Airship Brewing Company - Airship Pale Ale
Int’l Bittering Units (IBUs):39
Serving Temperature:45-50° F
World war II created heroes the world had never witnessed before, and the skies were filled with airmen attempting the impossible with such aircraft appropriately named Mustangs, A-26 Invaders, Avengers, and Hellcats. The Airship Brewing Co. salutes these heroes and pioneers and dedicates Airship Ale to those who cherished freedom, integrity, and adventure. (Editorial Commentary: As a side note, it's also a damn good beer! Best enjoyed after reciting the pledge of allegiance while holding your pint glass over your heart.)
The Airship Brewing Company's President and Founder, Rick Craig, has been a part of the brewing industry for over 17 years now and been involved with the launching of such products as Corona, Moosehead, Henry Weinhard, Guinness Draught, and Pilsner Urquell, to name a few. Having a complete understanding on how to "do it big", he now welcomes the challenge of creating a line of superior microbrewed products which has been kicked off with the beer that we bring you this month.
For more information about the brewery and scheduled tours, call (714) 443-1365.
As the holidays draw near, what better way to celebrate them than by enjoying great food and great beer, preferably at the same time! As most of you undoubtedly have pre-selected holiday meal main courses that rarely break genetic tradition, we opted to select a recipe this month that complements any homemade meal. This is a fantastic all-round bread, moist, finely textured, and replete with the essence of beer. The dough is easily formed into braids or dinner rolls. With three different pale ales to choose from, you're either going to have to choose between them or do some serious bakin'!
7-8 cups bread flour
2 tablespoons dry yeast
1 cup warmed Pale Ale
1 cup warmed water
2 tablespoons sugar
1 cup dry powdered milk
1/4 cup vegetable oil
3 large eggs, room temperature
1 tablespoon salt
1 egg white beaten with 1 tbspn. warmed honey
In a large bowl, mix 1 cup flour and dry yeast. Pour the warm beer and water over, and whisk thoroughly. Allow to rest in a warm, draft-free spot for 15-20 minutes. Whisk in sugar, powdered milk, oil, eggs, and salt. Stir in remaining flour one cup at a time, using your hands when dough becomes heavy and stop when it pulls easily away from the sides of the bowl. Knead vigorously, adding only enough flour to prevent dough from sticking to your hands or the bowl. When dough is smooth and elastic, coat the inside of a lg. bowl with 1 tbspn. vegetable oil. Press the ball of dough into the bowl and turn it over, coating the entire surface with oil. Cover and allow to rise in a warm spot until doubled and then punch down, divide in half, and allow to rest 5 min., covered. To shape into loaves, coat an area of the counter with a few drops of oil. Pat dough into an 8 x 10-inch rectangle. Starting at the narrow end, roll firmly but gently into a cylinder. Do not stretch the dough. Pinch ends and turn them under toward the seam side. Forcefully slam the dough onto the counter, seam-side down, 2 or 3 times to seal and remove lg. air bubbles. Place loaves seam-side down in generously greased loaf pans. Cover and allow to rise until doubled. Gently and generously brush tops with glaze. Bake at 350 for 30-35 min. or until tops are golden and bottoms are browned.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
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