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Beer and Halloween Candy

10-28-2014

Back in the day, I took Halloween very seriously. It was the candy holiday and my family prepared the proper way – by coming up with ridiculous costumes and stealing pillow cases off the beds to use for carrying back our haul. Now, as a grown up, I’ve been forced out of the trick or treating game and beer has replaced the pillow case as the candy accompaniment. Chosen wisely, these two make perfect pairings.

 

 

New Belgium Rampant IPA with sour gummy worms

A perfect example of matching strength to strength, Rampant Imperial IPA from New Belgium Brewing pairs well with the sour gummy worms. The sweet and tart flavors stand up to the bold and bitter brew while the juicy and tropical fruit hop notes complement the gummies’ varied flavors.

 

 

Deschutes Black Butte Porter with malt balls

Milk chocolate coating meets chocolate malt for this candy pairing. The porter is light bodied enough to not overwhelm the palate and the carbonation and dry finish help to clean the tongue between bites.

 

 

Oskar Blues Old Chub Nitro with peanut butter cups

What goes better than chocolate and peanut butter? More chocolate with peanut butter, of course. The smooth and creamy brew can be enjoyed straight from the can. The dark roasted malt is slightly sweet and bitter, perfect to serve as a side to the rich and thick peanut butter chocolate candy.  

 

Samuel Adams Cream Stout with Snickers

The caramel, peanuts and creamy chocolate in Snickers gets to take the main stage for this pairing, with Samuel Adams Cream Stout serving as a refresher. The stout is a dessert itself but proves to be light enough to let the creamy filling and bold chocolate peanut combo shine through.

 

 

Perrin Kona Brown with Kit Kat bars

Sweet milk chocolate and crunchy wafers are given a caffeine boost with this brown ale brewed with locally roasted coffee. The coffee brings out the roasted malt quality which adds another layer of chocolate complexity to the candy, while serving as a base to balance out the sweetness of the treat. 

New Belgium Accumulation

10-23-2014

The snow may not be piling on yet but you can still accumulate some seasonal white stuff with Accumulation White IPA.

 

 

The returning seasonal from New Belgium Brewing Co. is now available for the cold months. To become acquainted with this white IPA, you start with a brilliant golden pour that has just a touch of haze. Topping it off is a heaping head of white foam, much like the snow that will soon be piling up. Bring the glass closer, right by the ol’ schnoz, and take a couple of sniffs. That wonderful smell? That’s the aroma of Accumulation – full of tropical and citrus hops, which can even be reminiscent of fond childhood memories chowing down on fruity pebbles. Now that the prep work is done, take a rewarding slug of the brew. The bold bitterness from a heavy hop dosage should go down smooth, thanks to a wheat creamy mouthfeel. There should be a light caramel malt that provides a stable body to support the hops, as well as a slight fruity sweetness.  The finish is incredibly crisp, leaving the senses just begging for another sip, so go ahead and have another. 

 

 

Oh my gourd! It's gourd season!

10-15-2014

Oh my gourd! It’s gourd season!

The pumpkin is back and in a big way, possibly the best way. It’s back in the beer way. Pumpkin infused, flavored and named beers are surrounding us currently. Pumpkin beers are the “it” beers of the season, which is perfect timing with World Bread Day tomorrow. Slate Magazine knows the power of this trifecta of vegetable, booze and carbs, which all are combined in this recipe reblogged from the site. So pop open a bottle of Shock Top Pumpkin Wheat, take a swig and then get to baking.

 

 

 

Pumpkin-Beer Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup Shock Top Pumpkin Wheat

 



1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the Shock Top Pumpkin Wheat. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

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