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.
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
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
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)
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
1/2 Cup butter (softened)
2 Cups powdered sugar ( sifted)
1 Vanilla bean (seeded)
1 teaspoon vanilla extract
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.
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.
IPA & Cheese Basics:
It’s beer, not rocket science but consider the following when seeking the perfect cheese for your IPA.
– 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
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
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.
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
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.
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:
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.
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
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.
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
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.
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.
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.
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.
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 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
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
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.
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.