During a lazy night at home watching TV, I came across a cooking show, “Food Rush,” on the Live Well Network featuring host and chef Ryan Scott. The episode showcased some yummy beer inspired dishes including Beer and Cheddar Soup, Beer Braised Pork Shoulder, Clams and Beer and a Beer Float that I just had to share! The episode begins with a visit to ThirstyBear Brewing Company in San Francisco where Ryan samples some brews to inspire for his dishes. The recipes are true to the style of beer used, easy-to-follow and manageable for the average cook. I look forward to trying these recipes soon. Click here to watch the full episode.
Kuka Belgian Golden Ale (9.2% ABV): This Belgian Strong Ale brewed by Andean Brewing Company in Blauvelt, New York pours clear, golden amber with a small, one-finger, white head. The unique ingredients – maca root and blue agave – encouraged me to try this brew. The aroma is mostly sweet malt, yeast, underlying peppery spiciness and overly ripe produce. Kuka Belgian Golden Ale has a fermented quality to it that, in my opinion, overpowers the overall flavor. There is a hop presence mixed with smokiness and fermented vegetable/fruit flavor. Some of the other reviews I read claimed this beer was sweet, but the bottle that I had no sign of sweetness whatsoever. I’m starting to question whether or not the bottle I had was expired. Overall, this was a bad drinking experience and not something I would want to drink again. I’m glad I didn’t have to buy a six-pack of this!
Magic Hat Wilhelm Scream (5.4% ABV): This pumpkin ale, available from August through October, from Magic Hat Brewing Company pours orange-mahogany with a thin, beige head that allows for a bit of lacing. The scents of fall infiltrate the senses with aromas of pumpkin, cinnamon, caramel malts and allspice. The rich quality of these heady flavors carries over into the overall taste, but Magic Hat does it in a way that gives Wilhelm Scream a lighter quality than many of the other pumpkin ales on the market. The right amount of carbonation and trace of bitterness captures the essence of fall you expect without creating a heavy, filling beer.
* This beer war ordered at Tiff’s Bar & Grill in Morris Plains, NJ.
Get ready for Halloween with this adult treat that will have you looking at pumpkin beer in a whole new way!
Ingredients (Makes one cocktail):
- 2 oz. Tequila (Recipe calls for Herradura Reposado.)
- 2 oz. pumpkin ale
- 1 oz. orange juice
- 1 oz. canned pumpkin
- 1/2 oz. agave
- 2 dashes Angostura bitters
Optional (for garnish):
- Star anise pod
- Large slice orange zest
It’s peach season in New Jersey and I went peach picking for the first time this year! I have about 12 pounds of peaches sitting at home waiting to be eaten. Believe me, 12 pounds is a lot of peaches. What better way to enjoy all of these juicy peaches than combining them with beer and trying out some new recipes. The Beeroness has done it again with her recipe for Peaches and Cream Ale Pie. Yum!
- One pie crust (Note: This recipe requires a deep dish pie pan – 9 1/2 inches, 1.8 to 2 qt.)
For the cream layer:
- 16 wt. oz. cream cheese
- 2/3 cup white sugar
- ½ tsp. salt
- 1 egg
- 2/3 cup cream ale
- 1 tsp. vanilla extract
- 2 tbsp. cornstarch
- 2 tbsp. all-purpose flour
For the peaches:
- 1 ½ lbs. peaches, pitted and sliced
- 2 tbsp. cornstarch
- ½ cup sugar
- 2 tbsp. butter
- ¾ cup cream ale
- Preheat the oven to 325° Fahrenheit.
- Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
- In a blender or a food processor add the cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup cream ale, vanilla, flour and 2 tablespoons cornstarch.
- Blend until smooth and pour into pie crust.
- In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale.
- Simmer until thickened, about ten minutes.
- Pour the peaches over the cream cheese.
- Bake until the crust is golden brown and the edges of the filling has set but the center still jiggles when shaken, about 40 minutes.
- Chill until set, about 4 hours.
Saucony Hop Suplex Ale (10% alcohol): This spring seasonal Imperial IPA from Saucony Brewing Company in Kutztown, Pennsylvania pours a cloudy russet brown with an off-white head that doesn’t last, but leaves decent lacing. The aroma is distinctively floral hops with notes of citrus and sweet melon along with malt undertones. The six hop varieties that Hop Suplex is brewed with lend themselves to the overall flavor; bitter hoppiness cleanses the palate and paves the way for sweet honey citrus finished with malt flavors. The depth and complexity of the flavors are worth trying. Plus, the label is cute 🙂
This week’s Beers of the Week were brewed by J.J. Bitting Brewing Company in Woodbridge, NJ. Click here to see what I thought about my visit.
Victoria’s Golden Ale (4.5% alcohol): This American Blond Ale pours muted yellow with a thin, white head that evaporates fairly quickly, but does leave some lacing. The aroma consists of light malts, hops and a bit of citrus. Victoria’s Golden Ale is light, crisp, smooth and refreshing. I picked up some breadiness and a subtle sweetness in the overall flavor. I was disappointed at how thin this beer was, but it’s a good session beer that will easily pair with anything on the menu.
Nut Brown Ale (4.5 % alcohol): This English Brown Ale pours a toffee brown with a frothy tan head that lingers. It has a sweet, toasted nutty aroma with some molasses and malt undertones. The same sweet, toasted nuttiness carries over to this brew’s overall flavor, but is balanced out with a slight bitterness from the hops. Nut Brown Ale is a bit rich and filled me up somewhat. If you’re coming to chow down at J.J. Bitting, you may want to opt for a different brew.
Tip: I sampled the W.H.A.L.E.S IPA and it was incredibly smooth. I will definitely order a full pint of this the next time I’m in Woodbridge!