Share it. Cheers.

Posts tagged “Tower 10 IPA

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

(more…)


Beer and Oyster Pairing

Much like coffee beans and wine grapes, oysters and hops owe much of their flavors to terroir:  the environments in which they’re cultivated. Mineral rich soil and long summer days in Oregon’s Willamette Valley give Centennial hops a floral aroma and resinous pine-like bitterness, while the cool waters of San Diego’s Agua Hedionda Lagoon gives Carlsbad Luna oysters a clean brininess and melon-like finish. With hundreds of hop cultivars and oyster appellations, there are virtually limitless options for pairing fresh oysters with hoppy beers.

Hoppy Beer and Oyster Pairing

Karl Strauss Oysters

Upper Left: Carlsbad Lunas; Lower Left: Hog Island Sweetwater & Coast Kumamoto; Right: Blue Points

Hog Island Sweetwater – Farm-raised by Hog Island Oyster Co. in Tomales Bay, CA, the company’s namesake oyster is the perfect balance of salty and sweet.

Pairing: Tower 10 IPA – Without any garnish, Tower 10’s caramel malt undertones draw out the oyster’s sweetness. Add a little lemon juice and you’ll boost the zesty grapefruit flavors of T 10’s Cascade and Chinook hops.

Coast Kumamoto – Originally a Japanese appellation, Coast Kumamoto oysters are farm-raised in Humbolt Bay, California. They’re sweeter than the Sweetwater and fruitier than the Carlsbad Luna, making them a natural match with fruity Belgian IPA’s.

Pairing: Blackball Belgian IPA Warm fermentation with a Belgian yeast strain, combined with Curacao orange and citrusy Pacifica hops gives Blackball the perfect mix of flavors to complement the sweet and fruity Kumamoto oyster.

Carlsbad LunaCarlsbad Aquafarm has been sustainably raising shellfish in San Diego’s Agua Hedionda Lagoon for the past twenty-five years. Their Luna oysters have a mild salinity and melon-like fruity finish. Look for them in San Diego restaurants or at a number of local farmers’ markets.

Pairing: Big Barrel Double IPA The tropical fruit flavors of the Nelson Sauvin hops draw out the natural fruitiness of the Carlsbad Luna.

Blue Point Oysters Cultivated by Blue Island Oyster Co. in New York’s Great South Bay, this world-famous variety has a crisp texture, clean salinity, and hints of celery and pine.

Pairing: Boardwalk Black Rye IPA Boardwalk’s complex toffee and spicy malt profile balances the salinity, while its bracing Centennial hop bitterness draws out herbaceous undertones.

Karl Strauss IPA's - Coast Reserves

Boardwalk Black Rye IPA, Blackball Belgian IPA, Big Barrel Double IPA, Tower 10 IPA


BeerBQ Beef Ribs

Grilling ribs requires a leisurely kind of patience – a low-and-slow attitude that’s not too common here in California. We’re not saying we’re impatient; it’s just that our patience is typically reserved for less leisurely activities, like rush hour traffic and the DMV. That being said, there are still plenty of ways to prepare a good rack of ribs without conceding any beer-drinking time. So, if you’d rather not spend your summer afternoons choking over a smoky barbeque, try our California-style BeerBQ Beef Ribs recipe below.

BeerBQ Beef RibsBeerBQ Ribs
1 4-5lb Beef Back Rib Rack
2 12oz Bottles Karl Strauss Amber
Salt
Pepper
Roasting Pan & Rack (16 x 12 x 2.5)
Aluminum Foil
*Charcoal Grill – optional for finishing ribs

Step 1: Prepare marinade by whisking the ingredients below in a medium-sized bowl. Rinse ribs in cold water, pat dry, and place meat side down in a non-reactive pan large enough to accommodate ribs and marinade. Pour marinade over ribs, cover, and refrigerate for 8-24hrs.

Marinade:
1 c. Orange Juice
½ c. Pineapple Juice
¼ c. Cider Vinegar
¼ c. Soy Sauce
2 tbs. Honey
1 Garlic Clove, minced
1 tbs. Fresh Ginger, grated

Step 2: Remove ribs from refrigerator, drain marinade, and pat dry. Apply a salt and pepper dry rub, place ribs on roasting pan rack, and let rest at room temperature for 30 minutes.

Step 3: Preheat oven to 300. Pour both bottles of Karl Strauss Amber into the roasting pan, place rack with ribs over the beer, and cover entire pan tightly with aluminum foil. Cook ribs at 300 for 2 hours.

Step 4: Prepare orange chipotle glaze by blending the following ingredients in a blender or food processor. If you’re sensitive to spicy food, only use half the can of chipotle chilies.

Chipotle Orange Glaze:
½ c. Orange Marmalade
½ c. Honey
1 7.5oz Can Chipotle Peppers in Adobo Sauce

Step 5: Remove ribs from oven and keep covered for 20 minutes. Next, remove foil and drain liquid from the bottom of the pan. Be careful not to burn the <blank> out of yourself.

Step 6: Using a basting brush, generously apply glaze to both sides of the ribs.

Step 7: Finish ribs uncovered in the oven at 425 for 10 minutes, or finish on a charcoal grill to add a crispier texture and grilled flavor.

Perfect Pairing: Pintail Pale Ale or Tower 1o IPA

Ribs finished on a charcoal grill


23rd Anniversary Old Ale PubCakes

If you’re a craft beer drinker and you’re unfamiliar with PubCakes , we suggest you seek them out and discover what you’ve been missing. For the second year in a row, our Pastry Chef friends Misty and Kaitlin created a special beer-infused cupcake for our Anniversary. This time around, they were inspired by our  23rd Anniversary Old Ale; a beer with rich notes of bourbon, toffee and dried fruit. What they came up was such a  hit at our annual  Changing of the Barrels  celebration, folks have been clamoring for the recipe ever since.

If you’re looking to have your life changed by a decadent dessert and beer pairing, test out this recipe provided by the ladies of PubCakes.  And if you haven’t dropped by for a visit, check out their storefront in San Diego’s College Area, and try the Top 10 Cake made with our Tower 10 IPA.

Karl Strauss 23rd Anniversary PubCake

Ingredients
1 cup Karl Strauss 23rd Anniversary Old Ale
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
1/2 bag toffee bits

Directions

1.  Preheat oven to 350 degrees.  Bring  beer to a boil, remove from heat,  and cool to room temperature.  While the beer is cooling, add cupcake liners to 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.  Add the egg and beat in well.  Next, set the mixer to low and add dry ingredients and beer in 1/3 increments until fully incorporated.  Finally, add the toffee bits and mix thoroughly.

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.

Blackberry Buttercream

Ingredients
1 1/2 cup unsalted butter, softened
1/2 cup fresh blackberries
1 lemon, zested
1 16 oz package powdered sugar

Directions

1.  Beat the first three ingredients at medium speed with an electric mixer until creamy.
2. Gradually add the powdered sugar, beating at low speed until blended and smooth after each addition.

*David Lebovitz’s Butterscotch Pudding

*Ina Garten’s Shortbread Cookie Buttons

Pubcake Construction

Once the cupcakes have cooled, use the back end of a wooden spoon to put a hole in the middle of each cupcake.  Put the butterscotch pudding into a zip lock  bag and cut off the corner to fill each of the holes with pudding.  Frost in a circle with the blackberry buttercream.  Finally, top with a shortbread cookie, which were rolled about 1/4” thin and in 1 1/2” rounds.  Slice a blackberry in half and place on top of the cookie.

*If you have a bottle of our 22nd Anniversary Vanilla Imperial Stout stashed away, check out last year’s PubCake recipe.

Karl Strauss 23rd Anniversary Old Ale


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 .


22nd Anniversary PubCakes = #Winning

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

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

Photo by Misty Birchall @Pubcakes

Karl Strauss 22nd Anniversary PubCake

 

 

Ingredients

 

 

1 cup Karl Strauss 22nd Anniversary Stout

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

 

 

1/2 cup butter, softened

1 cup brown sugar, packed

1 egg

1 tbs vanilla extract

1 1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

 

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

1 tsp ground cloves

*Bourbon Vanilla Bean Buttercream (recipe below)

Directions

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

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

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

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

Bourbon Vanilla Bean Buttercream

Ingredients

1 cup butter, softened

4 cups powdered sugar, sifted

1 vanilla bean, seeded

1 tbs vanilla extract

1 tbs Bourbon (I used Jim Beam)

Directions

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

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

On Tap in the Brewery Restaurants:

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

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

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


April’s Featured Pairing:

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

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

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


Valentine’s Day Beer & Chocolate Pairings

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

 

Beer & Chocolate Pairing Basics:

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

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

-

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

Red Trolley Ale & Salty Dulce de Leche Chocolate

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

Fullsuit Belgian Brown Ale & Balsamic Pink Peppercorn Truffle

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

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

Parrot in a Palm Tree & Blackberry Goat Cheese Truffle

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

22nd Anniversary Vanilla Imperial Stout & Chili Hazelnut Chocolate

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

Pintail Pale Ale – Lemon Thyme Truffle

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

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

Tower 10 IPA – Mango Masala Chocolate

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

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

On Tap in the Brewery Restaurants:

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

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

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

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

Featured Pairing: Steak N’ Egg Sandwich

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

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


Beer for Breakfast: Part I

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

Windansea Wheat French Toast

Windansea Wheat French Toast & Hefmosa

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

Preparation:

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

Windansea Wheat Hefmosa:

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

How to make:

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

Red Trolley Sausage Gravy

Prep Time: 15min – Serves 2

Red Trolley Sausage Gravy with Biscuits and Poached Eggs

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

Preparation:

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

Tower 10 IPA Hop Hound:

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

How to make:

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

 

 


Holiday Beer & Cheese Pairing

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

Holiday Beer & Cheese

Beer & Cheese Pairing Basics:

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

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

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

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

Beer & Cheese Pairings with Our Holiday 4-Pack

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

Red Trolley Ale & Bucherondin

 

Bucherondin with Fig Jam

 

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

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

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

 

Chipotle Cranberry Cheddar

Tower 10 IPA & Chipotle Cranberry Cheddar

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

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

 

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

Parrot in a Palm Tree & Barely Buzzed

Barely Buzzed

 

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

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

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

 

Stilton with Grilled Persimmons

Big Barrel IIPA & Stilton Blue

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

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

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

On Tap in the Brewery Restaurants:

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

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

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

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

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

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

KARL Around Town:

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