Shrimp Skewers with Spicy IPA VinaigretteWritten by Jeremiah Ramey
- 2 lbs shrimp, peeled and de-veined
- 8 cloves of garlic, peeled
- 1 Tbsp agave nectar
- 1 tsp fresh ground coriander
- 2-3 Tbsp fresh thyme, light chop
- 2 habanero peppers, quartered and stemmed and seeded
- 1/4 cup white wine vinegar
- 1/2 cup India pale ale
- Pinch of ancho chile powder
- Canola oil (around 3/4 cup or more for emulsification)
- Kosher salt and fresh ground black pepper
DirectionsQuarter, stem and seed the habaneros. Keep a few seeds if you want a little more heat. Toss the habanero, nectar, IPA, vinegar, thyme, ancho and a pinch of salt and pepper into a blender. In a small pan over medium heat, add 1 tablespoon of canola oil. Add in the whole garlic with a pinch of salt. Toast for about five minutes. They should turn golden brown. Add the garlic in the blender. Puree until smooth. The color should be green. If not, add a bit more thyme until you get a nice green color. When the puree is smooth, slowly start adding in the canola oil and blend until emulsified. Heat grill or grill pan on high. If using wooden skewers, then submerse the skewers in some water for about 15 minutes. Sprinkle salt and fresh cracked black pepper over the shrimp. Toss in some canola oil. Skewer four shrimp per skewer (don’t want to overcrowd). Place on grill and cook around two minutes per side until cooked through. When done, plate the shrimp and pour the vinaigrette all over the shrimp and garnish with more thyme. Enjoy!
Slow-Cooked Doppelbock BBQ MeatballsWritten by John Holl
- 16 oz Sprecher Brewing Co.’s Doppelbock, or similar doppelbock
- 1 cup ketchup
- 1/2 cup Sprecher root beer BBQ sauce (or 1/4 cup root beer, 1/4 cup sweet BBQ sauce)
- 1/4 cup brown sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 pounds frozen cocktail meatballs
DirectionsCombine the beer, ketchup, barbecue sauce, brown sugar, vinegar, garlic powder, salt and pepper in a slow cooker. Add the meatballs and stir gently to make sure they are covered with the sauce (add more beer if necessary). Cover the slow cooker and cook on low heat for six to eight hours. Halfway through cooking, check to see if you need to add more beer. Serve the meatballs on a large platter with toothpicks. Place the extra sauce in a small bowl for dipping. As a journalist focusing on craft beer and the culture of drinking, John Holl writes for a variety of publications. He is the author of The American Craft Beer Cookbook: 155 Recipes From Your Favorite Brewpubs and Breweries and is the host of “The Beer Briefing” on iHeartRadio. He occasionally uses Twitter:@JohnHoll.
Pumpkin and Stout Soft PretzelsWritten by Sandy Smith
These delicious pumpkin and stout soft pretzels feature your favorite fall spices like cinnamon, clove and nutmeg. These buttery and salty treats are the perfect for game-day munching.
- 1 cup stout
- 1/2 cup pure pumpkin puree
- 1/4 cup light brown sugar
- 1 packet dry active yeast
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/2 teaspoon sea salt
- ¼ cup baking soda (for boiling)
- 1/4 cup granulated sugar
- 1 tablespoon turbinado sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
DirectionsTo make these pumpkin and stout soft pretzels, combine stout, pumpkin puree and brown sugar in a medium saucepan. Heat over medium heat, stirring, until very warm but not hot (no hotter than 110°F, please).
Remove pan from heat and sprinkle yeast over the pumpkin mixture. Stir and let stand 5 minutes. At the end of that time, your yeast should be "blooming."
To the bowl of a stand mixer, add all-purpose flour, whole wheat flour, salt and spices. Pour in the pumpkin-yeast mixture, add the oil, and stir with a wooden spoon or spatula to moisten dry ingredients. If the dough is too dry, add another tablespoon or 2 of stout.
Using the dough hook attachment, knead on medium speed for 2-3 minutes, until dough forms a smooth ball around the hook and doesn’t cling to the sides of the bowl. If the dough is too sticky, add additional flour a tablespoon at a time.
Cover the dough with plastic wrap and set in a warm place to rise for about 45 minutes. The dough won’t quite double, but it should have a decent lift.
Line baking sheets with parchment and spray with pan spray. Divide dough into 12 equal pieces (I weighed mine whole, then used a calculator to divide the ounce total by 12 for accuracy; pastry chef habit), and roll each piece into a rope about 18 inches long.
Form each dough rope into a pretzel and place on pans. Cover pretzels with a clean linen cloth and let rise for 25 minutes.
Bring a stockpot or other large pot of water just to a boil. Add ¼ cup baking soda—careful, it will bubble aggressively for a moment—and stir to dissolve. Boil the pretzels in batches for about a minute, turning halfway through. Remove pretzels from water bath and let drain for a minute on clean towels.
While you’re boiling the pretzels, preheat the oven to 450°F. Place boiled pretzels on parchment-lined and sprayed baking sheets. Bake for 12 to 15 minutes, or until deep golden brown.
Transfer the pretzels to a rack to cool completely. While they’re cooling, combine sugars, spices, and salt in a pie plate or similar rimmed dish. Brush the pretzels with a very light coat of melted butter, then toss in sugar-spice mixture until coated.
NotesIf you buy your yeast in 1lb packages like I do, the equivalent to a single yeast packet is 2.25 teaspoons. Now you know!
These can be frozen before they are coated. Just wrap plain pretzels in plastic wrap and place in a zipper-sealed plastic freezer bag. When ready to serve, thaw, brush with butter and toss in sugar-spice mixture.
Sriracha Stout Chex MixWritten by Ale Meals
- 1 cup stout
- 3 Tbsp Sriracha
- 6 cups Rice Chex
- 1 cup roasted cashews
- 6 Tbsp butter
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Thai green curry
- 1 Tbsp garlic powder
DirectionsWe’re still on the Sriracha train, this time with a twist on the class Chex Mix—a Sriracha Stout Chex Mix. The stout is reduced to thick syrup, and butter and Sriracha is added to that syrup. This blended with cashews, Thai green curry, and the Rice Chex.
Reduce stout in a sauce pan over low heat until it resembles a thick syrup
Melt butter into the stout syrup
Add Sriracha and stir to incorporate
Remove from heat and add Worcestershire sauce
Heat oven to 250°F
Mix Chex, cashews, Thai green curry and garlic powder
Pour liquid over the dry ingredients and mix thoroughly
Lay into baking sheets
Bake 1 hour, stirring every 15 minutes.
Stout, Oyster & Bacon ChowderWritten by Chef Ian Bubenoff
- 1 cup City Star Brewing, Night Watchman Stout
- 2 oz. bacon, diced
- 1/2 fennel bulb, diced
- 1/2 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 8oz bottle clam juice
- 1 3/4 cups vegetable broth
- 1/2 stick unsalted butter
- 1/4 cup AP flour
- 1/2 pound Yukon Gold potatoes, diced
- 1 cup heavy cream
- 1 cup shucked oysters with liquor
- 1/4 tsp red pepper flakes
DirectionsTo make this stout, oyster and bacon chowder in a large pot cook diced bacon on medium heat until browned and remove to a plate. Drain half of the bacon fat leaving half in the pot.
Add the fennel, onion, celery and garlic and cook on low-medium, stirring occasionally for 10 minutes or until soft. Add Night Watchman Stout, clam juice and water, bring to a simmer.
Place the rye bread in a food processor and pulse until crumbs. Heat olive oil in a small pan on low-medium heat. Add soft bread crumbs and cook stirring frequently untilgolden and crispy and remove from heat.
In a small pan melt the butter. Whisk in the flour and cook on medium heat stirring frequently for 3-5 minutes. It should begolden brown in color.
Whisk the flour-butter mixture into the soup. Add the diced potato, chili flakes, salt, pepper and thyme and simmer until potatoes are tender.
Add the cream and bring back to asimmer. Add the oysters and the bacon to the soup and simmer for 5 minutes. Serve in bowls and top with rye bread crumbs.