Stoney Creek Brewing Company - Red Ale

Stoney Creek Brewing Company - Red Ale

Beer Club featured in U.S. Microbrewed Beer Club

Country:

United States

Alcohol by Volume:

4.3%

Stoney Creek Brewing Company - Red Ale

  • Alcohol by Volume: 4.3%
  • Bottle Size: No
  • Int’l Bittering Units (IBUs): 20
  • Serving Temperature: 40-45° F
A feature common to a number of the beers we sampled from Stoney Creek is that they were well-balanced. And their Red Ale is certainly no exception. Modeled after the Irish Red Ale style that it nicely emulates, this brew combines some American noble hops from the Pacific northwest, making it a nice amalgamation of old and new world influences. The rich German malts help contribute to one of the first aspects you'll notice-the aroma. A fairly prominent caramel flavor will be noted, while the body is rather light. Some members of our panel reported some slight notes of berry, while most felt that the malt supplied the main body of the flavor. Look for a lingering hop finish in this full-flavored Ale! We know you're gonna love it!
Baked Crabmeat Legacy (appetizer)

1 1lb. Round loaf rye bread
12 oz. Lump crabmeat
2 8oz. Packages cream cheese, room temp.
2 TBS Stoney Creek Red Ale
1 tsp. lemon juice
½ tsp. Worcestershire sauce
1 dash hot pepper sauce
¼ tsp. salt

Preheat the oven to 300 degrees. Slice the top off of the loaf and scoop out the center, leaving about a 1 thick shell. Cut the soft bread into cubes. Set them aside in a plastic bag. Combine all ingredients in a large bowl. Mix thoroughly and taste for seasoning. Adjust for salt or hot pepper sauce, as necessary. Fill the bread shell with the crabmeat mixture. Replace the top. Wrap completely in foil and place on a backing sheet. Bake for 1.5 to 2 hours. Unwrap and remove the top. Serve hot, with reserved bread cubes for dipping. Serve with a cold Dead Armadillo and watch for their expressions of pure delight.


Murl!

What's up Dawg!? I love your column dude. You are one funny canine! Don't take that the wrong way bro. It's a figure of speech and all. You know? I’ve been reading your column for just over 6 years now. It's the first thing I read in the newsletter. And don't tell anyone over there, but sometimes the only part! So I finally have a question for you. I overheard in my local watering hole that the word honeymoon has origins related to beer! Can you believe that? Or rather should I believe that? Take it easy pooch. You're the best!

Tracey Johannis

Denver, CO

Yo Trace!

You are too kind my man. Too kind indeed. And I just want to state that for the record, just because your letter was flattering, it was NOT the reason for my publishing it ahead of the 23 other questions that came in before yours. So, uhThe Best? You really think so, man?

Beer and Honeymoons. Are they connected? Absolutely. Hell, without looking this one up I can tell ya that beer might in fact be considered a requirement for some to get through their honeymoons. Think arranged marriage. You get me. Beer goggles can be your friend my brothas and sistas. They can work for you if you let them.

So here's the textbook answer: It was in fact the accepted practice in Babylonia some 4,000 years ago [give or take 1000 years] that for a month after the wedding, the bride's father would supply his son-in-law with all the mead he could drink. Mead is a honey beer, and because their calendar was lunar based, this period was called the "honey month" or what we know today as the "honeymoon". And if mead was not from an exceptionally tasty batch, often a goat and 2 chickens would also be added to the dowry.

Woof!

Murl.
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