by Hop Nation USA Steve
It's only been over a year since something other than new podcast episodes were posted to the website. I think I've found something to write about on a semi-irregular basis, though. I introduce The Blending Chalice.
What is it?
A big ass chalice I found in a thrift shop I'm going to blend two beers of what I think will be complimentary flavors.
I grew up in the 90's mixing Cherry Coke and root beer at Rax. Plus cuvées are a thing and plenty of breweries like Firestone Walker offer blended barrel offerings.
Hitchhiker Clouded Distraction x Grist House Hops of Darkness: How Does it Taste?
In Episode 99 of the podcast, we workshopped the recipe for the perfect beach vacation beer. We tried our best to take ingredients from where the best beaches are and elements signaling vacation time and combine them into a refreshing and drinkable wheat ale. Foolishly, we included sea oats which is a protected plant, because of its dune fortifying properties which stem the tide of beach erosion. In order to fill your grain bill, you're going to have to buy up every seaside greenhouse or grow your own from online seeds. Trust us when we tell you, though, if you invest the time and money we have no idea if it's worth it. Just use Quaker Oats you took to the beach.
Full Recipe after the jump
In Episode 85, we offered up some recipes using craft beer for your Thanksgiving meal. Dennis pointed to the Homebrewers Association's offerings of 8 recipes including a White Rascal Turkey Stuffing.
You can find those recipes here - https://www.homebrewersassociation.org/news/cooking-beer-thanksgiving/
I also modified a turkey gravy recipe to go along with Popeye's Cajun Turkeys. Spiced in a cajun style with an added touch of smoke, you can find the recipe below.
3 tbsp. butter
turkey pan drippings
1 ½ c.
chicken or turkey broth
Aecht Schlenkerla Rauchbier Marzen (or other smoked beer)
freshly minced thyme
Salt and Pepper to taste
1) Melt butter in a saucepan, and then mix in the flour to create a roux. After a minute, whisk in turkey drippings collected from the cooking turkey.
2) Boil and then simmer to reduce to a thick sauce
3) Add in the rest of the dry ingredients and mix
4) Mix in half cup of beer and half cup of broth
5) Simmer 10 minutes adding the rest of the broth the achieve desired consistency.
by Hop Nation USA's Steve
If you listened to Episode 77 of the podcast, you heard Adam and I conceptualize a recipe for the fictional beer from the Canadian indie film, Another Wolfcop. While there aren't any reptilian shapeshifter embryos in the recipe, we did get a little nuts in the use of actual fried chicken. But it's no crazier than what The Veil Brewing company already did with their Fried Fried Chicken Chicken IPA. Feel free to just omit it anyway. Now although the film is from Canada, I'm American and so the recipe won't be in metric and you'll have to convert it yourself. Sorry.
11 lb Pale 2-Row
4 lb Smoked Barely
0.5 lb Black Patent
Optional 5 lbs Fried Chicken
Mash Water: 5.15 gal / 6.80 gal (with chicken)
Strike Temp: 168
Sparge: 4.25 gal / 3.2 gal
Boil: 60 minutes
1 oz Hallertau hops @ 40 Minutes
2 lb Lactose Sugar @ 10 Minutes
1 oz Cayenne pepper, 2 oz cracked peppercorn, 1 oz Fuggle hops @ 5 minutes
Wyeast American Ale
16 oz Maple Syrup
Yield: 5 Gals Estimated OG: 1.096 FG: 1.034 ABV: 8.13% IBUs: 12
UPDATE: If you scroll down to the comments section, you'll see one of the creative producers on the Wolfcop films actually reached out to us and gave us some more insight into the naming behind Chicken Milk Stout. Essentially translating Egg Nog to French and then back to English gives you Chicken Milk, so the intention behind the film's beer is to be an Egg Nog Stout. With this mind, I now present a TRVE recipe for fans of Wolfcop and accuracy. We still stand behind our original recipe, though, and encourage you to try brewing both.
9 lb Pale 2-Row
6 lb Flaked Oats
1 lb Midnight Wheat
Mash Water: 5.3 gal
Strike Temp: 164
Sparge: 4.1 gal
Boil: 60 minutes
1 oz Galena hops, 1 oz Cluster hops @ 30 Minutes
4 lb Lactose Sugar, 2 oz East Kent Golding hops @ 10 Minutes
2 oz Willamette Hops @ 5 minutes
Wyeast Oatmeal Stout
Cut two vanilla beans lengthwise and scrape out the inside paste. Add beans and paste to secondary fermenter before beer if doing a full transfer. (Can substitute beans for vanilla extract cause that shit is expensive right now. Just add extract to taste before bottling)
Spice Extract - in 4 oz of spiced rum, soak 3 crushed up cinnamon sticks for about a week.
Add tincture and 0.5 oz of ground nutmeg before bottling.
Yield: 5 Gals Estimated OG: 1.077 FG: 1.019 ABV: 7.5% IBUs: 31