Tag Archives: Beer

Beer in review: Chicken Killer

In an effort to actually get myself to do regular posts on this blog, I’ve decided to do add a feature, in which I review beers.

First a little fact that may or may not be relevant: I have a beer bottle collection. It has gotten mildly ridiculous at 210 Bottles, but at this point it’s too more work to get rid of than it is to keep adding to it.  So the vicious cycle continues. A good number of the beers I review will come from that collection, but since I’ve got a few arbitrary rules that have kept the collection from taking over the entirety of the house, there will be some that didn’t make the cut that are worth reviewing.

In honor of last weekends Mike The Headless Chicken Day celebration (no really, it’s a real thing, see), I’m going to start off with Sante Fe Brewing’s Chicken Killer Barley Wine.

If the goal was to make a big beer, then it was met. This beer is about 10% abv, and all the flavors have plenty of heft.  This is defiantly a malt centered beer, with the caramel and toffee flavors leading the way, there’s some underlying dark fruit flavors, but over all it wasn’t as complex as I like my Barley Wines. It was probably  modeled after the original English Version of the style; hops play a supporting role. This was over all a solid beer, but nothing exceptional.

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Filed under Barley Wine, Beer

If I had Possession..

In honor of the up coming apocalypse let me present a list of appropriately named beers that I’ve had:

  • La Fin Du Monde (Unibroue)
  • Hades (Great Divide)
  • Belzebuth (Brasserie Grain d’ Orge)
  • Damnation (Russian River)
  • Salvation (Russian river)
  • Salvation (Avery)
  • Hog Heaven (Avery)
  • Judgement Day (Lost Abbey)
  • Ragnarok Smoked Lager (Elysian)
  • Duvel (Duvel)
  • Old Nick (Youngs)

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Filed under Beer, History, Music

Book review and appologies

After a month or so vacation, all of which I’m going to blame on the recent birth of my second child (which happened roughly a week ago), I’m back. With a book review.

<i> The Naked Pint </i> may or may not be worth reading. It’s aimed mainly at women folk, which the publisher sort of lets you figure out on your own. I  got the feeling the authors were out to jam in every joke they’ve ever thought of about any given topic they cover. If there’s a sentence without a punchline shoehorned in that book,  It’s hiding somewhere in the copyright information.

That said, they actually do know their stuff beer wise, and most of the jokes are actually amusing. The course they’ve outlined for introducing yourself to different styles does make sense. It starts off with those styles best suited to modern American taste, and works it’s way towards the “serious” styles. Also, if you’re the kind of person that likes to have handy dandy lists of beers around, they’ve got you covered.  They also have some delicious looking recipes in the back that I’ll share at some point.

So all and all, I’d give this book a resounding “it was o.k.” I’m not sure I’ll read it cover to cover again, but I’ll probably check out their recommendations before heading to the local dealer of vice.

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Filed under Beer, Books, Cooking, Food

Chiliski

Or rather Chili. Aside from roasting large hunks of venison, this is my favorite dish to cook, and the one I’m most proud of.

Now I realize that there’s something about stews that makes rabid traditionalists of us all. From Cassoulet to Goulash to Gumbo, there’s only one right way to make the stew, and it just so happens to be the way the person you’re talking to does it.  This is where I’m more open minded than most, I make no claim to authenticity, or even exclusivity. This just happens to be the way I like my chili. You can feel free to disagree; I’m sure whatever heathen idols you worship will take pity on your soul.

Notes:

This is less a recipe and more of a process. I hardly ever measure my ingredients, and generally pick my peppers based on what looks good at the market. The whole point in my opinion is to build complexity and flavor at every step. For more information on my general stewing procedure, (and an evangelical exposition on good ingredients in general, and the good news of bacon grease in particular) check out my Beef Carbonade  recipe Here.

I know many of you are probably used to seeing ground meat in your chili. I use stew meat, it holds up to prolonged cooking much better.

If you don’t happen to have Venison and Antelope on hand, I guess you could use beef.

I like sweet Malty beers with and my chili, Scottish ales, Oktoberfests\Marzens,  and dupplebocks all make the list.

About the peppers: Use whatever kind you want, I like a variety in both bell and chili and generally cut them into different sized pieces so I can tell them apart;  the hotter the pepper the smaller the piece.

If you’re using really hot peppers, wear gloves and wash your hand 3 or 4 times before touching anything… sensitive.

About the spices: This is a pretty mild mix heat wise, partially because of me not using any hot fresh peppers.  My personal experience is that chili powder adds heat to the beginning of  the bite, and cayenne adds it towards the end. I like a balanced heat, but since most chili powders are a spice mix rather than just powdered chili, be aware that adding it will add other flavors.

To serve this I make rice and beans to mix in (I skip the beans), top with a boatload of cheese, and sour cream to cut the heat.  Oh and corn bread.

Chiliski,

ingredients

Bacon Grease

1 lb. venison (I like Mule-deer for stew)

1lb Pronghorn Antelope

2-3 Bell peppers

2-3 chili peppers

10-12 fluid oz. beer

1 onion (diced)

2 Cloves of garlic (minced)

2 tsp Chili powder

1 tsp cayanne

1/2 tsp paprika

1/4 tsp cummin

1/4 tsp ginger

2 tsp Brown Sugar

2 Tsp Molasses

Salt and Pepper to taste

1 spoonful coco powder

Preheat oven to 250

In a large dutch oven, heat fat and brown meat over high heat. You’ll probably need to do several batches, you want plenty of space between the pieces. Also, by brown I mean the kind of brown you want the outside of your steak; you’re looking to create new flavors by taking advantage of the Maillard reaction.

Set meat and any juices aside, add fat if necessary and turn down heat.

Add onions and garlic and saute until translucent, add bell peppers saute for a few min. more, add chili peppers and saute for another 2-3 min. Add meat back into pan.

Add beer. You want the beer to come up about 2/3rds of the way to 3/4 of the way up the meat and veggies. If you need more liquid, stock is always better than water; water dilutes flavors, stock adds them.

Bring to a simmer, cover and place in the oven for 45 min-hour. Remove from oven and taste broth. Stir in spices except for coco powder.

I like to add the heat I want, and then adjust the other spices accordingly. You could make a pretty convincing argument for doing it the other way around. Replace lid, return to oven.  I usually cook it for another 2-3 hours, adjusting the spices every 45. min or so, but really it’s done as soon as the meat is cooked and tender, generally an hour later. Once you’re done cooking the chili stir in coco powder.

Let cool and put it in the fridge overnight one-three days.

Reheat, top, and enjoy.

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The Beer I Had For Breakfast (wasn’t bad)

Now, I’ll be the first to admit: When I’m making breakfast I generally skip over the shelf of my fridge dedicated to holding beer. However, I love waffles. Especially Sourdough waffles. What I don’t like nearly as much is remembering to feed the sourdough the night before I want the waffles. These are (at least in my opinion) a good standby option for those days when my (or in all honesty,  most likely my wife’s) ambition is greater in the morning than my memory was the night before. This is my adaptation of a recipe in The Bread Bible by Beth Hensperger.  According to her, the use of beer in pancakes was pretty common in pioneer cookbooks.

Apologies to those of you without waffle irons, my suggestion is get married and put one on your registry.

Notes:

I’d try and stay with sweeter beers for this, a good English Brown (particularly New Castle) or perhaps a good wheat beer might be the way to go (although I imagine you’d loose quite a bit of the clove\banana phenols)  Also, feel free to substitute in a cup or so of whole-wheat flour if you’re so inclined.

I have no idea how many waffles this will make you, it’s entirely dependent on the size of your waffle iron, this makes us about 8 cups of batter.

I’ve found the best method for keeping the waffles warm is to stick them in an oven on the lowest temperature setting directly on the rack.

Beer Waffles

3 C unbleached flour.

1/4 C dark brown sugar

1 tsp baking powder

1/2 tsp salt

2 12 oz. beers

1/4 C milk

2 eggs

8 Tbsps (one stick) melted butter

1 Tbsp lemon juice

4 tsp vanilla extract

Mix together dry ingredients and, in another bowl, the liquids.  Let sit in fridge anywhere from 30 min. to over night.

Preheat waffle iron to medium-high (or whatever the manufacturer says to do), spray it with veggie\canola oil spray, or brush on butter or cooking oil. Cook for 4-5 or until that ubiquitous and yummy state known as “Golden Brown” is reached.

 

 

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