Archive for the ‘Beer’ Category

Grand Cru Homebrew

A few months ago I decided to try my hand at home brewing (beer). I figured I would ease into it by starting out with a Mr Beer kit. It has low investment and easy to follow instructions. I did sort of deviate from the kit in that I used the West Coast pale ale liquid malt extract but I tossed the booster pack in favor of a pound of Bries amber dry malt extract. Additionally I used Fermentis Safeale S-05 yeast instead of the yeast provided in the kit. The first batch was such a success that I decided to give it a second go. This time around I decided to go with the Grand Cru kit from Brewferm. I’m pretty excited about it because it is one of my favorite styles of beer. It’s now in the bottles conditioning and I have about another month before it should be ready. I thought I would get fancy this time and I made a label for it just for fun. Here is the label image.


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I am so happy I finally was able to find this beer.

The Grand Cru from North Coast Brewing Company is a limited release ale brewed with agave nectar and aged in bourbon barrels. This is a strong ale with very subtle flavors. The bourbon barrel aging imparts a sort of caramel color and flavor to this beer. I certainly hope this becomes an annual tradition from North Coast Brewing. I’m still bummed that I couldn’t get a bottle of the Old Stock Ale Cellar reserve. Getting the Grand Cru makes up for it… some.

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This weekend was the Formula 1 Belgian grand prix…which means it was time to find recipes from Belgium. We cooked Chicken braised in beer. It is basically a chicken stew with shallots, mushrooms and carrots. The recipe didn’t specify what type of beer; I chose one of my favorites which is Tripel Karmeliet. Sorry no photos of the Chicken dish. Stew doesn’t photograph well.

For dessert Teresa made a Chocolate mousse.

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The 10 Best Gastropubs In Dallas | Dallas Lists | The Feast.


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Pale Ale


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I decided I would make my own BBQ sauce for use with pork ribs this weekend. I wanted a strong flavor profile and I wanted to incorporate a good beer flavor in it as well. Originally I thought I would use a stout like the Yeti Imperial stout but when I went to the beer store and saw they had one last bottle of Theobroma ale, I thought that would be perfect.

The Theobroma ale pairs with this dish extremely well. You might want to buy 2 bottles if you can; especially if you are sharing with guests.

Side Note – This is the description from the Dogfish Head Brewery Website –

“This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Heads Theobroma (translated into ‘food of the gods’) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds). It’s light in color – not what you expect with your typical chocolate beer. Not that you’d be surpised that we’d do something unexpected with this beer!

This is a very spicy BBQ sauce.

Honey Chipotle BBQ Sauce with Theobroma Ale

2 – 8 oz cans of tomato sauce

1 – 7 oz can whole chipotle peppers in adobo sauce

1 small onion diced

2 cloves garlic diced

Juice of 1 lime

1/4 cup Honey

1/2 cup molasses

1/2 cup Theobroma Ale

In a medium sauce pan saute onions until translucent and just starting to brown on the edges. add garlic and saute for about 1 minute longer. Add all of the remaining ingredients and cook over a medium heat for about 20-30 minutes. Allow to cool to room temperature ( I removed all but two of the chipotle peppers before the next step). Puree the mixture in a blender or food processor and put back in saucepan. I added the braising liquid (See below) from the ribs to the sauce and heated over medium heat to thicken the sauce.

Theobroma ale braised pork ribs

These are braised in the oven and finished on the grill.

1 – Rack of pork ribs

1/2 cup Theobroma Ale

Salt and black pepper to taste

Preheat oven to 350 F.

You will need heavy duty aluminum foil (18 in width works best) for this and a large baking sheet. Lay a length of aluminum foil over the baking sheet; it should be long enough to leave about 2 inches longer than the ribs on each end. Place the ribs in the center of the sheet of foil. Season both sides of the ribs with salt and black pepper to taste. Lay another sheet of aluminum foil (the same length as the first) over the top of the ribs. Crimp the sides of the sheets of aluminum foil together by folding until tight against the side of the ribs. Crimp one end of the foil leaving the other end open enough to form a funnel. Slowly pour the ale into the foil packet then crimp the last end closed. Place the ribs in the oven and cook for 1 1/2 hours. Remove ribs from the oven and open the foil packet just enough to pour off the braising liquid and save for use in BBQ sauce. Once you have poured off the braising liquid remove the remaining aluminum foil. Set up your grill for indirect cooking at about 400 F. Sear the meat side of the ribs over the direct flame for one or two minutes then move away from direct heat. Baste liberally with BBQ sauce and continue cooking for approximately 30-45 minutes.

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Great Divide Brewing – Yeti Imperial Stout. This one of the better stouts I have had. I had the Espresso oak aged Yeti after this one and I prefer the Espresso over the Chocolate.

Yeti Imperial Stout

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