Archive for the ‘Recipes’ Category

Samuel Adams, Dark Depths Baltic IPA

Sam Adams continues to produce awesome beers, this one being one of them. Pours good with a thick stout like head. A full bodied beer for sure with lots of different flavors throughout. Malt, hop, chocolate, smoke, caramel and coffee, to name a few. As I am sitting here drinking this beer, I find it a tiny bit lacking in the bitterness, for the IPA category. Still though, it is a good beer. While reading the label I just noticed that it is brewed with lager yeast. That fantastic larger yeast that Sam Adams uses is probably one of the best out there. That classic Sam Adams flavor that comes from their yeast, sits with you throughout this beer. Sold in a 22oz. bottle and 7.6% ABV and only a 55 IBU, ( a little low for an IPA in my opinion). I am a little biased when I review anything from the Boston beer company, AKA Sam Adams. Being from Boston it is one of those things we take pride in here, kind of like the Red Sox and the New England Patriots. Enjoy! and go SOX!

Overall Grade: B+

Cheers

Matt

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Nepenthe Hop-ful IPA

Posted: April 7, 2012 in Recipes

Nepenthe Hop-ful IPA

I discovered this beer at a beer tasting at McKinnons in Salem NH. Then I discovered that this beer is from a new brewery that opened in Manchester NH. So I thought I would give it a shot, and I was not disappointed!  The beer poured a nice cloudy reddish brown with a nice hoppy head. The smell was of sweet malt and the front had a pleasant bitterness. The middle was slightly smoky with hints of fruit and malt flavors. The finish is where is gets good, a really nice sweet bitter bite. What a great beer! One of the best IPA’s I have had this year. Bold, well balanced and overall a complete beer. Congratulations the the Candia Road Brewing Company on their great start. I hope they keep it up. I could not find any info on ABV or IBU’s, but the guy at the beer tasting told me is was about 9.5% ABV. I don’t remember what he told me about the IBU’s. I will keep looking around, I am sure this brewing company will grow in popularity. Great job and I can’t wait to review their other beers.

Overall Grade: A

Cheers,

Matt

Dogfish Head Sah’tea

Posted: March 31, 2012 in Recipes

Dogfish Head Sah’tea

Dogfish Head’s Sah’tea, a seasonal spiced ale brewed after the Finnish “sahti”, which features loads of grain and malt, and juniper berries (sometimes instead of hops). This one pours easy with a very quickly vanishing head, kind of like pouring a ginger ale. This sweet brew goes down smooth and is extremely easy to drink. So at 9.0% ABV, you need to be careful this is not a wimp of a beer. This was a little to lacking for me, not a ton of flavors going on. Overall I like just about anything that  Sam Calagione comes up with. He has become the spokes man of sorts for the current craft beer boom that is happening in this country. I would not want anyone else to be that voice, he is a class act for sure.

Overall Grade: B

Cheers,

Matt

Port Brwing, Mongo I.P.A.

Posted: March 24, 2012 in Recipes

Port Brewing Mongo I.P.A.

This was my first beer that I have tried from the Port Brewing Company. I can’t wait to try more because this was pretty good. The pour was good with a nice orange color and smells of  heavy hop and flowers. The first taste is bitter, very bitter in fact. The middle and end are extremely smooth, maybe because the first taste of hops numbs your taste buds a bit. That may make you think the end is smooth. There was much more sediment – I got those little chunks at the last 1/2 inch of the pour, much more than any other beers I have tried, including the Belgian styles. At 8.5 ABV and a holy cow of 99 IBU this stands up to some of the better IPA’s I have tried. If you like that traditional bitter IPA taste, but with that modern craft beer twist. This one is for you. I would defiantly buy this one again.

Overall Grade: B+

Cheers,

Matt

Dogfish Head 75 Minute IPA

Posted: March 18, 2012 in Recipes

Dogfish Head 75 Minute IPA

Dogfish Head 75 minute is the the middle child to the 90 minute and the 60 minute IPA’s, but this one is slightly different. A great pour with an orangey copper color, with a nice thick head. The smell is a sweet malt scent with a slight hint of hops. The flavors all come together in the middle – citrus, malt, and hopps, for a really well balanced brew. I think this is a good balance between the 90 and the 60 minute. As it says on the bottle. “There are some situations when the 90 is too much. There are other situations when the 60 is too little. There are many situations when the 75 is juuuust riiight.” Once again Dogfish Head has created a fantastic brew. I found this at The one Stop Market, next door to the Grill Next Door. Pick one up today.  You will not be sorry.

Overall Grade: A

Cheers,

Matt

Beer Infused Chicken

Posted: January 30, 2012 in Recipes
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Beer Infused Chicken

We have always loved beer can chicken. You know, the recipe where you shove an opened beer can up the backside of the whole chicken and cook it standing up. Well we found this really cool gadget on Amazon, and we thought we would share it with you. The Norpro stainless steel vertical roaster, with infuser. I will never cook a whole chicken any other way, again. No more of that sloppy back of the chicken after it has been sitting in its own grease during the cooking process…and the best part, you can infuse it with beer!

Here is what you do.

Fill the infuser with your favorite brew. We used Sam Adams cherry wheat for this one, and you could taste and smell the cherry in the chicken. It was so good.

Install the steaming basket and assemble the brackets.

Lightly oil and season your chicken with your favorite rub. we just used salt and pepper on this one, then stick the chicken on the infuser.

Cook until the  chickens’ internal temperature is 170 deg. F. Let it cool for a bit before carving.

The drip tray catches the juices, so you can baste it during the cooking process. We put another pan under the infuser in case there was some over spillage.  The entire chicken comes out crisp on the outside and so tender on the inside. This infuser is quite sturdy. I would think this could easily hold a 10-12 pound chicken or turkey. This one was about 5.5 pounds.  This by far is one of the best gadgets we have acquired, and the price is not bad either. A quality product for sure.

Cheers,

Donna and Matt

Leftover Roast Beef Stew

Posted: January 15, 2012 in Recipes
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Have you ever cooked a roast and had way to much left over? To me, it is not as good as leftovers as a turkey, chicken or ham are. So here is a recipe that will make your leftover roast beef come to life. The best part is I made with BEER!!

Ingredients

About 3 cups of Leftover Roast Beef cut into chunks and fat removed

1 – 12oz. beer of your choice

1 onion chopped fine

1 green pepper chopped fine

3 cups of Beef stock

1 Tbs. of Dried oragano

1 Tbs. of dried basil

2 cups of mushrooms or more if you like 🙂

6-8 red potatoes cut into chunks

1 bunch of chopped fresh basil

3-4 garlic cloves, crushed or minced

1 can of fire roasted tomatoes

1 Tbs. of olive oil

Salt and pepper to taste.

Directions

The first thing we did was chop up the beef, and marinated it in the beer overnight.

In a medium to large cooking pot or dutch oven, add the olive oil and when hot add the onions and cook for about 3-4 min and add a little salt and pepper. Then add the garlic and cook for about 1 min. more. Add the green peppers and cook for 3 more min.

You then can put in the mushrooms and cook them down a little here, or not it depends how you like your mushrooms. If you like them bigger and more hearty don’t cook them down. If you like them a little more soft and smaller then cook them down a few minutes.

At this point you want to add the beef broth and tomatoes, juice and all. Stir and scrape the bottom of the pot or dutch oven getting all those cooked-in bits into the liquid.

Now the rest is easy, add everything else except for the fresh basil, including the beef with the beer. Bring to a boil slowly and simmer until the potatoes are softened, about 20-30 min.

After the potatoes are cooked add the fresh basil and simmer for 10-15 min more. Serve right away. This is also a good stew for leftovers. I brought this to work the next day and it was fantastic.

I discovered a version of this stew on Kalyn’s Kitchen, check out her Italian leftover roast beef stew. I made her version step by step and it came out good. This is the modified Beer Drinkers Kitchen version. We hope you like it and let us know if you make it and how it came out.

 Cheers,

Donna and Matt