Monthly Archives: May 2013

Beer, Part 4

It’s beer time again, folks!! And I’ve decided to double down on the Dogfish. I wanted to highlight a beer from a different craft brewery every day this week, but Dogfish Head’s wares are just too tasty. And boy, did I find another absolutely splendid offering from them.

This, my friends, is Chateau Jiahu:

Chateau Jiahu

This is Dogfish Head’s attempt to recreate an ancient recipe from Northern China…from 9,000 years ago!! And if this recreation is any indication, those Northern Chinese folks were living in style.

First of all, the nose. It’s very light to the smell. Definitely some hints of honey and sake, and a bit of fruit that I can’t really place, which I’m assuming is the hawthorn fruit with which this was brewed. The scent is pleasant, sweet, and by no means overpowering.

But enough with the smell – let’s drink this shiz! This spectacular concoction tastes almost like a slightly sweet sparkling wine. It’s complex and yet very light on the tongue, starting off with a blast of intense flavor and some sweetness, which mellows out quickly into a much drier and yet fruitier taste. And like a good wine, it actually benefits from swishing it around in your mouth once in a while. I find that, most of the time, the flavors get all muddled when I do this, but this beer actually lends itself to it.

All in all, I think it’s fantastic. It’s sweet, but not too sweet, light, but not too light, and it takes like sparkling wine!! So that makes it a winner in my book.

And I just had another sip…damn, it’s really, really good! I’d say the Immort Ale scores a little higher, but this isn’t all that far behind. Again, I’m a big fan, but I suppose it’s no surprise, given how much I tend to love everything that Dogfish Head has to offer.

Until tomorrow folks – one day left in the craft beer extravaganza!

Advertisements
Tagged , , , , ,

Beer, Part 3

We’re three days into Craft Beer Week, and the celebration, so far, has been fantastic. So fantastic, in fact, that Craft Beer Week might just become…well, every week here in the Amateur Cocktailer household. There are just too many delicious brews to sample, dammit!

Anywho, today’s spotlight is on an absolutely spectacular offering from my favorite brewery in the whole wide world, Dogfish Head. I may be mildly to completely obsessed with their all of their beer, but in particular the Indian Brown Ale.

But I had no idea that this existed until recently, and I’m not sure I’ll ever be the same:

Immort Ale

I give you Immort Ale. Holy schnikeys. I’m not even sure what to say. This beer is so much more than a beer…it’s almost a piece of art, to go completely hyperbolic on you guys. But let me get my head on straight and try to break it down for you.

The scent is surprisingly light for a beer that is so completely complex in taste. It has an oaky, bourbony nose to it that is really pleasant and even subtle. And the color is lovely too – hell, it even looks like bourbon.

But the main event is obviously the taste. And goddamn, what a taste. It’s made with maple syrup, so there is definitely a healthy dose of maple there. The syrup also shows up in just how thick this beer is in texture. But the syrup doesn’t overpower anything. It allows for all of the completely wonderful notes to come out.

There’s vanilla and oak, maybe some cherry as well. And the first thing that really hits you is…leather?! And yet somehow that leathery flavor is fantastic. It’s the closest thing to bourbon I’ve ever had in a beer. And then, to top it all off, it goes through several stages of absolute heaven before it finishes incredibly cleanly. It’s amazing that, after all of these intense tastes, what you’re left with is basically come carbonation on your tongue. Everything kind of evaporates in this miraculous way. It’s remarkable. I’m not quite sure how they’ve pulled it all off.

It’s truly one of the best things I’ve ever tasted. So if you can find some in your area, do yourself a favor and pick some up. Oh, and watch it…it’s 11% ABV! So it’ll kick your ass.

Until tomorrow folks…hopefully I can find something that will somehow top this pinnacle. I remain doubtful but optimistic at the same time. Happy Wednesday!

Tagged , , , ,

Beer, part 2!

Hello kids!

I’m back for another beer review in honor of Craft Beer Week. When I was in Atlanta last, I was lucky enough to stumble upon an absolutely amazing craft beer and wine shop, aptly named Hop City Beer and Wine. Seriously, if you’re ever in Hotlanta, you MUST check it out. (They also have a location in Birmingham, in case you ever find yourself in the neighborhood.)

The staff was incredibly knowledgeable and helpful, taking me from completely overwhelmed to pleasantly in awe after they walked me through the store. Thanks for being you, guys! I will sing your praises from now on.

Okay! Onto one of the beers I was lucky enough to procure at Hop City. I give you Clown Shoes Brown Angel.

Clown Shoes Brown Angel

The folks at Clown Shoes are very new to the game, relatively speaking. Hailing from Ipswich, MA, the brewery has been operating for less than 4 years. But judging by my first foray into their wares, I expect fantastic things on the horizon.

At first, I wasn’t quite sure about Brown Angel. I love love love brown ales, and given that this is labeled as a “Double Brown Ale”, I think I was expecting it to be a little more robust. As I delved in a little more, however, I realized the balanced nature of this beer is exactly what makes it so great.

Let’s start again with the nose, even though I kind of hate myself right now for being pretentious. When you take a nice, deep whiff of this, it’s a little sweet, but not too much, and the grain really comes through. It’s almost like a warm piece of delicious toast.

Amazingly enough, the scent of the beer translates directly to how it tastes. It’s kind of uncanny, really. All beers taste somewhat similar to what they taste like, of course. But the similarity between the nose and the taste in Brown Angel is pretty remarkable.

As I said, it’s surprisingly light for a double brown ale, but that is by no means a bad thing. It’s incredibly well balanced, has a subtle but present sweetness to the front, with hints of coffee and caramel, and it finishes just a little bitter. And I could live in the aftertaste for days.

So all in all, I’m really excited to have discovered Clown Shoes. Keep up the good work guys!! If Brown Angel is any indication, you’re doing spectacular work up there in MA.

Until tomorrow…for more beer!

Tagged , , , , , , , ,

Beer, Part 1

For those of you who don’t know…it’s Craft Beer Week!! So the committee of one here at The Amateur Cocktailer is celebrating this momentous occasion by highlighting some particularly tasty beer offerings. Honestly, with the absolute explosion of the craft beer scene in the last decade, I could probably change the name of this blog to The Amateur Beer…Guy. But I enjoy cocktails too much to do away with them entirely. So we’re just gonna stick with this week. And I may just throw a beer cocktail in there for good measure.

Anywho, our first offering comes from the good people at Rogue, clearly one of the giants at the craft beer table.

This, my friends, is Hazelnut Brown Nectar.

Hazelnut Brown Ale

Thhis beer won Gold at the Great American Beer Fest in both 2011 AND 2012, as well of a handful of other awards, so it should come as no surprise that it’s delicious. But MAN, is it delicious. Holy crap, you guys.

Now, I’m no sommelier, but let’s pretend I am and start with the “nose”. This stuff just smells amazing. There’s just a subtle hint of hazelnut that comes through over the dark but mellow scent of a brown ale. And in this case, the nose really translates to what the beer actually tastes like. The folks at Rogue could have easily gone overboard with the hazelnut to make it stand out. But they really held it in check perfectly. It complements the ale so very well and makes for a simply spectacular concoction. I’ve never tasted anything quite like it, actually.

Perfectly well-balanced and entirely unique, I highly, highly recommend it. I’m not sure if I’d love it on a daily basis, but for a special occasion, it’s absolutely one of the best beers I’ve ever had. Go pick some up! It’s Craft Beer Week, after all. Celebrate in style!

Tagged , , , , ,

Lemons, preserved

Hey everyone! It’s Friday!! And it looks like people all over this country of ours are experiencing some pretty delightful weather. So let’s celebrate with a delicious beverage, shall we?!

I picked up this tasty treat when I was in Atlanta last week.

Preserved Lemon Syrup

The folks at Morris Kitchen in Brooklyn are really onto something here. I’m kind of in love with this stuff. It’s robust yet not overpowering, and it mixes pretty damn nicely with some Bulleit Bourbon.

Here’s a particularly delectable cocktail that’s super easy to make, as long as you’re able to locate the fine wares of this outer borough establishment.

Bulleit PreserveBulleit Preserve

*2 parts Bulleit Bourbon
*1 part Morris Kitchen
*Splash of lime juice
*Few dashes aromatic bitters
*1 part club soda

Shake up all that goodness, except the club soda, with some ice, pour into your favorite rocks glass, and then add the fizz.

I really like this one. It’s like a tart, citrusy Manhattan…and what could possibly be wrong with that?!

Now go out there and enjoy the weather, dammit! And have one of these while you’re at it. Until next time.

Tagged , , , , , , , ,

Pisco de Mayo

Hello again, everyone!!

I’m back home and – gasp! – I’m actually here for a few weeks before my next jaunt. I promise many delicious recipes on a very regular basis, starting with this slightly altered take on the glorious, margarita-filled holiday that is Cinco de Mayo.

For my latest concoction, I’ve taken tequila out of the mix and replaced it with pisco…plus a little bit of bourbon thrown in for good measure.  Because, well…do I really need to give you an excuse for throwing some bourbon in at this point?

Anyway, for those of you who don’t know, pisco is a grape brandy that is produced mainly in Peru and Chile, and it is definitely not for the faint of heart. I’m honestly still struggling with how best to use it, but I think I’ve got a good thing going with this particular cocktail. And it’s perfect for the season! I highly recommend sipping one of these on a front porch or a rooftop sometime very soon.

So, without further ado, here’s my pisco-y take on the traditional margarita.

Grapefruit PiscoritaGrapefruit Piscorita

*2 parts pisco
*1/2 part bourbon (just a touch!)
*1 part fresh lime juice
*2 parts OJ (fancy!)
*2 parts grapefruit juice (fancy too!)
*Dash of orange bitters
*2 tsp Savannah honey
*Lime wedge (for garnish)

Shake all that goodness up with some ice (sans the lime wedge, of course) and enjoy! It’s light and robust at the same time, for which you have both the pisco and bourbon to thank. So go ahead and celebrate the 6th of May with one of these! After all, it’s Monday!

Until tomorrow, folks.

Tagged , , , , , , ,

The roasting of brussels

Sorry for the prolonged absence from this particular corner of the internet. I’ve had some family stuff going on – which I’ll write about in detail here soon – and have been doing some serious wedding planning as well. So it’s all added up to me completely falling off of the blog train. But I’m back with a vengeance! And an absolutely fantastic roasted brussels sprouts recipe.

It’s no secret that I love brussels sprouts. What’s not to love?! They’re so uniquely delicious, and they’re healthy too! Honestly, the fiancee and I eat FAR too many of them in this quaint Savannah household already…and now with this recipe, I’m afraid our consumption will go absolutely through the roof. But I suppose worse things have happened. And yes, I’m aware that brussels sprouts are technically out of season now, dammit. I’m choosing to move boldly forward, and you should too.

So, without further ado! Here it is.

Strawberry Balsamic BrusselsBrussels with Glaze 2

*1 lb brussels sprouts, halved
*4 medium garlic cloves, roasted
*2 tbsp balsamic vinegar
*1 tbsp toasted sesame oil
*1 tbsp fresh lemon juice
*4 large strawberries, mashed
*1 tsp garlic salt
*1 tsp fresh ground pepper
*1 tsp cumin
*1/2 tsp Sriracha

First off, pre-heat your oven to 425. Toss the garlic cloves into some tin foil with some olive oil, and throw them into the oven for 30 minutes.

Roasted Garlic

While the garlic is roasting, go ahead and rinse your brussels sprouts and then halve them.

Brussels in Strainer

Halved Brussels

Now you’re ready to start making your glaze. In a small bowl, mix the oil, lemon juice, balsamic and all of the spices together.

Strawberry Balsamic Glaze

Next, cut up 4 large strawberries into slices and toss into the bowl. Mash them up in the bowl with a strong whisk or a potato masher. But don’t be afraid to leave some chunks. Your taste buds will be happy later when they get a few bites of delicious roasted strawberry.

Strawberry Balsamic Glaze Strawberries

Finally, when your garlic is done roasting, take it out of the oven and toss all of it into the bowl. Stir vigorously into the glaze until the garlic is not longer visible.

Turn your oven down to 400. Lay your brussels sprout halves out onto a cookie sheet and then pour your glaze on top of it.

Brussels with Glaze 2

Now it’s time to get your hands dirty – toss the brussels sprouts and glaze together with your hands. Make sure the brussels are evenly covered with the glaze.

Brussels with Glaze Spread

A little side note here. If you have the time, I’d recommend letting these suckers sit for 30 minutes before popping them in the oven. I didn’t actually do that this time, but I have a feeling this would allow the glaze to set in a little, making an already outstanding recipe that much more delicious.

Finally, you’re ready to roaste these puppies. Put them in at 400 and roast for 25 minutes. It’s perfectly okay, and actually totally awesome, if you have a bunch of brussels sprout leaves laying around on the cookie sheet. Those will get burned in the process and they’ll make for a totally tasty addition to the dish.

Roasted Brussels

Take them out of the oven, let them cool for a few minutes, and then serve! The result is a perfectly sweet & savory combo that is sure to please any visitors you might have over. Or just enjoy the damn things yourself. You deserve it!

I’ll be back tomorrow for more. Until then, kiddos. Enjoy!

Tagged , , , , , ,