Wherein...

A Misfit's Reflection on the World Around Him and Something About Beer.

Tuesday, October 23, 2012

The Quest: Beer Mac & Cheese Glory

If you do not like Mac & Cheese (or Farfalle, Rigatoni, Shells, whatever... ) you can just stop reading this now. (because you just won't get it... sorry.)

Who does not like Mac & Cheese, anyway?

So, sure, people make gourmet versions of simple comfort foods all the time and adding Beer to the recipe is no big new thing... we are in agreement there, friend. But a Mac & Cheese made with Beer! Come on, that is always something to get excited about! And so far the best one I have ever eaten is Bridgeport's Kingpin Mac 'N Cheese at their Hawthorne Alehouse. It was simple: Macaroni, Cheese, Kingpin Double Red Ale (you know I'm a fan of this one), and a topping of Crumbled Kettle Chips; De-fucking-lightfully Tasty - creamy, with a subtle maltiness, and perfectly satisfying.

Of course I wanted to have something like this at home so I started experimenting with creamy Mac & Cheese recipes. I discovered that a solid Roux was the key. The first one I made was too thick however and I started using more cheese and less flour... it's gonna clog yr arteries either way, so might as well just make it better, eh?

There is no hard and fast recipe for this thing that I do, but I do follow a set of guidelines that doesn't change much, and if you are interested, here it is:

Roux: 5 Tbsp Butter (melt over low-to med. heat)
          5 Tbsp Flour (mix with other dry seasonings, whisk in when butter is melted, at med. heat)
          1 tsp Mushi Curry (or less, if using Cheese with strong, unique flavors like herb cheeses or such.)
          Pinch of Nutmeg
          4 cups of Milk (whisk in evenly after flour mix)
          1 cup of Beer (whisk in after milk, bring it all to a boil, then let simmer for 10-15 min to let thicken a bit, then turn off heat)
          18 oz of Cheese (Any ratio you wish) Yeah, I know that is a lot of cheese, what of it?
          (stir in until melted)
      
Pasta: Water (I never measure this, honestly, I just fill a Large Pot about half-full of water.
          1 1/2 cups of Beer (same source) (add to water and boil, Be ready to scoop a lot of foam)
          16 oz of pasta (cook to desired tenderness, but you knew this already, right?)
      
Topping: 4 oz Kettle Chips (Unsalted, or any Salt and/or Pepper variety)
              8 Strips of Bacon (I use Veggie Bacon, you can use whatever you want)
Why bake it, you could just dig in now!
              (Crush it all together in a baggie and set aside in a bowl, sprinkle onto mixed Mac & Cheese before covering baking dishes and putting in the oven.)

Bake for, what, maybe 15-20 minutes at 350-375 degrees? Sure, why not?

Let sit for 5 min. or so and then dig in. And that is it. 

I have used both Red Ale (Ninkasi Believer and Bridgeport Kingpin are excellent) and Wheat Ale in the sauce as well and both are good. The Red adds more of a malty bite than the wheat ale. Next time I think I'm going to use a strong, flavorful stout and see how it compares.

Tillamook Medium Cheddar usually forms the backbone of these recipes, but I include at least two or three specialty cheeses each time. Smoky and tangy cheeses are particularly excellent for this kind of dish. Gruyere, Gouda, English Cheddar, Swiss, Stilton, Whatever... I usually don't use Blues because of my unfortunate reaction to such things. But I think the key elements here are Bite, Depth of Character, and Flavor Compatibility. My ideal mix would be a well-aged English Cheddar, a Smoked Gouda, and Gruyere in even amounts , with cheddar making up whatever balance may be necessary.

The Curry adds a lot of flavor beyond just regular cayenne and/or mustard powder, and if you want to dial it back it is all good. It can really stand out against the Cheese. Make a judgement call... but the curry is terrific against a cheddar, gruyere, smoked/sharp cheese combo.

 How does it Pair up with Beer? Other than the obvious choice of "whatever Beer went into the recipe" I think it goes well with a darker, malty Beer that isn't too rich or high alcohol and without too much hoppiness... the Beer should compliment, not contrast with the Mac & Cheese. Of course, this is just my opinion... I am no culinary expert. I am, at the end of the meal, just a well-fed and satisfied lover of Beer and Mac & Cheese. MMmmm.

Cheers!

Tuesday, October 16, 2012

I Love The Fall (Autumn, That Is… Leaves, Rain, Pumpkins, and BEER!)



‘Tis the season for Rich, Malty Beer with various Spices and Vegetables in the foreground instead of a reliance on an Abundance of Bitter Hops, yes? Now that the Rain and the Cold Winds and the Turning Leaves are dominating the landscape everybody is ready to embrace the Beers of the Dark Seasons. Last year I whined about the lack of Fall Seasonals appearing on the shelves in a timely manner though this year they were hitting the shelves before Summer was even over. But I am not complaining about it… these are some of my favorite styles of Beer and I wish they were available year-round. Hell, I even have a 6’pk of Bridgeport’s Ebenezer in the fridge already! (probably my favorite Yule-season Ale)

That is a Great line-up for sharing! (consumed right to left)
Any time of year is good for a Good Beer.

I’ve already enjoyed a lot of Pumking (Southern Tier) and Night Owl (Elysian), as well as a lot of other Elysian Pumpkin Ales Like Dark o’ The Moon and The Great Pumpkin. The Best Elysian I’ve had is without a doubt the 9th Beer in their "Beers of the Apocalypse" Series… Blight Pumpkin Ale. Both my partner and I were amazed and delighted by this offering… the Cinnamon is the key to this intense pumpkin ale, but while it dances all over your tongue it still does not overpower the Beer. Mighty Tasty.

Heater Allen = Great Lagers
I was disappointed (I mean wish I hadn't bothered, really) in the inexpensive KBC Pumpkin available at Trader Joes this year, though. Last year it was a decent ale for the price, but this year it is too sweet and watery for my tastes. The Boatswain Chocolate Stout however, while a cheap Beer at $1.99 for a 22oz bottle, has a solid flavor that doesn’t go wrong. So... as always, its hit or miss for the TJ's exclusives.

Did you know? Smoked Beers are also wonderful this time of year! (Because I love them!) Alaskan Smoked Porter, as you should already know, is one of my favorite Beers. But another worthy Beer I haven’t said much about before is Heater Allen’s Smoky Bobtoberfest. The smoked malts are well balanced with the rich appeal of this smooth autumn lager from McMinneville, OR. I'm already a big fan of their Schwarz and Coastal Common and this finely crafted rauchbier is just another reason why they are worthy of some recognition.

I’m excited to try two of the new pumpkin brews I have waiting “on deck” in the fridge… Oakshire’s Big Black Jack and Uinta’s Oak Jacked Imperial Pumpkin. The Oakshire is a single batch Pumpkin and Cocoa Imperial Porter. I've been looking forward to trying this one for months. The Uinta is a big 10.31% Ale aged in Oak Barrels!

 I love the Richness of Squash-brewed Beer and I’m looking forward to getting my own Grinning Jack bottled this week! (this year I made it without the Rum-soaked Oak chips to see how the flavor differed, but I still roasted the Pumpkin with The Kraken.)

And what else do I have to tell you? Just that if you want to try some of the Best Beers of the Year, get out and get them now.

Cheers!