| Beer Gourmet News
February 2010 - Issue 3 |
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| Greetings! |
 Fahr Beverage and The Friends of the Gallagher-Bluedorn would like to personally invite you to the Cedar Valley's Premiere Beer & Food Tasting Celebration, Beers to You and Gourmet Too. The event is held at the Five Sullivan Brothers Convention Center in Waterloo, Iowa on Sunday, February 28th from 3pm-7pm.
George Reisch, Director of Brewmaster Outreach for Anheuser-Busch will be speaking on brewing ingredients, glassware, food and beer from 3-4pm. Then head upstairs to sample all of the amazing treats the 30 area restaurants and businesses have prepared for you along with over 40 beers to sample from 4-7pm. You can't find a deal like this anywhere in the midwest and the proceeds benefit the Kaleidoscope Series and the Buck a Kid program at the Gallagher-Bluedorn Performing Arts Center. Tickets are on sale $35 for Friends Members and $45 for General Public at www.gbpac.com/beerstoyou
In addition, Streeter McClure author of The Single Man's Guide to Cooking with Beer will be signing his book at the meet and greet.
Just to tempt your taste buds, our restaurants have put together some amazing food for this event. Irish Fare, Bread Pudding with homemade Bass Pale Ale Ice Cream, Pepperjack Shrimp Soup, Panino Slices, Midwest Mufflettas, Smoked Brisket Bites with Texas Tator Salad, Shark Bites with assorted dipping sauces, Pork Tenderloin with Pomegrante Chutney, Carne Asada Tacos and Braised Beef Shortribs and this is just to name a few. Plus there is one item that is sure to shock your palate, but we are not giving that away! It is a feast of beer and food that you will not want to miss.
Make sure you invite your friends!
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| Beer Gourmet Pairings |
Following Restaurants in the Cedar Valley have Beer and Food Pairings. Check them out!
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| Upcoming Event |
Books, Cooks and Beer is Near!
Books? Yes, Author Streeter McClure, The Single Man's Guide to Cooking with Beer, will judge at Cook-Off and attend Tailgate Party. McClure will sign books!
Cooks? Yes, top 5 beer-containing recipes submitted will be selected for the cook-off at University Book & Supply Friday, Feb. 26 from 5-6 PM. Free event! Celebrity judges! Winner announced at Tailgate Party at Beck's February 27! Fabulous prizes!
Beer? Beer recipe sampling and cooking with beer discussion at Tailgate Party at Beck's on the Hill Saturday, Feb. 27 from 4-6 PM. Registration required!
We have extended the deadline for recipe submissions to February 11 - so give us your beer containing recipes soon and be a part of all the fun! Visit...
www.panthersupply.com for full details and to submit recipes. Books available now for purchase at University Book & Supply.
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| Tasting Basics |
Enjoyment of a beer comes from appearance, aroma, taste, mouth-feel and drinkability.
Appearance is the way the beer looks as you hold it up to the light. Is it clear, what is the color of the liquid, what carbonization?
Aroma, is when you hold the glass to your nose and what volatile components are we smelling. Remember there are 10,000 different aromas.
Taste, is what non-volatile components are perceived on the tongue like, sweet, sour, salty, bitter, and savory. Everyone's taste receptors are more sensitive than others, so this is a matter of opinion.
Mouthfeel, are the tactile sensations in the mouth such as cold/heat, drying, fullness/viscosity, and astringency/puckering.
Drinkability, is basically whether it is wonderful and enjoyable and if one sip leads to another. | |
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| WE LOVE BEER! |
 You will start to see the tag, "WE LOVE BEER!" in stores near you. This is a fun regional brewery called O'Fallon Brewery. Founded in the spring of 2000, by Fran and Tony Caradonna. Brewing on a 15-BBL system in O'Fallon, MO, and 100-BBL system in Stevens Point, Wisconsin, O'Fallon bottles a variety of everyday, seasonal and special-release beers.
Some of the great brews you can expect year-round are O'Fallon Gold (10 IBU's), O'Fallon Wheat (7 IBU's), O'Fallon Smoked Porter (24 IBU's) and O'Fallon 5-Day IPA (66 IBU's).
Then you can look forward to their seasonal brews that will be released on specific dates. These are fantastic seasonal beers that you will not want to miss! Goat's Breath Bock Ale (25 IBU's), O'Fallon Wheach, a peach wheat beer (7 IBU's), Pumpkin Beer, like pumpkin pie in a bottle (11 IBU's), and O'Fallon Cherry Chocolate Beer (10 IBU's), which is available now while supplies last and they will not last long! Surprisingly the Cherry Chocolate beer is a light, wheat beer that has aromas and taste profiles of bright, chocolate covered cherries! It is amazingly, refreshing! |
| Chinese New Year with Tsingtao |
 The origin of Chinese New Year is attributed to the legend of a monster beast that would swallow people whole. The beast feared the color red and loud noise. So to scare him away, the people would put up red paper and set off firecrackers.
These days people have long forgotten the legend. They just think the color and sound add to the excitement of the Chinese New Year Celebration.
Tsingtao beer which has a pleasant aroma and a well-balanced taste is the perfect way to celebrate. Its high-malty flavor and well-hopped character make Tsingtao a refreshing complement to any Chinese meal. |
 Hop Hound Amber Wheat Seasonal |
 The Hound is BACK howlin'! Hop Hound Amber Wheat is an unfiltered amber wheat ale with a slight caramel sweetness and refreshing citrus note. This amber wheat ale gets its tawny hue from a blend of the finest caramel, wheat and pale barley malts.
Hop Hound stands up to spicy foods like Thai noodle salads and Cuban sandwiches, but also excellent to enjoy with your favorite grilled burger!
Don't miss your chance this spring to enjoy a few Hop Hound Amber Wheat beers. |
| Rolling Rock |
 Mystery of the "33"
had the number "33" printed on the side. And for just as long people have been debating exactly what the number means. Almost everyone with a Rolling Rock bottle and some time on their hands has proposed a meaning to this numerical conundrum. Some folks claim it's mystical in nature, and note that "33" is the highest ranking order that a member of the Freemasons secret society can achieve. Folks who've come up with that idea were probably Freemasons themselves.
Others attribute it to the geographical layout of the original Latrobe Brewery, where it supposedly took 33 steps to get from the brewmaster's office down to the brewing floor. Similar-but different- is the other step theory: tat it takes 33 steps to turn water into Rolling Rock.
A much nobler theory is that the "33" commemorates the year that America repealed Prohibition. A notion to which we can all raise a glass.
Regardless, it is still and may always remain a mystery. Either way, take time on March 3rd to enjoy a Rolling Rock and celebrate 3/3 Day!
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| That's the Spirit! |
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Raspberry Select Cocktails
 Serves 6
3/4 cup fresh raspberries (or frozen)
3 1/2 bottles of Bud Select, chilled
1 container frozen raspberry lemonade concentrate thawed
1/2 cup vodka
Using the back of a spook, mash raspberries in a bowl; transfer to a pitcher. Stir in remaining ingredients. Serve over ice. | |
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| Amber Bock Creme Brulee |
1 tsp Michelob Amber Bock  6 large egg yolks
6 tbsp sugar
1 vanilla bean (split length-wise)
1 1/2 cups whipping cream
6 tsp sugar or 8-12 tsps packed brown sugar
Preheat oven to 325 degrees.
Whisk egg yolks, beer and 6 tbsp sugar in medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream into the sugar-eggs mixture.
Divide mixture among six 3/4 cup ramekins or custard cups.
Arrange dishes in a 9x13 pan, pour enough hot water into the pan to come halfway up the side of the dishes. Bake about 35-40 minutes, until custard is set. Do not overbake or your custard will be rubbery.
Remove pan from oven and remove custard cups from water. Allow custards to cool before placing in refrigerator to cool overnight. Two hours before serving, preheat broiler. Sprinkle 1 tsp of sugar on top of each custard. Place dishes on a small baking sheet. Broil until sugar just starts to carmalize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours. |
| Bud Tailgate Chili |
 3 tbsp olive oil
1 1/2 cups chopped onion 8 cloves of garlic, chopped
2 lbs of ground chuck
1 envelope of taco seasoning
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1-15oz can tomato sauce
2 cups chicken broth
1-6oz can tomato paste
1 can Budweiser beer
Heat oil in heavy saute pan over medium heat. Add onions and garlic, saute about 8 minutes or until translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning and all other seasonings. Stir for 2 minutes. Mix in tomato sauce, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring ocassionally to prevent sticking, about one and a half hours.
Season to taste with salt and pepper.
Refridgerate until cold, then reheat over low heat when ready to serve. Serve with grated cheddar cheese and tortilla chips for dipping.
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| Garlic-Poblano Guacamole |
6 garlic cloves, unpeeled  1 red bell pepper
1 poblano chile
1 ripe avocado, pitted, peeled and coarsely mashed
1/4 cup finely chopped green onions
2 tbsp chopped fresh cilantro
1 tsp fresh lime juice
kosher salt
Tortilla chips
Preheat oven to 450 degrees.
Wrap the garlic cloves in aluminum foil. Bake until soft, about 15 minutes.
Let cool slightly, then remove skins. Place the roasted garlic in a serving bowl and mash with a fork.
Preheat the broiler.
Place the bell pepper and chile on a baking sheet and broil 4-5 inches from heat until the skins are blackened all over, about 8 minutes. Remove from the broiler.
Place in a paper or plastic sack and close tightly for 10 minutes. Then peel, stem and seed the chile and pepper and chop finely.
Add the pepper, chile, avocado, green onions, cilantro, lime juice and salt to the mashed garlic, stirring well. Serve with tortilla chips and an iced cold Bud Light Lime. | |
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