 hours. Turn the chops ever couple of hours.
Step 2. Grill pork chops: Removed chops from brine, rinse with water, and pat dry with a paper towel. Grill chops on hot grill for 12 minutes, rotating a quarter turn on each side after three minutes.

Beer Bacon Hash

Beer Bacon Hash
2 Large Russet Potatoes (pre-baked & chopped)
1/2 Cup Yellow Onion (Finely Chopped)
6 Strips Thick-cut Bacon
1/4 Cup Honey
1/2 Cup Red Trolley Ale
2 Tbs Italian Seasoning

Prep 1.  Chop uncooked bacon into 1″ pieces.  Combine bacon, honey, and Red Trolley in small mixing bowl and refrigerate for 4-6 hours.
Prep 2.  Scrub potatoes, bake on 375 for 1 hour,  cool to room temperature, and chop into cubes.
Cooking Step 1: Drain bacon, pat-dry, and add to hot skillet. Cook bacon until edges turn golden brown and drain 1/2 the grease from the pan.

Cooking Step 2: Add chopped onion and Italian seasoning and saute until onions are translucent. Add chopped potatoes and cook on med/high heat until potatoes are golden brown.  Serve with Beer-brined chops, eggs, and a Whistler Imperial Pils.

Beer-Brined Chop, Beer-Bacon Hash & Eggs Sunny Side Up

What’s On Tap: 

Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.

Whistler Imperial Pils 7.5% ABV – A bold Imperial Pilsner brewed with floor-malted Moravian barley and Noble Saaz hops for toasted malt flavors and a dry grassy finish.

Berliner Weisse 3.4 % ABV – A refreshingly tart take on a classic German style. Our version undergoes a special lactic fermentation in the brew kettle that produces its trademark tartness.

Scott’s Big India Pale Lager 8.0 % ABV – The winner of our American Homebrewers Association Pro-Am Competition, this hoppy offering will be on tap starting June 10th until it’s gone.

Junes’s Featured Pairing:

Whistler Imperial Pils & Shrimp Street Tacos

Shrimp Street Tacos: Crispy shrimp, shredded lettuce, Asian and cactus pear, cotija, radish, cilantro, corn tortillas, and smoky tomatillo salsa.

The Pairing:This fresh and flavorful appetizer pairing is a tasty way to welcome summer. Whistler’s rich toasted malt flavors provide a crisp complement to the tender shrimp and corn tortilla, while its clean hop profile and dry finish temper the spicy tomatillo salsa between bites.

Whistler Imperial Pils


American Craft Beer Week: Rye Not?

Just when every week was starting to feel like craft beer week, the Brewers Association went and made it official. We kicked-off this year’s ACBW with a beer we brewed especially for the occasion. Our ACBW Rye IPA is a robust India Pale ale with spicy rye malt flavors, a vibrant floral aroma, and a clean citrus hop bitterness.  It’s currently on tap in our Brewery Restaurants and in honor of ACBW, 64oz growlers to-go are $9 bucks – including the glass.

Below is a recipe I came up with, ironically on Meatless Monday, which highlights multiple layers of this hoppy special release.  I’ve got no beef with the herbivores; this was purely by chance,  so be on the lookout for a Meatless Monday installment next month. Ya dig?

Spicy Rye IPA Skirt Steak

ACBW RYE IPA Marinade

Ingredients:

1 Growler of American Craft Beer Week Rye IPA
1 lb Skirt Steak
1 Meyer Lemon
1/2 Cup White Onion (sliced)
2 Garlic Cloves (minced)
1 Jalapeno Pepper (coarsely chopped)
1/3 Cup Fresh Cilantro (bruised)
¼ Cup Clover Honey
1 Tbs Kosher Salt
1 Tbs Course Ground Black Pepper

Instructions:

Step 1:  Pour one 16oz pint of Rye IPA into a glass mixing bowl and reserve the rest for drinking.
Step 2: Halve lemon, squeeze juice into beer, and add both halves to the bowl. Add salt and honey and whisk until dissolved. Add remaining ingredients and transfer to a 5 gallon freezer bag.
Step 3:  Add steak, seal bag, and refrigerate for 3-4 hours.
Step 4: Cook steak in a grill pan on high heat for 3 minutes on each side. Remove from heat and let rest for an additional 3-5 minutes.

Fire-Roasted Habanero Aioli

Ingredients:

4 Vine-Ripened Tomatoes
1 Medium White Onion
3 Garlic Cloves
2 Habanero Peppers
1 Tbs Powdered Chicken Bouillon
¼ Cup ACBW Rye IPA
¼ Cup Extra Virgin Olive Oil
1 Cup Mayonnaise

Instructions:

Step 1: Adjust oven rack to top position (about 6 inches below flame) and preheat to broil.
Step 2: Peel and quarter onion, quarter tomatoes, peel garlic, and remove stems from habaneros.
Step 3: Place above ingredients in a baking dish and broil for 15-20 minutes or until skins begin to char.
Step 4: Transfer cooked ingredients to a blender or food processor and emulsify. Slowly add in beer, olive oil, and bouillon.
Step 5: Allow emulsion to cool to room temperature before mixing in mayonnaise.
*Tip: Omit mayonnaise for a killer hot sauce.

Steak on Rye Sandwich with Fire-Roasted Habanero Ailoi

Spicy Rye IPA Skirt Steak


On Tap in May:

Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.

American Craft Beer Week Rye IPA 7.6% ABV –Our American Craft Beer Week Rye IPA is a celebration of craft beer culture in America. This robust India Pale Ale combines the zesty spice of malted rye with the citrus and floral hop character of American Ahtanum hops.  Finishing crisp and dry, it’s the perfect way to celebrate ACBW on the West Coast.

Minden Maibock 7.5 % ABV – A traditional German springtime lager with crisp toasted malt flavors, balanced by the soft bitterness of noble Tettnanger hops.

May’s Featured Pairing:

American Craft Beer Week Rye IPA & Crispy Cheese Stack

Crispy Cheese Stack: Rye breadcrumb-crusted sharp cheddar and provolone sticks, crispy pastrami bacon, and jalapeno honey.

The Pairing: This dynamic and flavorful appetizer pairing puts tired cheese sticks to bed.  Spicy rye flavors in the beer provide a delicate complement top the savory melted cheese and crispy breadcrumb crust, while its assertive hop flavors balance the richness and jalapeno spice between bites.

American Craft Beer Week Rye IPA


Blackball Belgian IPA Mussels

Every so often a small but dedicated group of our employees gather to talk beer and food. The group includes our Executive and R&D Chefs, our Brewmaster, and a few other foodies lucky enough to make the guest list. During these discussions we chat about great beers we’ve tried, restaurants we’ve visited, and even dishes we’ve prepared at home. By taking ourselves out of “work” mode, we’re able to get great work done. Our Chefs Gunther and Corey use these gatherings as an opportunity to prepare and share their latest beer and food pairings. Over the years these guys have done some truly remarkable things with beer in the kitchen – and this month’s post is a homage to their passion for beer and food. Below is a recipe inspired by their Belgian IPA Mussels, created especially for April’s menu. This version uses ingredients available at local farmers markets, including the  Carlsbad Aquafarm mussels we use in our brewery restaurants. I picked up the mussels, produce, and bread at Sunday’s Hillcrest Farmers Market.

Ingredients: Prep Time – 25 Minutes
2 lbs Carlsbad Black Mussels (cleaned and de-bearded)
6 Slices Bacon Chopped (pre-cook and pat dry before chopping)
½ Cup Finely Chopped Yellow Onion
½ Cup Finely Chopped Fennel
1 Shallot Finely Chopped
3 Garlic Cloves Crushed
4 Sprigs Fresh Thyme
2 Tbs Clover Honey
2 Tbs Butter
½ Cup Heavy Cream
1 ½ Cup Blackball Belgian IPA (room temperature)
Salt & Pepper (to taste)
French Bread

Instructions:

Step 1: Scrub mussels with a coarse brush under cold running water. Remove any beards and discard any mussels that are broken or open. Reserve cleaned mussels in a large bowl of ice water until ready to steam.

Step 2: Melt butter in large saucepan. Add bacon, fennel, onions, shallots, garlic, thyme, salt and pepper. Sauté on medium-high heat for 4-5 minutes or until onions are translucent.

Step 3: Add Blackball Belgian IPA and bring to a boil. Add mussels, cover, and steam until mussels have opened (4-5 Minutes). Remove from heat and discard any mussels that have not opened.

Step 4: Transfer mussels  to serving dish, reserving the broth in the saucepan. Return broth to medium heat and stir in honey and cream. Ladle broth over mussels and serve with grilled French bread.


22nd Anniversary PubCakes = #Winning

Misty Birchall, the founder/owner/baker of PubCakes, has made a name for herself in the San Diego beer scene by combining her passion for baking with her love of craft beer.  Her avant-garde method of using beer to craft decadent desserts has caught the attention of foodies far beyond America’s finest city – most notably the folks at Food Network. Misty is a champion of San Diego’s brewing community and was kind enough to create a recipe celebrating our birthday with our 22nd Anniversary Vanilla Imperial Stout.

Our 22nd Anniversary PubCake will be available on Saturdays  at the PubCakes shop, starting March 12th.  If you’re unable to make it down on a Saturday, drop by during the week and  try the Top 10 Cake made with Tower 10 IPA.  For those of you jonesing to get your bake on at home, follow Misty’s DIY  recipe below and let us know what you think.

Photo by Misty Birchall @Pubcakes

Karl Strauss 22nd Anniversary PubCake

 

 

Ingredients

 

 

1 cup Karl Strauss 22nd Anniversary Stout

*Pour remaining beer into a tulip or snifter and enjoy while baking.

 

 

1/2 cup butter, softened

1 cup brown sugar, packed

1 egg

1 tbs vanilla extract

1 1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

 

1 tsp fresh ground coffee (I used Treehouse Coffee Co’s Costa Rican)

1 tsp ground cloves

*Bourbon Vanilla Bean Buttercream (recipe below)

Directions

1.  Preheat oven to 350 degrees.  Bring the beer to a boil, remove from heat,  and cool to room temperature.  While the beer is cooling, place cupcake liners into your muffin pan (you’ll need about 12 standard size cupcake liners).

2.  In a separate bowl, combine dry ingredients and sift together.  Set aside.  In a large mixing bowl, cream butter and brown sugar on high until mixture lightens and increases in volume.  Next, add the egg and beat in well.  Finally, set the mixer to low and add dry ingredients and beer in 1/3 increments until fully incorporated.

3.  Using an ice cream scoop or large spoon, fill the cupcake liners about 3/4 full.  Bake at 350 degrees for about 15 minutes, rotating the pan in the oven half way through the cooking time for even baking.  The cupcakes are done when a stick inserted into the center of the cake comes out clean.  Remove cupcakes from the pan as soon as they’ve cooled enough to touch, this will prevent the bottoms from steaming.

Top 10 Cake & Punkin' Vegan Photo by Jeff Hammett @SDBeerBlog

Bourbon Vanilla Bean Buttercream

Ingredients

1 cup butter, softened

4 cups powdered sugar, sifted

1 vanilla bean, seeded

1 tbs vanilla extract

1 tbs Bourbon (I used Jim Beam)

Directions

1. Using a paring knife, scrape the seeds from the vanilla bean.  Add butter,sugar and vanilla bean to your standing mixer bowl which should be fitted with the whisk attachment.Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.  Add the vanilla and bourbon and continue to beat on medium speed for 1 minute, adding more vanilla (or bourbon) if needed for spreading consistency.

2.  Use a piping bag with a number 9 round decorating tip to get the same look achieved by PubCakes.  Sprinkle with a bit of Mexican chocolate, if you have it on hand.  Otherwise, a dash of cloves will work.

On Tap in the Brewery Restaurants:

Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.

Oatmeal Stout 5.5% ABV – We brew our Oat Stout once a year, just in time for St. Patty’s Day. A generous amount of dark roasted malts lend coffee and dark chocolate flavors, while rolled oats provide a smooth body and delicate finish.

Scotch Ale  8.0 % ABV – A hearty Scottish-style Wee Heavy brewed with caramel and cherry wood smoked malts. This full-bodied strong ale has rich toffee flavors, hints of dark fruit, and a touch of smoke in its warming finish.


April’s Featured Pairing:

Red Trolley Ale had a banner year in 2010, winning gold medals at the World Beer Cup and Great American Beer Festival. It takes more than two thousand pounds of hand-milled caramel malts to brew each batch but after enjoying this malty red ale for more than twenty years, we’re convinced it’s worth the extra effort.

Red Trolley Roasted Chicken: Red Trolley-brined ½ chicken, spice-rubbed, and oven-roasted. It’s served over edamame hash with corn, bacon, peppers, onions, potatoes, and Red Trolley BBQ sauce.

The Pairing: This delectable pairing is an inviting departure from Dad’s beer can chicken. The Red Trolley brine seals in layers of flavor that complement the sweetness of the succulent chicken, while its caramel malt character and undertones of dried fruit balance the savory spice between bites.


Valentine’s Day Beer & Chocolate Pairings

If your better half says they don’t care about Valentine’s Day, don’t be fooled – IT’S A TEST! For all you last minute romantics looking to mix things up this year, we’ve got your game plan. Below are some decadent pairings combining our beers with artisan chocolates from the fine folks at Eclipse Chocolat in San Diego. If you haven’t had a chance to check them out, they’ve got quite an impressive selection at their store on El Cajon Blvd in the North Park area.

 

Beer & Chocolate Pairing Basics:

Complement: Find a beer that shares similar flavors with your chocolate. An example would be the the milk chocolate  and dark fruit undertones of a Baltic Porter paired with a blackberry  infused dark chocolate truffle. Easy, right?

Contrast: Find a beer and chocolate combination that enhances both by combining different flavors.  An example would be pairing a tart Kriek or Framboise with a sweet berry infused white chocolate.  Also, don’t discount hoppier beers; they’re great with chili infused chocolate.

-

Red Trolley Ale & Salty Dulce de Leche - Fullsuit Belgian Brown & Balsamic Pink Peppercorn Truffle

Red Trolley Ale & Salty Dulce de Leche Chocolate

The salty white chocolate and pretzel contrast nicely with the sweet caramel malt flavors of Red Trolley Ale for a delicious balance of sweet and savory.  

Fullsuit Belgian Brown Ale & Balsamic Pink Peppercorn Truffle

While Fullsuit’s complex malt profile is a natural fit with the rich dark chocolate, it’s the beer’s  phenolic peppery character that matches beautifully with this peppercorn infused truffle.

Parrot in a Palm Tree & Blackberry Goat Cheese Truffle - 22nd Anniversary Vanilla Imperial Stout & Chili Hazelnut Chocolate

Parrot in a Palm Tree & Blackberry Goat Cheese Truffle

Parrot in a Palm Tree’s layered chocolate and dark fruit flavors meld perfectly with this blackberry and goat cheese truffle for the quintessential complementary pairing.

22nd Anniversary Vanilla Imperial Stout & Chili Hazelnut Chocolate

The dark chocolate flavors of an Imperial Stout are a natural match with chocolate but this robust pairing takes it a step further. The spicy cayenne-candied hazelnuts enhance the beer’s bourbon flavors that linger through its warming finish.

Pintail Pale Ale – Lemon Thyme Truffle

Pintail Pale Ale & Lemon Thyme Truffle - Tower 10 IPA & Mango Masala Chocolate

The floral and citrus character of Amarillo hops mirror the zesty flavors of this lemon and thyme infused truffle, while the sweet white chocolate balances Pintail’s hop bitterness.

Tower 10 IPA – Mango Masala Chocolate

American IPA’s are a great match with spicy India cuisine so it’s no surprise that Tower 10 is a bitchin addition to the Mango Masala Chocolate. T10′s hop bitterness tempers the spice of the masala, while citrus hop flavors highlight the candied mango. Who says IPA’s can’t pair with chocolate?!

Coming Soon:  Karl teams up with Misty from Pub Cakes for special recipes and pairings with our 22nd Anniversary Stout.

On Tap in the Brewery Restaurants:

22nd Anniversary Stout 9.0 % ABV – A bold Russian Imperial Stout brewed with vanilla beans and aged three months in American oak bourbon barrels. This robust strong ale has rich dark chocolate and espresso flavors, underpinned by nuances of vanilla, bourbon, and oak.

Old Columbia Barleywine 9.5% ABV – A full-bodied English-style Barleywine with rich toffee and caramel malt flavors, undertones of fried fruit, and a sweet warming finish.

Imperial Amber Lager 7.5% ABV – A massive amount of Centennial hops give this more robust version of Karl’s favorite beer an aggressive floral and pine-like hop character, over a backdrop of caramel and toasted malts.

Fullsuit Belgian Brown Ale 6.3% ABV – A Belgian-style brown ale brewed with a blend of caramel and brown malts for toasted and sweet coffee-like flavors, underpinned by the peppery spice of Belgian yeast. Aging on French oak adds a hint of vanilla to its slightly dry and warming finish.

Featured Pairing: Steak N’ Egg Sandwich

Steak N’ Egg Sandwich: Grilled prime rib-eye steak, poached egg, provolone and broccoli rabe on a grilled French roll. It’s served open-faced with a field green salad.

The Pairing: For our Anniversary, we created a flavorful pairing worth celebrating. The caramel and toasted flavors of our Amber Lager seamlessly complement the succulent steak, while its smooth finish balances the savory egg and cheese, refreshing the palate between bites. You’ll want a fork and knife with this one.


Beer for Breakfast: Part I

Breakfast on weekends should be more exciting than high-fiber cereal and protein shakes. The weekend is our opportunity to indulge, to sample new foods and drinks, and to not feel guilty about doing it. Weekend mornings are for French toast, biscuits and gravy, Irish coffees, and mimosas – and this month beer claims a spot at the breakfast table.  Below are a few breakfast recipes and beer-cocktails for the craft beer enthusiast with a penchant for barley based beverages before noon.

Windansea Wheat French Toast

Windansea Wheat French Toast & Hefmosa

Prep Time: 15min – Serves 2
Ingredients:
4 Large Eggs
1/3 cup Windansea Wheat 1/3 cup Heavy Cream
1 tsp Cinnamon
1 tsp Vanilla extract
1 tsp Orange Zest
2 tbs Butter
4 Slices thick-cut Egg Bread, Brioche, or Challah

Preparation:

Combine eggs, cream, beer, cinnamon, vanilla extract, and orange zest in a mixing bowl. Whisk vigorously for 2 minutes until batter is well blended.  Add butter to large skillet and heat on medium-high until hot but NOT smoking.  Generously coat each slice of bread in batter until saturated but still firm. Fry slices in butter for 2 minutes on each side, until slightly crispy and golden brown. Top with butter, orange blossom honey, and powdered sugar. Serve with scrambled eggs, bacon, and a Hefmosa.

Windansea Wheat Hefmosa:

Bavarian Hefeweizens are unfiltered wheat beers know for their banana and clove flavors. The yeast in these beers is rich in complex B vitamins, something your body might need a little more of on a weekend morning. A splash of OJ adds a nice flavor and a shot of vitamin C, why wouldn’t you want one of these with breakfast?

How to make:

Combine 12oz of Windansea Wheat Hefeweizen with 4oz of fresh orange juice.

Red Trolley Sausage Gravy

Prep Time: 15min – Serves 2

Red Trolley Sausage Gravy with Biscuits and Poached Eggs

Ingredients:
½ lb Pork Sausage
½ tsp Red Pepper Flakes
½ tsp Fresh Rosemary (finely chopped)
2 tbs Unsalted Butter
2 tbs All-purpose Flour
¾ Cup Whole Milk
¼ Cup Red Trolley AleSalt
Pepper

Preparation:

Brown pork sausage in a medium sauce pan until crumbling. Reduce heat to medium and add butter, salt, and pepper. After butter has melted, gradually add flour –stirring constantly for 3-4 minutes. Slowly stir in milk, about a quarter cup at a time, until the gravy begins to thicken. Add Red Trolley Ale and stir for an additional 2-3 minutes, adding salt and pepper to taste.  Serve over buttermilk biscuits with poached eggs and a Hop Hound.

Tower 10 IPA Hop Hound:

Hop Heads across the country crave the grapefruit hop flavors of a West Coast IPA but few are bold enough to enjoy this robust style with breakfast. Inspired by the Greyhound cocktail, this crafty mixture tastes awesome when paired with rich and savory breakfast fare.

How to make:

Combine 12oz of Tower 10 IPA with 4oz of ruby red grapefruit juice.

 

 


Holiday Beer & Cheese Pairing

Whether you’re hosting a holiday get together or bringing something to your office party,  a thoughtfully paired beer and cheese spread is always a good call.  Sure, you can bust out your Mom’s favorite Chardonnay with some store-bought brie but this isn’t 1987 and you’re more original than that.   When most of us think of paring cheese, wine is the first thing that comes to mind – and while wine and cheese have their moments, any Sommelier will be hard-pressed to compete with beer’s range of flavors.  When was the last time you found a Zinfandel that tempered the heat of a chipotle infused cheddar or a Riesling that complemented a coffee & lavender-rubbed cheese?  The answer is probably never and that’s why beer is a much better partner to cheese.   Here you’ll find a few simple yet sophisticated cheese parings to accompany the beers in our Holiday 4-pack, along with a DIY tasting sheet to guide your friends.

Holiday Beer & Cheese

Beer & Cheese Pairing Basics:

There are many different approaches to planning a great pairing but the general principles are rather simple.  Start with your beer, evaluate its flavors and decide what you want to accomplish with your pairing. Use these tips as a guide:

Complement: Find a cheese that mirrors the flavors of your beer. An example would be taking a sweeter English Barleywine and finding a cheese like Noord Hollander (aged Gouda) that matches the caramel and toffee notes in the beer.

Contrast: Find a beer and cheese combination that enhances both by combining different flavors.  An example would be tempering the heat of a spicy cheese like Chipotle Cranberry Cheddar with the hop profile of an IPA or balancing the tanginess of Bucherondin with the sweetness of a malty Red Ale.

Cleanse: For soft, creamy cheeses like Camembert or Brie de Meaux, choose a crisp, effervescent beer to cleanse your palate.  Saisons, Belgian Trippels and Pilsners work well here.

Beer & Cheese Pairings with Our Holiday 4-Pack

Our Holiday 4-Pack is available exclusively in our Brewery Restaurants and includes a 22oz bomber of Red Trolley Ale, Tower 10 IPA, Parrot in a Palm Tree & Big Barrel Double IPA. Below are some beer and cheese pairings featuring all four beers included.

Red Trolley Ale & Bucherondin

 

Bucherondin with Fig Jam

 

Red Trolley is a medium-bodied red ale with a sweet caramel malt profile, underpinned by notes of dried fruit.

Bucherondin is a semi-aged goat’s milk cheese from the Loire Valley of France with a creamy texture and tangy flavor.

The Pairing: Red Trolley’s sweet caramel malt flavors provide a nice contrast to the tangy Bucherondin.  Try this pairing with fig jam to add a complement to the dried fruit flavors in the beer.

 

Chipotle Cranberry Cheddar

Tower 10 IPA & Chipotle Cranberry Cheddar

Tower 10 IPA is an American-style India Pale Ale with assertive citrus and floral hop flavors from Cascade and Chinook hops.

Chipotle Cranberry Cheddar is studded with dried cranberries and infused with spicy chipotle for a nice blend of sweet and spicy flavors.

 

The Pairing: Tower 1o’s hop bitterness gently tempers the spicy chipotle, while the citrus and floral flavors in the beer are complemented by the cranberry.

Parrot in a Palm Tree & Barely Buzzed

Barely Buzzed

 

Parrot in a Palm Tree is a robust Baltic Porter with layers of chocolate, coffee and dried fruit flavors.

Barely Buzzed is an American white cheddar, dusted in coffee and lavender. This full-bodied cheese is aged on Blue Spruce racks, developing notes of caramel and butterscotch with hints of cocoa and coffee.

The Pairing: Parrot’s milk-chocolate and espresso flavors draw out the coffee and nutty flavors in the cheese.

 

Stilton with Grilled Persimmons

Big Barrel IIPA & Stilton Blue

Big Barrel is an aggressively hopped Double IPA with a vibrant floral aroma and tropical fruit character.

Stilton, “The King of Blues”, is a soft, tangy, and complex English blue with an assertively ripe flavor.

The Pairing: Both Big Barrel and Stilton possess bold flavors on their own but when paired together their flavors are mellowed. Big Barrel’s hop bitterness is balanced by Stilton’s bold flavors, allowing a rich floral and tropical fruit character to emerge in both the beer and the cheese.

On Tap in the Brewery Restaurants:

Parrot in a Palm Tree 8.5 % ABV – A robust Baltic Porter brewed especially for the Holidays.  Aged two months in San Pasqual Tawny port barrels, the resulting brew boasts a complex bouquet of dark fruits, espresso and chocolate, with hints of oak in its warming finish.

Extra Special Bitter 5.6% ABV – A traditional English-style ale brewed with imported Ashburne and Maris Otter malts for rich caramel and toasted malt flavors. Dry-hopping with Willamette hops adds an earthy hop character that lingers through the finish.

Fullsuit Belgian Brown Ale 6.3% ABV – A Belgian-style brown ale brewed with a blend of caramel and brown malts for toasted and sweet coffee-like flavors, underpinned by the peppery spice of Belgian yeast. Aging on French oak adds a hint of vanilla to its slightly dry and warming finish.

Featured Pairing: Parrot in a Palm Tree with Holiday Shake N’ Cake

Holiday Shake N’ Cake: Baltic Porter vanilla bean ice cream shake topped with spiced whipped cream.  Chocolate cupcake, caramel pecans, and raspberry coulis.

The Pairing: Whether you’ve been naughty or nice, this is the perfect pairing to end the year on a high note. Our Baltic Porter ice cream shake is a decadent blend of vanilla and chocolate malt flavors. It’s served with a caramel and raspberry drizzled chocolate cake that draws out layers of dark fruit and espresso in the beer. Santa’s coming to town for this one.

KARL Around Town:

12/23 San Diego County Credit Union Poinsettia Bowl – San Diego State University vs. Navy – We’re the exclusive beer of this years VIP Tailgate.  Join us before kick-off  between 2:30 and 4:30pm for pints of Karl Strauss Amber Lager, Red Trolley Ale & Tower 10 IPA.


Thanksgiving: Another Great Day For Beer

Thanksgiving is around the corner and like many of you, we’re thankful for beer.  Aside from being a social lubricant for family gatherings and our beverage of choice, beer is also a handy ingredient in the kitchen.  From baking to brining, there is a beer for every culinary occasion – and the best part is, you don’t have to be on Top Chef to create great dishes.  If you’re unfamiliar with lofty kitchen vernacular like anglaise or gastrique, rest assured none of those words will be used in this post.  Here you’ll find a few quick and easy ways to use beer to enhance your Thanksgiving dinner, along with a couple tips on cooking with beer.  If your kitchen is undergoing a remodel or if you’re just avoiding your in-laws, we’ve got you covered. We’re planning to serve a full Thanksgiving dinner with a celebratory cask at several of our Brewery Restaurants (Downtown, Carlsbad & CityWalk).

Red Trolley Cranberry Sauce

Ingredients:
1 cup Red Trolley Ale
1 cup Sugar
1 12-ounce package fresh or frozen cranberries
Optional – 1 tsp Orange Zest
Optional – 1/2 tsp Cinnamon

Directions: Combine sugar and Red Trolley Ale in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving.

Tips: When cooking with beer, be mindful of the bitterness (IBU’s). When reducing a beer, you’re concentrating the bitterness so maltier beers like Red Trolley are better for braising, sauces, and reductions.

Fullsuit Belgian Brown Ale Turkey Brine:

Ingredients:
8 Cups (64oz) Fullsuit Belgian Brown Ale8 Cups Water
1 Cup Kosher Salt
¾ Cup Brown Sugar
½ Cup Honey
3 Bay Leaves
2 Cloves Garlic
1  Large Yellow Onion (Chopped)
1 Tbs Black Peppercorns
1 Tsp Cayenne Pepper
1/2 Tsp Clove
1 Sprig Fresh Rosemary
1/2  Stick Cinnamon

Directions: Bring water to a boil and remove from heat. Add salt, sugar, honey, garlic, onion, and spices.  Stir until salt, sugar, and  honey are dissolved and cool to room temperature. This should take around 30 minutes and will allow the spices to lend their flavors to the brine. Once your brine has cooled,  add Fullsuit to the  mixture and refrigerate until cold.   Once your brine is cold, submerge your turkey, chicken, or Cornish game hen and return to the refrigerator for 24hrs. This will yield 1 gallon of brine; feel free to scale the recipe up or down to accommodate the size of your bird. 

Tips: Brining a turkey is a great way to keep it moist and avoid a Griswold family dinner moment.  However; be sure to THOROUGLY RINSE your bird in cold water after removing it from the brine. Your brine will lock-in the turkey’s natural juices, while adding tons of flavor.  Rinsing your turkey simply removes the residual salt from the brine. You can use this  recipe to brine bacon, chops, wings, or any other meats you plan to have around on Turkey Day.  Beer-brined bacon is a killer addition to stuffing…  Speaking of stuffing, substitute half a cup  of chicken/vegetable stock with Fullsuit in your favorite stuffing recipe to complement your beer-brined bird.

Parrot in a Palm Tree Brownies

Ingredients:
1 Box Fudge Brownie Mix – Baker Source (any store bought)
1 Cup Parrot in a Palm Tree Baltic Porter
1 ½ Cup Water

Directions: Follow the box directions subbing  Parrot in a Palm Tree for roughly half the amount of water – it’s that easy.  Place all ingredients in mixing bowl; gently mix ingredients until blended.  Pour into parchment-lined baking pans (1/2 sheets) and spread mix evenly.  Cook for 25-30 minutes in 300-degree oven or until toothpick slides out easily.  Cool, cut and serve with vanilla ice cream, Parrot in a Palm Tree Fudge Sauce and of course a glass of beer.

Parrot in a Palm Tree Fudge Sauce:

Ingredients:

1 Cup Chocolate Fudge Sauce (store bought)
1 Cup Karl Strauss Parrot in a Palm Tree Baltic Porter

Directions: Reduce beer in saucepan to a ½ cup. Place both ingredients in mixing bowl, whisk together. Pour over brownies and ice cream. BAM! Yeah, that just happened.