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Beer & Grilled Cheese Part 1:Two Tortugas

In case you’ve been living under a rock, the 3rd Annual San Diego Beer Week kicks-off on Friday 11/4, beginning a ten-day county-wide celebration of our favorite barley-based beverage. With Beer Week comes an onslaught of pint nights, pairing events, rare beer dinners, beer book signings, and even brewer trading cards – I didn’t fact check that last one but it wouldn’t surprise me. With so many beer events going on, the real fun is planning events that stand out. For one of our events, we teamed up with KnB Wine Cellars for a beer dinner of a different kind. Beer and grilled cheese sandwiches: the ultimate beer and comfort food combination.

Research Materials

The research phase began with some “field work” at Venissimo Cheese Shop, followed by an afternoon of vigorous tests. In the end, we came up with some  incredible pairings and discovered that beer and grilled cheese  could quite possibly be the next big thing.

Below is one of our favorite pairings that will be featured at our SDBW event at KnB Wine Cellars on Friday, November 11th from 6pm-10pm.  Look for more beer and grilled cheese pairings to come, as we’re feeling a blog series coming on.

Two Tortugas Belgian Quad : Bucherondin & Fig Preserves on Grilled Brioche

Two Tortugas 11.1%ABV -  Our most recent GABF award-winning beer with a bronze in the Belgian Abbey Ale category. Belgian candi sugar gives this robust strong ale a higher alcohol content over a medium body. The flavors are a delicate union of sweet toffee, dark fruits, and warming spices.

Bucherondin – “Boo-share-oh-DAN” An assertive and tangy French goat cheese that sharpens with age.

Brioche  – A rich, sweet and buttery French pastry bread that can be found at your local French  bakery or most Whole Foods, where you can also find fig jam.

The Pairing: The sweet toffee flavors of the Belgian Quad balance the sharp tanginess of the cheese, giving it a creaminess that complements the buttery brioche. The fig jam draws out layers of dark fruit with notes of fresh berries and plums.  If there were a perfect grilled cheese for dessert, this might be it.

Bucherondin & Fig Jam on Grilled Brioche

Bucherondin & Fig Jam on Grilled Brioche

 

Beer for Breakfast: Part III

Rather than dazzle you with fun facts about Prince Ludwig of Bavaria, Gabriel Sedlmayr, or the origins of Märzenbier, we’ll leave the historical relevance of Oktoberfest to Wikipedia. What began as a Royal Bavarian marital celebration in 1810 has since evolved into the world’s largest celebration of beer drinking. So, before you strap on your lederhosen and head off to your local Oktoberfest biergarten for an afternoon of responsible consumption, consider priming your tank with a solid breakfast.

Below are a few breakfast options that will keep you going until you buy a pretzel necklace from a stranger. If you’re in the mood for something else, check out our previous Beer for Breakfast posts.  And if you wake up on Sunday and don’t feel like cooking, we do a Beer Brunch at Brewery Gardens.

Oktoberfest Bacon & Potato Fritters

Oktoberfest Braised Bratwursts, Black Forest Bacon Fritters, Beer Onions, Sauerkraut, Fried Eggs & Black Forest Bacon

Ingredients:
1 lb Potatoes, skinned & shredded
1 Small Yellow Onion, grated
½ Cup Karl Strauss Oktoberfest
2 Eggs, lightly beaten
½ Cup Pre-fried Black Forest Bacon (Finely Chopped)
½ Cup All Purpose Flour
1 Tbs Baking Powder
½ Tsp Salt
½ Tsp Pepper
Reserved Bacon Fat or Vegetable Oil (for frying)

Step 1: Using a box grater, grate potatoes and onions and combine in a medium-sized mixing bowl. Add Oktoberfest, mix together, and refrigerate for 20 minutes.

Step 2: Remove potato mixture from the refrigerator and drain off excess liquid. Transfer to a towel or cheese cloth, form a pouch, and ring out as much liquid as possible.

Step 3: In a large mixing bowl, combine potato-onion mixture, eggs, bacon, flour, baking powder, salt, and pepper. Mix until you’ve achieved a consistency that’s somewhere between a batter and a dough.

Step 4: Form mixture into small patties that fit in the palm of your hand. Reserve on a cookie sheet until you’re ready to begin frying.

Step 5:  Heat bacon fat or vegetable oil in large skillet on medium-high heat until hot. Fry 3-4 fritters at a time for 3 minutes on each side or until golden brown. Drain on a paper towel and serve hot.

Oktoberfest Braised Bratwurst

Ingredients:
4 German-style Bratwursts, uncooked
2 12oz  Karl Strauss Oktoberfests
1 Medium Yellow Onion (sliced)
2 Springs Fresh Thyme
1 Bay Leaf
1 Garlic Clove, (Crushed)
1 Tbs Butter
1 Tsp Salt
1 Tsp Pepper

Step 1: In a large saucepan, combine sliced onions, thyme, bay leaf, garlic, salt, and pepper. Add brats, beer, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Step 2: Remove brats and set aside for the grill. Remove thyme sprigs, garlic clove, and bay leaf from the braising liquid and discard.

Step 3: Strain onions from braising liquid and place in a small saute pan with 1 tbs butter.  Season with salt and pepper and saute over medium-high heat until golden brown.

Step 3:  Finish your brats on the BBQ or George Foreman grill, just long enough to give them nice grill marks. Top with beer onions and serve with German mustard.

Karl Strauss Oktoberfest 5.0% ABV – A traditional German Oktoberfest Lager brewed in honor of the world’s largest beer festival. Vienna, Munich and Carahell malts provide crisp toasted malt flavors, while Bavarian Hallertau hops lend a delicate noble hop character.

 

Special Brownies from Oregon

Remember that one time in college when you split a brownie with your roommate and then ate an entire box of cereal? These aren’t those brownies but that’s not to say they’re not special.  Until two weeks ago, I had never heard of a hop brownie. In fact, the thought of cooking, let alone baking, with hops left a bitter taste in my mouth. That all changed the day I visited  the Goschie Hop Farm in Oregon and experienced Gayle Goschie’s special hop brownies. The interplay between hop character and chocolate was assertive yet delicately balanced – I was a fan.

Back in San Diego, I couldn’t help but wonder how well a hop brownie would pair with Boardwalk Black Rye.  I decided to find out–  and after several failed attempts in the unofficial Karl Strauss R&D kitchen (my house), I struck gold. In hindsight, I should have asked Gayle for her recipe but I think we can all agree that experimenting is fun.

Goschie Hop Farm, Oregon

Cascade Hop Brownies:

Preparing hop butter/oil:
¾ Cup Vegetable Oil or Melted Butter
1/2 tablespoon ground Cascade hop pellets
* Use a food processor or clean coffee grinder to grind hop pellets

Cascade hop infused oil

Heat butter or oil in small saucepan over low heat until warm (too hot and you’ll extract too much bitterness from your hops). Remove from heat and stir in ground hops. Let stand for 5 minutes and strain through a coffee filter. Yields a little over ½ a cup of green hop infused oil/butter.

Method #1: From the Box

Step #1: Go to the grocery store and purchase a box of Ghirardelli Ultimate Fudge Brownie Mix.
Step #2: Substitute 1/3 cup veggie oil with 1/3 cup of hop infused oil.
Step #3: Follow the instructions on the box.

Method #2: From Scratch

Hop Brownie from the box

1/2 Cup hop infused vegetable oil or butter
1 Cup Sugar
2 Large eggs
1 Teaspoon vanilla extract
1/2 Cup All Purpose Flour
1/3 Cup unsweetened cocoa powder
1/4 Cup semisweet chocolate chips
¼ teaspoon baking powder
¼ teaspoon salt
* Vanilla Bean Frosting (recipe below)

Directions

1.  Preheat oven to 350 degrees. Grease an 8×8 nonstick metal baking pan.

2.  In a small bowl, combine dry ingredients and sift together.  Set aside.  In a medium mixing bowl, whisk hop-infused oil, sugar and vanilla extract.  Next, add the egg and beat in well.

3. Gradually mix in dry ingredients until batter is well blended. Fold in chocolate chips before spreading evenly in your 8×8″ baking pan.

4.  Bake at 350 degrees for  25-30 minutes, rotating the pan in the oven half way through the cooking time for even baking.  The brownies are done when a stick inserted into the center has a few moist crumbs but no batter.

Vanilla Bean Frosting

Hop Brownies from scratch

Ingredients
1/2 Cup butter (softened)
2 Cups powdered sugar ( sifted)
1 Vanilla bean (seeded)
1 teaspoon vanilla extract

Directions
1. Using a paring knife, scrape the seeds from the vanilla bean.  Add butter, sugar and 1/2 vanilla bean to a mixing bowl. Gently whisk  until well blended.  Whisk vigorously for 3 minutes, until smooth.  Add the vanilla extract and continue to whisk for 1 minute.

 

Tower 10 Jerk Chicken

You were planning to celebrate #IPADay  at your favorite watering hole when your significant other reminded you that Thursday’s your night to make dinner. Don’t be a jerk and bail; flex your culinary skills and spice things up with some IPA jerk chicken . It may look like a lot of ingredients but it’s EASY and odds are you’ve had most of these spices in your cabinet since the 90′s.  To further help the cause, growlers of IPA-to-go are $8 all day on August 2nd in our brewpubs. And if you’re not feeling like a culinary wizard, bookmark this recipe and join us at our #IPADay Cask Night tomorrow.

Tower 10 IPA Jerk Chicken with Pineapple Slaw
3lbs boneless, skinless chicken breasts
*Vegan/Vegetarian: Sub chicken with Portobello Mushrooms, Tempeh, Zucchini, or your favorite herbivore option.

Tower 10 Jerk Marinade:
2 medium white onions
5 cloves garlic
3 scallions
4-6 Scotch Bonnet or Habanero chilies (seeded & chopped)

Tower 10 Jerk Marinade

1 cup Tower 10 IPA
½ cup Olive Oil
½ cup White Vinegar
½ cup Orange Juice
¼ cup Soy Sauce
2 tbsp. Lime Juice (one large lime)

2 tbsp. Fresh Thyme
2 tbsp. Allspice
2 tbsp. Light Brown Sugar
2 tsp. Black Pepper
2 tbs. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Ginger

Step 1: Coarsely chop onions, garlic, scallions, and peppers and add to a blender or food processor.
Step 2: Add liquid ingredients to blender or food processor.
Step 3: Add spices and dry ingredients to blender or food processor and emulsify on high for 90 seconds.
Step 4: Combine chicken and marinade and refrigerate for 8-12 hours.
Step 5: For best results, grill over an open flame on high heat.  Cook times will vary, depending on the heat of your grill and whether you’re using charcoal or gas. Keep in mind that poultry should reach an internal temp of 165 degrees before serving.

Pineapple Slaw
1 cup Fresh pineapple (chopped)
1 cup Roma tomato (finely diced)
½ cup Red onion (chopped)
2 tbsp. Fresh Cilantro (chopped)
1 Red Jalapeno (minced)
Juice of 1 lime
Salt to taste
* Combine ingredients in small mixing bowl and serve.

 

Tower 10 Jerk Chicken

Tower 10 Jerk Chicken Wraps

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.