Craft Beer Blog from The Beer of the Month Club

If you had only 5 taps….

September 16, 2014 by Kris Calef

If you had only 5 taps and could pick any 5 beers to flow from them for your company’s 20 Year Anniversary…What would be your line up? This is the challenge I am currently facing and I have to say, it’s a bit overwhelming. I want to spread the love over 5 unique styles. That helps a tiny bit. Toss in at least one kick ass Brett-centric beer. At least one amazing barrel aged beer. A truly life-changing IPA. Something uber rare and interesting from Belgium. You get the idea.

How about givin’ a brotha a hand?

Prost!
Kris

Sour Beer Day!

September 13, 2014 by Microbrewed Beer of the Month Club

Yes, it’s time to shock the taste buds, make the tongue curl, and pucker up! Today is Sour Beer Day, and to celebrate, I’m enjoying one of my favorite brews, Hofbrouwerijke’s Flower Sour– perfect for a warm SoCal day!

Flower Sour, pours a rich and hazy orange-brown with sweet candy and lime tart notes, reminiscent of fresh gummy bears. You get an initial refreshing, effervescent tingle on the tongue. The tartness rises just enough before being tamed by the floral notes and finishes with apricot and grapefruit and a solid dry finish that actually leaves a herbal and welcomed aftertaste.

What sour treat are you drinking today?

Cheers!
David

Six Amazing Logsdon Beers Coming your way next week!

September 12, 2014 by Kris Calef

We’re really excited to have been able to put together a special offer with David Logsdon of Logsdon Farmhouse Ales. A master yeast wrangler, David’s beers are all unlike anything you’ve ever tried before, each one truly special. The first time I tried his Seizoen Bretta, I was blown away. It was, and still is, quite simply my personal favorite saison. And I’ve tried a bunch of them.

Next week, we’re bringing our members the opportunity to try six of David’s beers in a Logsdon Special Offer, two of which, Far West Vlaming and Oak Aged Bretta, are uber rare. We’ll also be offering Logsdon’s Straffe Drieling Triple, Seizoen, Seizoen Bretta and Kili Wit. All six are nothing short of amazing and worth trying.

Prost!
Kris

Sausages and Polenta With Marinated Peppers

September 10, 2014 by Kristina Manning

This recipe is fast, easy, delicious, and with only grill used for cooking, it’s perfect for you next football or tailgating party!

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

2 tablespoons fresh lime juice
1 tablespoon olive oil, plus more for the grill
2 teaspoons honey
kosher salt and black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links Italian sausage (about 1 1/2 pounds total)
1 pound store-bought cooked polenta, sliced into thick rounds

Directions

1. Heat grill to medium-high.
2. In a large bowl, whisk together the lime juice, oil, honey, ½ teaspoon salt, and ¼ teaspoon pepper until the honey is dissolved.
3. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.
4. Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes.
5. During the last 6 minutes of cooking, oil the grill and add the polenta.
6. Grill the polenta until charred and heated through, 2 to 3 minutes per side. Serve with the sausages and vegetables.

Photo and recipe from www.realsimple.com

Pesto Halibut Kebabs

August 19, 2014 by Kristina Manning

Easy and delicious, this comes together in jiff and is perfect for a last minute summer dinner party or a busy weeknight!

Ingredients

1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray

Preparation

Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Note: If you can’t find fresh halibut, substitute another mild, firm white fish.

Recipe and photo from www.MyRecipes.com

Craft Beer in Cans?

August 15, 2014 by Microbrewed Beer of the Month Club

Some of the best beers in the world are only available in cans, such as Heady Topper. So the perception that cans are only for crappy macro-lager is as outdated as the perception that American beer is only crappy macro-lager. Many experts say that canning can help the beer in many ways by protecting it from light, provide an air tight seal, and make it easier for transport just to name a few. But does it affect taste? Many experts say that the can itself won’t affect the taste unless you drink from the can itself but as most brewers and experts agree, you should always pour your tasty brew into a glass regardless of the packaging.

For us, the most compelling reason to go with cans is that it will open up more breweries for us to feature, because some breweries do not bottle their beer at all – they only use cans.

What is your take on cans?

The Mayonnaise Jar & Two Beers…

August 11, 2014 by Microbrewed Beer of the Month Club

When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar and the two pints of beer.

A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls.

He then asked the students if the jar was full. They agreed that it was.

The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly, and the pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They agreed again that it was.

The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up the rest of the space. He asked once more if the jar was full, and his students responded with a unanimous “yes.”

The professor then produced two pint glasses of beer from under the table and poured the contents of both into the jar, effectively filling the empty space between the grains of sand. The students laughed.

“Now,” said the professor, as the laughter subsided, “I want you to recognize that this jar represents your life. The golf balls are the important things – your family, children, health, friends and your favorite passions; things that, if everything else was lost and only they remained, would still make your life full.”

The pebbles are the other things that matter like your job, your house and your car. The sand is everything else – the small stuff.

“If you put the sand into the jar first,” he continued, “There is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.”

“Pay attention to the things that are critical to your happiness. Play with your children, take time to get medical checkups, take your partner out to dinner and play another 18 holes. There will always be time to clean the house and fix the leaky tap. Take care of the golf balls first – the things that really matter. Set your priorities, because the rest is just sand.”

One of the students raised her hand and inquired what the beer represented.

The professor smiled. “I’m glad you asked. It goes to show you that no matter how full your life may seem to be, that there’s always room for a couple of beers with a friend.”

– Author Unknown