Tōgarashi seasoning is a staple condiment in Japanese cuisine that combines an array of savory and aromatic ingredients, ranging from dried orange peel to nori to Szechuan peppercorns. There are many different preparations but the key ingredients are listed in the DIY recipe below. Of course, if you’re short on time, you can always pick-up pre-made tōgarashi at your local gourmet food store or Japanese grocer.

Tōgarashi Seasoning
2 tbsp. Szechuan Peppercorns
1 tbsp. Dried Orange or Tangerine Peel
1 tbsp. Shredded Nori
1 tbsp. Dried Red Chilies
1 tsp. White Sesame Seeds
1 tsp. Black Sesame Seeds
1 tsp. Poppy Seeds
1 tsp. Powdered Ginger

Step 1: Gently toast peppercorns and sesame seeds in a small sauce pan over medium heat for 2-3 minutes.
Step 2: Using a clean coffee grinder or small food processor, grind peppercorns, citrus peel, nori, chili pepper, and sesame seeds until well-ground but not powdered.
Step 3: Combine ground spices with poppy seeds and ginger and store until ready to use.

Tōgarashi Surf & Turf Kebabs
1 lb Beef Tenderloin, cut into 1 ½’ cubes
10-12 Large Sea Scallops
Pearl Onions
Sweet Peppers
Japanese Eggplant
Wooden Skewers, soaked in Red Trolley Ale

Steak Marinade
2 tbsp. Vegetable Oil
1 tbsp. Tōgarashi Seasoning
½ tsp. Sea Salt

Preparation:  Combine oil, tōgarashi, salt, and steak in a small mixing bowl. Cover and refrigerate until ready to skewer and grill.

Tōgarashi Beer Butter
½ c. Butter, softened
2 tbsp. Red Trolley Ale, warm
1 tbsp. Tōgarashi Seasoning

Preparation: Using a small food processor or whisk, combine butter, Red Trolley Ale, and tōgarashi and blend until smooth. Do not refrigerate.

Grilling Instructions: 

Steak Kebabs: Using your beer-soaked wooden skewers, build your steak kebabs alternating between meat and pearl onions. 1lb of tenderloin should yield about three full steak kebabs. Grill over hot coals until medium rare. Cooking times will vary depending on your grill.

Scallop  Kebabs: Pat scallops dry and carefully skewer 5 or 6 per stick. Generously coat both sides in tōgarashi beer butter and grill over high heat for 2 to 2 1/2 minutes per side. Baste scallops in beer butter once after turning and once before removing from the grill.

Veggie Kebabs: Skewer Japanese eggplant, onions, and sweet peppers to your liking. They’ll cook much faster than the steak and a little slower than the scallops, so it’s best to keep them separate. Grill over high heat until peppers are lightly charred on both sides.

Beer Pairing: The combination of dried citrus peel and Szechuan peppercorns in the tōgarashi seasoning will really punctuate the citrus and floral hop flavors in an American IPA or Pale Ale, while the beer’s hop bitterness is assertive enough to stand up to the complex spiciness.  We suggest trying this recipe with either our American Craft Beer Week Rye IPA or Tower 10 IPA.

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If I remember correctly, it was around this time four-years ago when you started brewing some crazy one-offs in the pubs. What’s the story behind the infamous Belgian Stranger?

“The Belgian Stranger came about when I was brewing downtown…  Some people don’t know me as a brewer for Karl Strauss but as a drummer, specifically for a local San Diego reggae band by the name of Stranger – hence the name of the beer. All the guys in the band love craft beer and enjoy drinking local brew just as much, so I wanted to create something as sort of a tribute to them. Long story short, I wanted to brew a high gravity Belgian Pale Ale with some of my favorite West Coast hops.”

Any particular reason why you chose to create a Belgian-style ale with a West Coast hop profile?

“I’d been drinking a lot of Belgian-style beers at the time but hadn’t really had many West Coast-style Belgian pales.  I like simple things that function well, so I went with a pretty simple recipe; Pale 2-row,  Carapils and C-40 for color – a pretty typical pale ale malt base that really makes the hops to stand out. I also chose an Abbey ale yeast from White Labs that could handle the higher gravity and would also impart the distinctive clove and spice notes characteristic of many Belgian styles. “

And the result?

“My simple approach ended up working really well. The Belgian yeast strain gave me a super dry and spicy beer that really allowed the citrusy Cascade and Amarillo hops to shine through. I also added some coriander and Curacao orange peel during the boil which added to the citrus and spicy notes in the beer.”

What did people think?

“It was so well received that Paul and the guys had me brew a second batch for American Craft Beer Week 2009, and ultimately we used the recipe to create what is known today as Blackball Belgian IPA.”

Are there any major differences between the original Belgian Stranger and Blackball?

“There’s really not too much difference between the two, other than the Stranger’s  alcohol content (10.6%)  and Blackball’s massive dry hop addition of choice New Zealand hops. Overall, if you put Stranger up to Blackball, you would notice that Blackball has a more pronounced hop profile, while the Belgian Stranger is a bit higher in ABV.  To this day, I still refer to Blackball as the Belgian Stranger. Maybe I’m a little too proud, but sometimes you gotta savor those moments of inspiration and creative satisfaction. Drink up ya’ll and don’t forget to share. Cheers!”

Blackball Belgian IPA
Stats: 8.5% ABV – 14 SRM – 80 IBU
From the label: When checkered blackball flags dot the California coastline, experienced surfers migrate to advanced breaks where strangers to the sport dare not. Blackball is a Belgian-inspired India Pale Ale with a robust West Coast hop profile. Belgian ale yeast, coriander, and Curacao lend a fruity and spicy character for an ale bolder than your average IPA. A blend of New Zealand and Cascade hops add a vibrant floral aroma and clean citrus hop bitterness that lingers through its’ crisp, dry finish. Drink up while it’s young, heavily hopped IPA’s are best enjoyed fresh.

The post Behind the Beer: Blackball Belgian IPA appeared first on Karl Strauss Brewing Company Blog.

Yes, it seems America’s fixation with barley-based beverages and salty pig parts is one that will continue to transcend even the most radical epicurean trends, and that’s fine with us. So to celebrate our affinity for suds and swine, we put together a few pairings to go with our hoppy Coastal Reserve IPA’s.

Boardwalk Black Rye IPA, Blackball Belgian IPA, Big Barrel Double IPA

Beer and Bacon Pairing #1

Blackball Belgian IPA – What makes this hop-forward Belgian-style strong ale especially unique is the blend of brewing spices added to the boil, along with a lengthy dry-hopping.   Coriander and curacao orange peels accentuate the fruity and spicy notes from the Belgian yeast, while New Zealand-grown Pacifica hops punctuate the bright citrus flavors.

Bacon Mango Chutney & Goat Cheese Crostini
1 12oz Jar Mild Mango Chutney
5 Strips Cooked Bacon; Chopped
8oz Goat Cheese
1 French Baguette

Slice baguette into ½’ pieces, place on a baking sheet, gently toast at 425 degrees for 3-4 minutes, remove from oven, and set aside. Combine bacon and mango chutney in a small saucepan and heat on medium-low. While heating bacon mango chutney, soften goat cheese in a double boiler until smooth and creamy. Apply a spoon full of warm goat cheese and bacon mango chutney to each crostini and serve with Blackball Belgian IPA.

Beer and Bacon Pairing #2: 

Big Barrel Double IPA – What sets Big Barrel apart from other bold Double/Imperial IPA’s are the Nelson Sauvin hops used. Grown on New Zealand’s South Island, this Southern Hemisphere cultivar imparts tropical flavors and aromas, with hints of mango, guava, and passion fruit.

Sweet & Spicy Bacon Skewers
1/3 Cup Guava Preserves
2 Red Jalapeno Peppers
2 Tbs Big Barrel Double IPA
8-10 Pre-cooked Bacon Strips
Wood Skewers

Using skewers or tongs to protect your hands, roast peppers over an open flame until skins are completely charred. Remove stems and scrape off charred skin with a knife and finely chop. Prepare glaze by combining guava preserves, minced peppers, and Big Barrel in a small saucepan over low heat; whisk ingredients until mixture is hot but not boiling.  Skewer bacon strips, roll in glaze, and serve with Big Barrel Double IPA.

Beer and Bacon Pairing #3: 

Boardwalk Black Rye IPA – While Boardwalk has the bitterness of a Double IPA, there’s a lot more to this beer than hop character. Roasted and caramelized rye malts give Boardwalk a rich and full-bodied malt backbone, with notes of chocolate, coffee, and spice coming through in the flavor.

Chocolate Dipped Bacon with Sea Salt & Cayenne
1lb 30-40% Cacao Chocolate
10 Pre-cooked Bacon Strips; cut in half
Cayenne Pepper
Sea Salt
Thermometer
Parchment Paper

If your high school job wasn’t slaving away at the Rocky Mountain Chocolate Factory, you can learn how to properly temper chocolate here. Time and temperature are important when working with chocolate, so don’t worry if you make a mess trying to dip your bacon quickly. Once you’ve finished dipping each strip, dust with sea salt and cayenne pepper and allow chocolate to set on parchment paper at room temperature. Pair with a Boardwalk Black Rye IPA and never look back.

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What is corned beef?
Corned beef is a brisket that has been brined or pickled with salt and spices for 7-10 days. Because curing your own brisket is time consuming, head down to your local butcher or market and pick-up a pre-cured brisket. For this recipe, we used a 3.5lb  Harris Ranch Corned Beef Brisket- Mild Cure.

Red Trolley Ale Corned Beef

What You’ll Need:
1 3-4lb Corned Beef Brisket
1 8qt Stock Pot or Dutch Oven
4 Cups Red Trolley Ale
4-5 Cups Water

Spice Mix:
1 Tbs. Black Pepper Corns
1 Tbs. Mustard Seeds
1 Tbs. Coriander Seeds
1 Tbs. Red Chili Flake
1 Tsp. Fennel Seeds
1 Tsp. Whole Cloves
1 Tsp. Ground Ginger
½ Tsp. Ground All Spice
1 Whole Cinnamon Stick, Crushed
4-5 Bay Leaves

1 Large Yellow Onion, Chopped
6 Large Garlic Cloves, Crushed
3 Large Celery Stocks, 2” Chop
5 Large Carrots, 2” Chop

1 Large Head Green Cabbage, Cut into 4-6 Wedges
8-10 Medium-sized White Potatoes

Step one: Remove pre-cured brisket from package, rinse under cold water, and trim away excess fat.

Step 2: (Optional) To reduce sodium content, place beef brisket in a large stock pot, cover with an inch of water, and bring to a boil. Simmer brisket over low heat for 30 minutes and drain water.

Step 3: Return pot to the stove. Add seasoning mix, onion, garlic, celery, carrots, water and Red Trolley Ale and bring to a boil over high heat. Cover, reduce heat to low, and boil for 2 hours.

Step 4: After 2 hours have passed, add cabbage and potatoes, increase heat to high, and return to a rolling bowl. Cover, reduce heat back to low, and simmer for another 30 minutes.

Step 5: Remove brisket from pot and thinly slice against the grain. Serve with cabbage, carrots, potatoes, and a Red Trolley Ale.

Red Trolley Ale Corned Beef

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It was around this time last year when we were making the final tweaks to a beer that would become Wreck Alley, our Imperial Stout brewed with cocoa nibs and coffee beans. And as we look forward to releasing our first barrel-aged version of Wreck Alley on March 1st, we thought we’d share the story behind the original beer, or at the very least some of the interesting details that wouldn’t fit on the label.

Finding the right coffee…

In our search for the perfect coffee beans, we were certain about two things; first, we wanted a roast that would complement the dark chocolate flavors of the beer without adding bitterness, and second, we wanted to work with a local roaster. Fortunately, the folks at Bird Rock Coffee Roasters were not only willing to supply us with their award-winning coffee, but even offered to create a special roast for Wreck Alley Imperial Stout. After plenty of sampling, we landed on lightly roasted beans from Ethiopia, the birthplace of coffee.  The flavors were delicate, and when cold-steeped, the coffee had a nutty, roasted, and toffee-like character.

What the heck are cocao nibs, why do I keep hearing about them, and what are they doing in a beer?

Simply put, cocoa nibs are cocoa beans that have been roasted, de-husked, and crushed into pieces– basically chocolate in its rawest form. In brewing, the addition of cocoa nibs will add to and accentuate the dark chocolate flavors in porters and stouts. The Peruvian cocoa nibs used in Wreck Alley are roasted and prepared by Tcho Chocolate Company on Pier 17 in San Francisco, CA.

Where does the coffee and cocoa come into play in the brewing process?

This step is what all the test batches were for.  We use coffee and cocoa nibs in Wreck Alley to lend their individual flavors to the beer, while complementing the flavors of the malts. Because both coffee beans and cocoa nibs can be bitter and acidic, we use a cold-steeping process where both ingredients are added to the conditioning tank after fermentation. This technique allows Wreck Alley to extract the flavors and aromas of the coffee and cocoa without adding bitterness or acidity.

How about a pairing?

An Imperial Stout brewed with coffee and cocoa nibs? Don’t think too hard on that one. On a recent visit to Eclipse Chocolat’s new bistro and bar in San Diego’s South Park neighborhood, we basically found Wreck Alley in truffle form. Eclipse’s Double Espresso truffle mirrors Wreck Alley’s rich dark chocolate and espresso-like flavors for the perfect complementary pairing. If you’re in the neighborhood, check them out, they’ve even got local craft beer on tap.

Eclipse Chocolat Double Espresso Truffle

Next post – Behind the Beer: Barrel Aged Wreck Alley Imperial Stout – 3.1.13

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Karl Strauss San Francisco Beer Week Events

Monday, February 11th – 7:00pm
Jamber Wine Pub – Food Loves Brew
858 Folsom St, San Francisco
A beer and food pairing event featuring Red Trolley Ale, Wreck Alley Imperial Stout, and Tower 10 IPA

Tuesday, February 12th – 7:00pm
Kilowatt –A Karl and Kilowatt Kickback
3160 16th St, San Francisco
Featuring pints of Red Trolley Ale, Tower 10 IPA, and Wreck Alley Imperial Stout

Wednesday, February  13^th – 6:00PM
Toronado – San Diego Brewers Night
547 Haight St, San Francisco
Featuring special release draughts from Karl Strauss, Ballast Point, Stone, Green Flash, Alpine, Port/Lost Abbey, and Alesmith.

Wednesday, February 13th – 7:00pm
The Page –  ”Jazzy Hour”
298 Divisadero St, San Francisco
Jazz-themed Happy Hour featuring Karl Strauss 24th Anniversary Flanders-style Ale

Thursday, February 14th – 5:00pm – 11:00pm
Dark Horse Inn – Black Valentine
942 Geneva Ave, San Francisco
A dark themed Valentine’s Day event featuring Barrel Aged Wreck Alley Imperial Stout

Thursday, February 14th 6:00pm
The Patty Shack – San Diego Brewers Event
909 Main St., Redwood City
Pouring Red Trolley Ale and Tower 10 IPA

Friday, February 15th – Noon – 11:30pm
Original Gravity Public House – San Diego Brewers Special Release Night
66 S 1st St., San Jose
Pouring Tower 20 Double IPA and Wreck Alley Imperial Stout

Saturday, February 16th – 9:00pm – 11:00pm
O’Flaherty’s Pub – Irish Reds in Irish Pubs
25 N. San Pedro St., San Jose
Pouring Red Trolley Ale and Karl Strauss 24th Anniversary Flanders-style Red Ale

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Experimenting with different ingredients and techniques is one of the most exciting parts of brewing, especially when a little spontaneity or a happy accident leads to new discoveries and complex flavors.  The most exciting discovery of my first year with KARL was sour beers. In my life before beer, I knew nothing about spontaneous fermentation or wild ales; my only real experience was pouring a Duchesse de Bourgogne down the drain because it tasted like balsamic vinegar. That being said, my education began when I discovered a cache of dusty, cobweb-covered oak barrels in a dark recessed corner of the brewery. Curious,  I asked around and learned that these barrels contained sour and spontaneously fermented ales inoculated with lactic acid-producing bacteria and wild yeast. At first, I didn’t know what to make of folks using bacteria and wild organisms to make beer, but after reading up on the styles and doing a little bar stool research, I was hooked.

The evolution of our sour beer program has been a wildly fascinating process, yielding both complex beers and complex lessons.  We’ve learned a lot over the past six years, with small batch releases like Brett Farbe, Sour Cassis, Queen of Tarts, and Flan-diddly-anders. So, to celebrate our 24^th year in beer we decided to take all we’ve learned and apply it to brewing and bottling a barrel-aged Flanders-style Red Ale.

Our 24th Anniversary Flanders-style Ale goes on tap in our Brewery Restaurants on February 1st, 2013 and will be available until our limited supply runs out.  We packaged just over 8,000 22 oz bottles that will be distributed across California, so keep your eyes peeled and grab a couple while you can.

Karl Strauss 24^th Anniversary Flanders-style Sour Red Ale

From the label: When we cut our teeth in the beer biz back in ’89, the thought of wild or spontaneously fermented ales left more than a sour taste in people’s mouths. Twenty-four years later, the mouth-puckering tartness of sour ales is craft beer’s newest obsession – an obsession we’ve been perfecting over the past few years. So, as a tribute to the times, we’ve brewed a Flanders-style Sour Red Ale to commemorate our 24th Anniversary. Keeping with Flemish tradition, our 24th Anniversary Ale is an expertly blended combination of oak barrel-aged and freshly fermented sour red ales. The resulting brew is both tart and complex, boasting layers of cherries, pomegranate, currants and toasted oak. Now show us your sour face! @Karl_Strauss #sourface
Specs: 7.5% ABV – 25 SRM – 15IBU 

24th Anniversary Flanders-style Red Ale

Barrel-aging Flanders Red Ale

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Red Trolley Beer Cheese Soup

Ingredients:
8 Strips Bacon
½ Cup Yellow Onion, chopped
½ Cup Celery, chopped
½ Cup Carrots, chopped
1 Jalapeno, seeded and minced
2 Cloves Fresh Garlic, minced
12oz Red Trolley Ale
1 ½ Cup Chicken Stock
1 Cup Half and Half
¼ Cup Flour
8 Ounces Sharp Cheddar, shredded
4 Ounces Extra Sharp Cheddar, shredded
Salt and Pepper to taste
Parsley, chopped

1. Cook bacon in a large skillet until crispy, remove from pan and set aside.

2. Add three tablespoons of rendered bacon fat to a large medium/large stock pot and sauté vegetables over medium-high heat until onions and celery are translucent – about 8 minutes.

3. Add Red Trolley Ale and chicken stock to pot and emulsify liquid and vegetables using a hand blender. If you don’t have a hand blender, use a conventional blender and then return broth to stock pot.

4. Reduce heat to medium-low and allow soup-base to simmer for 10 minutes. While simmering, whisk flour and cold half and half together in a small mixing bowl until well-combined.

5. Slowly whisk milk and flour mixture in with soup-base, being careful not to break simmer. Continue whisking vigorously for 3-5 minutes or until soup-base has reached desired thickness.

6. Stir in shredded cheese a half cup at a time until all is incorporated.

7. Top with crumbled bacon and fresh chopped parsley and serve immediately.

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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.

2010 Parrot in a Palm Tree – Holiday Baltic Porter

Appearance – 22 oz bottle poured into two 10.5 oz snifters
Ross:  Parrot pours exactly the same as it always has –  a deep brown with ruby highlights.
Clemens:  Pretty good head-retention after two years.
Ross: <comment censored for our readers>

Aroma
Clemens:  Indonesian currants, Blue Mountain coffee, cherry cordials…
Ross: Are you being serious?
Clemens: No, I was feigning beer snobbery.
Ross: In that case, I expected more from you. Though, you’re pretty spot-on with cherry cordial; there’s definitely a mix of cherry and chocolate going on here.

Flavors
Clemens:I’m getting a lot of chocolate, and it almost seems like there’s a sweet sherry-like fruit flavor coming though.
Ross: It’s interesting how the port wine notes from the barrels have since evolved into a fuller, more sherry-like flavor. Plus, there’s a lot less espresso than I remember.
Clemens: I’m digging the mix of chocolate and dark fruit; it’s almost like a cherry tootsie pop.
Ross: Random comparison, but I can see it.

Body/Finish:
Ross: Still a full-bodied Baltic Porter, but the warming finish has mellowed a bit.
Clemens: Totally. It’s a very easy sipping beer, especially for this time of year.

Consensus: Two years of proper cellaring have definitely added additional layers of complexity to Parrot. If you have a few bottles saved, consider opening one to celebrate the end of 2012. Heck, if the Mayans are right, you may want to open them all!  

Ryan Ross is a Certified Cicerone® and the lucky guy that gets to manage Karl’s Blog. When he’s not writing about himself in the third person, Ryan keeps busy as Karl Strauss Brewing Company’s Marketing Communications Manager.

Randy Clemens is Los Angeles Magazine’s Associate Digest Editor and Author of the cult-favorite Sriracha Cookbook. Prior to his current gig, Randy served as Communications Linchpin for Stone Brewing Company in Escondido.

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Making fruitcake donuts

Fruitcake Donuts:
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
2 eggs
½ tsp Vanilla Extract
1/3 Cup Unsalted Butter, melted
1 Cup Whole Milk
4 Cups All-purpose Flour
Vegetable Oil

Mouette á Trois Glaze:
½ Cup Unsalted Butter, melted
2 ½ Cups Powdered Sugar
¼ Cup Mouette á Trois, warm

What to do:
1. In a large mixing bowl combine sugar, baking powder, salt, nutmeg, cinnamon, and clove.

2. Add eggs, vanilla, milk, melted butter, orange zest, and chopped fruit and whisk until well combined.

3. Add flour one cup at a time, beating until well blended. Your dough should be sticky but firm enough to handle.  Add more flour if necessary.

4. Cover dough and refrigerate for 90 minutes.

5. After dough has chilled, remove it from the refrigerator and place it on a large, well-floured surface. Using a rolling pin, roll dough out to a thickness of about ½”. Cut out circles using a 3 ½” biscuit cutter. For the center, you can use a 1” dough cutter, or a St. Germaine cap like I did.

6. Heat about 1″ of oil to 365F in a deep 3-4 quart metal skillet. Use a frying thermometer, as it is imperative that the temperature remain between 350 and 365F.

7. While your oil heating, make your donut glaze by combining melted butter and warm Mouetta á Trois in a small saucepan over low heat. Slowly add in powdered sugar and whisk until desired consistency is reached. For a thinner glaze, feel free to a couple more tablespoons of beer.

7. Carefully fry donuts in batches of 2-3 in hot oil, flipping them every 30 seconds or so as they cook. After 2-3 minutes, donuts should be golden brown and fully cooked. Remove finished donuts and transfer to a cooling rack over paper towels.

8. Glaze donuts while hot in Mouetta á Trois glaze and return to cooling rack.

Mouette à Trois Holiday Fruitcake Ale & Holiday Fruitcake Donuts

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