Last year at some point, we were in a liquor store in Cleveland Park... I can't remember the name of it, but it is right by Dino. We got a bottle of Brown Shugga from Lagunitas. We never got around to drinking it when it was in my fridge, but it survived the move to Ben's. We finally opened it.
We definitely knew it would be somewhat more aged, but Ben was convinced it wouldn't age much while it was in the cold fridge. It was smooth and perfect, although neither of us wanted to drink the excess yeast at the bottom (I bet that yeast was happily propagating with all of the sugar in that beer and some probable oxidation).
I am the accidental master of aging beers.
Meanwhile, Ben jumped on the bandwagon (haha) this year, and his second closet is full of cases of beer he's aging. I'm excited to try them; aged beer is generally high alcohol and it turns into an almost port experience.
On another Brown Shugga note... at the Pizza Paradiso Lagunitas beer dinner we had creme brulee made with Brown Shugga and it was amazing. Does anyone know how to make creme brulee?
Saturday, November 22, 2008
Monday, November 3, 2008
Beer chili
We've decided to try cooking with beer more often. Our first foray into this was beer chili. I found this chili on All Recipes, and decided it was a good base.
We made a few changes to the basic recipe- we used one pound ground beef and one pound ground turkey. We fried up the sausage and then cut it up into bite-size pieces instead of doing whatever it is they were trying to get us to do with the sausage.
We couldn't find chili beans with a spicy sauce, so we just left those out.
I accidentally dumped out the tomato juice from the diced tomatoes, but that was also ok since we used an entire can of beer instead of the 1/2 cup the recipe called for. We used Old Chub
We just used jarred jalapenos because we couldn't find nice fresh ones in the Giant.
Other than that, we put it in the pot and let it simmer all day. We stirred it occasionally. It was really easy, especially when you have someone help you chop up all the ingredients.
It was awesome. Seriously. It was great, amazing chili. Next time, we've decided to use an imperial stout because we think it will impart more flavor. You should make this chili because it will change your life.
Another thing that will change your life: drinking this chili with Rauchbier. It is the most perfect pairing in the history of chili and beer. Try it.
We made a few changes to the basic recipe- we used one pound ground beef and one pound ground turkey. We fried up the sausage and then cut it up into bite-size pieces instead of doing whatever it is they were trying to get us to do with the sausage.
We couldn't find chili beans with a spicy sauce, so we just left those out.
I accidentally dumped out the tomato juice from the diced tomatoes, but that was also ok since we used an entire can of beer instead of the 1/2 cup the recipe called for. We used Old Chub
We just used jarred jalapenos because we couldn't find nice fresh ones in the Giant.
Other than that, we put it in the pot and let it simmer all day. We stirred it occasionally. It was really easy, especially when you have someone help you chop up all the ingredients.
It was awesome. Seriously. It was great, amazing chili. Next time, we've decided to use an imperial stout because we think it will impart more flavor. You should make this chili because it will change your life.
Another thing that will change your life: drinking this chili with Rauchbier. It is the most perfect pairing in the history of chili and beer. Try it.
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