April 3, 2013 by bri
Citrus season is always one of my favorite food seasons, so I’m always a little sad to see it go. But the end of citrus season also means the end of winter. It means more color, more sunshine, more warmth, and the fast approach of Seattle Beer Week.
It means sitting on the back porch with a summery beer will soon be a common activity!
Saying goodbye to citrus also means it’s time to start thinking about rhubarb. A friend of mine had an idea to brew a Belgian Witbier with rhubarb, so that is definitely on the docket for upcoming homebrew activities. I’m thinking chamomile would be a good accent spice to the tartness of rhubarb.
Belgian Witbiers got me thinking of these pillowy striped meringue cookies I noticed on Martha Stewart’s website, so I decided to adapt the idea to include some great craft beer flavor.
Category Cookies and Bars | Tags: belgian beer,belgian wit,chainbreaker,citra hops,cookies,deschutes,meringue,orange zest,pale ale | No Comments
June 2, 2012 by bri
The month of May was filled to the brim with new beers and new beer knowledge for me.
Seattle Beer Week can take full responsibility for rekindling my adoration for milk stouts (I’ve been a longtime fan of the Left Hand Milk Stout) – this year, Elysian produced a coffee milk stout commemorative beer for the week (Split Shot Espresso Milk Stout). Sweetness from lactose and the bitterness from chocolate malt and coffee marry nicely.
Speaking of coffee, Naked City brewed a Coffee IPA. Just when I’d thought new frontiers in IPAs would be a rare find, this one blew me away. Try it if you can find it. Or brew some!
I attended the yearly Sour Beer Fest at Brouwer’s, and was happy to discover that I could try Cantillon’s Fou’Foune (apricot-y and gorgeous), and Iris. Iris happens to be a very interestingly hopped sour. Novelty is always good in a beer, especially when it delivers a pleasant flavor profile.
Jamie Floyd of Ninkasi gave a beer sensory analysis class at the end of the week that inspired me to learn more about flavor and how the brain creates it. In fact, I’m reading a fantastic book on the topic right now: Neurogastronomy : how the brain creates flavor and why it matters. I’m fascinated with the two ways humans use the sense of smell (inhaling vs. exhaling), and that the retronasal route (exhaling) has the biggest impact on the perception of flavor.
This dessert is a celebration of sugar and the fact that it can be used to create two opposing tastes: sweetness and bitterness. The custard is sweet from the strong malt backbone of this Scotch Ale (with a helpful boost of richness from cream and egg yolks), and the burned sugar on top sings with bitterness. Chocolate malt shortbread plays a similar melody – a sweet, rich cookie speckled with bitterness from roasty chocolate malt.
Bittersweet, as it were.
Category Cookies and Bars, Other | Tags: chocolate malt,crème brûlée,custard,DME,port townsend brewing,scotch ale,shortbread | 4 Comments
May 7, 2012 by bri
Recipe development is probably one of the most compelling aspects of my job.
Sure, it has a boring name, but it makes up for it in style.
This recipe took a few tries. Four, to be exact.
Achieving a similar density between the blondie batter and the brownie batter was a challenge. And then I had to make sure the beer flavor was well-balanced as part of the dessert, and not too overpowered by the chocolate.
To top it off, I realized that it needed something salty. Not just plain old run-of-the-mill pretzel salty, though. I sprinkled these chocolate-dipped pretzels with some homemade Centennial Hop Salt. The perfect amount of bitterness and aromatics. Even suitable for the faint of hop in your life.
Category Cakes, Cookies and Bars | Tags: allagash curieux,american brown ale,barrel-aged beer,bourbon,brownies,chocolate,dogfish head palo santo marron,hop salt,pretzels,white chocolate | 10 Comments