May 21, 2013

Beer, fresh from the.......french press???

OK, every now and then I see something that just really peaks my interest  This is one of those things! Check this out....

We all know about Dogfish Head's Randell the Enamel Animal right? Well, if you don't, basically, its a device that is attached to a keg line, that consists of canister type filter, that you can place fresh hop cones in, that then forces the beer, from the keg, through the filter, and into your glass. Imparting fresh, bold hop flavors and aromas directly into your beer. I've never tried it, but I can only assume its fairly awesome.

Well good folks at Serious Eats have come up with a way to enjoy this little luxury at home, using your french press! Even came up with a few recipe's for it! Check these out the complete article here, I posted a few of my favorites below....

New Belgian Trippel with Mint and and Lime

Mint gives the beer a clean, fresh aroma, while lime adds a little bit of tartness that plays well with the fruity Belgian yeast in this beer from New Belgium. This infusion is extremely refreshing—if you are a fan of mojitos, you owe it to yourself to try this.

How to do it: Peel the zest from half a lime with a vegetable peeler, and add the zest to your French press. Tear a handful of fresh mint leaves in half to release some of their aroma and add to the French press. Squeeze a quarter of a lime into the French press and add the shell in. Pour the whole 12-ounce bottle of New Belgium Trippel in and let infuse for 3 minutes before pressing the plunger down.

Sierra Nevada Pale Ale with Ginger and Grape Fruit

The grapefruit does all the work here, contributing both some sweetness, sourness, and bitterness to accent the hoppy pale ale. The ginger kicks in to add a little spice, and freshens up the palate in the finish. All together, it kind of tastes like Fruit Loops cereal. This would be a great Sunday brunch beverage, in place of a mimosa.

How to do it: Peel one medium pink grapefruit with a vegetable peeler (removing only zest, not white pith) and tear into pieces. Add to French press. Slice grapefruit in half, then remove one section of the fruit (flesh and peel) and squeeze into French press, adding it whole to the press. Add 2 teaspoons chopped fresh ginger. Pour the whole 12-ounce bottle on top, let steep for 3 minutes, then press filter down and serve.

North Coast Old Rasputin with Coffee and Oak

Many would say that Old Rasputin is the gold standard for Imperial Stouts. Adding in the aroma, and taste, of freshly ground coffee turns this beer into an alcoholic Americano. Boost the roastiness with a little smoked oak for a drink that's not for the faint of heart.

How to do it: Coarsely grind one tablespoon of your favorite coffee and add to a French press. Add 1/4 cup smoked oak pieces (from your local home brew store or online. Pour 12-ounce bottle of Old Rasputin over the mix and let infuse for 3 minutes.

Stone Arrogant Bastard Ale with Coconut, Cocoa Nips and Oak

Arrogant Bastard is known for its aggressive bitterness. Shredded unsweetened coconut softens the intensity of the beer and adds a hint of nutty sweetness. Adding some cocoa nibs contributes some lingering chocolate flavors in the finish, and smoked oak gives this bold beer some roasted characteristics.

How to do it: Add 1 tablespoon of shredded unsweetened coconut, 1 tablespoon of cocoa nibs, and 1/4 cup of smoked oak pieces to a French press. Top with 16 ounces of Arrogant Bastard Ale, let rest 3 minutes before serving.

Again, I'd like to thank the good folks at Serious Eats for all this (the recipes, photos, and leg work!)! I can't wait to try some of these. If you get a chance, let me know how they are, because they sounds awesome!

Until next time
Bottoms up my friends

The Beer Czar

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