Friday, October 14, 2016

Big Water Brewing

Anyone who really knows me knows I don't like crowded places. I especially don't like fairs and carnivals. Beer fests are barely tolerable but, you know, beer.

Fryeburg Fair is the exception. It's so much like the agricultural fairs I remember from my youth; I love going there.

I was like a little kid. Dragging my poor husband all over the place.  Ooo, ooo look at this. Ooo, ooo look at that! Ooo, ooo . . .
He's very patient. He just follows the bouncing butt.

We checked out all manner of livestock, stuffed our faces with meaty goodness and vinegar soaked french fries, looked at crafts and various demonstrations.

After all that excitement,  we were looking forward to kicking back with a nice cold brew.

We stopped at the Vista Country Store on the way back to our motel. I've blogged (click link) about this store before, they have a great beer selection and there's always something good to try.

I was tired and not really paying attention to what was going on in the store, all I wanted was something cold to drink and was totally focused on trying to pick out something from the beer cooler.

The beer manager asked if we needed help. I was like, "Nah, just looking for something new to try."

He was like, "Do you like sours? We're doing a tasting right over here."

I was like, "Ooo, ooo" Once again, with a sigh, hubby was following the bouncing butt.

What a happy surprise. Ben Jones from Big Water Brewing was doing a tasting of his sours. YUM!

Ben was very generous with both his time and pours. He let us taste from every bottle and happily talked about his brews.

All of the beers were distinctive; the variety of flavors was amazing. I can't say I liked them all, but I certainly appreciated them all.

It wasn't an easy choice, but we decided on a bottle of Raspberry Lambic. Mainly because it was so light and refreshing and that's just what we were looking for.

We got back to the motel, popped that bottle and kicked back.  The lambic paired very well with my Acid Kuba Kuba cigar.

Good stuff.

Check out this excellent article in NH Magazine on Ben and his brewery -  Big Water Brewing.

Monday, September 19, 2016

Brauista in the news

Friday, August 5, 2016

Cooking with Beer - Drunken Pork Chops

The Yuengling brewery is located in my home state of Pennsylvania; Pottsville, Pennsylvania to be exact.  It holds the distinction of being the oldest brewery in the United States and is the second largest American-owned brewery . . . second only to the Boston Beer Company, makers of Sam Adams beer.

Starting in 1829 the founder David Yuengling, a German immigrant, made beer for thirsty coal miners in Pottsville.  In the 1940’s Yuengling was a struggling company barely making ends meet. Now it’s sells 1% of the country's beer.  And for good reason . . . it’s good beer!

Yuengling, pronounced ying-ling,  is German for "young man"; which is appropriate considering that it’s a family owned company that changes ownership by the offspring of the previous owner. However, currently there are no more young men to carry on the family tradition -- only young women.  The current owner is training his four daughters the ins and outs of the brewing business and one day they will take over . . . will the brewery then change it’s name to Yuengdame?

Just askin’  . . .

Yeungling Drunken Pork Chops

1 Tbsp Olive Oil
1 Tbsp Unsalted butter
5-6 Pork Chops- Bone-In or Boneless
Salt And Pepper To Taste
1 Bottle Of Beer (The Darker The Beer, The More Flavorful The Sauce. I Used Yeungling Black And Tan.
1/2 Cup Brown Sugar
1/3 Cup Ketchup
Bread Crumbs

Marinate the pork chops in the beer overnight.

Coat the chops in the bread crumbs.  Reserve the beer.

Heat the olive oil and butter in a large skillet. Place the breaded chops in the skillet and brown 10 minutes on each side.

While the pork chops are browning, combine beer, ketchup, and brown sugar in a small saucepan. Bring to boil and turn down to a simmer.

Remove pork chops from the pan.  Pour the sauce into the skillet. Stir to loosen up the browned bits. Bring to a high simmer and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form.

Serve the chops with mashed potatoes or rice. Top with the thickened sauce.

Monday, August 1, 2016

Knitted Beer Socks

The following is a simple pattern for Beer Socks. The finished material is stretchy enough to fit most beer cans and bottles. The socks help keep your beer cold with the added benefit of keep condensation off your hands.

This is a simple pattern that requires basic knitting skills.  Once you get started, this is a quick project; the hardest part is knitting in the round.

The yarn pictured here is Sensations Smania Yarn which is a ribbon type yarn, but you can use any medium weight wool blend or cotton blend yarn. You can make about 4 - 6 beer socks from one skein of this particular yarn - figure 24 yards for each sock.

You will need:

  • a set of 4 size 6 US double pointed knitting needles
  • a stitch marker
  • scissors and yarn needle

Cast on 36 stitches. Evenly distribute your stitches onto 3 double pointed needles - 12 stitches per needle. Join in round; be sure to arrange the stitches so that they are not twisted. Place a stitch marker if desired to mark end of round.

Using the free needle, knit the first stitch. Pull the loop on the right needle through the stitch on the left needle.

Continue knitting with the free needle in a ribbed pattern - knit 2, purl 2 around - working the stitches on the left needle.

When all the stitches are worked off the left needle, that one will become the free needle and work the stitches off of the next needle in the "triangle".

When you get to the stitch marker, you've reached the end of the first row.

Continue working in the established ribbed pattern for 3.5 to 4 inches.

Bind off loosely. Cut yarn and weave in ends.

Thursday, July 28, 2016

Cooking with Beer - Beerific Tequila Tacos

What's better than taco night? Tacos and beer!

Scratch that.  Tacos made with beer! And tequila.


This from-scratch recipe is oh-so-much better than the packaged taco seasoning mix; mouthwatering and savory. Fresh veggies and the combination of spices is wonderful. The jalapenos and spicy pepper beer give the mixture a kick. The tequila sends it into a whole other realm of awesomeness.

Totally drool-worthy.

Beerific Tequila Tacos

Taco Meat

1 Tablespoon Butter
1 Red Onion, Chopped
3 Large Garlic Cloves, Finely Chopped
1 Large Tomato, Chopped
1/4 Cup (or more) Pickled Jalapenos
1/4 Cup Fresh Cilantro
1 Teaspoon Sazon Adobo Seasoning
1 Teaspoon Tony Chachere's Seasoning
2 Teaspoons Chili Powder
2 Teaspoon Ground Cumin
3/4 Pound Ground Beef
3/4 Pound Ground Pork
12-Ounce Can Twisted X Fuego Pepper Beer
     (or other spicy pepper beer)
3 Ounces Tequila

Toppings and stuff

Taco Shells
Pickled Jalapenos
Shredded Lettuce
Avocado/Tomato Salad (recipe below)
Shredded Mexican Cheese Mix
Sour Cream
Hot Sauce

Melt butter in a large skillet over medium heat. Once hot, saute the onions, cilantro,
and garlic until soft and translucent, 6 to 8 minutes. Pour a shot of tequila into the pan and mix with the sauteed garlic and onions. Add the tomatoes and jalapenos to mixture. Stir in the spices, seasonings, and 3 ounces of the beer. Bring to a simmer and cook uncovered for about 5 minutes.

Add the ground beef and pork to the pan. Break up into bits with the back of a wooden spoon. Allow to brown a bit then add the 3 more ounces of beer and another shot of tequila.  Bring to a boil then turn heat down to medium low. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.

Pour another shot of tequila and pour the remaining beer into a glass. Set aside.

Avocado Tomato Salad: Chop a small tomato. Slice a medium avocado. Add both to a small bowl. Sprinkle with kosher salt. Squeeze a half a lime over top and gently mix. Refrigerate until ready to put the tacos together.

When the meat is cooked, remove it from the  from heat and make yourself a pile of wicked good tacos. Enjoy the shot of tequila and glass of pepper beer with your tacos.

Saturday, June 11, 2016

If we're lucky, there will be beer there

My husband shared an article with me on 
alternate uses for beer.  I know he was trying to help me with blog content but I’m still surprised.  As far as he’s concerned any use for beer, other than drinking it, is considered alcohol abuse.  

A lot of the alternative uses call for left over flat beer.  Left over beer??  I’m not sure I know what that is or how it’s even possible.

Some of the uses I was familiar with . . . and others were unexpected.  I use beer for cooking . . . chili, bread, soup, etc.  Beer works great as a meat tenderize (let it marinate for at least an hour or overnight in the fridge).

I’ve heard of it being used as pest control.  After all . . . who can resist beer?  Make a beer trap for hornets by putting beer in an old jar and punch holes in the lid . . . the bastards will be able to get in the jar but not out.  To distract and terminate garden pests like sligs and earwigs . . . bury a can just up to its lip in the garden and fill the can with beer; they’ll fall in and get caught. Just make sure you check the trap daily, emptying it and refilling it with new beer.  

To trap fruit flies . . . I hate those little buggers!  Put some beer in a cup; cut the corner off of a sandwich bag and place the cut corner in the cup; folding the rest around the cup and securing with a rubber band.

To enrich soil and help grass to grow?  One of the uses was to add  few tablespoons of flat beer to the soil. Plants absorb nutrients, sugar and energy from the beer and help them grow.  Interesting.

As hair therapy?  This one I’ve heard of but never tried . . . until now.  Beer is credited with adding bounce, shine and vitality to hair.  The sugars in beer are supposed to add shine and the proteins from the malt and hops found in beer coat, rebuild and repair damaged hair. 

Choose a beer that does not have a strong odor. Shampoo and rinse hair as usual . . . then pour the flat, warm beer on your hair and work it through. Rinse with lukewarm, not hot, water.

The beer rinse was something easy enough to try.  I left a beer out overnight to de-fizz it . . . shhhh, don't tell my husband.  I used a baking soda wash with apple cider vinegar rinse.  Then a second rinse with the beer.  My analysis, my hair doesn't seem to have more body or bounce but it is clearly shiny as hell and looks pretty darn healthy.   It doesn't smell like beer . . . which I'm not so sure wouldn't be a bad thing . .. rowr! My hair was manageable and blow dried smooth and soft with absolutely no additional products used.