You are currently browsing the tag archive for the ‘recipes’ tag.
(Just a side note, right after I came up with this ’90s-tribute headline I heard that Nickelodeon is bringing back a handful of nostalgia with The ’90s Are All That, which doesn’t have Are You Afraid of the Dark? in its lineup just yet, but is on the right track)
Anyway, in present-day news, the beer club has been going strong… encountering hefty beers (and opinions to match) along the way.
For me, much like the Belgian tasting we had in January, this month’s tasting of stouts made it tough to pick a favorite. But unlike the Belgian category this was cause I knew I loved stouts and so I had to go into decimal points in my numerical ratings… and I am not a numbers girl. (For the record, I had to go into decimals at the Belgian tasting, too, which introduced me to quite a few Belgian styles that I loved, despite my previous distaste for the overall category).
My good friend, and fellow blogger Sandy and her husband hosted us for the Stout tasting. There was plenty of chocolate and cheese to go with the dark beers (and some fabulous homemade pizza and chili to boot!)
I ditched my salty tooth that day and whipped up some chocolatey treats to go with the whole Valentines Day + Stouts… thing. Also I had been holding on to this recipe from Ladies Of Craft Beer for quite some time waiting for some sort of sweet tooth to emerge in me. And it did!
I made the LadiesOCB’s Double Double Chocolate Stout Brownies substituting High & Mighty’s Two-Headed Beast for the Young’s Double Chocolate Stout. Despite not being very popular as a sample at the tasting, the Two Headed Beast did go well with the rich brownies, which somehow mellowed the beastly beer’s… “umph. ” (The brownies were great warm, topped with ice cream later, too).
We tasted several varieties of stouts including milk/cream stouts, coffee stouts, imperial stouts, and, of course, chocolate stouts… here’s how things tallied up:
Overall favorite was organic Vermont brewer Wolaver’s Oatmeal Stout, which had a nice earthy, slightly dry flavor. Mikkeller’s Beer Geek Breakfast and Dogfish Head’s Chickory Stout tied as second favorite.
Least favorite was a little more dispersed, but it turns out our crew is not a fan of Paper City’s Riley’s Mother’s Milk (though I think the milk/cream stouts were in general less popular with the crew, cause Paper City’s other contestant, the Fogbuster Coffee Stout ranked well).
Here’s the full roster (in tasting order)… what’d we miss and what’s your take?
Samuel Adams Cream Stout
Paper City Riley’s Mother’s Milk Stout
Wachusett Milk Stout
Wolaver’s Oatmeal Stout
People’s Pint Oatmeal Stout
Bear Republic Big Bear Black Stout (my first favorite—I had a tie)
Paper City Fogbuster Coffeehouse Ale
Mikkeller Beer Geek Breakfast (my other favorite)
Dogfish Head Chickory Stout
High & Mighty Two-Headed Beast
Young’s Double Chocolate Stout
Southern Tier Choklat
Avery Czar Imperial Stout
Hoppin’ Frog Double Imperial Stout
McNeill’s Dark Angel
Victory Storm King
North Coast Old Rasputin Russian Imperial Stout
Tonight we take a milder taste with Brown Ales (both English and American styles) so stay tuned for more recaps… plus a selection of my favorite quotes and reviews!
As part of a cross-blog experiment led by my friend and fellow blogger Sandy, this post is being written in conjunction with several other (largely financial) blogs under the umbrella inspiration of the Twelve Days of Christmas.
Beer lists, and specifically holiday lists, have been done before. But here’s my (current) take. I’m stretching beyond beer for this one, but bear with me hopheads, I save the best for last.
First sip: Let’s start with something traditional… Eggnog! I love eggnog and, until last year, never even thought of it as a homemade possibility, but it is and it’s relatively simple… and well worth it (think, spiked). After perusing a few recipe sources I settled on my steadfast (yet underused) Joy of Cooking cookbook. I opted for the cooked version for safety, though they offer an uncooked version for traditionalists (if you’re looking at a circa-1960s JoC like my parents, however, raw is the only option as those were simpler, less salmonella-fearing times). You make a custard using a dozen eggs, heavy cream, milk, sugar and nutmeg… chill it, add your dark liquor of choice (I did brandy), and refrigerate some more. It’s fresh and as nutmeggy and boozy as you want.
Second Sip: Keeping on the traditional note (and leaning towards experimentation) this year I intend to try something new. My favorite Christmas book growing up was A Child’s Christmas in Wales, an intriguing, off kilter prose poem by Dylan Thomas and illustrated by Trina Schart Hyman.
I don’t know what it was about this gritty story I loved so much, but for one it felt like England. Wassail, meaning in good health, is a traditional English warmer made with spiced beer (or wine or cider) and baked apples. DRAFT Magazine offers up a fantastic sounding recipe in their holiday issue using Florida-based Cigar City Brewing‘s Warmer Winter Winter Warmer, a 10% ABV malty Old Ale. (You could also try substituting Founders Black Biscuit or the Southern Tier Old Man Winter for the Cigar City). Stay tuned for my take on this one.
Third Sip: Though not alcoholic, one of my favorite winter warming beverages is (what my family calls) Russian Tea, which is a simple combination of Tang (yes, Tang), spices, and instant tea—all mixed with hot water. It offers an aromatic, tart alternative to the usual mugged beverages.
Fourth Sip: I can’t list winter beverages without Hot Chocolate… my favorites? At home I prefer using Ghirardelli’s unsweetened cocoa powder and a little sugar (add a little zest with cayenne if you’re feeling spicy or a little Kahlua for kick). Our local chocolatier Chocolate Springs in Lenox, Mass., whips up a decadent version that is very well-worth a try.
Fifth Sip: On a recent trip to Germany I was introduced to Glühwien (pronounced glew-vine, and basically translated to “glowing wine” …mmm). Red wine is mulled with spices (and sometimes citrus) to form an aromatic alternative to the traditional red. If you’re fancy (and have connections) you can top it off with a Zucker Hut, a sugar cone (“hat”), which you douse with rum and light on fire allowing it to seep into the mulled wine. This is best done with friends… and a fire extinguisher.
Sixth Sip: This one is a classic, but is a semi-recent discovery of mine. The Hot Toddy is a mixture of brandy, whiskey, or rum with hot water (or tea), lemon, and honey. It is both light and bold, and with a whiskey bite it will warm you up from the inside. Try using the Berkshire Mountain Distillers new Berkshire Bourbon Whiskey.
Seventh Sip: The last of my non-beer recommendations is Single Malt Scotch, something I’ve been exploring recently, usually opting for the bold smokiness of the peatier varieties. For this holiday theme I’m going to recommend the highland origin, double-casked Aberlour because of it’s rosy color and combination use of bourbon and sherry barrel-aging for a fruity aroma and ginger spiciness with a smooth finish (good peaty alternatives would be Laphroaig or Talisker).
Now… who’s ready for some beer?
Eighth Sip: One of the best transitions from fall into winter are cranberries. Not having much in the way of a sweet tooth, I love the tart berries in many forms—relish, muffins, juice, pancakes… they are also one of the few fruits I can tolerate in a beer. Both Harpoon Brewery and Samuel Adams make excellent cranberry beers. Harpoon’s Grateful Harvest Ale balances out a reasonable dose of fruit with full-bodied malt character and slight hop bitterness. (Added bonus: $1 from every six pack sold goes to your local food bank). The Sam Adams Cranberry Lambic naturally adopts a sweeter flavor from its brewing process, but the addition of fresh cranberries and the wheat’s heartiness form a festive balance.
Ninth Sip: For our last monthly beer club meetup we sampled an array of pumpkin and spiced beers that included several winter seasonals. The Southern Tier Old Man Winter and 21st Amendment Fireside Chat were my two favorite spiced ales (which I’ll admit I was wary about to begin with). Both managed to pack that zesty winter flavor into a hefty beer without overpowering with spices. As with many winter seasonals these are a bit higher in alcohol (both about 7% ABV), but neither tasted too boozy, therefore allowing for more tasting all around.
Tenth Sip: The first time I purchased the Ridgeway Brewing Lump of Coal it was largely inspired by my intent to put a jesting “lump of coal” in my dad’s stocking for Christmas. Then we opened it (after the presents… and breakfast) and realized it was more a reward than a punishment. Uber-dark with a chalky bittersweet chocolate flavor and smooth body, it’s now a tradition, stocking or not, for me to procure this English beer (imported by Shelton Brothers of Belchertown, Mass.) for our family’s yuletide.
Eleventh Sip: Winter’s bluster pushes us closer to our woodstoves, Otter Creek captures those wintry sentiments in its Stovepipe Porter. This dark ale has a prominent roasted character and a hearty, slightly herbal bitterness. Smooth and full-bodied it goes well with stews, roasts, chocolate, and fires.
Twelfth Sip: I couldn’t skip my favorite beer style (what is Christmas without the ones we love?) so here’s that hop fix, but kicked up a notch to follow suit with other winter strong beers. The Lagunitas Hop Stoopid is a hefty Imperial IPA with a well-balanced flavor, not too overpowered by syrupy malt, but bursting with hop bitterness (what are the holidays without bitterness? wait…). This one’s available all year, but is a nice winter treat in my opinion.
And those are my 12 Sips of Christmas… they taste best when shared, so eat, drink, and be merry… together.
Special thanks to: Sandy for the idea, family and friends for drinking together, and Santa… for the spirit.