Like drinking Beer in a Barrel
The old adage, like shooting fish in a barrel may be familiar. If so, you’re probably getting really old (not that that’s a problem, it certainly beats the alternative). Today is totally different than that. It’s Barrel aged Beer day. It’s kind of Like drinking Beer in a Barrel. Except you drink it in a glass. It’s a holiday that you’ve been holding onto. You have your everyday beers . Then you have that one special brew you got at that brewery that time. It ages like a fine wine. And, you keep meaning to drink it, but you want a special occasion to mark. Here it is.
But, don’t confuse this with drinking Budweiser. That’s beechwood aged. What that means is that they throw some wood chips in a giant stainless steel tank so it picks up a little wood flavor. The concept is good, even though mass produced beers like that lack the character of specialty brews. It comes from a long history of beer, though. Before the mass production of stainless steel fermenters, most beer was fermented in wooden casks. Today, some specialty ales employ that tactic still. In fact, some use casks from bourbon or port production to impart extra special flavors. Take Kentucky Bourbon ale for example. The flavor of the bourbon in the wood imparts a whole new dimension on the beer.
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This day feels like drinking Beer in a Barrel
The history of barrel Aging Beers goes back centuries. Belgian brewers made Lambics in wooden casks. German Rauchebiers use charred barrels to impart a smokey flavor. In 18th and 19th century Suffolk, England, Greene King Beer aged in Oak casks. And, in 1814 the London Beer flood occurred when a giant wooden cask of porter burst, setting off a chain reaction of more barrels letting loose. The result: hundreds of thousands of gallons of beer flooded the streets, killing 8 people. Reportedly, 5 of the fatalities were mourners at the wake of a 2 year old. After that, breweries moved away from using wooden casks for sturdier materials. Apparently, Bob McKenzie was right when he said that he thought drowning in beer would be like heaven, but when it actually happens, it sucks.
That’s one of the reasons Companies like Budweiser use wood chips instead of wood barrels. Either way, though, the addition of wood to the brewing and aging process adds dimension to beer. Often, there is a two step process. Beer “ripens” in barrels for 1, 2 or more years. Then, they mix in a fresh batch of beer to temper the wood flavor. This may sound like cheating. But, remember, this is beer. You want to taste the malts, hops, and other ingredients more than the wood. Also, Brettanomyces, a type of wild yeast, may be present in the wooden casks. While they add character in some instances, they can destroy the character of an ale.
Today, modern brewers employ mostly used barrels since new ones tend to be cost prohibitive. Plus, the addition of the flavors of whatever fermented in the old barrel adds different flavors to the beer. The aforementioned Kentucky bourbon ale is a perfect example.
What if my beer isn’t aged in wood?
If you go to a local artisan brewery or ask your local beer merchant for a barrel aged beer, chances are, you’ll find at least one on the menu. But, if you don’t find one or you would rather stay home, you can still celebrate today in your own way. If you’re at all like me (god help you if you are), you probably have a couple bottles (or magnums) of a specialty ale that you either picked up or received as a gift somewhere along the line. It’s probably gathering dust or taking up fridge space. You meant to share it with your special beer buddy, but you never seem to find the time. Well, as THE THE sang, This is the day. Whatever that special beer is, you now have an excuse to drink it.
Aging is key
Remember, some specialty ales age like fine wine. Others, not so much. For instance, I have a couple magnums of Anchor Steam’s Merry Christmas, happy New year beer with vintage years on them. Some are over 10 years old. The character of the beer changes over the years. So, a 2016 will taste far different than a 2018. And, you never know what to expect from those 10 plus year old ones. When stored properly, though, you’ll likely have a great taste experience. But, don’t be surprised if it didn’t hold up so well. An old can of bud, probably isn’t the best.
Beers like that drink best fresh. Some even have expiry dates. But, I learned from home brewing how beers change over time. Whenever I make a batch, I save a few bottles to age. I once made a Chocolate mint beer that was horrible. But, I stored a case, and drank it a year later. It turned out fantastic. The flavors blended, and balanced over time.
When the time is right
We recently celebrated Beer lover’s day. At the time, we said, it doesn’t matter what kind of beer you drink, as long as you love it. Well, today is more of a day for connoisseurs. Your Bud, miller, Old Milwaukee, and Pabst can wait for every other day. Today, we seek out new and unique flavors. Barrel aging brings that. And, it’s ironic to think back to the barrels of the past. Barrels were what things transported in for centuries. It wasn’t just beer. Wine, olive oil, sardines, even water all came in wooden casks. And, brewers went out of their way to sterilize and treat the wood to keep it from “tainting” the flavor of the beer. But, now that time is right. Modern brewers seeking new taste sensations discovered the art of barrel aging again. This time, specifically, for the flavor as opposed to simply transporting.
But, don’t forget, it doesn’t have to be barrel aged to be good. Whatever unique beer you have, right now is the time to drink it. Unlike shooting fish in a barrel which will put holes in the barrel, It’s as easy as drinking beer in a barrel, and less messy. But, as always, we recommend eating with the beer. So, here are some recipes that pair well with a nicely aged fine ale.
Cheers!!!
Cinnamon Rubbed Venison over root vegetable hash With Juniper scented Demi Glace
Ingredients
- 1 to 2 Lb Trimmed venison Loin
- 1/4 Cup Cinnamon Rub Equal parts: Cinnamon, Cumin, coriander, Mustard Powder, Chili Powder, and oregano
- Salt and Pepper to taste
- 2 Tbsp Chopped Fresh Rosemary
- For hash:
- 1 Cup each: Sweet Potato, Gold or white potato, Turnip, Parsnip, and Carrot. All peeled and cubed.
- 1 Cup Diced Sweet Onion
- 1/4 Cup Chopped Fresh Herbs (assorted)
- 1/4 Cup Chopped Fresh Scallion
- 1/4 Cup coconut oil melted
- Salt and Pepper to taste
- For Demi Glace:
- 1/2 Cup Chopped Fresh Shallots
- 1 Tbsp Juniper berries
- 1 Each Bay leaf
- 1 cup Port Wine
- 2 Tbsp Fresh Rosemary leaves
- 2 Quart Veal or Beef Stock
Instructions
- make the Demi Glace: Heat a little oil in a heavy pot. Saute the Shallots, bay leaves, and Juniper berries until the shallots are translucent. Add the rosemary and Wine. Reduce the liquid by half. Then add 1 quart of stock. Reduce that by half. Then add the remaining stock. Reduce that by 2/3. The final sauce should coat the back of a spoon. It will be thick and sweet.
- Rub the seasonings on the venison Loin. Allow it to marinate for at least an hour, preferably longer (even overnight).
- Make the hash. Heat coconut oil over medium high heat. Add in the onion. Cook for about a minute, stirring occasionally. Add in the rest of the vegetables. Allow them to brown a bit. Then stir again. Turn the heat down to medium and continue cooking. Add a little water if the vegetables are getting too dark. When they get firm, but yielding, add the seasoning. Mix well. Set aside.
- Preheat an oven to 350. Heat some olive oil in a pan over high heat. Sear the Venison in the oil about a minute or 2 per side. When it is evenly browned, transfer it to a sprayed sheet pan. Finish it in the oven. Cook to 125 degrees. and let it rest about 10 minutes.
- When the meat reaches temp, reheat the hash and sauce while the meat is resting. Fold the herbs and scallions into the hash. Slice the venison into thin pieces and serve it atop the hash. Drizzle Demi glace over it. Enjoy it while it's hot.
Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley
Ingredients
- 1 Cup Chia Seeds
- 1 Cup Quinoa
- 8 Oz Baby Spinach
- 1 Cup Diced Sweet Onion
- 3 Tbsp Chopped Fresh Garlic
- 1 Cup Red Bell Pepper
- 1 Cup White Wine
- 4 Cups water
- 1/4 cup Chopped fresh herbs (whatever is available)
- Salt and Pepper to taste
- 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
- Olive oil for cooking
Instructions
- Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
- Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
- In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
- In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
- Cook your seasonal vegetables in a little olive oil and season lightly.
- Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.