Enjoying the season

We’ve been trying beers from every style to get some graphics for the application. It’s really hard work (jk), but some of the styles really spice up the workweek. I’ve had my eye on Southern Tier’s Warlock Imperial Pumpkin Ale for a long time now, and had the perfect opportunity to try it alongside some smoked ribs. It is one of their Blackwater series, which includes the famous Creme Brulee.

The Warlock is seriously an amazing dessert beer. It has characteristics that aren’t too different from that overpriced Starbucks pumpkin spiced latte. I was planning to share, but everyone had broke into the wine instead. So, I drank three glasses — the last one with a scoop of ice cream in it. Truly a life changing event.

SouthernTierWarlock

5/5 for a dessert beer. Be sure to grab a bottle this fall!

Enjoying the season was originally published on HopShack.com

Anchorage / Jolly Pumpkin Calabaza Boreal “Northward”

This is a collaboration brew between Anchorage Brewing Company and Jolly Pumpkin Artisan Ales. Each brewery does their own similar/nearly identical version, and I got my hands on Anchorage’s. They’re a really great brewery and I’ve tried everything I can find by them. They’ve recently been harder to find outside of the Pacific Northwest and I’m not sure why. And they always have some of the sickest art of any beer I’ve seen. Anyway, this beer offers a little something different. It’s brewed with grapefruit peels, grapefruit juice, pepper corns, and is left to ferment/age in oak barrels. It’s definitely got a chardonnay thing going on that I like, and I hate white wine.

As they say on the bottle, I poured it into a small tulip glass. A decent medium head quickly builds and subsides to a nice thick layer and carbonated lacing. You can smell the grapefruit as soon as you open the bottle. Color is a hazy gold/light orange. The grapefruit blends really well with the strong yeast flavor and spiciness without being too fruity. After pouring the tart, chardonnay character really comes to the forefront.  I think the bitterness of the hops balances with the fruit aromas. Despite being packed with grapefruit with the oak-age thing going on, the ale is refreshingly dry. Highly drinkable. I have no idea what pepper corn is supposed to taste like, so I can’t really comment on that end of the beer. Maybe that’s where the slight spiciness comes from? Either way, I like it. The hop presence is very resiny and dank. All in all, the multitude of ingredients come together real nicely in the brew, would definitely pick up again if I saw it. 4.5/5

Colabaza Boreal Northward

Anchorage / Jolly Pumpkin Calabaza Boreal “Northward” was originally published on HopShack.com

Nola Brewing Co. Hopitoulas IPA

Drinking one of my favorite offerings from Nola. Poured straight from the can into a pint glass. Golden amber in color with a light carbonation. Lots of malt and piney notes with a slight fruity undertone. This beer smells great. This beer is brewed with 6 different kinds of hops and 6 different malts, and they all come together nicely. It’s also dry hopped for a few weeks, which adds a nice resin-y dryness to the finish. Also detecting a bit of pine, flat citrus, caramel malt. Even with all the hops and bitterness, this beer is highly drinkable and refreshing. It’s got a light-medium mouthfeel. The only criticism I have is it’s not very heady, but that doesn’t really take away from the overall experience. Very refreshing given it’s 6.5% ABV. Love this beer, a regular resident in my fridge. 4.5/5

Hopitoulas

Nola Brewing Co. Hopitoulas IPA was originally published on HopShack.com

elizabethallick
elizabethallick:

BLUEBERRY OATMEAL STOUT CRUMBLE CUPCAKES

Unfortunately this photo does not do these cupcakes justice…they are AMAZING!

With my boyfriend’s beer pairing endeavors and the hopshack app fully funded and on its way to being available to every smart phone user, I’ve explored some seriously epic beer themed recipes. Whether paired with or actually used within the recipe we’ve come across quite a few eye-catchers. This one recipe in particular sounded too good to be true so I had to make it immediately. Though a bit labor intensive, it was worth all the efforts. I think I can definitively say…after personally consuming multiple cupcakes in a day…this is the best dessert I’ve made yet!

Ingredients:
CRUMBLE TOPPING:
7 tablespoons unsalted butter, slightly melted
1/2 cup oats
3/4 cup all-purpose flour
1/2 cup brown sugar
Pinch of salt
BLUEBERRY STOUT FILLING:
1/2 cup blueberry jam
1 tablespoon Oatmeal Stout (we used a hopshack favorite, Rogue, pictured above)
Juice from 1/2 a lemon
CREAM CHEESE FROSTING:
8-ounce package cream cheese, softened
1/4 cup heavy cream
1 tablespoon vanilla
1 pound confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees.
2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.
3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.
4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.
5. Whisk the blueberry filling ingredients together.
6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner’s sugar until smooth. Refrigerate.
7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.

My girlfriend’s amazing oatmeal stout cupcakes. Recipe in the hopshack app!

elizabethallick:

BLUEBERRY OATMEAL STOUT CRUMBLE CUPCAKES

Unfortunately this photo does not do these cupcakes justice…they are AMAZING!

With my boyfriend’s beer pairing endeavors and the hopshack app fully funded and on its way to being available to every smart phone user, I’ve explored some seriously epic beer themed recipes. Whether paired with or actually used within the recipe we’ve come across quite a few eye-catchers. This one recipe in particular sounded too good to be true so I had to make it immediately. Though a bit labor intensive, it was worth all the efforts. I think I can definitively say…after personally consuming multiple cupcakes in a day…this is the best dessert I’ve made yet!

Ingredients:

CRUMBLE TOPPING:

7 tablespoons unsalted butter, slightly melted

1/2 cup oats

3/4 cup all-purpose flour

1/2 cup brown sugar

Pinch of salt

BLUEBERRY STOUT FILLING:

1/2 cup blueberry jam

1 tablespoon Oatmeal Stout (we used a hopshack favorite, Rogue, pictured above)

Juice from 1/2 a lemon

CREAM CHEESE FROSTING:

8-ounce package cream cheese, softened

1/4 cup heavy cream

1 tablespoon vanilla

1 pound confectioner’s sugar

Directions:

1. Preheat oven to 350 degrees.

2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.

3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.

4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.

5. Whisk the blueberry filling ingredients together.

6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner’s sugar until smooth. Refrigerate.

7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.

My girlfriend’s amazing oatmeal stout cupcakes. Recipe in the hopshack app!

Nola Brewing Co. Rebirth Pale Ale

Rebirth Pale Ale

Okay, so it’s taken me longer than it should have to do a review of a Nola beer, considering it’s a 5-10 minute drive from where I live. Let me put it out there that these guys have great beers as well as a great staff. Been on the brewery tour a couple of times and they couldn’t be friendlier. If you’re ever in New Orleans (or live here, for that matter) and have never been, you’re missing out. I hope to have a few proper posts in the coming weeks of all their year-round brews, all of which are deliciously unique in their own way. Now onto the task at hand…

Poured the beer into an “American-sized” pint glass(the glass that 99.9% of establishments use and insist on calling a pint for some reason). Comes out a dark gold/amber color. It’s a pretty citrous-y pale ale with a dry finish. It’s got a leafy, lemon smell with what I think is a hint of mustard? Interesting. Light, dried fruit finish, with a mouthfeel on the lighter side. I could definitely knock a few of these back on a hot day. There a pleasant, upfront bitterness to it as well. Overall a well-balanced ale leaning to the more bitter yet light and drinkable side of the spectrum.

I have to admit, I tried this beer when it came out earlier this year and it was kind of just ‘meh.’ I’m a big fan of both their Hoptitoulas and Mecha-Hopzilla IPAs, as well as their blonde. Compared to those, I was left a little dissatisfied with this at first. But the other week I picked up a six pack and I found myself enjoying a lot more. I think my expectations influenced my initial opinion on how the beer would taste.  But now that opinion has changed. It’s a little different than a more traditional pale ale in that I taste more yeasty bitterness as opposed to a hop-based bitterness, if that makes any sense. 3.5/5.

Nola Brewing Co. Rebirth Pale Ale was originally published on HopShack.com