A crush for beer Drinkers

We recently celebrated Beer Lover’s day (September 7). But, love at first sight is rarely a thing. It usually starts with a crush. Today we celebrate a crush for beer drinkers. It’s Crush a can day. many of us remember that scene in Jaws where Quint downs a beer and proceeds to crush the can. It was good for ma chuckle. Kids these days don’t know how impressive that is. Today, we have flimsy aluminum cans. When that was filmed, beer cans were made of stronger material. They were 40% thicker, wider, and, notice the pull tab. So, it was an actual feat of strength compared to modern cans. It took some real effort. Now a child can crush modern cans. But, please, leave the drinking to adults.

Technically, crush a can day is to raise awareness about recycling. Yes, soda and other beverages also come in cans. But, cans of beer are far more fun to empty. And, this is a good time to Either experiment with some new beers or drink some of those beers you left in the pantry or fridge, and free up some space (for more beer). So, what are you waiting for? Don’t give me that “it’s 7:00 in the morning” crap. Quint is clearly day drinking in this scene from jaws. So, don’t be a Dustin Hoffman with a wimpy cup of coffee.

True love starts with A crush for beer Drinkers

Despite a long-held preference for Bottled beer, Cans actually do a better job of preserving the precious liquid. Thanks to modern technology, leeching metal into the beer is no longer a concern. So, the better air tightness and light blocking properties of cans make a better choice for beer. Although, some people still prefer the feel of a bottle when drinking beer. In reality, drinking from cans or bottles is not a preferred method. Pouring it into a glass is much better as it releases gases trapped inside and opens the aroma which enhances the flavor. So, the quicker you get that beer into a glass, the sooner you can start crushing cans.

However, when you’re out in a remote location or, say, poolside, drinking beer out of a can may be the way to go. Plus, drinking canned beer is a part of sporting culture and other “manly pursuits”. Ask any woman, nothing impresses more than a sloppily dressed frat boy swilling cans of cheap beer and throwing up in the back of a car. Still, it’s a right of passage. And, crushing cans is invigorating. It’s where the colloquial terms “I crushed a 6, 12, or 24 pack of beer comes from. When it comes to crushing cans, cheap, low alcohol beer goes a long way to create a big pile of crushed cans. Yet, somehow, something doesn’t seem right. Perhaps it’s a question of quantity over quality.

Even Artisan beer lovers crush cans

If you go to a brew pub or local artisan brewery, you find a trend toward canning the beer for sale. The cans look and feel sturdier. But, that is partially and illusion. The cans themselves are a similar thickness. But, they tend to come in larger sizes. Also, they usually use alternative labeling like sleeves made from vinyl or shrink wrap as opposed to direct printing on the can itself. They still crush pretty easily. So, if you aren’t saving the cans for the artwork, start crushing my friends. Although, at elevated prices, it seems a waste to do so. That price difference is reflective of the quality, artisan care, the artwork itself, and the additional costs of small batch production.

Of course, only beneficiaries of last year’s tax cuts can afford to drink enough artisan beer to do any significant can crushing. But, even a few cans is a start. After all, who wants to drink cheap beer? Okay, yes, there are a few of you out there. However, there are bumper stickers out there that say things like “life’s to short to drink cheap beer” and Friends don’t let friends drink cheap beer. What can you do? If it’s on a bumper sticker, you have to do it. I don’t write the rules, just relay them. Besides, good beer is more likely to be the start of a crush for beer drinkers than cheap beer. So, live a little.

What to do on this day?

Well, that seems pretty obvious, doesn’t it? Drink beer, crush can, repeat. We don’t want to be restricted to just drinking beer though. While beer is liquid bread, we still need other nutrients to round out the meal. So, we have some recipes for beer friendly food. You could also can your own beer (recipe included). I have to be honest, though, I haven’t gone that route yet. But, you can get beer canning kits for your home brew. Unfortunately, they are expensive, and require a lot more expertise. Honestly, Re-using old beer bottles or having a home keg system is much more economical. And, it’s doing what this day is designed for: promoting recycling.

Cheers!

28 Days Later October Ale

cheffd

Print Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Fermenting and bottling time 28 days d

Course beer

Cuisine American, Artisan, German, Octoberfest

Servings 5 Gallons

Ingredients

  

• 6 Gallons Water (3 gallons for cooking, then more to finish)
• 8 Lb Medium malt extract
• 1 quart Munich Malt
• 1 pint Carapils Malt
• 1 Pint Chocolate Malt
• 3 each cinnamon sticks
• 2 Oz Hallertau Hops
• 1 oz Cascades hops
• 1/2 oz Chinook Hops
• 1/2 oz Hallertau hops (finishing)
• 1 each defloculation tablet (or 1 oz Irish moss)
• 11.5 grams Lager yeast
• 3/4 cup corn sugar or other type of priming sugar

Instructions

 

• Sanitize all your equipment and containers at all steps of the process.
• Bring 3 gallons of water to a boil.
• Place the Malts in a cheesecloth sack and put in the water. Add in the cinnamon sticks. Taper it back to a simmer. Allow to simmer for 45 minutes. Then remove the bag, making sure to strain the liquid back into the pot.
• Whisk in the Malt extract and bring back to a simmer.
• Add in the Hallertau hops. Simmer for 45 minutes.
• Add the cascades hops and Irish moss or flocculation tablet. Simmer for another 10 minutes.
• Add in the remaining hops. Continue simmer for 5 more minutes.
• Strain the brew into a 5 gallon bucket using a sparging bag to remove as much sediment as possible. Take out the bag and add cold water to the wort. Transfer to a "carboy or fermenting tub. Allow to cool to room temperature. Then pitch the yeast.
• Put a stopper with a blow off tube in the carboy. Put the fermenter in a dark cool place like a closet. Allow the brew to ferment for 2 to 3 days with the tube so that the krausen (foamy discharge) can escape, and drain off into a container with water in it. Check the discharge a couple times a day.
• When the discharge level tapers off, replace the tube with an air lock. Allow to ferment an additional 11 days for a total of 14 days.
• After the initial fermentation, transfer the beer to a "raking" or bottling bucket. Strain it out during the transfer to remove excess sediment. Use a syphon for this process. You don't want to mix in the sediment in the bottom. Heat the priming sugar in about a cup of water. Whisk into the beer. Transfer the beer to bottles and/or kegs. Cap them and then allow the secondary fermentation to take place. Place the bottles or kegs in a dark cool place where they won't be disturbed for 2 weeks.
• The bottled beer should sit for 2 more weeks. Then, you can rfrigerate and enjoy.

Notes

At each step along the way, make sure you sanitize all your equipment. Not just cleaning. They need to be sanitized with a beer safe/food safe sanitizing solution and/or heat sanitizing. This can be done in a dishwasher if it has a sanitize setting. The temperature required needs to be over 190 degrees. If that type of temperature is not achievable, use a chemical sanitizer such as star San, Beer Clean, or one step. You need to sanitize every piece of equipment. I usually boil the bottle caps to sanitize them.

Keyword Ale, artisan, beer, Halloween, Home Brew, Octoberfest

Kentucky Bourbon Barrel Beer Cheese

cheffd

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine American, Kentucky

Ingredients

  

• 1/4 cup unsalted butter
• 1/4 cup flour
• 1 tsp combined spices: onion powder, garlic powder, and cayenne pepper
• 1 cup Kentucky bourbon barrel beer (you can use the whole bottle if you want, but, I'd save some to drink while you are cooking)
• 1 cup heavy cream
• 1 cup extra sharp cheddar cheese
• 1/2 cup mozarella cheese
• 1/2 cup gruyere cheese
• 1 Tbsp Dijon Mustard
• 1/2 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

 

• Melt butter in a heavy bottom pot. Stir in flour and spices. Cook over low to medium heat for about a minute, stirring to keep from scorching.
• Add the beer and bring to a boil. Whisk frequently to blend. Then add the cream. Bring back to a boil and continue whisking.
• Ad in the cheese and whisk until it is all melted and blended smooth. Season with salt, pepper, and Worcestershire. Serve hot with pretzels, bread, vegetables, and/or fruits like grapes or Green apples.

Keyword Appetizer, barrel, beer, Bourbon, cheese, Derby, dip, kentucky, pretzels

Midwestern Beer braised Bratwurst with caraway slaw

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American, Da Bears, German, Midwest, Tailgate

Servings 4 Bears fans

Ingredients

  

• 2 to 3 Lbs Quality Bratwurst
• 2 cups Sliced Sweet Onions
• 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
• 1/4 cup Dijon Mustard
• 1 Tbsp Shaved garlic
• 1 tsp whole allspice
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter
• Salt and Pepper to taste
• olive oil
• For slaw:
• 2 cups shaved green cabbage
• 1/4 cup shaved carrots
• 1/4 cup shaved red onion
• 1/4 cup shave red pepper
• 2 Tbsp Picked parsley leaves
• 1 tsp caraway seed
• 1/2 cup Mayonnaise
• 1 Tbsp cider vinegar
• 2 Tbsp Sugar
• salt and pepper to taste
• Pretzel Rolls for serving the brats
• Whole grain mustard to spread (optional)

Instructions

 

• Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
• Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
• At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.

Keyword beer, braised, Brats, Bratwurst, Caraway, Da Bears, Memorial Day, Slaw, Tailgate

Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce

cheffd

Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

• For Dough:
• 3 cups Flour
• 1/2 tsp salt
• 5 oz Melted coconut oil
• 1 cup water
• Filling:
• Avocado oil for cooking
• 4 oz chopped chorizo sausage
• 1/4 cup diced sweet onion
• 1/2 tsp chopped fresh garlic
• 1 Tbsp chopped fresh cilantro
• 2 Tbsp chopped fresh tomato
• 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
• 1/4 cup Shredded cheddar or jack cheese
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• For Sauce:
• Avocado or olive oil to cook
• 1 cup fresh diced onion
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh jalapeno or chili of your choice
• 1 Tbsp ground cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 oz tequila
• 1 each 28 oz can of crushed tomato
• 1 can water (the can from the tomatoes)
• Salt and pepper to taste

Instructions

 

• Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
• Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
• Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
• Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.

Keyword Appetizer, Chorizo, corn, Cumin chili sauce, empanada, Mexican