Grand Teton Brewing Company - Grand Teton Ale

Grand Teton Brewing Company - Grand Teton Ale

Beer Club featured in U.S. Microbrewed Beer Club

Country:

United States

Alcohol by Volume:

5.3%

Grand Teton Brewing Company - Grand Teton Ale

  • Alcohol by Volume: 5.3%
  • Bottle Size: No
  • Int’l Bittering Units (IBUs): 24
  • Serving Temperature: 45-50° F
Teton Ale, the brewery's flagship brew, is brewed with a combination of 2-row Pilsner, German Light Munich, British Medium Crystal, German Carafoam, Belgian Special B, and pale wheat malts. An incredible mixture of malts, which gives this amber ale its copper color and malty sweet, caramel flavors. The malty profile is balanced with Czech Saaz, Willamette, UK Goldings, and Cascade hops, which lend a little spiciness to the aroma and flavor. If it were up to us' We'd pair it with the jambalaya recipe included in this month's newsletter!
Juice de Moose Float

Now we have to admit, this month's recipe doesn't sound like much, but it sure beats the heck out of a Root beer float.

12 oz. Moose Juice Stout
2 Scoops good quality French Vanilla Ice Cream

Scoop ice cream into pint glass. Slowly pour in Moose Juice Stout. Enjoy!

If the float isn't your thing, try this amazing jambalaya.

Boilermaker Jambalaya

1 tsp olive oil
2 cloves garlic, minced
2 medium onions, diced
1 sweet red pepper, diced
1 green pepper, diced
2 jalapeno peppers, finely diced (optional)
1 andouille (or italian) sausages, barbecued or broiled, and sliced
½ lb smoked ham, cubed
2 cups rice
1-½ cup Moose Juice Stout
1 cup lager
3 tbsp bourbon
1-½ cup chicken stock
1 5-½ oz can tomato paste
1 tsp Bajan-style yellow hot sauce (Mr. Goudas)
2 tsp Cajun-style red hot sauce (Crystal)
1 lb medium shrimp, cleaned

Seasoning Mix

¼ tsp ground cloves
1 tsp cumin
1 tsp rosemary
1 tbsp thyme
1 tbsp oregano
1 tbsp chili powder
2 tbsp parsley

Note: While we don't consider this to be a terribly fiery jambalaya, others may have tamer taste buds. So, if caution is preferred, omit the jalapeno peppers and hot sauces, reduce the bourbon to 1 tsp and season with cayenne pepper or hot sauce to taste.

First combine the seasoning mix and set aside. In a large, heavy-bottomed pot, heat the oil on medium-high heat until very hot and add garlic. Cook the garlic for 15 seconds, stirring constantly, before adding the onions and three types of peppers. Reduce the heat to medium and continue to cook, stirring frequently, until the onion is translucent.

Fold in the seasoning mix until well distributed and add sausage, ham and rice. Continue to cook, folding the mixture occasionally, for 2-3 minutes before adding the liquids and tomato paste. Bring the jambalaya to a boil before adding the hot sauces and reducing the heat to simmer. When the boil has ceased, gently fold in the shrimp, cover and simmer for 15-30 minutes. Serves 6 adults, 2 Irish Wolfhounds, or Elvis in his later years...
Dear Murl,

I've always wondered and never been able to find a good answer to the question: Who exactly were Anheuser and Busch?

Scott Musgrave

San Francisco, CA.

Dear Scott,

The answer to your question is obvious. Who Cares?! Let's face it, pal, if you try and put any of that stuff in a bowl when I'm preoccupied with rawhide I'll be accidentally 'marking my territory' in your living room. NEXT!

Woof!

Murl.
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