#recipe – PorchDrinking.com
Everybody needs a smooth, quenchable beer for any occasion no matter what time of year. Winter is a time for heavy, sweet bombs but not everyone can sit down next to the fireplace with a chalice every day of the week. Yet the temperature outside never slows down the innovation of the homebrewer. So as we trade in our lawnmower beers for snow-shoveling stouts, here’s drinkable porter that will warm you up in no time.
Today I am sharing a beer cocktail recipe that contains bourbon and beer! What could be a better combination? I love making beer cocktails because they are so fun and refreshing. I used golden ale from Bad Tattoo Brewing out of Penticton, British Columbia. The golden ale is smooth and made with old world hops and crystal malts. The lightness of beer makes it perfect for a beer cocktail because it does not overwhelm the flavor of the cocktail. It is called ACP, which stands for Achieve, Conquer, and Persevere. The recipe is adapted from the cocktail Mister Three Step By John McCarthy, from Cedar Local + Bathtub Gin in NYC. I have made a bunch on beer cocktails in the past but have never used Campari. Let me tell you that the Campari and bourbon in this recipe is the perfect combination. Have you ever tried any Campari beer cocktails?
Welcome to apple-pickin’ season. Even though I picked these apples right off the supermarket shelf, I used to love nothing more than visiting my local orchard and stocking up on this fall harvest fruit. I would make apple pies, caramel apples, apple streusels… the list goes on and on (do I sound like Bubba from Forest Gump yet?). This time around, I opted for the classic apple crisp. It is easy to make and the results are sure to impress. I have had the idea for apple crisp in my head for a while now; pretty much since I saw Abita’s Pecan Harvest Ale on the shelves. First off, I had never heard of a pecan ale so I was basically obligated to buy it. Second, I knew it would be the perfect brew to make some sort of delicious dessert. So a delicious dessert I made and now you can too with this Pecan Caramel Apple Crisp recipe.
I’m never buying condiments from the store again. Seriously, I’m not. And why should I when they turn out 10x more delicious at home and they are made with beer. First, I made the Baba Black Lager Mustard and I couldn’t believe how easy it was. Then, I decided to go for ketchup. Ketchup should be sweet, tangy, and if you have the taste buds for it, a little bit spicy. A lot of ketchup recipes will use honey or molasses so I opted to use a beer made with molasses – Snow Drop Köttbusser Ale.
Whenever I’m chillin’ at home alone and want to treat myself to something nice, I make lobster. It just makes me feel fancy. The other night, I was bored at home so I opted for a lobster pasta. I was thinking, “Hmm… a white wine garlic butter sauce would be nice, but a Festina Pêche garlic butter sauce might be better…” And so it happened.
You’ll never eat regular French toast again. Really, I’m not kidding, you won’t. Also, you most definitely will not go back to that plain, boring pancake syrup found hidden in the aisles of Safeway. Just. Say. No.
With this recipe, I shall convert you to a lover of the oaked goodness that is Rumble syrup. In case you need a little extra convincing, I’m throwing it on top of grilled French toast… that is first cooked in bacon fat. Yeah, you read that right – French toast, cooked in bacon fat, then grilled and finally topped with a glorious syrup made from a fantastic oak aged IPA. Let’s get ready to Rumble!
Happy Passover, Jews and non-Jews! If you’re a shiksa like me, you’ll probably be forced to celebrate one way or another. What is a shiksa, you ask? Oh, just a non-Jewish girl trying to temp a Jewish boy into marriage (I think it might be working). Whoever you are, its always fun to celebrate Passover and all Jewish holidays because they usually require a constant supply of food. And whenever food is involved, there’s always a way to incorporate beer. Along with the latkes and kuge, I decided to slow cook a brisket in beer for 6 hours. The beer of choice was Trippel by New Belgium. This ale is brewed with coriander, which makes it the perfect herbal addition to the dish. It’s also the perfect addition to your belly. Since this recipe requires three bottles, you’ll be forced to buy a six-pack. I won’t force you to drink the rest but I highly recommend it.
We caught up with David Markham, the winner of the Avery IPA Fest homebrew contest, and he was nice enough to share some tips for starting your own homebrew as well as some info about his winning homebrew recipe. David’s Belgian Pale Ale had prominent yeast flavors, but it finished clean. It was not so strongly hop forward nor was it very citrus-y which differs from most traditional American IPAs, but matched well with it’s subtle malty flavors in the background. It would work well as a fall seasonal.