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Posts tagged “Red Trolley Ale

Surf and Turf Kebabs & American Craft Beer Week Rye IPA

Monday, May 13th marks the start of the 7th Annual American Craft Beer Week, and with that comes the release of our annual American Craft Beer Week Rye IPA. Brewed each year at the end of April, this draught-only offering combines the piquant spice of malted rye with the zesty citrus hop character of American-grown Cascade and Ahtanum hops. The result is a more full-bodied San Diego-style India Pale Ale with a depth of flavor that pairs especially well with spicier fare.  And with grilling season already upon us, we figured we’d share our recipe for Tōgarashi Surf & Turf Kebabs to pair with our limited release American Craft Beer Week Rye IPA.

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 SeasoningTogarashi
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.

kabob grill
Kabob 3

 


Karl Strauss San Francisco Beer Week Events

San Francisco Beer Week kicks-off today and we couldn’t be more excited to participate in the Bay Area’s annual craft beer celebration for the first time. When we expanded  beer distribution into Northern California last year, we missed San Francisco Beer Week by about six-months. This year however, we have a handful of events planned in San Francisco and San Jose that will feature San Diego favorites like Red Trolley Ale and Tower 10 IPA, as well as harder to find special releases like our 24th Anniversary Flanders-style Red Ale and Barrel-aged Wreck Alley Imperial Stout. So, if you’re interested in dropping by for a pint and chatting up our motley crew of Karl Strauss reps, check out our event schedule below.

Red Trolley San Francisco

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Beer Cheese Soup

If you’re a Wisconsin native or a regular at San Diego’s Hamilton’s Tavern, odds are you’re familiar with beer cheese soup. And while this awe-inspiring comfort food may throw a wrench in your quest to be the biggest loser, we think you’ll agree that beer cheese soup is worth a few extra minutes on the treadmill. So, if you’re looking to add another beer-centric recipe to your repertoire, celebrate this Super Bowl Sunday with Red Trolley Beer Cheese Soup.

Red Trolley Beer Cheese Soup

Ingredients:RT Bay Bridge
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

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Thanksgiving Beer Bacon Stuffing

What sounds better for Thanksgiving than beer bacon stuffing? It’s not a tough question; if we didn’t have you at beer, we definitely had you at bacon. So, rather than search the web for the latest vegan or paleo-friendly alternative to Thanksgiving’s most important side, commit to diet-busting tradition and try this recipe for beer bacon stuffing. Remember, we all go back to the gym in January when exercise goes back in style.  Heck, why not make a practice batch of beer seasoned bacon just for fun? Seriously, make a practice batch.

Beer Seasoned Bacon

Beer Seasoned Bacon

What You’ll Need:
½lb (6-7 Slices) Think-cut Applewood Smoked Bacon
1tbs Honey
2tbs Red Trolley Ale
Black Pepper
Basting Brush
Broiler Pan

What to do:
Position oven rack about 6” from heat source and preheat to broil.  Separate uncooked bacon strips and place 6 or 7 across broiler pan. Combine honey and beer in a small mixing bowl and microwave for 15-20 seconds. Remove mixture from microwave, stir, and use basting brush to generously coat both sides of each bacon strip. Dust bacon with black pepper and cook on Broil for 8-10 minutes, turning every few minutes to avoid burning. Once bacon is crispy, remove from oven set aside to cool. After bacon has cooled, finely chop and reserve in a bowl for later use.

Beer Bacon Stuffing

What you’ll need:
½lb Thick-cut Applewood Smoked Bacon, Chopped
1/4lb Salted Butter
2c Yellow Onion, Chopped
2c Celery, Chopped
2c Crimini Mushrooms, Chopped (Optional)
1c Leeks, Chopped
1tbs Fresh Sage, Minced
1tbs Fresh Thyme, Minced
*Pre-prepared Chopped Beer Seasoned Bacon
2c Chicken or Turkey Stock
1c Red Trolley Ale
12c Unseasoned White Bread Stuffing Mix
Salt to taste
5 Quart Oven-safe Sauté Pan or Stock Pot

What to do:
Preheat oven to 350. Add butter and chopped bacon to a large sauté pan or stock pot  and cook over high heat until edges begin to brown. Add onions, celery, mushrooms, leeks, sage, thyme, and pepper and sauté for 5 minutes, or until onions are translucent. Reduce heat to medium, add beer seasoned bacon, and continue to cook for 2-3 minutes. Once beer seasoned bacon is incorporated, add beer and stock to the pot, and bring mixture back to a boil. Once you’ve reached a simmer, reduce heat to low and gradually add in stuffing mix. Once all ingredients are well incorporated, taste stuffing and add salt if needed. Cover pot and bake at 350 for 30 minutes. After 30 minutes, remove lid and continue baking for an addition 5 minutes. If you’re successful, and you will be, the photo below is what you’ll have on Thanksgiving.

Need help with your Turkey? Try our beer-brine recipe. 

Beer Bacon Stuffing


Beer-Braised Oxtail Tacos

Even if you don’t consider yourself a Yelp-crazed foodie, you may have noticed a resurgence of “odd bits” on local menus. Comparable to beef tongue, cheeks, and  tripe, oxtail holds a tasty place outside most people’s comfort zones.  And while they’re more commonly used to create flavorul stocks and stews, we’re putting them to good use in a San Diego favorite – the street taco.

Preparing oxtail isn’t difficult, it just takes time (9-10hrs). Well-prepared, oxtail is rich, tender,  and flavorful. If undercooked,  it will have the texture of a chew toy. So, if you’re a patient master of the crock pot, this recipe should be right up your alley.

Beer-Braised Oxtail Tacos

What you’ll need:
3lbs Oxtail
 
Dry-Rub:
Combine the following ingredients in a mixing bowl.
¼ Cup chili powder
1 Tbs. salt
1 Tbs. cumin
1 Tbs.  garlic powder
1 Tsp.  black pepper
½ Tsp. cayenne pepper
½ Tsp. cinnamon
 
Browning:
Large Frying Pan
½ Cup all-purpose flour
½ Cup butter

 
Cooking:
6-qt Crock Pot
1 22oz bottle Off The Rails
1 cup chicken stock
1 large white onion, chopped
2 celery stocks, chopped
2 large carrots, chopped
1 green bell pepper, chopped
1 serrano chili, seeded/chopped
2 garlic cloves, minced
Salt
Pepper

Serving:
Corn tortillas
Chopped white onion
Chopped cilantro
Lime
Salsa verde or habanero hot sauce

 
What to do:
Rinse oxtails in cold water and pat dry.

Coat oxtails in dry rub, cover, and let rest for 30 minutes.

Melt butter in a large skillet, dust oxtails in flour, and brown for 2-3 minutes on each side. When oxtails are golden brown, remove from skillet and reserved on a plate.

Add onions, celery, carrots, peppers, and garlic to the skillet and sauté on high until onions are golden brown. Transfer half of the vegetable mixture to the crock pot, adding the chicken stock and bottle of Off The Rails to the remaining vegetables in the skillet. Bring to a gentle boil and remove from heat.

Arrange browned oxtails in a layer over the sautéed vegetables in the crock pot. Pour the warm liquid contents of the skillet over the oxtails, cover, and cook on low for 9-10hrs.

Once the oxtails have finished cooking, meat should easily fall away from the bones.

Suggested beer pairing: Tower 20 IIPA – T-20′s dry hop bitterness will cut through the oxtail’s rich flavors, while complementing the zesty lime and cilantro.


Red Trolley Ale Chili

Super Bowl Sunday is an American holiday about the important things in life: food, friends, and BEER. Regardless of one’s football affiliations, the big game has grown into a national Sunday Funday that usually leads to a three-day weekend. Whether you’re planning to watch the Super Bowl or the Puppy Bowl this year, odds are you’re going to be in the market for some good eats to go with your favorite beers. If this is the case, try our recipe for Red Trolley chili topped with beer-braised short ribs. Oh, and if you happen to run into Biff Tannen, ask him when the Chargers are headed back to the Super Bowl…

Beer Braised Short Ribs

What you’ll need:
4 bone-in beef short ribs, about 2.5lbs
3 cups Red Trolley Ale, Karl Strauss Amber, or Off The Rails
1 cup chicken stock
1 large yellow onion, chopped
2 celery stocks, chopped
1 green bell pepper, chopped
1 red jalapeno, chopped
2 garlic cloves, minced
2 tbs cooking oil
Salt
Pepper

What to do:

Preheat oven to 375 degrees F.

Season short ribs with salt and pepper and dust in flour. In a Dutch oven or large ovenproof skillet, heat oil on high heat and brown short ribs for 2-3 minutes on all sides. Remove seared ribs from pan and reserve on a plate.

Add onions, celery, peppers, and garlic to the skillet and sauté on high until onions are golden brown. Season vegetables with salt and pepper, before adding chicken stock and Off The Rails. Bring mixture to a boil and return short ribs to the skillet. Cover and cook in the oven for 2 hours.

Uncover and continue to roast for 20 minutes, or until the meat falls off the bone. Remove from the oven and skim the fat from the braising liquid.

Red Trolle Ale Chili

Red TrolleyAle Chili Pre-Boil

What you’ll need:
2 lbs ground sirloin
1 large yellow onion, chopped
2 large garlic cloves, minced
2 green bell peppers, chopped
2 red jalapeno peppers, chopped
2 15oz cans black beans, drained
1 15oz can pinto beans, drained
3 14 oz cans diced tomatoes, not drained
1 6oz can tomato paste
1 12oz bottle Red Trolley Ale
1/4 cup chili powder
2 tbs beef bullion
1 tbs black pepper
1 tbs brown sugar
2 tsp paprika
2 tsp cumin
1 tsp oregano
1 tsp cayenne
Salt to taste
8oz white cheddar cheese, shredded

What to do:
In a large stock pot, brown beef over medium-high heat.  Add onions, garlic, and peppers and sauté until onions are translucent.

Add beans, tomatoes, tomato paste, and red trolley ale and bring to a boil. Stir in chili powder, beef bullion, black pepper, brown sugar, paprika, cumin, oregano, and cayenne pepper. Cover, reduce heat, and simmer for 2 ½ hours.

Top with Off The Rails braised beef short rib, shredded white cheddar, and serve.

Red Trolley Ale chili with beer-braised short ribs


Turkey Beer Brine Recipe

If you’ve ever made a Clark Griswold-style turkey, perhaps it’s time to give brining a try.  A good beer brine will add flavor like a marinade, while sealing in the turkey’s natural juices.  The chemistry behind brining is simple, but we’ll leave the osmosis and denatured protein talk for next time.  All we need to know is that a beer-brined turkey is more flavorful and tender than a non beer-brined turkey.  We’ve found the recipe below works particularly well with Off The Rails ,   Red Trolley Ale, or Fullsuit Belgian Brown . If cooking isn’t in the cards, we’re serving a full Thanksgiving dinner at our Carlsbad Brewery Restaurant.

Turkey Beer Brine:
8 Cups Beer  (1 64oz growler)
8 Cups Water
1 Cup Kosher Salt
¾ Cup Brown Sugar
½ Cup Honey
2 Bay Leaves
3 Cloves Garlic (Smashed)
1  Large Yellow Onion (Sliced)
1 Tbs Black Peppercorns
1 Tsp Cayenne Pepper
1/2 Tsp Clove
2 Sprigs 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 beer and refrigerate until cold.   Once your brine is cold, submerge your turkey and return to the refrigerator for 12hrs. This will yield 1 gallon of brine;  scale the recipe up or down to accommodate the size of your turkey.  

Tips: Be sure to THOROUGHLY RINSE your turkey in cold water after removing it from the brine to wash away excess salt.  If you’re brining an extra large turkey, a plastic cooler makes a fine brining container.

Turkey Beer Brine


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

 


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


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.

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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.