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Craft Beer Blog from The Beer of the Month Club

A craft beer blog written by the experts of The Microbrewed Beer of the Month Club

Nick’s Seattle SeaBrats

July 18, 2013 by Kristina Manning

As we continue to celebrate National Hotdog Month, we travel to Seattle! This recipe comes from an old roommate who based it off the famed Seattle Dog.

Ingredients:

  • 4 bratwursts or polish sausages
  • 4 buns
  • 2 lager style beers
  • 1 large onion (sliced)
  • 2 garlic cloves (minced)
  • 1 8 oz package of Cream Cheese (soften to room temperature)

Directions:

Preheat half of the grill on medium heat. In a foil pan, combine the beer, onions, and garlic and place on the cool side of the grill. Cook until onions are soft about 10-15 minutes, stirring occasionally.

Add the Bratwursts or polish sausages to the onion mixture once onions are translucent.

Close lid and allow to cook until the dogs are completely cooked turning occasionally.

Once cooked, place the dogs on the warm side of the grill and grill about 3-5 minutes on each side and then return to the pan.

To assemble, smear cream cheese on a toasted hot bun, add the bratwurst, and top with onion mixture.

Seattle Hot Dog

Posted in: Recipes and Pairings

My vacation just got a lot better!

July 16, 2013 by Kris Calef

Founders Centennial IPAI’m kicking it at our camp in Maine for a couple of weeks at a property that has been in our family since my mom was eight years old. It’s pretty cool to come back to a place that hasn’t changed since I was a toddler.

I’ve been dying to try some different beers from Founders as they’re pretty hard to come by in Southern California. I picked up a sixer of their Centennial IPA and I’m pretty impressed, solid hop profile from start to finish with plenty of caramel malt backbone and alcohol to back it up.

My daughters Audrey and Natalia turned four today, the sun is shining, the lake is warm, and the lobsters are in the fridge. Life is good!

Prost!
Kris

Posted in: Notes from the Panel

Those are my Juniper Berries!

July 15, 2013 by Kris Calef

Dogfish Head Sah TeaI couldn’t help but think of Monty Python when I took my first sip of Dogfish Head’s Sah’Tea, described by the brewery as a modern take on a 9th-century Finnish beer.  It’s fermented with a German weizen yeast and brewed with black tea, cardamom, cinnamon, ginger, cloves and black pepper and …juniper berries.  First sip I’m thinkin’ “And now for something really different!” Second sip and I’m thinking about the Holy Man in the Life of Brian who broke his vow of silence after 18 years to defend his Juniper bushes.

Prost!
Kris

Posted in: Notes from the Panel

So what do you like to pair with your beer?

July 10, 2013 by Brett Olson

amuste1Last night was shaping up to be a bit of a bore, so I decided to kick it up a notch with an Amuste that I managed to snag in our recent Odell special offer in The Rare Beer Club. The verdict: Wow, what a fantastic beer! Brewed with Tempranillo wine grapes and aged in wine barrels, Amuste is an imperial porter with just the right level of a wine impression without being clumsy or heavy handed. Well done Odell (as usual), I’m a big fan of this one!

To further enhance my evening, I paired it with a tasty Diesel Grind, a medium-to-full strength Nicaraguan handmade which was rolled as a Double Perfecto exclusively for our Cigar Club. I do not always smoke cigars, but when I do, I prefer them with kick-ass beer!

Cheers!
Brett

Posted in: Featured Selections, Notes from the Panel

Philly Cheese Steak Hot Dogs

July 10, 2013 by Kristina Manning

philly_cheese_steak_hot_dogs_3In honor of National Hot Dog Month, we’re traveling to Philly to bring you Philly Cheese Steak Hot Dog!

Ingredients:

  • 4 all beef hot dogs
  • 4 hot dog buns
  • 1lb sirloin tip steak
  • salt
  • black pepper
  • garlic powder
  • 2 tablespoons vegetable oil
  • 1 green pepper (sliced)
  • 1 onion (sliced)1 cup nacho cheese or cheez whiz
    ***(We use real cheddar instead of nacho cheese or cheez whiz)***

Cooking Instructions:

Step 1: Slice the steak a thinly as possible into small strips. Season the steak strips to your taste with salt, black pepper, and garlic powder. Heat a medium skillet to high heat. Add steak strips to the pan and cook until browned on the outside. Deglaze the pan with ½ cup water, and scrape up any bits of steak stuck to the pan. Reduce heat and simmer until steak is fully cooked and the liquid has reduced to almost nothing.

Step 2: In another medium skillet add vegetable oil and heat to medium high heat. Add green onion and peppers and sauté until tender.

Step 3: Lightly grease an outdoor grill or an indoor grill pan and heat to medium high heat. Grill hot dogs until slightly charred. While hot dogs are grilling heat nacho cheese or cheez whiz in a small pan over low heat. Toast hot dog buns cut side down on the grill until lightly browned.

Step 4: To assemble hot dogs- place each hot dog into a bun and top with cheese sauce, steak, green pepper, and onion.

 philly_cheese_steak_hot_dogs_1

Recipe and photos from www.blogchef.net

Posted in: Recipes and Pairings

Backyard Jerk Chicken

June 28, 2013 by Kristina Manning

Transport your taste buds to the tropics with this Jamaican spice blend. Also try it with skirt steak or pork chops.

Prep Time: 40 minutes
Total Time: 1 hour + marinating
Yield: Serves 4
backyard-jerk-chicken

Ingredients

  • 1 Scotch bonnet or habanero chile, stemmed
  • 1 bunch scallions, cut into pieces
  • 2 cloves garlic, smashed and peeled
  • 1 1/2 teaspoons dried thyme
  • 2 tablespoons packed dark-brown sugar
  • 1 tablespoon ground allspice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil, plus more for grill
  • 3 1/2 to 4 pounds chicken pieces
  • Salt and pepper

Directions
In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

Recipe from Martha Stewart

Posted in: Recipes and Pairings

Barbecued Pork Kebabs

June 28, 2013 by Kristina Manning

An easy and delicious kebab recipe that is great for any occasion!

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 10

BBQ Pork KebabsIngredients

  • 1 cup white sugar
  • 1 cup soy sauce
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 1 teaspoon ground black pepper
  • 1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
  • 10 bamboo skewers, soaked in water for
  • 30 minutes

Directions

Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Recipe from www.AllRecipes.com

Posted in: Recipes and Pairings

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