Beers of the Week: Nitrous Hopcide + Ragin’ Bull

Nitrous Hopcide + Ragin' Bull

Ellicottville Nitrous Hopcide (5.0% alcohol): This Nitro English IPA from Ellicottville Brewing Company in Ellicottville, NY completely made me rethink IPA’s. I am a fan of some IPA’s, but this is not my favorite style of beer. However, I would order Nitrous Hopcide in a heartbeat. The nitro tap elevated this IPA to a level that I LOVE. I see nitro taps popping up at more and more of my favorite bars, but I didn’t know the science behind them. If you want to know more about nitro taps, click here. Nitrous Hopcide pours a burnt, golden-amber orange with a small, creamy, off-white head. Flowery hops dominate the aroma, but a bit of subtle sweetness comes through toward the end. English Pale Malted Barley defines this brew’s crisp, clean flavor profile. Nitrous Hopcide has a robust hops flavor, but the nitro tap helps mellow it out a bit and creates one of the smoothest IPA’s I’ve had. I thoroughly enjoyed this brew and recommend it or any other beers poured from a nitro tap for that matter!

Bolero Snort Ragin’ Bull (5.0% alcohol): This American Amber Lager is brewed in Ridgefield Park, NJ and is one of Bolero Snort’s flagship beers. I had a great experience with the last beer I tried from this brewer, so I had to try another. It pours a clear, dark amber brown – similar to a cup of coffee – with a bright, white head that was gone by the time the server brought it to my table. Ragin’ Bull has a rather mild aroma, but I did detect some floral scents from the hops, a bit of breadiness from the malt and some spiciness. The ingredients come together nicely to create a highly drinkable beer. Unfortunately, nothing stands out. The flavor consists of toasted malts, a bit of earthiness from the hops along with a hint of caramel. This beer is neither bitter nor sweet, though; it’s just kind of plain. Overall, I would say Ragin’ Bull is a decent, well-balanced beer. I wouldn’t go out of my way to purchase this brew, but if I had a six-pack, I wouldn’t hesitate drinking them all! releases fun beer infographic

The Jax Beer Guy

Beer is a surprising and often confounding substance. Enjoyed properly it can be a treasure, abused it can a bane. But, for those of us who are responsible in our imbibing, beer is a magical, uplifting liquid that can bring unparalleled pleasure.

And, because beer is and has been such important parts of society, the folks at have put together a fun and interesting infographic about, well, beer! Take a look and you may just learn something about the world’s oldest alcoholic beverage you did not already know.


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Blueberry Stout French Toast

During the week, I’m lucky if I remember to grab a granola bar as I’m rushing out the door. I never have to time to sit down and eat a “real” breakfast. You know what I mean – eggs, bacon, toast, pancakes, cereal, milk, coffee, orange juice ect. So, on the weekends, I like to treat myself. I’m usually a bacon and eggs kinda gal, but every once in a while I get an uncontrollable sweet tooth! I came across this recipe for Blueberry Stout French Toast from The Ales Kitchen and my mouth started watering. This french toast looked so good I wanted to lick my computer screen! Naturally, I had to share with all of you. Enjoy!


  • 1 loaf crusty Italian bread thickly sliced
  • 1 cup of Stout beer
  • 1/2 cup milk
  • Splash of heavy cream
  • 1/4 cup sugar
  • 3 tbsp. butter (You may need more to keep French toast from sticking to pan)
  • 4 eggs
  • 2-3 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • Pinch of nutmeg
  • Whipped cream cheese
  • Powdered sugar
  • Maple Syrup (Optional)

Blueberry Stout Compote:

  • 2 cups frozen blueberries (You can use fresh if you have them on hand)
  • 1/4 cup of Stout beer
  • 1/4 cup sugar
  • Pinch of cinnamon
  • Juice from 1 lemon

Cooking Directions:

Blueberry Stout Compote:

  1. Heat up a small saucepan over medium heat.
  2. Add 1 cup blueberries, stout, sugar and lemon juice.
  3. Cook for 10 minutes stirring throughout.
  4. Add the rest of the blueberries and cook for another 10 minutes.
  5. Turn the heat to low and keep warm.

French Toast:

  1. Preheat oven to 200° farenheight and set a casserole dish inside to warm.
  2. Heat up a large skillet on medium-high.
  3. In a shallow dish, whisk together the stout, milk, cream, sugar, eggs, vanilla, cinnamon and nutmeg.
  4. Place bread in the dish to allow it to soak up the custard.
  5. Flip the sliced bread and coat the other side.
  6. Add butter to hot skillet.
  7. Cook your French toast a few pieces at a time for about 2-3 minutes on each side. (TIP: Make sure that your pan isn’t too hot or your French toast will turn black instead of golden brown.)
  8. Once cooked, place your French toast on a serving dish.
  9. Spread cream cheese on one side and place another piece of French toast on top.
  10. Pour some Blueberry Stout Compote over your French toast.
  11. Dust with powdered sugar.

Dobrou chuť!

Beer Pretzel Buns and Sliders

Pretzel buns are in! I feel like every commericial I see for a restaurant is advertising some type of pretzel burger. This got me thinking, I can make this – and it will probably taste better too! I found this great recipe for Pretzel rolls from Food Marriage. I think pairing these pretzel buns with some homemade sliders will surely make the ultimate meal!

Photo Courtesy of

Photo Courtesy of

Ingredients (Makes about 12 buns):

  • 1 1/4 cups of beer at room temperature (This recipe uses lager)
  • 3 tbsp. packed light brown sugar
  • 2 tbsp. milk
  • 2 tbsp. unsalted butter (melted)
  • 1 package rapid-rise active dry yeast (0.25 ounces)
  • 4 cups bread flour (It is different than all-purpose flour!)
  • 2 tsp. salt
  • 1/2 cup baking soda
  • Kosher Salt (to sprinkle on buns)

Preparation: (1 hour and 45 minutes)

  1. Combine beer, milk, melted butter and yeast in a bowl.
  2. Stir in 1 cup flour and salt.
  3. Mix well.
  4. Slowly add in the remaining flour until all of the flour is mixed in. (Tip: Do not pour in all of your flour all at once, it will be hard to combine.)
  5. Place your dough on to a slightly floured surface and knead the dough for about 8 minutes.
  6. Shape the dough into a large ball and place in a bowl.
  7. Cover and let the dough sit for about 1 hours or until the dough has doubled in size.
  8. Put the dough back on the floured surface and knead again for about 1 minute.
  9. Separate and shape your dough into 12 equal-sized balls.
  10. Place the dough balls on an ungreased baking sheet.
  11. Cover with plastic wrap and let sit for about 30 minutes to allow the dough to rise again.

Cooking Directions: (20  minutes)

  1. Preheat oven to 425° farenheight.
  2. Spray a second baking sheet with non-stick cooking spray.
  3. Fill a large pot with water and add your baking soda.
  4. Bring to a boil.
  5. Add your rolls to the water one at a time and cook until they puff up a bit.
  6. Turn them once while they are in the water.
  7. Remove your rolls and let dry slightly on paper towels.
  8. Place the rolls about 2 inches apart on your greased cookie sheet.
  9. Cut 1 1/2 inch wide X’s on the top of each roll using kitchen scissors. (TIP: Cutting slits in your dough will help to remove tension from the surface of the bread when it is baking. Too much tension will results in cracks in your bread.)
  10. Sprikle with kosher salt.
  11. Bake for about 15 minutes or until golden brown.
  12. Cool on a wire rack.


  • 2 lbs. ground beef
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 cup beer ( I like to use Pilsner Urquell)
  1. Mix the ingredients together thoroughly in a large bowl.
  2. Make patties using your burger mixture.
  3. Grill your burgers to your desired temperature.
  4. Toast your pretzel buns.
  5. Take your five-star burger with a whole other level with tomato, onion, mayo and some bacon!

Dobrou chuť!

Beer of the Week: Magic Hat Elder Betty


Magic Hat Elder Betty (5.5% alcohol): This weiss-style ale from Magic Hat Brewing Company, based in South Burlington, Vermont, pours a hazy, golden-orange with a small, off-white head that dissipates quickly. Although this brew is hazy, it is not quite as cloudy as traditional hefeweizens. Elder Betty has a refreshing aroma of sweet and tangy elderberries and a bit of wheat. However, it smells much sweeter than it tastes. The elderberry is noticeable at first sip, but breadiness and a bit of bitterness comes through at the end to balance out the overall flavor. Elder Betty is a good, flavorful beer, yet light and refreshing at the same time. I purchased this brew on the clearance rack of my local liquor store for $1. This is not my favorite beer, but honestly, I was a bit disappointed I didn’t buy more. Plus, I really like the graphics on the label! Recommendation – Try it!

I didn’t know really know what an elderberry was besides the fact that is was a berry, so if you want to know more, click here!

Homemade Beer Mustard + Mustard Chops

I am a fan of mustard, but sometimes it is hard finding the perfect kind. My supermarket has an aisle full- sweet, spicy, tangy etc. With so many styles and brands, I usually go with what’s familiar. I was surprised when I found out how easy it is to make your own mustard. This recipe from Made With Love by Jackie B. for “Ballpark Beer Mustard” showed me how this can be done. This mustard adds flavor to sandwiches or anything else you desire. I will also share one of my mom’s own recipes that utilizes this mustard.

Photo Courtesy of

Photo Courtesy of


  • 1/4 cup mustard powder (or dry mustard)
  • 1/2 cup beer (Jackie B. uses Corona, but I’ve seen other mustard recipes use Dopplebocks. (TIP: use whatever beer you are in the mood for that day!)
  • 2 tbsp. water
  • 1 tsp. tumeric
  • 1 egg
  • 1 1/4 tsp. salt
  • 1 tsp. corn starch
  • 1/2 tsp. lemon juice (fressh squeezed or pre-made)

Cooking Directions:

  1. Whisk together the mustard powder, beer, water and tumeric in a medium-sized bowl until smooth.
  2. Cover and refrigerate overnight.
  3. Simmer 1 inch of water in a saucepan and set aside.
  4. Add egg, salt, cornstarch, lemon juice and sugar to the cooled mustard mizture, whisking well to blend.
  5. Place bowl in the simmering water of the saucepan and whisk until the mustard thickens. (TIP: This process usually takes about 6 minutes.)
  6. Transfer mustard into a plastic “squirt” bottle or container of your choice.
  7. Regrigerate before serving.

I never liked pork chops because they always seem too dry. My mom has been baking these special porkchops since I was a kid, and they are the only kind that I would eat! The mustard helps keep the pork chops moist and tender. TIP: Use pork chops with the bone.

Mustard Chops:


  • Pork Chops (Bone-in)
  • Homemade Beer Mustard
  • Seasoned bread crumbs
  • Salt
  • Pepper

Cooking Directions:

  1. Preheat your over to 400° farenheight for electric stoves and 375° farenheight for gas stoves.
  2. Squirt some of your Homemade Beer Mustard into a medium-sized bowl.
  3. Pour some seasoned breadcrumbs into another medium-sized bowl.
  4. Sprinkle your porkchops with salt and pepper.
  5. Dip the chops in your mustard and coat evenly.
  6. Transfer your chop to the “bread crumb” bowl and coat evenly.
  7. Place the pork chops on a foil-lined pan and bake for about 45 – 60 minutes for electric stoves and 35 – 45 minutes for gas stoves.
  8. Flip the chops halfway through. (TIP: For a little extra crispiness, put your oven on broil for about 1-2 minutes for each side of your chops a few minutes before they are done.)

Dobrou chuť!

Craftwomen at Dogfish

Gotta support those craftwomen!


Here is a great article about women who work for Dogfish. Craft Beer should be an equal opportunity creator and imbiber. It makes the world a better place and anything that keeps men and women on the same side is a great thing. So pony up to the bar boys and girls, it is all good with gender and good beer….   

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