beer - - Page 8

by snebbu

Six Beers in One: He’Brew Funky Jewbelation

Some people think of funky as a good thing, others see it as a weird kind of thing, and others just think of it as downright nasty. I’d say the Shmaltz Brewing Company’s He’Brew Funky Jewbelation brew follows the same logic: you might like it, depending how you feel about funk.

Shmaltz is very witty in their productions and they don’t disappoint with the names of their brews (such as the six included in this brew). Yes, the Funky Jewbelation includes a mix of six different beers all blended into one: “Jewbelation Fifteen,” “Vintage Jewbelation,” “Bittersweet Lenny’s R.I.P.A.,” “Origin,” “Reunion Ale ’11,” and of course “Messiah.” This blend of brews was then aged in bourbon barrels and rye whiskey barrels. Finally, the brew weighs in with an ABV or 9.8%. The poster says “too funky to fail” with confidence, touting their courage to become brewing mixologists. I was pretty excited since I like unique beers and it seemed like this would be a tasty dark one, particularly since it was aged in whiskey and bourbon barrels.

in Drinks 2 comments

by ML

Cocktail O’Clock: The Manmosa

For an unknown reason, I find day drinking more socially acceptable when it’s warm and sunny outside. Given the unseasonably warm weather we’ve been having for the past few months, my spring (and end of winter) have seen their fair share of drunk brunches. Even though mimosas and bellinis are synonymous with single 20s girl brunches (or at least that’s what twitter tells me), my weapon of choice is normally beer or bloody marys.

But on one particularly Saturday, after a morning of volunteering and sweating, my favorite brunch bartender suggested he make me a “manmosa.” His story is this: one day a bunch of big guys came in and ordered mimosas….but he figured he could do better, and make something a little better suited to these men. Apparently the real “manmosa” is supposed to be vodka, beer, and orange juice. Even though I love to drink, that is *not* something I can drink before 1pm without some serious consequences, or my “friends” calling me an alcoholic.

The “manmosa” I was served was better (and not modified for me! This is his recipe):

by Pyrles

ES-Style Travel: Drinking with Mickey

I recently reached a milestone in my graduate school career, which I celebrated the best way I know how: with a vacation. Naturally, this means I have not been up to my usual baking tricks, so instead, I would like to share with you my enlightening experiences drinking in Disney World.

Considering I was eleven the last time I visited the land of the mouse, alcoholic beverages were not on my radar. And while not my primary focus (spending the trip intoxicated is not the best plan if you want to ride the Rock ‘n’ Roller Coaster eight times), sampling the options available did feature quite highly on my must-do list. I will admit I was actually impressed by the variety and quality throughout my trip.

in Drinks / Food Travel / Personal 1 comments

by snebbu

100 Ways to Use Beer in Food and Drinks #6: Chicken Carbonara

Another one down. I’ve faced the challenge yet again and for number 6 on my list of 100 ways to use beer in food and drinks, I declare victory on successfully using beer in chicken carbonara. Be impressed.

This weekend, we embraced craft brewing by using a bottle of Flying Fish Extra Pale Ale in a chicken carbonara recipe. I’ve already heard some Italians claim that beer just doesn’t work with Italian food. As I said earlier, I declare victory. Onward.

Beer and Chicken Carbonara

in Cheese / Fowl / Recipe 0 comments

by Pyrles

What Gets Me Out of Bed on Weekends: Guinness Pancakes

I love pancakes. Partially because I love breakfast, but also because my great-grandfather’s pancake recipe was the first dish my parents let me cook without help. So at the age of eight, pancakes became my gateway recipe. Over the years, I have experimented with pancakes more than any other food. While I still use the old family recipe as a guideline, I have used it for everything from classics like blueberry, to more adventurous versions like cinnamon-applesauce and eggnog.

This recipe is one of my more recent pancake ventures, inspired by my love of all things Guinness. They smell incredible when cooking, and have a great flavor that is not too sweet. While they don’t taste too strongly of Guinness, these pancakes have the slightest bitter dark chocolate/coffee notes that really enhance the cinnamon. Overall, the beer jazzes up a traditional buttermilk pancake flavor without being overwhelming. They taste great with maple syrup, but I recommend serving them with a light caramel sauce.

Guinness Pancakes

in Breakfast / Featured / Recipe 3 comments

by Pyrles

Cinco de Baking: Loaded Corona Cupcakes

Editor’s Note: Snebbu will be bringing you more of his 100 ways to use beer in food and drinks shortly, but first: a brief holiday interruption. With Cinco de Mayo just around the corner, longtime ES reader Pyrles joins us with a holiday recipe that combines two of our favorite things: cupcakes…and beer!

When people think about beers to include in baked treats, I’m guessing Corona doesn’t often come to mind. In fact, I cannot myself explain why I thought this was a good idea in the first place. Even making the batter, I had my doubts. The first whiff of what a friend deemed “skunk beer” when I opened the bottle nearly made me scrap the idea entirely. But for whatever reason — in this case, love of a good challenge and desire to turn a favorite drink into a dessert — I made the cupcakes. And they are wonderful.

As I’ve come to expect from throwing beer into my cake batter, the cupcakes’ texture is fantastic: moist, but not dense. The Corona flavor comes through, but it is muted enough under the citrus. I may not have identified the beer if I didn’t bake these myself! The Bacardi Limon in the frosting compliments the cupcakes well and undercuts the sweetness of the buttercream.

This recipe is modified from Ellie Delancey’s Blue Moon Cupcakes. Enjoy!

Corona Cupcakes

in Desserts / Endless Cupcakes / Holiday / Recipe 6 comments

by snebbu

100 Ways to Use Beer in Food and Drinks #2: Bread

My quest for greatness moves onward to number two: beer bread. This one brings me back to the great nights of bar hopping in college and finishing the night strong at the local bagel shop. We all had or still do have, a place where the night closes out by indulging in a whole lot of carbs. Beer bread is a quick, easy, and cheap substitute for late-night bagels or pizza.

Last week we headed to my girlfriend’s shore house for a weekend of relaxing and getting some school work done. Luckily we picked up two Saison du Buffs and I had one left over. With featured ingredients like thyme, sage, rosemary, and parsley, it seemed like cheesy beer bread was a worthy use of the brew.

The nice thing about making beer bread is that there are so many ways you can customize it. You can use several different varieties of beer and can add a variety of additional ingredients to the bread if you want. The only things that must be there are the flour, sugar, butter, salt, and beer! Some say it doesn’t matter what beer you put in the bread. Wrong. You can taste it in the bread and you want to pick a beer that complements the rest of your “add-ins,” as well as whatever you are eating with the bread. General rule of thumb is to use ale (preferably pale ale) for savory and wheat for sweet. Dinner that night not only consisted of delectable beer bread, but also hummus, fruits, veggies and, obviously: cheese. With this in mind, the savory Saison Du Buff was the clear choice of beer.

in Cheese / Recipe 0 comments

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