Some Beers I've Had

I keep meaning to post the beers I've had over the past several days, but I have been unable to keep up with this blog, which is better than I can say about several of my other blogs.

Anyway, here are some highlights over the past few days. You can also check my RateBeer account for other reviews.
I had new Belgium's take on the IPA, Ranger. The aroma hit me in the face with Simcoe and Amarillo, but the beer was super bitter and dry. That and it had this lingering New Belgium presence that I blame on their yeast. It never seems to show its head in their bigger, barrel-aged beers, but it rears its ugly head here. This is a fine beer, very sessionable. It's just not going to be my first or third choice at the bar.I hit a local joint called Broadway Brewery before a rock show the other night. Word had it that they had tapped a DIPA. So, I thought I'd give them a try. The beer had a great nose of Centennial and Willamette (I think), but it was very, very green. It tasted like your homebrew 3-4 weeks before you should drink it. Hopefully, it will stay around for a while or the brewery will get a chance to brew it again. Like the brewpub/restaurant, it just needs time to improve with age.


I made some burgers with a Founders Porter (which I finished while preparing dinner). The burgers were juicier and richer thanks to the beer. I don't know that this beer made a difference, but they were good burgers. I'll certainly remember to add three tablespoons of dark beer to my next batch of burgers. Also, along with the porter burgers, I smeared on some delicious stout mustard made with Schlafly's Extra Irish Stout. The combination was perfect and I look forward to trying it again.

Sierra Nevada's Bigfoot 2010 hit shelves this week. I promptly bought a sixer and chilled a '09 for comparison. Due to circumstances out of my control, I had to split the two beers over two nights. Assuming that it's the aging, the '09 was say more complex and fuller than the '10 version. It's nice to know that aging some of those beers is paying off.


Tonight, Schalfly, O'Fallon, and New Albanian collaborated for an oak-aged smoked rye pale ale. Someone best described it as more interesting than good. The rye pale ale part was good and as solid as anything else I've tried, but the smoke just didn't fit. Someone smelled Jack Daniels, but I chalk that up to the rye and smoke. Smoke doesn't work with everything. However, this beer did pair well with the Vietnamese hot wings Uprise Bakery was serving with the beer.

Friends and I also split an Avery dunganA double IPA. Aside from the odd bleach smell and taste from the glasses, the beer is fresh, crisp, and citrusy. It was a nice finish to the past several days of beer drinking.

Cooking w/Beer: Meatloaf and Pumkin Bread

October rolled in this week. For me, the fall begins on October 1st. This year, the weather obliged as there was definitely a shift toward colder, wetter conditions. Using some fall seasonal beers, I made some dinner.


Meatloaf
I had to make some dinner and we had ground beef in the freezer, so I figured I could make a meatloaf. Several online recipes suggested adding some wine or various spirits to keep the loaf moist and add some richness. I figured there had to be something out there involving beer. I was right.

I found this recipe. I made about 2/3 of the recipe since I had two pounds of meat as compared to three. The key with the beer was to fry up some onions, pour in the beer, and cook it until it was thick (or about 3/4 of a cup).

The loaf turned out great. I could have done more with the flavors, but the beer insured it was moist. Speaking of the beer, I used a Great Lakes Octoberfest. The recipe called for a amber-colored beer, but I went with the fall seasonal from my favorite Ohio brewery.

Here's the recipe...
Ingredients:

• canola oil
• 1 medium sweet onion, chopped
• 10 ounces of bottle dark or amber beer
• dried thyme leaves
• dry mustard
• salt
• Freshly ground pepper
• 2 pounds ground beef
• 1 cup fresh whole-wheat breadcrumbs
• chopped fresh parsley
• 1 large egg, lightly beaten
• 1 egg white, lightly beaten

1. Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3. Add beef, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. Bake the meatloaf until an instant-read thermometer registers 160 degrees F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.

Pumpkin Bread
I stumbled over a pumpkin bread recipe a while ago that used a Dogfish Head Punkin Ale. That beer would be ideal as it uses real pumpkin as its primary ingredient. However, Dogfish Head is not available in MO, so I turned to a local favorite. Schlafly's Pumpkin Ale is one of the two or three best pumpkin beers I've ever had. This was the logical substitute.

The original recipe can be found here (although I reprint it word-for-word below). The only difference, again, was the beer. I'd suggest only using pumpkin beers by Dogfish Head, Schlafly, or Southern Tier. In my humble opinion, those are the only pumpkin beers worthy of consumption. The rest are spiced ales with some pumpkin pie flavoring.

The bread was good and contained a hint of pumpkin without being too pumpkiny or bright orange. I will certainly make this again, but I might add a tablespoon or two of some pumpkin puree to give it a little more pumpkin authenticity. I think it would pair well with a chocolate stout or maybe a porter. Also, I might try it with a black bean chili with chunks of yams.

Here's the very simple recipe...

Preheat oven to 350 degrees.

In a large bowl, combine:

12 oz bottle of Dogfish Punkin Ale

3 cups self-rising cake flour.

1 tablespoon brown sugar

A dash each of cinnamon, nutmeg and ginger, but not too much, as you don't want to get in the way of the flavors Sam Calagione and co. have created.

Pour batter into a greased loaf pan, and bake for about 45 minutes, or until top is golden brown, and a toothpick comes out clean.

Schafly Dry-Hopped APA Cask Night at the 'Tag!

I know that some of you have not been out to the Ragtag in a while for happy hour. That's OK. This is your time for redemption.

Between 6:00 and 6:30 this evening, Barry will tap a cask of Schlafly's wildly popular and very sessionable Dry-Hopped American Pale Ale. He will be offering specials before breaking into the free beer in a wooden cask.

I'll see you there!

(Image lifted from STL Hops.)

Beers: June 1-7, 2009

Here are the beers I had this week...

Schlafly Kolsch
I was in STL for a beer event at The Wine & Cheese Place. After doing some shopping, I had time to kill. I chose to do this at a nearby pub. I went with the Kolsch from Schlafly. It was light, crisp, and refreshing. That was all I needed.

Founders Dirty Bastard Scotch Ale
So, the first beer tried at said beer event was this fine scotch ale. Usually, scotch ales don't hold enough scotch nor ale to meet my needs. This beer is the exception and should be the example for others to follow.

Founders Curmudgeon Old Ale
Right next to the Dirty Bastard, they poured me this old ale. That's a heavy beginning to a tasting if you ask me. The event was for MOBev folk. I won a drawing with STL Hops that allowed me to sit in. The Founders rep explained that the vanilla flavor in this beer comes from the tea bags of oat chips they throw into the fermenters.

Founders Centennial IPA
This beer is named for the hops that go into the brew. Founders have slowed their production rather than use another hop while supplies are low. I had one of these the week before and it tasted off. Thankfully, Wednesday's sample did not disappoint.

Founders Red's Rye
Rye might be the new sour. Ryes are popping up everywhere. This one is one of the best I've had. Although it is a relatively new beer, it is quickly becoming Founders' best seller.

Founders Porter
I have a hard time liking porters. You get the coffee and chocolate notes associated with some stouts, but it's really subtle. Some beer snobs call this "smooth". I just think it's a bland style. Founders blew me away with this aggressive porter. This is by far the best porter I've had.

Founders Double Trouble Imperial IPA
I am a hop head. I'll admit it. So, I can't get enough of double IPA's. DT is a fine example of a Midwestern hop bomb that stands up to the big boys out west.

Founders Cerise
I really don't like fruit beers. Normally, I would never try Cerise, but it was offered at the Founders event. So, I tried it and was really impressed. I promptly bought a four-pack before leaving STL, knowing that R would like this beer on a hot Missouri day. That day arrived today, and she was impressed.
Coney Island Sword Swallower
I brought this over for a friend while we watched infant twins, a three-year-old, and Lu. This is the hoppiest lager I've ever had. It almost feels like a hoppy pale ale, not a lager.

My Three-Hearted Ale
Due to the name and style, most folks think this kit from Northern Brewer is a clone of Bell's Two-Hearted Ale. While I'll admit to similarities in the bitterness of the hops and that my execution as a brewer is suspect, this beer barely resembles Bell's IPA. For one thing, the amber coloring is nothing like the golden glow of one less heart. Also, the floral aroma at the nose is a little green compared to the original. Either way, I like my first attempt at brewing and will brew again.

Sam Adams Long Shot Double IPA
I actually had a class on Friday night and Saturday morning in STL. When class was over, I headed over to a friend's for the night and brought along some beverages. Since I don't like to keep IPA's (or doubles) around for too long, I grabbed this beer along with a Founders and one of my home-brews. I love this beer and am sad it's gone. There are no more Sam Adams Long Shot Double IPA's in my stash. It is a sad day.

Arcadia Hop Rocket
Once I returned home on Saturday, I needed a beer. I've comitted to drinking up some IPA's in order not to miss out on their hoppy goodness. This was a purchase in STL earlier in the week. Though Hop Rocket tastes like a typical double IPA, it did add a little spice that was not expected. I will savor the other three bottles in this pack for sure.

Stone Ruination IPA
Mom brought me some beer. Ruination is my favorite. Judging from the taste, this one's been on the shelf for a while. I may have to drink this sixer of Ruination quicker than others. Oh well.

Caldera IPA
My Saturday was an all-IPA event. We attended some friends' tenth wedding anniversary party. It was a nice night and the hosts provided their guests with some excellent refreshment. Caldera IPA (the one in the can) was available at the bar. I had two.

Stone Oaked Arrogant Bastard
After a long Sunday afternoon in the garden weeding, I rewarded myself with another beer delivered by my mother. The Founders event made me aware of the vanilla brought on by the oak chips. I love the AB, but the vanilla just makes it another beer. So aggressive, so complex. I am so lucky to have ten more bottles of Stone brews (not counting bombers of imperial stouts and barley wines) in my stash.

Avery Brabant
I was wary of this wild ale brewed in Zinfandel barrels. The nose smelled funky, but the rest of the beer showed no signs of the sourness found in something like La Folie. This beer is way more complex than most sours I've had.

My thoughts on the week: This was a jam-packed week of beer-drinking. The Founders event made it look as though I had a shit-ton of beer, but most of those pours were maybe a couple of ounces. Normally, I don't have a Stone beer, but this week I had two. There were a lot of IPA's and DIPA's, plus a sour. This was a good start for this little project. I can't wait to see what I drink next week.

Breweries Sampled: Schlafly, Founders, Northern Brewer, Sam Adams, Arcadia, Stone, Avery, Caldera, Schmaltz/He'Brew