In anticipation of our very soon to be posted "Winter Beer Pictures" I wanted to share a recipe a friend sent me. Here is a little something you can easily whip up to help warm you up from the inside, and looks absolutely amazing, and sounds more than a bit delicious. I have yet to try this one recipe myself, but my friend assures me, it is every bit as great as it looks, and sounds! (click here for the complete write up on this recipe from "The Floating Kitchen" )
12 ounces chocolate stout beer (I used Rogue Ales Chocolate Stout)
2 cups whole milk
3 tablespoons unsweetened cocoa powder
4 ounces dark chocolate, chopped
1 tablespoon sugar
About 2/3 cup vanilla ice cream
Instructions
In a saucepan over medium-high heat, bring the chocolate stout to a simmer. Cook until the stout is reduced to about 3/4 cup, about 10-15 minutes. Remove from the heat and set aside.
In a separate sauce pan, warm the milk over medium heat, being careful not to bring it to a boil. Add the cocoa powder, chocolate and sugar, whisking until everything is well combined and the mixture is smooth. Whisk in the reduced beer. Remove from the heat and set aside.
Divide the ice cream between two mugs. Pour the stout hot chocolate over the ice cream. Serve immediately.
OK, so, from what I hear, all my friends and family back home (in Maine) are up to their chins in snow, and suffering temps that are struggling to reach anything in the positive range.....
So, I say, if you can't enjoy the weather, at least enjoy a beer! We are looking for your pictures of you, making the most of the snow and cold with a (most likely) ice cold beer!
Send us your pic's at thebeerczar@gmail.com@gmail.com, or go to our Facebook page (here) and post them on our wall. We just want to see you enjoying a beer, despite the snow up past the roof and the temperature that starts with a minus sign.
You can be outside waist deep in it, or inside, next a to a warm cracking fire, however you choose to pass the time this winter, with beer, we want to see how!
Are you, or anyone you know looking for work? Are you looking for get your foot in the door of a
beer community? Well, Scottsdale's soon to be newest beer bar is looking for help!
Craft 64 is having a "hiring fair" this coming Wednesday, the 18th, from 10am to 6pm.
They are hiring servers, cooks, prep cooks, bus/bar backs, host, just about everything.
Apply in person. Craft 64 is located at 6922 East Main Street, Scottsdale, AZ.
I while back, I received a wonderful gift from my in-laws. They got my wife and I an electric smoker. I was not that familiar with the cooking method of "smoking" despite having an older brother that was a Master Smoker for Browne Trading Company back in my home state of Maine (he was a pretty big deal, check this out!!), as well as a brother in law that has become quite accomplished in the art as well. One thing I did know about smoking, is, I loved the results. This ancient cooking method is pretty simple, a lot of fun,
Its been around for a while
and a great way to spend a day. What I love about smoking is, its similar to the same reason I love smoking cigars so much. It gives you an excuse to hang out at home, in the backyard, and tend to your smoker. Normally with a few beers and/or a cigar in my hand(s). I've since become quite familiar with the method and love spending time trying new recipes, and creating my own. I've even been told my ribs are pretty awesome (patting myself on the back right now....)
My 'famous' smoked sausage
stuffed pork loin
One of the very first things most people will try and make when they get a smoker is beef jerky. Its a great place to start, as it is pretty simple, and a great introduction to the art. However, me being a beer guy as well, I wanted to try and combined my love of beer, and smoking, and figured, an easy place to start was with jerky. After checking out and attempting a number of different recipes, I think I have finally landed on what that works pretty well. This is still very much a work in progress for me (as are just about all my recipes) but I figured, this is a pretty good base recipe to start. So please, I encourage you to try it, and tweak it, adjust it, whatever. Make it your own, that is the fun of it....
Smoked Beer Beef Jerky
Ingredients:
3 - lbs beef top round or roast
1 - bottle Rad/Amber Ale (I use Fat Tire, but use whatever)
1/3 - cup worcestershire
2/3 - cup soy sauce
1/4 - cup molasses
1/4 - cup brown sugar
1 - Tbs onion powder
1 - Tbs garlic powder
1/2 - Tsp Chipotle Chili Powder
Preparation-
24 hours before you are ready to cook....
First, make sure you trim as much of the fat off whatever cut of meat you pick for this. Fat not only can turn rancid quickly, it ads considerably to the drying time. Then you will need to cut your meat (against the grain) into about 1/4" thick strips. A nice long (and sharp) slicing knife works well, but if you aren't comfortable, ask the butcher behind the counter to do it for you. Just tell him you are making jerky with it, and he'll know exactly how to cut it. Just note, if you cut it yourself, it is VERY important that each slice is as close to the exact same thickness. If not, they will dehydrate at an uneven rate, causing some to be either under done, or over done, which you do not want, and can even be unhealthy.
Next, mix all of the ingredients into a large pot and stir and heat until it is hot to the touch (do not boil!) and then turn off the heat. Continue to stir thoroughly for about 5 to 10 minutes or until molasses and brown sugar have fully dissolved. Let cool to room temp (about an hour). Divide your meat into two separate gallon size bags zip lock bags (or if you have them, one of the large 2.5 bags work great) and then divide the marinade in half, and add it to each one of the bags. Marinate the meat for about 24 hours in the fridge.
Time to smoke!!
Heat your smoker to about 150 degrees. As far as wood chips go, Hickory is my favorite for jerky, but use whatever your favorite chips are. I also found the Jack Daniels Barrel wood chips work nicely as well.
Now, you won't have to (and probably shouldn't) cook the jerky entirely in the smoker. I've found about 3 hours in the smoker under moderate smoke is plenty of time to give it that nice, Smokey sweetness. To much smoke flavor can give it a kind of burnt taste, that isn't very pleasant. After about three hours in the smoker (just make sure to check regularly, I transfer the jerky into the oven at a low temp (again, at a low temp, about 125, to 150) and continue cooking until you have reached your desired level of "chewy". This will can, and will vary greatly, depending on the cut of meat you choose, fat content etc.. It can be almost done after 3 hours in the smoker, it my take a few more hours in the oven. Just keep a close on it, and check it frequently. It can be boring, but on the plus side, your house will smell fantastic!
Once it is done, let sit out on the counter, and cool. Then place in large zip lock bags, and this stuff will stay good for a good long time. I have never been able to test exactly how long, since I eat it before it goes bad, but I assure you, it will keep long enough for you to eat it all. Just keep it sealed up, and it will be fine.
So, give that a try!!!! You will not only love the results, but you should have a lot of fun with the process as well.
I try to post beer recipes on here frequently. Every time I go searching for a new, exciting recipe, I almost ALWAY find myself landing on one site, and you've heard me talk about her over and over, but The Beeroness has, what I consider hands down, the best cooking with beer site on the web. I've spent hours surfing her site, looking at everything from appetizers, and finger food, to main coarse, to, desserts! Please check it out when you have a moment.
Now, when it comes to desserts, few flavor combinations excite me more then peanut butter and chocolate, so, when I saw this super easy, simple (just 3 ingredients!) and delicious recipe, I had to post it. That's right, peanut butter cups, with beer! Check this out....
Oh and if you get a moment, check out her entire write up on this recipe, its actually quite funny. Check it out here.....
Chocolate Stout Peanut Butter Cups
Ingredients
8 wt oz (about 1 ½ cups) dark chocolate (60% cocoa content)
1 cup creamy peanut butter
1/3 cup stout or porter (espresso or smoked work best)
Directions
Add the chocolate to a microwave safe dish. Microwave on high for 30 seconds, stir and repeat until melted.
Line a mini muffin tin with mini muffin papers.
Add about 2 teaspoons of chocolate to the muffin papers (about 1/3 full). Use the back of a spoon to “paint” the sides of the mini muffin papers, making sure to cover the entire paper.
Chill until the chocolate has set, about ten minutes.
In a small bowl stir together the peanut butter and stout until well combined.
Fill the chocolate cups with peanut butter mixture until just below the top.
Add a small amount of melted chocolate to the top of the peanut butter, making sure to cover
the entire mound of peanut butter, smoothing to make a flat top.
Chill until set, about ten minutes.
Doesn't get much easier, or tastier then that!!! I know what I'm making this weekend!
By the way, if you have a favorite beer recipe, and would like to share it, by all means pass it along to me. You can email me at thebeerczar@gmail.com
Yesterday, we witnessed what will surely be labeled as a "classic" Super Bowl. My beloved Patriots took on (and were almost beaten by) the Seattle Seahawks looking to defend their title. Had it not been for a bone headed play call and a spectacular interception in the final 30 seconds of the game, they most likely would have done just that. However, they didn't, and I couldn't be happier about it!
Seriously, has there ever been a bigger interception, or a worse play call in Super Bowl history?
....but I digress.
The game isn't what I want to talk about (at least not here). I want to talk about the commercials, or more specifically, A commercial, this one......
If you are on any sort of beer websites, blogs, facebook pages, whatever, you have no doubt seen countless discussions, or mile long threads about this ad, and its perceived (and probably justifiably so) slight on Craft Beer drinkers. I think people are missing one big point however......
What was this ad intended to do?
Convert craft drinkers to Bud? Won't happen, In Bev knows this....or was it simply meant to piss off Craft Beer Drinkers? Well, that really isn't hard, just serve them a beer in a frosty glass, its cheaper then a Super Bowl ad, and almost as effective. No, this ad, as with all ads, was meant to promote the brand of Budweiser, and to a large Corporation like AB InBev, promoting a brand means you get people talking about it, good or bad. In that, they succeeded, and succeeded huge! Like I said before, if you spent any time on any craft beer site, or page, you will have seen the discussions, posts, meme whatever, about this ad. I can't remember the last time so many craft people were talking about Bud. The old saying "there is no such thing as bad publicity" is true. Bud wanted to get craft people talking about their beer, and that's exactly what happened.
A great response from Firestone Walker
Now, let me say, I think a lot of the discussion is justified. The ad took a shot, and people are right to respond and 'defend' themselves. However, I didn't take this ad personally, it didn't make me mad, I'm not going to start a crusade against Goose Island, or any such thing. This ad did nothing to change my opinion of them, or their product. This is something I would expect from them.
The ad worked, plan and simple. Love it, or hate it, it did what it was suppose to do. This ad has as much to do with their beer as a lost puppy, but both get their name in the news, and on peoples mind, and thus, on their lips (at least talking, not drinking, necessarily) . Hell, I am even writing about it, damn it, I was sucked in!
So, like this ad claims, Budweiser may be made for drinking, but I like beer that is made for tasting, and enjoying, savoring, and yes, god forbid, maybe even a little dissection. That is the only reason I drink beer, and not because some ad tells me to drink it, or which one to drink, and despite the fact that some people may think me "snobbish" to do so, but that is why I drink beer, and its why we all should drink beer. Drink what you like, not what your told......
And drink local!
I challenge you to do this in the next week or so. Go to a local brew pub, one that doesn't distribute
much further then their door step, if at all. Ask the bartender if you can see the owner, or the Brewmaster, because you want to speak to them. I can almost guarantee you, if they are there, they will come out to speak to you. If they have time (and please, ask if they do, they can be very busy), talk to them, ask them about their beer, and why they brew. Trust me, the answers you get will not be anything you will ever hear in a Budweiser ad.
Oh, and don't forget to thank them, and support them.
I mentioned earlier that with the big game fast approaching, I wanted to supply you all with some great recipes and ideas for hosting a Super Bowl Party that are not only easy, but delicious. Well, I figured I would turn to my absolute favorite beer cooking blog, the lovely and talented Beeroness! If you haven't checked out here site, please do. If you are a fan of food, and beer, and cooking them together, this site is for you! (click here to check out her site....)
This time, I found an amazing pulled pork slider recipe! Pulled Pork, that is beer braised, served with Chipotle Beer Cheese Sauce.....seriously, check this out! AMAZING, another hat time to The Beeroness, she continues to amaze me!
Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce
Ingredients
For the pork:
2 tbs kosher salt
2 tbs brown sugar
1 tbs onion powder
1 tbs chili powder
1 tbs ground cumin
1 tbs black pepper
2 tsp smoked paprika
2 tsp dry mustard powder
4 lb Pork butt (also called pork shoulder)
6 cloves of garlic, peeled
1/4 cup olive oil
3 cups (2, 12ounce bottles) stout or smoked porter
24 slider buns
For the cheese sauce:
2 tbs unsalted butter, melted
2 tbs flour
2 tbs cornstarch
1 cup beer (wheat beer, blonde ale, pale ale, pilsner)
2 cups shredded Cheddar, do not use pre shredded
1 cup whole milk
2 chipotle chilies in adobo
salt and pepper to taste
Directions
In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.
Take out your pork and stab 6, 2-inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.
Rub the entire surface of the meat with the spice mixture, using it all.
In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot (or remove, shred and return to pot). Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.
Add all cheese sauce ingredients to a blender or food processor. Process on high until very well blended, about 5-8 minutes.
Transfer contents to a saucepan over medium high heat. Whisk rapidly and continuously until thickened, about 5 minutes.
Salt and pepper to taste.
Fill slider buns with pork, top with cheese sauce, serve warm
OK, so, there you have! Try this amazing recipe, and look for more from this amazing chef at her site, The Beeroness, its impressive! Check out her notes and entire right up for this recipe here....
Although most of the country is waist deep in snow, and staring at temps hovering around the wrong
side of 0, we here in Arizona are lucky enough to avoid all that. I lovingly refer to temps in the 50's as "chilly" now. Here, we are already thinking ahead to sunshine, warm weather, bikini's and pool parties. Of coarse, for any good pool parties, you need a great beer. Again, we here in Arizona are lucky enough to claim SanTan Brewing as ours, and with them we can also claim Mr. Pineapple as our own, one of the best summer beers for pool parties, golfing, barbequing, you name it.
Set to hit shelves in just a few weeks (February, just in time for the big game!), Senor Pineapple has undergone a few exciting changes this year. First of them being, SanTan Brewing Company has teamed up with Chiquita to use Rainforest Alliance Certified Pineapple Juice for a more sustainable, socially conscious and tasty can of craft beer. Founder and Brewmaster Anthony Canecchia says
“We’re also very excited to be partnering with Chiquita to improve the quality of our beer by using a premium juice that allows us to support sustainable agriculture and to be more social responsible.”
The other change, and certainly the most obvious, is Mr. Pineapples new look! SanTan gave Mr. Pineapple a new can, a cooler, more laid back look, Anthony has this to say about the new can....
“Mr. Pineapple knows how to get the party started. We wanted to give his can a new look, something exciting that’s going to make you smile from the first sip to the last drop,”
So, anyone that has read this blog for more then 15 minutes, knows I am a HUGE fan of this beer! I have 3 staple summer beers that I turn too when the weather warms up. Bell's Oberon has been my go to summer beer since I first had it at my wedding reception back in 2008. Recently, Hanger 24's Orange Wheat has muscled its way into my top 3 as well. However, the one I turn to most often, is this one, the one that is brewed 6 miles down the road from my house. To me, its just a perfect summer beer. It tastes like summer. A traditional German Wheat Ale, this is a very flavorful, yet easy to drink beer. I guess its technically a "fruit" beer, but the pineapple is more subtle then a lot of fruit beers. It has a fruity aroma, and a light, refreshing citrus/pineapple flavor that goes well a lot of great summer dishes.
I am not the only one that loves this beer however.....winner of many awards, and SanTan's top selling seasonal beer, and I have no data to prove it, but I would venture a guess that this is the best selling seasonal beer brewed in Arizona (if this is not that case, if someone could please correct me....thanks!).
Here is a little beer geek info on Mr. Pineapple
Style: Pineapple Wheat
Malt: 2-Row, White Wheat, Caramel, Munich
Hops: Columbus
Yeast: German Wheat
OG: 13 Plato
ABV: 5%
Color: Hazy Straw Gold
IBU: 15
So, be on the look out in the coming weeks, I am told Mr. Pineapple will be hitting shelves come Feb (less then 2 weeks away...). Need to know where to find it? Check out SanTan's beer finder here....
So, break out the swim trucks, fire up the grill, and get the cooler ready to throw in a few six packs of Mr. Pineapple....
Until next time
Bottoms up my friends
The Beer Czar
About SanTan Brewing Company
Open since 2007 under the leadership of founder and brewmaster, Anthony Canecchia, SanTan Brewing Company has established a strong reputation as one of Arizona’s favorite craft breweries. In addition to brewing, SanTan features a friendly neighborhood brewpub in Downtown Chandler, which has quickly become one of the top local food and beer destinations in the Phoenix metro area.
All SanTan Brewing Company craft beers are Southwestern Style Ales. SanTan’s brews are fermented to completion and carbonated higher than traditional American beers for a more effervescent, crisp and refreshing hand crafted beer – perfect for quenching your thirst in the hot Arizona sun and throughout the southwestern region of the US.
In 2009, SanTan Brewing began distributing their Southwestern Style Ales throughout the state of Arizona, operating with a mission to pair craft beer with craft food that would inspire great conversation and good times. 2014 marks the beginning of taking this journey throughout the Southwest and California. SanTan beers have won numerous national and statewide awards including two medals at the US Open Beer Championship: bronze in 2013 and gold in 2011. SanTan Brewing also took home a silver medal at the 2011 Great American Beer Festival and won Best Brewery in Arizona, selected by the Phoenix New Times and the Arizona Republic, in 2013 and 2011. Visit them on the web at www.santanbrewing.com
The following piece was written by my good friend and strong advocate of Arizona beer, Mr. James Swann. Please take a minute and read what James has to say, and if you agree with him (and myself on this) please take a moment and sign the attached petition, and help keep Arizona Beer growing!!!
Arizona Breweries Need Your Voice Now!PLEASE HELP!
In recent weeks I have been asked on multiple occasions to
weigh in on the proposed AZ. BeerBill
and legislation that has captured
the attention of our community, so here it is.Although the outcome of this law making will greatly affect how local
Arizona breweries will be allowed to operate in the near future, believe me
when I say that the eyes of the nation are indeed upon us.To see legislation of this type pass in such
a quickly populating place as Arizona will also make a mark on how other states
perceive, interpret and change their laws as well.This is quite an important ship we are
sailing!
Now that that is out of the way, how do I feel about the
proposed changes?The short answer is
that I completely support the modifications as they will allow for significant growth
in the industry and create jobs here in Arizona.As a consumer of fine brew, you should
support these changes as well.
What the AZ. Beer Bill does is allow Arizona breweries to
lift the current forty thousand barrel (eighty thousand keg) production cap and
at the same time maintain the connecting pubs and tap rooms associated with
each brewery.This is important as
current law would force most local breweries to shut down these tap rooms in
order to move beyond the forty thousand barrel limit.This could potentially put many Arizonans out
of work. Do you want to put your
favorite barman at SanTan, Four Peaks or Huss out of a job?I certainly don’t.
This legislation will in fact create jobs and strengthen our
local economy as each brewery would be allowed to own and operate up to seven
satellite tap rooms and supply them with product without the worry or concern
of production caps. In truth beer brewing,
distributing and retail in the United States supports 20,430 jobs, $606,325,300
dollars in total in wages and has a total economic contribution of over one
billion.Craft brewing had a $664 million
dollar impact in Arizona in 2012 and created 3,486 jobs. Those numbers are hard to argue with and are
growing.
Some may argue that these new alterations undermine the basic
checks and balances our government’s Three
Tier System put into place at the end of Prohibition all the way back in
1933.In a nutshell that system allows
for the controlled and structured sale of all alcoholic beverages while
maintaining three tiers of taxation keeping each state’s coffers full money for
education, roadways and all things municipal.While I will not argue that methods for regulating the sale of alcohol
will always be necessary I would contend that the proposed changes will only
serve to strengthen structure, limit liability, keep more money here in Arizona
and create even more tax revenue for our great state.
While most laws are put into place with the best of
intentions we all must realize that things change.Much of the current law governing this matter
is almost a century old and is at best out dated and antiquated.Why on earth should we penalize our local
breweries for their own success?The
simple answer is we shouldn’t.
Lastly, the forces opposing this bill are for the most part
spirit producers or resellers and have an
incredible amount of money and
lobbying power.The Worst Part?Most of these spirits aren’t even produced
here in the United States! SO WHAT DO WE HAVE?WE HAVE YOU.
For your state, for the love of beer, for your local brewery
please go to www.azbeerbill.com and
sign the petition showing your support.This will take you less than five
minutes.They need your voice NOW!
James Swann
Again, please take a moment and sign the petition attached (find it here...) and help us keep this momentum going!!
If you aren't already excited, or unaware that Arizona Beer Week is fast approaching, here is a little video the Arizona Craft Brewers Guild put together to help with both.....
Stay tuned for more info, or go to the official Arizona Beer Week website here for a complete list of festivals, dinners, tap take over's and other events here.....
