Tuesday, July 19, 2011
Beer Brats, Craft Style
This weekend we were throwing a barbeque, and keeping with the tradition of beer dishes, I wanted to find a way of using beer in whatever we made. Since last December, I've had my eye on doing some beer brats, so it was a clear choice for the weekend. However, after quite a bit of research online I found very few sources that used anything beyond the crappiest beer in the fridge. On a side note, I did find a lot of recipes that instructed you to use one can of "ale or lager," as though those were specific styles you could find in the store. I found it pretty hilarious. These poor people are so uninformed about brew they don't even understand the basic types of beer. It'd be the same as if I suggested they cook vegetables or meat... leave's a lot of questions unanswered.
Anyway, after scouring the internet for the better part of a few hours, I found a handful (literally) of recipes that used something better than bud light. However, what I didn't expect to find in my research, was some excellent advice about how to cook beer brats from Wisconsin natives. Despite their lack of good beer knowledge, they had some excellent tips on the do's and don'ts of perfect beer brats. So using pieces of advice I gleamed from the beer brat veterans and ingredients from some of these recipes, I set out to make the perfect Craft Beer Brat.
In my case, I was making around 12 brats, so this recipe is large, but you could easily cut down the proportions. Credit to Dethroner, for much of the ingredients of this recipe, although I made my own variations based on some reading.
12 brats uncooked.
- You can get the pre-cooked ones, but you're going to have a hard time imparting the beer flavor to them. Get the raw ones.
1 - 2 Yellow Onions, cut into rings and halved.
2 Tbs Butter
1 Tbs Olive Oil
2 Tsp sugar
2-4 cups of beef broth or stock
12 thick cut buns (the hot dog buns are a little too flimsy for this, get the thick ones)
2 22 oz bottles of brown ale. (Brekle's Brown)
- The beer of course took a lot of thinking. I decided to go with a brown because of their sweetness and toasted malt flavors. I've used a brown ale once before for cooking meat and had excellent results. Since I didn't want to spend a fortune on beer that was going to be cooked, I found a reasonably priced $5 Brekle's Brown from Anchor brewing.
2 - 3 extra beers on hand, you could use almost anything, more browns, pale ales, even some pacificos. I chose Sierra Nevada's Kellerweis because it's also a little sweet.
Using a big pot, melt the butter and oil at medium-high heat, add the onions, and pinch or two of salt and cook, stirring occasionally, until the onions are almost caramelized, about 15 - 20 minutes. The way to tell is if they're soft and just starting to turn brown. Towards the end of this cooking add your sugar. I used regular granulated white sugar, but brown would be good too.
Add your brats, beer, and enough beef broth to cover the the brats and then cook for about 30 - 45 minutes on medium heat. You don't want to boil the brats. Boiling will cause the skin on the brats to split which lets out all the flavor you've been cooking in. Instead keeping at a simmer, so you see little bubbles continually rise. Meanwhile your house will smell amazing as these babies cook.
After cooking them, transfer the brats with tongs to a grill. You should have the grill going at about medium to medium high heat. You can tell the ideal temperature for the grill by putting your hand about 2 inches above it. You should be able to hold your hand there for about 4 - 5 seconds. Score both sides of the brats to your liking, but probably about 3 - 5 minutes per side. Keep your beer and onions mixture on the stove and up the heat. It should start to thicken and you'll get some great glaze and beer onions.
When the brats are done, transfer them directly into a beer bath with the remaining beer, in my case the Kellerweis. This last second beer bath will add a little more beer flavor (so you may want to stick with your original beer choice), but also keeps them nice and moist, everyone hates those dried out disgusting hot dogs and sausages at bbqs.
Put the brats in buns and top with the beer glaze and onions and anything else you like. We offered people a hot pepper relish, sauerkraut, mustard and banana peppers.
They turned out fucking amazing. Try it out!
Tuesday, July 5, 2011
Beer in China, Part 3, Homebrew
I find myself in South China, about 10 to 12 hours from the Vietnam border. We're walking down a well lit and touristy street simply called Xie Lue, or West st, in Yangshuo in the Guanxi Province. The reason we're wandering the banks of the Li river is in pursuit of a French Restaurant called Le Votre that supposedly brews its own beer. A French restaurant in China is definitely an odd concept, but I'm assuming that this close to Vietnam there was probably some overflow during the colonial era. However, that still doesn't explain why a French restaurant would be brewing it's own beer. The French have always been somewhat lukewarm to beer, never letting it surpass their infatuation with wine as the number one drink of choice. All of these are questions that I would normally expect to find answers to, but the one thing traveling in China has taught me is that there are often no logical or satisfactory answers to the anomolies you encounter.
We find the restaurant located midway down the street, it's a big establishment by Chinese restaurant standards with a large courtyard and steps leading up to the kitchen and more seating. There's a guy with a keyboard setting up at the top of the stairs and I can't decide if this is another one of young China's inane musical acts, or an homage to the synthesizer demo, which, after all, must be entering its 25th or 30th anniversary by now.
On the front of the menu it advertises two types of beers, available in two sizes. There's no descriptions of the beers, simply pictures, and I don't have the language skills to delve into the finer style details with a waiter in Chinese, and judging by the wait staff I'm not really expecting them to know anyway. But the pictures show light and dark and I'm quickly told that the light beer is not available tonight, making my choice relatively simple.
I suppose to an outsider this type of menu looks pretty cheesy, not the product of an expensive French restaurant. While I can't argue with the menu's resemblance to camembert or brie, such is the common design of menus in China. Menus are more akin to short novellas, complete with pictures and strange Freudian mispellings. One of the first restaurants we stopped at in Beijing had a menu that was 76 pages long!
So left with only one choice, I ordered the "dark" beer. It is, much as I expected, some basic variant on an export version of the Munich Dunkel. What I don't expect is the fact that it actually tastes homebrewed, true to the name! There's just enough roast and residual sweetness in the grain to give it some uniqueness before the flood of lagery water takes over. Still it's a nice change from the malt liquor and mass produced lagers that have been otherwise dominating my palate on this trip.
The lighter beer, while I'm unable to try it or get any description of it, I'm guessing is a blonde ale or more than likely since they have lagering capabilities, a Czech style pilsner. Questions such as their production process, ingredients, capacity, all had to be left in the giant chasm of misunderstanding that is the language barrier.
However, still an interesting discovery in the south of China. The journey continues...
Monday, June 27, 2011
Beer in China part 2, Tibetan Barleywine
As our travel in China continues, we find ourselves much farther West than Beijing, in the fiery province of Sichuan. Megan and I came here largely for the famous spicy cuisine, but also because it sits at the base of the Himalayas and offers some amazing hikes and even more spectacular views.
Last week while pursuing some of those views, we found ourselves in Northern Sichuan, an area called Juizhaigou. The pronounciation on this name varies depending on who you ask, but "joe's-hi-go," seemed to be more or less correct. Its a stunning national park on par with our Yellowstone and Yosemite. The park consists of 9 lakes, all with crystal clear blue fresh water, making them completely transparent and breathtaking. Unfortunately, like many tourist attractions in China, the park is strictly controlled with paths and expensive one day passes and ridiculously overcrowded with Chinese tourists. However, the scenery is so stunning that it's still worth making the arduous trip up there.
Rather than staying at one of Juizhaigou's many overpriced hotels, we decided to stay with a small family that lived near the park. The villages in that area are all composed of native Tibetans and many of the women still wear a traditional dress. While staying with this Tibetan family, the grandmother showed me an area of the yard where she kept around 20 or so beehives. We had already tasted some of the honey with homeade bread and I was aware of how delicious fresh honey is, but this seemed like a tremendous amount of beehives for just a little honey and bread. It was then that the Grandmother showed me that she used it to make Barleywine. Amazing. It's unbelievable that I can travel halfway around the world, and bus out to the most remote Tibetan village in the mountains, and yet I still come across a new beer.
The Tibetan Barleywine, or Chiang in Tibetan, is a barleywine in name alone, and due to all the honey, is really much more like an Ethiopian T'ej. Due to the language barrier it was difficult to get all the information a hungry beer deprived mind like mine was looking for, but I was able to gleen a few things about the process. Barleywine is the most popular Tibetan alcoholic drink and is considered to have healing qualities. Before drinking, the Tibetans often dip the fourth finger of their right hand and flick three times to show respect for heaven, the earth, and ancestors.
Chiang is made from a barley base, which is washed, roasted, and then fermented along with the honey for anywhere from 3 to 12 months. It was difficult to find out what they used for yeast, but I read that it's usually yeast that's derived naturally from Tibetan wildflowers and medicinal plants. They said it's around 3% alcohol content, but it tasted closer to 5% when I tasted it. The flavor, as you might have guessed, was overwhelming sweet. Like T'ej, it had that sort of syrupy body bordering on boozy; it actually tasted a lot like an apple vodka. But all that being said, it was still fun to drink and was a nice alternative to the watered down mass produced lagers and malt liquors that were otherwise available.
Wednesday, June 15, 2011
Beer in China, Tsingtao
For those that don't know, I'm currently traveling through China. In an effort to keep the unquenchable appetites of my readers fulfilled, I thought I'd try some mobile blogging.
So far while wandering around Beijing I've seen a few different mass industrial produced lagers. Most of them resemble the malt liquor I drank out of 40s in college, and a few seem to match that unmistakable essence of Milwaukee Best. However, when in China there is one name that dominates almost all beer, Tsintao, pronounced "chin-dao."
This staple of Chinese beer, widely available in the states, is something of a Budweiser of China, and in taste its not too far off the mark from that: watery malts, with no apparent hops presence, and massive carbonation. In pairing with all the rich and often spicy foods we've been eating, the beer is often too thin to stand up to such bold flavors. But even with all its faults, when served cold it does a remarkable job of cutting through the humidity and smog of the city.
Tsingtao comes from an area just Southeast of Beijing and nestled on the coast of the Yellow Sea called, Qingdao. The area was claimed by Germany in 1898, which helped to begin its beer production in 1903, and thus Tsingtao was born, making it one of the few active breweries in the world over 100 years old. After a brief ownership under the Japanese occupation, as Dai Nippon Brewery starting in 1914, they returned to their namesake under communist China in 1949. After that the beer flourished and is now owned by the giant InBev, I guess that explains the flavor similarities to Budweiser.
While they started out with two styles: a light pilsner and dark munich, it's the pilsner that is found in most restaurants around the world. The taste as I mentioned isnt really worth writing about, but under Anheiser-Busch leadership they do remain consistent. Supposedly you can still get a version of their dark Munich if you go to the original brewery location in Qingdao, where the beers are served traditionally in bags rather than bottles. As of yet I have no plans to make it out there, but things may change as the trip continues.
Tuesday, June 7, 2011
BrewDog and Mikkeller, Devine Rebel
Tuesday, May 31, 2011
Grand Teton Trout Hop Black IPA
One of the leaders in Idaho brewing is Grand Teton Brewing. Grand Teton was originally started just over the border in Wilson, Wyoming by Charlie and Ernie Otto, two brothers who, like so many micro-brewers of the 80s, were inspired to explore their German and Austrian heritage. Twenty-three years later, they have a brewpub based out of Victor Idaho that houses a 30 barrel production line and 660 barrel fermenting tanks. Their signature brews include a pale, amber, ESB, pale golden, and a bavarian hefeweissen and are all made with glacier run off water, which is a nice touch.
Tuesday, May 24, 2011
I had been hearing about Simmzy's for some time on the weekly Beer Blast, where their excellent selection and beer pairing dinners had been touted. Sometimes it takes a while to make the short trip down to the South Bay, but we decided this was the weekend to do it. After getting some air in the tires and filling up our camelpak, we set out on our ride. Cutting through the side streets and back alleys of Santa Monica and Venice wasn't too tough and was actually a pretty enjoyable ride. Once you get to the Marina, you can pick up the bike trail, which leads you all the way there. It's actually amazing simple and I imagine even the directionless among you couldn't mess this one up. I did pretty well on the ride there, I was in decent enough shape to not get tired, but man my butt sure was sore after an hour or so of sitting on a hard seat.
When we got to Simmzy's it was jam packed, standing room only. What's more, there was a line of people sitting outside with drinks that extended around the corner. We put our names on the chalkboard, I ordered a Cismontane Blacks Dawn Stout and sat down to prepare for a long wait. I knew by the map's location that it was close to the beach, but I actually had never seen pictures of the joint and so I wasn't sure what to expect. Despite being half inside half outside with mostly patio seating, the giant open deck on the place makes it feel like you're on some sort of patio bar as sunlight seeps in through every direction. This was a welcome feature as I wasn't looking forward to sitting in a dark bar after riding there in the sun. The place is pretty small, hence the wait, but they pack it full of people making for a pretty lively environment.
My second round was a Dugana and we accompanied that with a couple of burgers. The menu is fairly short, but focuses on quality over quality featuring mainly sandwiches and burgers with a few salads, tacos, and breakfast options. We of course went for the test drive on the burgers; after biking 12 miles to get there we weren't short on hunger. I appreciated their attention to local and organic sourcing, a tough aspiration for a bar located on the beach, but it's not lost on me.
View Larger Map