Those lazy, Crazy, Hazy Beers
In 1963, Nat King Cole released a hit song and album with a campy tune: Those lazy, crazy, hazy days of Summer. He sang of “Those days of soda and pretzels and beer”. Somehow, it sold much better than the Original German “Du spielst ne tolle Rolle” which came out in 1962. Little did they know at the time that the song would foretell the coming of Those lazy, Crazy, Hazy Beers we now call Hazy IPA. And, that’s what we celebrate today. It’s national Hazy IPA day. Some of you may say: “Wait. Didn’t we just recently celebrate IPA day?” You would be correct. that was August 4. But, Hazy IPA is a very different beer, despite the IPA title. It’s time to celebrate the current darling of the Microbrew scene.
Sometimes, people refer to it as New England IPA. But, it spread across the country. So, despite originating in Vermont, hazy IPA’s are all the rage in Artisan brewing circles. The base is a traditional IPA. But, unlike its hoppy predecessor, Hazy IPA’s purposefully leave solids in the beer instead of filtering everything out. The result is a creamy, sweeter ale with the bitterness of the hops toned down. Instead of a crisp clear beer, these are cloudy as the name would imply. If you put one side by side with an IPA, you would be hard pressed to find similarities. Thanks to lazy marketing, IPA has become a catch all phrase that really doesn’t capture the nuances of the different styles. New England Pale Ale would be a more accurate name since it really isn’t an IPA at all. Just because it’s dry hopped doesn’t make it so.
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How did Those lazy, Crazy, Hazy Beers come to be?
Since beer has been around for Millennia, one would think every style has already been brewed. But, this style is an exception. Credit goes to John Kimmich of the Alchemist brewery in Stowe, Vermont, where he first introduced the style in the form of “Heady Topper” ale in 2003. The brewery became a destination trip for beer connoisseurs all around the country. People would drive hundreds of miles to see what was new. This style really caught on. First as a regional favorite, Microbreweries across New England began making their own versions. Then, Californians picked it up and ran with it. The Sierra Nevada company released “Hazy Little Thing”. And, it sold like Those lazy, Crazy, Hazy Beers. What was once a Vermont specialty met the mass market. Now it’s everywhere.
I recently paid a visit to the Vitamin Sea Brewery in Massachusetts. Almost all their beers are hazy now. I mentioned before that IPA was a misnomer. And, this brewery proves my point. Everything they serve from Aperitif style ales to heavy comfort beers to dessert drinks are all unfiltered. While this brewery takes not filtering things to an extreme, even breweries with only one or two hazy options should probably ditch the IPA designation. IPA stands for India Pale Ale. It’s not Indian. British brewer George Hodson exported a heavily hopped Pale ale to India in the early 19th century. That’s where that name came from. Hazy IPA’s downplay the hops. They are all about citrus and tropical fruit flavors. The signature bitterness is all but eradicated.
This isn’t a bad thing. I’m just nitpicking about the name. If you make a cheese sauce and call it Bearnaise, I’d give you the same lecture.
Just Drink it
All I’m asking for is truth in advertising. But, that doesn’t detract from the experience. Yes, Lazy advertising makes me crazy when I see a Hazy beer that in no way shape or form resembles an IPA. But, that’s just fine. They are delicious, refreshing, and unique to the genre. So, shut up and drink your beer (whatever you want to call it). Hazy Pale Ale is a fine descriptor. Just leave India out of it. Maybe we can go PC and call it Northeast Indigenous Ale. Either way, it’s time to hop on the Hazy Bandwagon. Maybe, you can even listen to Jimi playing Purple Haze while drinking it.
What’s happening in that glass
What you should expect is a whole lot of citrus flavor and less of the malty base one would expect in an ale. Unlike a traditional IPA, which uses English hops like Fuggles and Goldings, Hazy IPA’s rely on more American hops like Mosaic, Simcoe, galaxy, Citra, and Amarillo. Most have about 5 to 10 different types of hops. And, they use a higher amount. While the English hops are heavy on the bitterness, the ones used here are heavy on the fruit and citrus flavors. Think Lemon, Orange, Pineapple, passion fruit, and even coconut. The result is akin to a beer mimosa or even an artisan cocktail. And, since these are unfiltered, you experience the flavors more intensely.
The Base is usually a combination of Pale Malt. Think of malt like coffee beans. The darker the color, the more intense. So, dark malt would be like espresso. And, Pale malt is more like a light brew. So, the base of the ale is very light. So, they start there, add lots of citrusy hops, and add in a yeast strain that has “fruity esters”. Basically, the yeast draws out the fruit in the hops. In some cases, they call this biotransformation. The combination of yeast and hops create flavors that aren’t necessarily there in the hops themselves. Think of it like making a marinara. It’s tomato, garlic and onion. But, when combined they create a totally different experience.
And, believe it or not, the subtle secret ingredient is salt. There are several different types of salt, including epsom salt, which round out the flavor profile. Salts cut the sweetness and bitterness to create a balanced flavor. Again, think of your marinara. Without salt, the acidity of the tomato can be a real turn off.
What are you waiting for?
Don’t give me this it’s 7 AM crap. Get out there and start drinking your Hazy IPA. Remember, it’s packed with citrus flavors. So, just substitute it for your morning glass of OJ. And, it’s going to be a hot August day. This is the perfect time for Those lazy, Crazy, Hazy Beers of summer. But, don’t overdo it. While day drinking has its appeal, you may miss the whole evening. So, drink water between beers. And, make sure you eat while drinking. Remember, Nat King Cole sang about pretzels, sandwiches and “weenies”. So pack a picnic or visit a local brewery.
Since these ales are light with a soft mouth feel, we recommend something with a little crunch to enhance the experience. Pretzels are always a favorite. Also, think of something like a crispy fried chicken or Fish and chips. Here are some recipes to perfectly round out the Hazy experience.
Lemon Scented Beer Battered Fish and Chips
Ingredients
- 12 oz Beer, lighter style (lager, pilsner, golden ale)
- 2 each large Eggs
- 2 Cups AP Flour
- 1/2 Cup Corn Starch
- 1/2 tsp Baking soda
- 1 Medium Lemon
- Salt and Pepper to taste
- Oil to Fry
- 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
- 4 90 ct Baking Potatoes
- 1/2 Cup AP Flour
- 1 tsp Cajun Seasoning
Instructions
- Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
- make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
- make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
- Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
- Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.
Southern Fried Chicken and Waffle Bites with Bourbon Maple Syrup
Ingredients
- 1 Lb Boneless skinless chicken breast
- 1 pt buttermilk
- 1 large egg
- 1 tsp chopped fresh garlic
- 1 tsp chopped green onion
- 2 Tbsp Cajun Spice blend
- Salt and pepper to taste
- For coating:
- 2 cups AP flour
- 1/2 cup cornstarch
- 1/2 tsp dried thyme
- 1/2 tsp Poultry seasoning or rubbed sage
- 2 Tbsp Cajun Seasoning
- Salt and Pepper to taste
- Oil to fry
- For the waffles:
- 2 cups AP flour
- 1 Tbsp Baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 2 large eggs
- 2 cups Buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For syrup
- 1/4 cup bourbon
- 1 each cinnamon stick
- 2 cups Maple syrup
- 1 each mini chili
Instructions
- Marinate the chicken: Whisk an egg, add in buttermilk and seasonings. Cut the chicken into equal size 3/4 inch cubes. Put in the buttermilk mix. Refrigerate at least 4 hours, preferably overnight.
- make the waffles: Mix all dry ingredients in a mixing bowl. Whisk the eggs in a large mixing bowl. Add the buttermilk and vanilla, continue whisking. Add the dry ingredients and oil. Set aside batter to rest for 20 minutes.
- Mix flour and spices for coating and set aside.
- make the Bourbon maple syrup: Heat all ingredients on a stove over low heat about 15 minutes until all flavors have blended. remove the cinnamon and chili. Put in a squeeze bottle or a bowl to serve on the side. This canbe done in advance and stored in the fridge.
- Heat a waffle iron to medium high. Open and spray with pan spray. Ladle the waffle batter directly into the middle of the waffle iron. Allow it to spread evenly across the plate. Close the iron and flip. Follow the directions on your particular waffle maker. When cooked, cut them into individual cubes.
- Set up a frying station, either use a fryer or a heavy pot over medium high heat. Heat oil to about 350 degrees.
- Strain the chicken from its marinade. Toss it in the flour coating mix. Fry until golden brown. Make sure it is cooked all the way through.
- Skewer the chicken with the waffles, and heat in a 350 degree oven until warmed throughout. Servee drizzled with bourbon maple syrup.
Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado
Ingredients
- 8 oz Fresh sea or bay scallops
- 2 each Mandarin oranges
- 1 cup fine diced sweet onion
- 1 cup diced fresh tomato
- 1/2 cup fine died sweet peppers
- 1 Tbsp fine diced jalapeno
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh chives or scallions
- 3 Tbsp fresh squeezed lime juice
- 2 Tbsp Avocado oil
- 1 tsp ground cumin
- 1 each Avocado
- 1 Tbsp lime juice
- 1 each raw tortilla or flour tortilla Julienned
- Oil to fry tortillas
- Salt and pepper to taste
Instructions
- Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
- Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
- Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
- Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.
Tempura fried squash blossoms
Ingredients
- 12 each Squash Blossoms (Flower from zucchini)
- 1/2 Cup Diced sweet onion
- 1 Tbsp Chopped Fresh Garlic
- 2 Cups Diced Lion's mane Mushrooms
- 2 Cups Fresh Pea Shoots, chopped fine
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Mascarpone Cheese
- 1 Cup Shredded Mozzarella
- olive oil for cooking
- Salt and Pepper to taste
- 1 Large Egg
- 1 12 oz Beer
- 1 Cup Flour
- Salt and Pepper to taste
- oil for frying
Instructions
- Saute Onion and Garlic in olive oil until softened. Then add a little more oil and add the mushrooms. Saute until soft. Then add in the pea shoots and cook until soft as well. Fold in the basil and season with salt and pepper.
- Mix the cheeses in a bowl and fold in the vegetable mix.
- Remove the stamens from the flowers. And carefully fill the flowers with the stuffing.
- Whisk the egg, and add in the beer, then flour to make the tempura batter. Season with salt and pepper.
- heat oil to fry on the stove or in a fryer to about 350 degrees. Dip the stuffed flowers into the batter and gently place in the hot oil. Cook until the batter is evenly browned and crisp. Serve immediately.
Notes
Caramelized Onion and Wild Mushroom Calzone with Vegan Cheese and Romesco Sauce
Ingredients
- 2 Cups Typo 00 flour
- 1 Cup Warm Water
- 1 TBSP Yeast
- 2 TBSP Sugar
- 1/2 tsp Salt
- 2 TBSP Olive Oil
- For Onions and Mushrooms:
- 4 Cups Thin Sliced Sweet Onions
- 3 Cups Sliced Assorted Wild Mushrooms
- 1/4 Cup Sherry
- 1 Tbsp Chopped Fresh Thyme
- 1 tsp Chopped Fresh Garlic
- 1 tsp Truffle Oil (optional)
- 2 Cups Vegan Pizza Cheese
- Olive oil for cooking
- Salt and Pepper to taste
- For sauce:
- 1/2 Cup Chopped Sweet Onion
- 1 Tbsp Chopped Fresh garlic
- 1 Cup Red Wine
- 1 Cup Roasted Red Pepper
- 1 Cup Ground Tomato
- 1/2 Cup Vegetable Stock
- 2 Tbsp Fresh Basil
- 1 tsp Chopped Oregano (fresh or dried)
- 2 Tbsp Chopped Almonds
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- Make the Romesco Sauce: Saute the onion and garlic over medium high heat in a thin layer of olive oil until translucent. Add red wine and reduce by 1/2. Then add the remaining ingredients, except salt and pepper. Bring to a boil and taper back to a simmer. Cook down until it is about half the original volume. Add more stock or water if it is too thick. Add seasoning and Blend until semi smooth.
- While the sauce is Cooking, Cook the onions in olive oil. Start at high heat to get some color, then drop down to medium. Allow the onions to caramelize slowly, stirring as needed to prevent burning. When they have a golden brown color, add the garlic and mushrooms. Cook until soft. Then, add the sherry and increase the temperature. Burn off the alcohol, and cook off the extra liquid. You want it as dry as possible to prevent soggy dough. Season and add the thyme. Set aside to cool.
- While those 2 are cooking, make the dough. Or you can make all the ingredients ahead of time to assemble on the day of service. For the dough, Put the sugar, yeast, and water the bowl of a mixer. make sure the water is warm, not hot. Stir in the yeast and allow it to bloom about 10 minutes. Then, add the remaining ingredients and use a dough hook attachment to knead the dough. You may need to scrape the sides to aid the dough in forming. When it takes shape, remove the bowl from the mixer. Coat the dough with Olive oil and cover. Allow it to rest about 30 minutes.
- Preheat oven to 550
- While the dough is resting, fold vegan pizza cheese into the onion and mushroom mixture. Also, add a touch of truffle oil if you want to boost the flavor.
- Roll out the dough, preferably by hand into a long Wide rectangle. You could also do smaller pieces of dough for multiple smaller calzones. Place the filling down the middle of the dough and paint the edges with olive oil. Roll the calzone up like a cigar. Fold the ends over to keep the filling inside. Poke a couple small holes in the top, to allow steam to escape.
- Preheat a pizza stone or an inverted sheet pan in the oven. Sprinkle cornmeal on the pan or stone to prevent sticking. Place the calzone on the stone or pan and brush with olive oil, salt, and fresh cracked black pepper. Bake for 10 to 15 minutes, until perfectly browned,
- Remove the calzone to a cutting board. Allow it to cool for at least 5 minutes. Then cut it into manageable pieces. Serve with heated romesco sauce on the side.