I was worried that somehow I wasn't doing my reviews the correct. I have ventured onto other sites and blogs that talked about craft beer and compared my own to them. Mine are over simplified and not as detailed as the others. After reading so many they all began to sound the same. I have much respect to those who have been doing this longer and are bringing awareness to the fascinating world of craft beer. Craft beer isn't some massed produced yellow swill that is promoted to the masses. Craft beer is an art. A person's taste buds must be mature enough, eager enough and adventurous enough to appreciate it. To those people I tip my hats to. Others I read and quite frankly they are trying too hard. Tasting craft beer, in my humble opinion, is not that difficult. People want to know two things about their beer. What is it? And will I like it? You can describe to perfection how God himself made this beer with Mila Kunis in the garden of Eden. If the beer taste like shit people don't give a damn who made it. It taste like shit to them.
I want to be somewhere in the middle or maybe closer to the end. I'm still working that out. In my reviews, after all of my rambling on about the aroma, appearance, taste, finish and overall impression you want to know if it is good or not. I will stay true to my motto. You shouldn't just be drinking beer. You should be experiencing it as well. Craft beer was meant to be an experience and not just chugged because it is alcohol. I certainly don't need a dissertation on it. I just need to know will I enjoy the experience or not.
I am awful when it comes to drinking craft beer according to the seasons. I drink whatever feels good to the palate and soul. I should be drinking stouts and porters because of the cold weather but I find myself still drawn to the IPA family. I recently had a delicious breakfast stout courtesy of Founders Beer but that is where I ended. If I could drink that instead of coffee everyday life would be good. In the spirit of my recent trip to Portland, OR I have complied another list of my favorite craft beers for the moment.
Elysian Avatar Jasmine IPA
Bitter Bitch Imperial IPA
Deschutes Chainbreaker White IPA
Full Sail Wreck the Halls
Red Brick Hoplanta
Founders Breakfast Stout
Widmer Brothers Brr Seasonal Ale
Widmer Brothers Barrel Aged Brrrbon '12
Pyramid Apricot Ale
I normally would not make a post about something outside the wonderful world of craft beer but a request was made. I am a reasonable person so I entertained this request by blogging about spiked eggnog. The word egg usually sends my gag reflexes into overdrive so mentioning it as a beverage I am practically vomiting as I write this. I have never been one to deny anyone the pleasure of doing what they please so I won't start now. I searched the internet for the best spiked eggnog recipe and thought I would share with my readers. Have I tried it? Absolutely not! Based on the search results and it coming from the Food Network I figured it can't be bad.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Just because your favorite growler of beer went flat doesn't mean you have to throw it all out. Instead, why not braise the great steak in it? It's easy. First, start with any desired choice of meat and brown it on both sides in a pan of oil. Drain the oil from the pan. Add your beer, garlic, salt, pepper, and, if you need to, a little bit of honey. Bring this to a boil to take out the bitterness of the alcohol. After you boil this sauce for a few minutes, reduce the heat to low. Return your meat to the pan and cook on low heat anywhere from 45 minutes to an hour and a half while tightly covered. Be sure not to boil the steak or else it will become tough. Once your steak reaches the desired temperature, remove from the pan and cover in aluminum foil. Return the pan and sauce to a full boil to reduce it to a nice gravy. You can add corn starch or flour to thicken the gravy. Enjoy!
Avid fan of awesome beer and awesome people. Anyone who has good taste in beer is all right in my book.