Intensely flavorful and juicy!
I marinated a London broil in brown ale and seasoned it with Grillmates Spicy Montreal Steak Seasoning.
The brown ale tenderizes and flavors the meat inside and the spices season the outside. The Spicy Montreal Steak seasoning added just the right amount of "hot". The result was a amazing!
I used Sixpoint Brownstone which was delicious. But you can use whatever brown ale you like.
Spicy Brown Ale London Broil
1 2-3 Lb London Broil
2 Tbsp Grillmates Spicy Montreal Steak Seasoning
12 Ounces Brown Ale
1/2 Cup Worcestershire Sauce
Place steak in container large enough to hold it. Cut the steak in half, if desired. I use a zipper storage bag.
Sprinkle both sides of the the meat with 1 tablespoon of the spice. Add the beer.
Cover and chill at least 3 hours or up to a day ahead, turn occasionally.
Remove from the refrigerator about 30 minutes before your going to cook them to bring up the temperature. The meat will be more tender if it is at a warmer temperature than if you cook it straight from the fridge.
Preheat your grill to medium-high.
Sprinkle steak with the remaining seasoning.
Grill steak to desired doneness, 7 to 8 minutes total per side for medium-rare.
Transfer steak to a cutting board; let rest 5 minutes. Thinly slice steaks across grain.
Serve as a main dish with your favorite sides or as a topper for a salad. YUM!
My hopped up IPA pickles were a big hit (see recipe). That left me wanting experiment with a different style of pickle utilizing a different style of beer.
I thought that a brown ale would go will in a sweet and sour pickle recipe because if the mild sweetness of the beer. And, of course, I had to throw hot peppers into the mix. Why not, right?
These pickles are gently sweet and a little tart with just the right bite of spicy goodness.
I used Six Point Brownstone Ale, but you can use any brown ale you like.
Spicy Sweet And Sour Brown Ale Pickles
Refrigerator Pickles
Makes 4 Quarts
20-24 Small Pickling Cucumbers
1 Small Onion, Sliced Thin
2 Stalks Celery, Cut In Half
4 Hot Peppers, Halved
4 Cups Raw Sugar
1/2 Cup Pickling Salt
1 Quart Vinegar
1 16-ounce Can Sixpoint Brownstone Ale
Cut off the ends of cucumbers. This is important because there are enzymes in the ends that will soften the pickles . . . i.e. less crispy.
Cut the cucumbers into quarters, make sure they’re short enough to fit in quart mason jars without sticking up too high. Pack the cucumbers into the jars. (Note: I used a half gallon canning jar with swing top and gasket)
Add 2-3 onion slices, half a celery stalk and one hot pepper to each jar.
In a large saucepan, dissolve sugar and salt in vinegar and beer. Bring to just boiling. Be careful the syrup doesn't boil over.
Using a ladle, pour the hot liquid over the cucumbers leaving about a 1/4 inch of headspace.
Screw the lid tops on and allow the jars to cool on the countertop.
Put the jars in the fridge and allow the pickles to absorb all the wonderful spices.
After about a week open the jar, take a bite and be completely impressed with your awesome pickling skills! The longer they sit the better they will get.
I recently wrote a piece about my theory on why beer that is brewed in Brooklyn leaves an odd aftertaste - read here.
Six Point beer, which is brewed in Brooklyn, is no exception. Except that this odd left over taste is less obvious in their darker beers. Generally speaking, their beers are pretty good and they very often get rave reviews so I keep going back to try new ones. But I still get that off taste.
Not to belabor the point or bludgeon a dead horse, in the following reviews for three different Six Point beers I will not mention it. However, you may just assume that the off taste is there, because it is.
The Crisp (5.4% ABV) is my favorite Six Point thus far. Formerly known as Sehr (German for "very) Crisp, it is a pilsner style beer. It pours a bright honey yellow. It bubbles up a big airy head that leaves behind layers of lovely lacing. The Crisp has a nice hoppiness, as is expected, that is meadowlike - grassy, earthy. What I didn't expect was how malty it was. The maltiness is not particularly sweet but kind of bready. It's not overpowering, by any means, but it's clearly there and supports the hops quite nicely. The hops linger at the back of the tongue. Overall - good.
Brownstone (6% ABV) pours a cloudy caramel color with a rootbeer like head that dissipates quickly. The aroma is like a malted chocolate cookie. The taste is reminiscent of a Russian Imperial Stout - malt, coffee and chocolate. Malty sweetness is strong throughout but finishes with a nice hoppy bite on the tail end. It's got a medium mouth feel with a lot of effervescence. A nice balance of sweet and bitter. Overall - good.
Diesel (6.3% ABV) pours a very dark reddish brown with a thick tan head that leaves behind some impressive lacing. The aroma is piney hops with cocoa and coffee notes. The taste is very similar to a black IPA but with a stoutlike coffee and chocolate quality. The malty sweetness comes through first and then transitions into a nice bitter hoppiness. The combination of coffee and dark chocolate combined with the earthiness of the hops makes for an interesting balance of flavors. The mouthfeel is thinner than I'd expect from a stout but exactly what I expect from a black IPA. Good drinkability. Overall - very good.
For more information about their different beers check out Six Point's website or visit them on Facebook.
Intensely flavorful and juicy! 
