Thirty teams using Saint Arnold beer as ingredient to face off at second annual One Pot Showdown
HOUSTON, November 24, 2008 – For millions of Texans, the phrase, “cooking with beer,” means standing by the grill with a spatula in one hand and a bottle in the other. Saint Arnold Brewing Company (www.saintarnold.com), the oldest craft brewery in Texas, is challenging Texas chefs to poor the bottle into a pot to create a new innovative dish that reflects and celebrates the range of flavors found in Saint Arnold beers.
Saint Arnold Brewing is accepting entries now for the Second Annual Saint Arnold One Pot Showdown scheduled for Sunday, January 25, 2009. Thirty teams will have up to four hours to toil on their best concoction. Judges will award prizes to the top three recipes based on creativity, use and distinction of the Saint Arnold beer in the recipe and overall taste.
“More people are discovering how well beer pairs with food,” said Brock Wagner, founder of Saint Arnold Brewing. “Using the beer as an ingredient is part of the evolution, showcasing the flavor and diversity found in craft beer. The fun part is seeing the innovative ways people incorporate the beer in their recipe.”
Using beer as an ingredient is just beginning to gain popularity in America, but it is common in beer-loving Europe. The Belgians call it cuisine à la bière, and the idea of blending food and beer is centerpiece of the U.K.’s gastropubs.
A capacity crowd is expected to sample the entries at the Second Annual Saint Arnold One Pot Showdown. A portion of each ticket sold to will benefit the Houston Food Bank, which feeds 80,000 different people each week and nearly a half million people each year. Last year’s event raised $1,800 for charity. Tickets will be available through the brewery.
Last year, the winning team created a delicious finger food that the brewery renamed “Saint Arnold Fried Beer,” using Saint Arnold Winter Stout as an ingredient. It would make a great addition to any football party and can be downloaded from the Saint Arnold Brewhouse Blog at www.saintarnold.com/mt. A chili recipe using Saint Arnold Amber Ale took second place while a soup recipe using Saint Arnold Brown Ale was third.
Rules for the Saint Arnold One Pot Showdown are available at http://www.saintarnold.com/news/onepot.html.
About Saint Arnold Brewing Company
Saint Arnold Brewing's ten brews are made and sold by the company’s staff of 21 dedicated employees. The brewery was listed by USA Today as one of the “10 great places to see what’s brewing in beer.” It is located at 2522 Fairway Park Drive and its brewery tour and tasting is offered every Saturday at 1:00 P.M. For more information on Saint Arnold's five year-round and five seasonal beers as well as root beer, log on to www.saintarnold.com.
Monday, November 24, 2008
Sunday, November 23, 2008
Christmas Cookies!
The season is upon us. In between trips to the store for my favorite holiday ales and spiced wine there’s more than a chance that I’ll be whipping up some baked goods. Pies and strudels are nice but nothing really says Christmas like Christmas cookies. Here are some great Christmas cookie recipes to check out.
One of my favorite recipes from this list of Christmas cookie recipes list is Rum Balls. My mom makes these every year although being a teetotaler she uses McCormicks rum flavoring. I like to make them using the real stuff and believe me, that makes all the difference!
Watching the waistline this year? Here are some low fat holiday recipes including a couple of cookies.
One of my favorite recipes from this list of Christmas cookie recipes list is Rum Balls. My mom makes these every year although being a teetotaler she uses McCormicks rum flavoring. I like to make them using the real stuff and believe me, that makes all the difference!
Watching the waistline this year? Here are some low fat holiday recipes including a couple of cookies.
Wednesday, November 5, 2008
NEW LIMITED EDITION BOURBON COUNTY STOUT FROM GOOSE ISLAND MAKES ITS WAY WEST
Massive imperial stout now available to beer connoisseurs in three western states
Chicago, IL, November 5, 2008 . . . Goose Island Brewing Company has been celebrating the annual release of its Bourbon County Stout since it was first created 16 years ago by brewmaster Greg Hall to commemorate the 1000th batch at the original Chicago brewpub. As 2008 comes to a close, Goose Island has yet another reason to celebrate; thanks to larger distribution capabilities, the brewer is able to make the massive imperial stout, the first of its kind, available to beer connoisseurs throughout Oregon, California and Arizona. The beer begins shipping today and is scheduled to hit shelves of better grocery stores and beer specialty shops in the three states by mid-November, 2008.
When Bourbon County Stout was first crafted, Hall brewed an imperial stout in four-year-old bourbon barrels, where it aged for one hundred days. The 2008 batch kicked things up a notch by aging for 10 months in 16-year-old barrels. This process allowed the liquid to pick up its charred oak, chocolate, vanilla, caramel and smoke flavors. With an alcohol by volume of 13% and a shelf life of five years, the finished product is clearly not for the inexperienced drinker; Hall developed Bourbon County Stout for seasoned craft beer drinkers and high end spirit connoisseurs who appreciate beers that come along once in a great while. Like a fine wine, the flavor of Bourbon County Stout evolves as it ages over five years, thereby lending a different flavor and experience for the drinker, no matter when he chooses to enjoy it.
“Until now, beer drinkers didn’t have access to massive imperial stouts in stores,” Hall said. “We set out to change that. This year, thanks to our commitment of increasing our barrel-aging capacity in our brewhouse, we are proud to say that we can bring Bourbon County to more beer enthusiasts than we ever imagined when we brewed the first small batch back in 1992. We think Bourbon County Stout will definitely make some memories and new fans this holiday season.”
Described by some as “a great cigar beer,” Bourbon County Stout is dark and dense. The flavor is so intense, Hall says, that only the most decadent chocolate dessert can stand up to it.
Bourbon County Stout will be available on tap at Goose Island’s Clybourn and Wrigleyville brewpubs as well as in 12 ounce bottles in specialty stores, with suggested retail for a four-pack at $19.99.
Chicago, IL, November 5, 2008 . . . Goose Island Brewing Company has been celebrating the annual release of its Bourbon County Stout since it was first created 16 years ago by brewmaster Greg Hall to commemorate the 1000th batch at the original Chicago brewpub. As 2008 comes to a close, Goose Island has yet another reason to celebrate; thanks to larger distribution capabilities, the brewer is able to make the massive imperial stout, the first of its kind, available to beer connoisseurs throughout Oregon, California and Arizona. The beer begins shipping today and is scheduled to hit shelves of better grocery stores and beer specialty shops in the three states by mid-November, 2008.
When Bourbon County Stout was first crafted, Hall brewed an imperial stout in four-year-old bourbon barrels, where it aged for one hundred days. The 2008 batch kicked things up a notch by aging for 10 months in 16-year-old barrels. This process allowed the liquid to pick up its charred oak, chocolate, vanilla, caramel and smoke flavors. With an alcohol by volume of 13% and a shelf life of five years, the finished product is clearly not for the inexperienced drinker; Hall developed Bourbon County Stout for seasoned craft beer drinkers and high end spirit connoisseurs who appreciate beers that come along once in a great while. Like a fine wine, the flavor of Bourbon County Stout evolves as it ages over five years, thereby lending a different flavor and experience for the drinker, no matter when he chooses to enjoy it.
“Until now, beer drinkers didn’t have access to massive imperial stouts in stores,” Hall said. “We set out to change that. This year, thanks to our commitment of increasing our barrel-aging capacity in our brewhouse, we are proud to say that we can bring Bourbon County to more beer enthusiasts than we ever imagined when we brewed the first small batch back in 1992. We think Bourbon County Stout will definitely make some memories and new fans this holiday season.”
Described by some as “a great cigar beer,” Bourbon County Stout is dark and dense. The flavor is so intense, Hall says, that only the most decadent chocolate dessert can stand up to it.
Bourbon County Stout will be available on tap at Goose Island’s Clybourn and Wrigleyville brewpubs as well as in 12 ounce bottles in specialty stores, with suggested retail for a four-pack at $19.99.
IRON HILL BREWERY & RESTAURANT ANNOUNCES HOLIDAY RELEASE OF TRIPLE BOCK BOTTLES WITH 3-D LABEL
PHOENIXVILLE, PA – On November 28, the region’s most celebrated beer and food destination, Iron Hill Brewery & Restaurant, will release their Triple Bock, a heady, high-alcohol winter brew that is a perfect way to warm up as the weather starts to get cooler. Brewed for a special, limited holiday release of just 1,300 bottles, Triple Bock is the newest addition to Iron Hill’s Reserve Bottle Beer line, large bottles designed to drink in the restaurant, take home or for a gift for the beer lover. Triple Bock will be available for sale at all seven Iron Hill locations.
“Triple Bock is a strong, dark lager, a more potent version of a classic German Doppelbock,” says Phoenixville Head Brewer Tim Stumpf, who created and brewed the recipe. “We’ve crafted ours with a smooth, roasted flavor that balances its higher alcohol content and makes it easy to enjoy.”
Triple Bock will be sold in 375 mL bottles, at 13.2 % alcohol. Bottles will retail for $12, or $25 with a limited edition Triple Bock t-shirt. Both the beer and the t-shirt will be sold with complimentary 3-D glasses, making them a fanciful and innovative holiday gift for beer lovers.
Triple Bock’s eye-catching 3-D label was designed by gifted local graphic artist Jeff Schaller of PinkCow Studio. Schaller also created the signature wall murals at several Iron Hill locations. The label features a long-horned ram, the traditional symbol for Bock style beers, and is meant to be viewed through 3-D glasses that make the ram’s horns appear to leap off the bottle.
“This is a special beer, and it deserved a special label,” says Iron Hill Director of Brewing Operations Mark Edelson. “Jeff has created some amazing art for us over the years, and we’re thrilled to include his spectacular design on our newest bottled beer.”
Triple Bock joins other bottled reserve beers available for the holidays, including Abbey Dubbel, Barleywine, Belgian Tripel, The Cannibal, Russian Imperial Stout, Old Ale 2005 and 2007, Fe 10 Anniversary Ale, Quadrupel, Oak-Aged Quadrupel, Wee Heavy, Rauchbier and Saison. In addition, the Old Ale 2008 will be released in December.
Since 1996, Iron Hill Brewery & Restaurant has consistently been recognized for its outstanding beers and cuisine, accruing over 100 “Best of” awards from regional magazines. Their hand-crafted beers have also won acclaim and in total, they have received 39 medals from the three most prestigious beer events, the Great American Beer Festival, World Beer Cup and Real Ale Festival.
Iron Hill Brewery & Restaurant has seven locations: Wilmington, DE; Newark, DE; West Chester, PA; Lancaster, PA; Media, PA; Phoenixville, PA and North Wales, PA. An eighth location is planned for Maple Shade, NJ in early 2009. For more information about Triple Bock or Iron Hill, or to make a reservation at any of their locations, please visit their website at www.ironhillbrewery.com.
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