What's brewing this weekend

I've got a crowd of around 15 coming over this weekend to talk about forming a local alumni group of my college fraternity. I expect there'll be some beer sipped, but in a responsible, adult manner. Even in school we weren't exactly the Animal House crowd.

As for what'll be on offer: I've got some Sweetwater 420 in the fridge finally, picked up on a trip out of town for Thanksgiving, along with some Dogfish Head 90-Minute IPA. There's also still some of the Sam Adams Honey Porter, Abita Turbodog, Sierra Nevada Pale Ale, and a Hoegaarden or two. Then there's whatever else the other guys decide to bring along.

What will you be sipping this weekend? Where, and with whom?

Those recipes I promised (Part I)

So, it took a day or two, but I've managed to round up the recipes I promised you in Wednesday's column. They get a little long, so I'll divide them up among three posts spread over a few days. The first one is Star multimedia director Justin Thurman's Porter Chili. I haven't tasted it yet, but he's threatening to make another batch soon to share with the newsroom. Above the recipe is a note from Justin.

I feel that the porter brings heartiness to the chili that I don't get from other liquids. I use the porter much like someone would use a beef or chicken stock in a recipe. I drain all ingredients so that the beer is the main liquid in the chili. I love porters, I have used many different ones but Abita Turbo Dog is my favorite. This really worked out well with a chili that I made with venison as the meat.

I remembered a few years ago a man in my home town winning a chili cook-off and he said his secret was beer. Being a beer lover, I thought I would try this but I wanted to use the kind of beers that I drank. Turbo Dog was the first beer that I tried this with and it is still my favorite today. 

• 1 large red onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 pablano peppers diced
• 2 jalapeno peppers diced
• 2 chipotle peppers in adobo sauce diced
• 1 pound of ground venison (beef and bison work as well)
• 1 pound of bacon
• The remaining adobo sauce from the chipotle peppers
• 2 cans red kidney beans drained
• 2 can black beans drained
• 1 14.5 ounce can of diced tomatoes drained
• 2 garlic cloves minced
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 tablespoon of crushed red pepper
• 2 bottles of your favorite porter.
• Salt and pepper to taste

Sauté onions and peppers in olive oil until translucent and add to crock pot. Cook bacon in pan until done, leaving bacon grease in pan. Cook the venison in the bacon grease. Chop bacon and add it and venison to crock pot. Add remaining ingredients and cook on low overnight.

Today's column: Keeping warm with bubbling beer

(Recipes coming soon, btw. -Ben)

With the mercury plunging, a good beer or two may warm you up, once the capillaries in your face relax and turn your cheeks rosy. But that serving temperature — cool to ice cold — might just give you the shivers this time of year.

It's never too cold for a beer, really, but if you're looking for another way to warm up with a cold one, why not heat it in a pot? Of course, it's important to add more ingredients than just the beer.

Winter's chill winds make it the right time for savory, slow-cooked stew or a nice, hot chili. And a bowl of either can benefit from cooking with the right beer.

The dark, roasted flavors of porters and stouts are a big part of many stew and chili recipes.

Porters are ales made with barley that's dried at higher temperatures before the brewing begins, yielding a darker malt. Stouts follow the same model, with some of the barley actually roasted and unmalted for a dry, crisp effect.

Those methods tend to result in full-bodied beers with intense flavors. Adding a bit to a stew can lend a bitter complexity, and some recipes even replace the broth outright with a bottle or two.

Countless beef stew recipes classify themselves as Irish with addition of some the Emerald Isle's most famous export, Guinness Stout. A version from Margaret M. Johnson's Irish Pub Cookbook that credits the Guinness brewery's bar calls for a half pint of the thick, black beer. It swirls with the savory flavor of sirloin cubes browned in oil and butter, and the stout mixes well with the slight tang of carrots, parsnips and turnips.

In chili, stouts' and porters' roasted malts, plus the more intense bitterness from hops, can help to balance the spice from hot peppers. One colleague at The Star uses the Turbodog porter from Louisiana's Abita Brewing Co. in place of beef stock, then adds venison or bison meat for a truly unique flavor, though he says beef works just fine, too.

Another Star staffer (we eat a lot of chili here) uses dark lagers such as Samuel Adams Boston Lager or Michelob Amber Bock in place of inky porters or stouts in a lightly spiced chili recipe. Standing in for the dark complexity of roasted malt: bittersweet chocolate, which helps balance that spice even more.

Slow cooking is a favorite method for many of these dishes, in part because of the way it tenderizes chunked meat and allows seasonings to penetrate the other ingredients. Adding a bit of alcohol only intensifies the tenderizing effect, and the malt and hops can really work their magic given a few extra hours.

Using a slow cooker, though, takes time. Perhaps there's no better way to spend that time than sipping whatever beer didn't make it into the pot. At least the kitchen should be warm.

What's brewing this weekend: Leftovers

Appropriately for the holiday weekend, I'm just trying to take care of what I've got left in the fridge before beginning a search for something new. So far that's meant some Sierra Nevada Pale Ale (ol' standby) and Abita Turbodog. There's also a Sam Adams Honey Porter or two left in there that I might get around to pouring.

What are you drinking this weekend with your leftover turkey and dressing?

Happy "Beer is Back' Day & Craft Beer Top 50

Today's April 7th, marking 75 years since the first legal beer in 13 years as an amendment to the Volstead Act took effect in 1933, effectively ending the total ban on alcoholic beverages in the United States. Liquor would flow later that year after the 18th Amendment was repealed. But for eight months, beer slaked the nation's thirst.

Tonight, I'll raise a glass of whatever's in my fridge to the tremendous diversity brewers are now producing. Cheers!

How are you celebrating beer today?

The Brewer's Association, meanwhile, released is list of the nation's top 50 craft brewers, as measured by beer sales. As usual, Boston Beer Co. tops the last, and also ranks #5 among brewers of any size. Southerners can take pride in the two Dixie-based brewers on the list (Sorry, Dogfish Head, Deleware didn't secede; apologies, Spoetzl, Texas doesn't count as Southern for me). Louisiana's Abita Brewing of Abita Springs is #17, While Atlanta's Sweetwater Brewing comes in at #30.

Today's column

Also available at our Web site, annistonstar.com.

Pitcher This: Laissez les bonnes bières roulez

01-23-2008

If you're of the sort who's usually looking for any excuse to throw a party, it has probably not escaped you that Carnival is upon us, and Lent is looming.

And given that many celebrations in observance of the above involve alcohol, it's a safe bet that readers of this column planning to partake are looking for the proper brew.

Consider what follows a few beads from the beer-suggestion float.

• Is there a better way to celebrate Carnival and the approach of Mardi Gras than outside, on the street with other revelers? Who knows? Better yet, why bother trying anything else?

If you're headed for the coast, why not skip New Orleans and head for North America's original Carnival celebration, in Mobile. That city also was home to Alabama's original brewpub, The Port City Brewery opened not long after the state made brewing in restaurants legal in 1992. Sadly, Port City closed in 2001, but was followed in the same location in 2004 by the Cannon Brewpub, which lasted until 2006.

The good news is that Hurricane Brewing Co. has picked up the mantle, and is celebrating its first anniversary in the same location as its forbearers on Dauphin Street downtown. The brewery is in a massive, three-story historic structure, with a pub-style lounge on the first floor and sit-down dining upstairs.

Apart from the building, one other thing has remained the same through all three iterations: head brewer Todd Hicks.

Hicks says Hurricane's brews tend toward British-inspired ales. If you're there for Carnival it would only make sense to sample the seasonal Flying Debris Mardis Gras, described as an extra special bitter.

The menu is full of pub-style fare, from fish and chips (Southern-fried, of course,) to sausage plates to the regionally appropriate seafood and po' boys. For desert, perhaps step outside and catch a flying Moon Pie.

If you can't head south for a proper celebration, there is some Gulf Coast representation on local store shelves:

• The Abita Brewing Co. in Abita Springs, La., is just a stone's throw from the Mardi Gras ground zero that is New Orleans. They're one of the oldest craft breweries in the country, and claim to be the oldest in the Southeast, founded in 1986.

You'll find at least three Abita brews in local stores, including the company's original Amber, an Oktoberfest-style lager. It's fairly light-bodied, somewhat malty, and without much of the hops presence one might expect from a microbrewer. Abita's Purple Haze, a raspberry-flavored wheat beer, and Turbodog. Turbodog is a dark brown ale, nearly a porter, with lots of chocolaty, coffee-ish malt and just enough hops to offset that sweetness.

• Lazy Magnolia Brewing is in Kiln, off the Mississippi coast where there's just as much French Catholic history as in New Orleans and Mobile. The brewery's Southern Pecan Brown Ale is a sweet, malty treat. Available on tap locally, and now in bottles elsewhere in the state.

Today's column

Has it been a week already since my last post? Wow, I owe you guys an apology. Here's my latest column, also available at The Star's Web site, here.

Pitcher This: A pint at the museum

09-12-2007

You're standing in a large room, surrounded by priceless works of art and rare relics of history.

There's a Winslow Homer watercolor on one wall. Nearby rests a bronze sculpture by the French master Rodin. And scattered about are pistols, combs, silverware and other objects once held by Napoleon and Hitler, men who nearly had all of Europe in their grasp.

Perhaps the last thing you'd expect to hear the person next to you say is, "Beer me."

OK, so the discourse probably won't be quite so coarse this weekend, but there will be plenty of malted beverages on hand at the Berman Museum of World History.

The museum's hosting its third annual Autumn Suds-Fest on Saturday, from 6-8 p.m.

The event was born when a museum volunteer who'd traveled in Germany wondered if the regular wine-related fundraisers could be translated from grapes to grain, according to Lindie Brown, development director for the Berman and the Anniston Museum of Natural History.

A few grilled bratwurst, some pretzels and many brews later, the Suds-Fest was born.

The idea was conceived as a local version of Oktoberfest, the traditional Bavarian festival in which beer is the star attraction. But the scheduling didn't quite work out for the museum, Brown said, Oktoberfest traditionally taking place as it does for 16 days in September leading up to Oct. 1.

Brown says proceeds from the event in the past have helped pay for renovations to the museum's lobby and elevator. This year, though, the beer should help boost a traveling exhibit headed here in 2009 called "The Working White House." That's another place one wouldn't expect to be asked for a bottle opener.

Two area beer distributors are providing the beer for tasting. Anniston's Hughes Beverage Co. will bring a range of brews including the well-known Dutch lager Grolsch, Anchor Steam Beer from the San Francisco microbrewer of the same name, and Abita Purple Haze, a raspberry-flavored wheat microbrewed product from Louisiana. Bama Budweiser will provide extra special bitter from Seattle-based Redhook Ale Brewery and Michelob Marzen, a big-brewery attempt at a popular Oktoberfest style, among other offerings.

The museum at least won't have to worry about patrons grabbing a rare German stein off the wall to fill it with lager. Collections manager Robert Lindley says there are no beer-related items in the museum's holdings.

But are museum officials worried about their valuable art and artifacts with so many potentially-tipsy patrons on the premises? Brown says participants the last few years have been very well-behaved. Still, she said with a laugh, the galleries will be open for tours before the tasting. Not after.

"We've never had a problem," she said. "But that's why we give them little-bitty beer-tasting cups."

Tickets are $25 for individuals, $45 for couples. Make your reservations in advance by calling the museum at 237-6261.

Pitcher This appears in The Star every two weeks. There's more online at http://pitcherthis.blogspot.com.