Bottoms Up! Hoppin' Frog's Hoppin' To Heaven IPA

Hoppin' To Heaven IPA, from Hoppin' Frog Brewery, is described as:

"the spice of beer! This classic American I.P.A. features the finest American hops to add a spicy, assertive, and citrusy character to its full-bodied, rich malt taste". 

While I would not characterize this beer as spicy, it certainly is assertive. The citrusy certainly rings true. Here are my interpretations of this beer.

Appearance-Hoppin' To Heaven IPA pours a cloudy, sediment rich amber color. My pour offered very little head or lacing.

Smell-When I first smelled this beer, I immediately thought "Lemon Pledge!". The citrusy notes are immediate that fade into a flowery aroma.

Taste-Hoppin' To Heaven is very strong on hops with a hint of citrus and something reminiscent of grass. The hops make their presence well known with a strong aftertaste.

Mouthfeel-This beer is very light on carbonation and weighs heavily on the tongue. The sediment is obvious by the way it feels.

Overall Impression-In my opinion, this is a love it or hate it beer-personally, I did not care for it. The melding of flavors simply did not work for my taste. I would recommend pairing this beer with spicier fare, such as Thai, Indian or Mexican.

Hoppin' To Heaven IPA is brewed by the Hoppin' Frog Brewery of Akron, Ohio. It is available in 22 ounce bottles or on tap. It can be purchased in bottles at Heather's Coffee and Cafe, located in Springboro. For more information, please visit the Hoppin' Frog website, Twitter feed or Facebook page.

Bottoms Up! Old Leghumper from Thirsty Dog Brewing

Old Leghumper porter from Thirsty Dog Brewing is described as:

 "A robust porter, dark brown in color and full bodied with a malty sweet taste. Deep roasted, yet silky smooth! Two types of roasted malts, including deep-roasted chocolate malt, are used to give this porter a rich, chocolaty taste". 

I am not very experienced in the verse of porters, so I was pleasantly surprised by this brew. Here are my interpretations of this beer.

Appearance-Dark, dark, dark! This beer pours to a very dark, chocolatey hue. The head dissapates quickly leaving light lacing.

Smell-Malty and sweet. Notes of chocolate, coffee and tobacco were detected.

Taste-Very malty, somewhat sweet and caramely-there is a definite roasted coffee flavor. Finishes with a clean hoppy taste.

Mouthfeel-Old Leghumper feels a bit thin on the tongue, but the carbonation is spot on. Smooth drinking brew.

Overall Impression-A good solid porter that I would recommend to those just starting to experiment with beers. It is not as heavy as some other porters on the market. Try pairing this beer with barbecued and smoked meats, stronger flavored cheeses and stews.

Old Leghumper is brewed in Akron by Thirsty Dog Brewing Company. This beer brought home a gold medal 2002 and a bronze in 2003 from the World Beer Cup. It is available for purchase in bottles, 1/6 and 1/2 half size barrels. Bottles may be purchased as a six pack or as a part of a variety sampler. It can be purchased in bottles at Heather's Coffee and Cafe, located in Springboro. For more information, please visit the Thirsty Dog website, Facebook page or Twitter feed.

Bottoms Up! Redbridge Gluten-Free Sorghum Beer

The very thought of a gluten free beer smacks in the face of what beer is. Beer is typically made with barley and malt-both no-nos for those on a gluten free diet. Many more specialty beers are being brewed using wheat, which is the cardinal sin of gluten free living. As more and more people are being told that a gluten free diet may help cure their ills, what's a beer lover to do? Well, find a gluten free beer, of course!

I recently attended a beer tasting event at Heather's Coffee and Café in Springboro and-staying true to form- hung out chatting with the staff long after the other guests had gone home for the night. The topic of specialty beers came up and it was mentioned that they had ordered a case of gluten free beer for a customer but she had never come back to make her purchase. Intrigued, I asked where the beer was and purchased a bottle of Redbridge Gluten Free Sorghum Beer. 

Instead of wheat and barley, Redbridge is brewed using a grain called sorghum. Sorghum beer has a long international history, but is a relative newcomer to the United States, garnering more interest as the benefits of a gluten free lifestyle have become more apparent. First introduced in 2006, Redbridge is brewed by Anheuser- Busch and has taken the gold at the Great American Beer Fest in the gluten free category.

Upon opening my bottle of Redbridge, I was struck by the grassy, somewhat floral scent topped with a hint of caramel sweetness this brew offers. I found the aroma of this beer somewhat surprising, but not at all unpleasant. This beer pours a clear, rich amber color with little head and no real lacing. It is however, big on bubbles. Upon tasting this beer, I first noticed how watery it felt in my mouth. It offered decent carbonation, but seemed a little lacking in contrast to the number of bubbles it put forth. The taste is reminiscent of green apples that fades to a quick burst of hops before it melds back to a longer lasting sour note.

I had no idea what to expect from my first ever gluten free beer and I was somewhat surprised by what I tasted. In my opinion, this is a good all around beer but it certainly takes a little getting used to the apple notes it so generously offers. I would pair it with heavier flavored meats and wild game to lighten up the overall flavor of the meal and offer a fresh, almost fruity tang to the taste buds.

Bottoms Up! Winter Welcome Ale from Samuel Smith

Winter Welcome Ale from Samuel Smith Brewery is a

"seasonal beer is a limited edition brewed for the short days and long nights of winter. The full body resulting from fermentation in ‘stone Yorkshire squares’ and the luxurious malt character, which will appeal to a broad range of drinkers, is balanced against whole-dried Fuggle and Golding hops with nuances and complexities that should be contemplated before an open fire". 

Here are my interpretations of this beer:

Appearance: Winter Welcome pours a warm, golden hue with a light head that quickly fades. This brew offers minimal lacing.

Smell: The smell of this brew is sweet with some very obvious apple notes. There is an underlying scent of bread and a caramely sweetness.

Taste: A lightly sweet flavor that turns to apple and citrus if you hold the beer on your tongue.This flavor quickly turns into a chemical like taste if held too long, which is definitely off-putting.

Mouthfeel: Medium bodied brew with light carbonation. Personally, I would have liked a little more bubble action.

Overall Impression: In my opinion, this is on okay beer for the holidays. It provides nothing noteworthy (good or bad) that makes it a holiday standout. The flavor is lighter and fruitier than most seasonal brews without the spicey character that is popular this time of year. It goes down easy but is lacking in oomph. I would recommend this beer for holiday snacking, served with poultry, wild game or holiday seasoned meats such as those with cranberries or spice. For those looking for vegan friendly beer, this one is registered with the Vegan Society and is suitable for vegetarian and vegans.

Winter Warmer is brewed by the Samuel Smith Brewery of Tadcaster, England. It is available for sale in 550ml bottles. It can be purchased locally at Heather's Coffee and Cafe, located in Springboro. To locate more retail outlets that sell this brew, please visit the retail search function online. For more information, please visit the Samuel Smith Brewery website or Facebook page.

Bottoms Up! Old Rasputin from North Coast Brewing

Where I once shied away from trying bold beers, I now embrace the opportunity to try deeper, darker, stronger brews. A little over a year ago, I had the opportunity to try North Coast Brewing's Old Rasputin Imperial Stout and thoroughly enjoyed my experience. North Coast describes this beer as:

"Produced in the tradition of 18th Century English brewers who supplied the court of Russia's Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish."

Here are my impressions of this beer:

Appearance-The appearance of Old Rasputin is a very rich, very deep ebony color. This is not a beer that you can see through. It produces a thick, creamy head that lasts and offers a good amount of lacing that sticks to the glass as you drink.

Smell-The aroma of this stout reminds me somewhat of Lemon Pledge. There is a lemony scent to this that is balanced with notes of dark chocolate and coffee.

Taste-There is an upfront lemony taste that gives way to the deeper flavors of coffee and dark chocolate that were present in its scent. There are also hints of vanilla sweetness present mixed with a burnt flavor that makes for an interesting combination.

Mouthfeel-This is a good, medium weight beer. I was expecting it to feel heavier based on its color and deep flavors, but was pleasantly surprised when it wasn't. It feels almost slippery as it goes down. The feel of the bubbles remains after the beer is gone. I did notice a drying effect on my throat the more I drank.

Overall Impression-I have had stouts, but not a Russian Imperial, so I was unsure of what to expect. The flavor was a little more "burnt" than I was expecting, but I welcomed it. I am one of those strange people who enjoys burnt potato chips and French fries. For more novice drinkers, I believe it would be too overpowering of a flavor. I recommend pairing this beer with chocolate, strawberries and rich, creamy desserts such as custards, tiramisu and mousse.

Old Rasputin has many awards throughout the industry:

• 2012 Stockholm Beer and Whiskey Festival
• 2006 Stockholm Beer and Whiskey Festival
• 2006 World Beer Championships, Chicago
• 2005 World Beer Championships, Chicago
• 2004 World Beer Championships, Chicago
• 2004 Spring Beer & Wine Fest, Portland
• 2002 GABF, Imperial Stout
• 1999 GABF, Imperial Stout
• 1999 World Beer Championships, Chicago
• 1998 World Beer Championships, Chicago
• 1997 World Beer Championships, Chicago
• 1996 World Beer Championships, Chicago
• 1996 World Beer Cup, Imperial Stout

For more information about North Coast Brewing and Old Rasputin Russian Imperial Stout, please visit their website, Facebook page and Twitter.

True Lime green beer recipe

Green beer on St. Patrick's Day (Photo credit: Wikipedia)

If you absolutely, positively MUST enjoy a green beer this St. Patrick's Day, try this quick and easy recipe from True Lime to liven up your celebration.

TRUE LIME GREEN BEER

• 1 12oz. beer (lighter is better) 
• 1 drop green food coloring 
• 1 packet of True Lime 

Directions 
Add food coloring and True Lime to a 12 oz. glass of light beer. Sip and enjoy!

Four new beers to try this St. Patrick's Day

Being "Irish for a Day" comes with consequences. Many of us will throw caution to the wind and imbibe a brew that I personally find an affront to the brewing industry-green beer. Forget about the green abomination and celebrate St. Patrick's Day in a more civilized manner this year. Here are four Irish inspired beers to get you in the mood that won't stain your lips green.

• McSorley's Irish Pale Ale. This ale features a beautiful coppery hue and an almost floral smell.The flavor is robust and hoppy with a sweetish aftertaste. This is a good choice for those who enjoy reds but want something with a little more bite to it.
• Mcsorley's Irish Black Lager . This lager features a deep chocolatey hue with a reddish undertone. The flavor is sweet and caramel like-not as overbearing stouts are known to be. It has a bitter aftertaste that takes awhile to form in the mouth but quickly dissipates. I would recommend this beer to those who are wanting to venture into the realm stouts but are intimidated by the stout reputation.
• Guinness Foreign Extra. This stout opens to a chocolatey, roasted coffee type aroma and pours as black as night. It offers a very rich and roasted flavor that lingers and deepens on the tongue. This is a good choice for those who like beer with hoppy bite. I must admit, I am not a fan of stouts, but I tasted Guinness Foreign Extra with an open mind and was pleasantly surprised by it.
• Harpoon Celtic Ale. A dark red brew that is not as clear as some in its class. Opens to a sweet, perfumey scent and a thick head. The first taste comes across light and perfumey, much like its scent but it fades to a rich hoppiness.

Beer dip recipe

 (Photo credit: Wikipedia)

Pretzels work best with this thick dip-regular chips just don't seem to be up to the task of diving in. Pita or bagel chips should work well, too and add some variety to your dipping adventures.

BEER DIP

• 2 (8) ounce packages of softened cream cheese
• 1/3 cup of your favorite beer
• 1 envelope Ranch dressing mix
• 2 cups shredded cheddar cheese

Directions
In a large bowl, beat the cream cheese, beer and dressing mix until smooth and well combined. Add the cheddar cheese and stir until evenly mixed throughout.

Cook's Notes

• Stronger flavored beers will create a stronger flavored dip. Experiment until you find the flavor you like best.
• For a bolder flavor, use sharp cheddar instead of mild.
• For a little added heat, stir in a dash of cayenne pepper

Give the gift of reinbeer this holiday season

Tis the season to be jolly, and for many that includes sharing the gift of beer at holiday gatherings. The problem with beer is that the packaging is rather limited. Most people simply top off their gift of beer with a stick-on ribbon and leave it at that. The truly creative may top off each bottle with a bow and maybe some curling ribbon if they are feeling extra festive. Thankfully a creative genius at Samuel Adams came out with an inexpensive and ingenious way to dress up your holiday six packs. With a few simple craft supplies your beer easily transforms into a whimsical team of reinbeer. Yes, you read that right-reinBEER. These festive six packs will make a gracious host(ess) gift for those remaining holiday dinners and parties.

SUPPLIES

• A six pack of your favorite Sam Adams beer
• Six sets of googly eyes
• Pipe cleaners
• Glue
• Six pom poms-1 red for Rudolph and the rest in black or brown

Directions

Twist the pipe cleaners into antlers and wrap them around the cap of each bottle. Glue a set of googly eyes onto the neck of each bottle and add the pom pom nose. Use the marker to draw on the mouth.

New Orleans Big Game Pizza Recipe

The Super Bowl playoffs have just started, but chef Mark Bello of www.pizzaschool.com has already been hard at work developing a pizza befitting of this year's host city-New Orleans. When the game gets underway, you will be celebrating in style with these unique pizza!

NEW ORLEANS: BIG GAME PIZZA 
recipe by Mark Bello • www.pizzaschool.com 
Prep time: 20 minutes
Bake time: 10-15 minutes depending on your oven and desired doneness
Preheat: Oven to 500ºF

• 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) 
• 5 oz. (about 1/2 cup) your favorite pizza sauce 
• 1 Tablespoon of your favorite Louisiana style hot sauce! 
• About 1/2 cup (2.5 oz.) diced yellow bell pepper 
• About 1/2 cup (2.5 oz.) diced red onion 
• About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella 
• 2 Tablespoons (1/2 oz.) grated cheese (i.e.: example parmesan or Romano cheese) 
• 6 leaves fresh basil sliced into fine strands 
• Extra virgin olive oil plus more for oiling your cookie sheet, pizza pan or screen plus more for drizzling on finished pizza 

Directions
1. Mix pizza sauce and hot sauce. Set aside.
2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
3. Swirl on sauce mixture to about 1/2” from the border of crust.
4. In this order: evenly distribute mozzarella, then yellow pepper, then red onion all to about 1/2” from the border of crust.
5. Evenly sprinkle on the grated cheese to the very border of the crust.
6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
7. Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.

 NOTE: The concept behind this pizza is based on the classic Italian Margherita pizza: tomato sauce (red) + mozzarella (white) + basil (green) = the colors of the Italian flag
The colors on the New Orleans Big Game pizza: red onion (purple) + basil (green) + yellow pepper (gold) = colors representative of New Orleans and Mardi Gras.

Sameul Adams infused pizza crust recipe

This year's Super Bowl celebrations once again return to New Orleans. In honor of this occasion, Mark Bello of www.pizzaschool.com has created a pizza worthy of Super Bowl honors to honor The Big Easy. The first step to an amazing pizza experience is the crust. Here is the recipe for the crust that Mark created for this amazing sounding pizza.

SAMUEL ADAMS BOSTON LAGER INFUSED PIZZA CRUST 
recipe by Mark Bello • www.pizzaschool.com
Makes: Two crusts to be dressed and baked on a cookie sheet or pizza pan
For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen
For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen Prep time: 15 minutes Rise time: Between 1-2 hours in a warm spot (about 70ºF-80F)
Bake time: 10-15 minutes depending on your oven, toppings and desired doneness
Preheat: Oven to 500ºF

• Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting 
• 1 packet instant yeast aka: highly active or bread machine yeast 
• 1 Tablespoon (.65 oz.) fine granulation salt 
• 1 Tablespoon (.55 oz.) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen 
• 12 oz. bottle of Samuel Adams Boston Lager warmed up to 120ºF-130ºF 

Directions
1. Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
2. In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
3. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth – don’t overknead it! *kneading: press down, push, fold, repeat.
4. Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it.
 5. Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
6. Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has expanded/up to doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet, pizza pan or pizza screen.
7. Dress according to which football team pizza you favor, and bake in a 500ºF preheated oven until your crust and toppings are to your desired doneness (about 10 to 15 minutes).
8. Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.

Beer muffins recipe

beers (Photo credit: uberculture)

"Beer muffins?!" you ask?
"Absolutely!" I reply.

These tasty muffins pair wonderfully with a bowl of hot soup or steaming chili during the cool months of winter. If you are looking for a lighter flavor, use a lager. If you prefer a stronger flavor, try these with a stout.

BEER MUFFINS

• 3 cups buttermilk baking mix
• 2 tablespoons white sugar
• 1 cup beer

Directions
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick spray.  In a large bowl, combine baking mix, sugar and beer; stir until smooth. Pour batter into prepared muffin cups. Bake approximately 15 minutes, until muffins are golden brown.

Cook's Notes-for best flavor, don't use a light beer. Experiment with different types of beer to find what flavor appeals most to you.

Guinness shepherd's pie recipe

I always heard my friends talk about Shepherd's Pie, but I never had it myself until recently. The recipes I tried were ok, but always rather bland. You won't have that problem with this recipe-it's packed full of flavor!

SHEPHERD'S PIE

• 6 large russet potatoes, peeled and cubed
• 10 whole garlic cloves
• 1/2 cup sour cream
• 1/2 cup beef broth
• 4 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 1 pound bacon
• 2 small onions, chopped
• 1 pound ground sirloin
• 4-5 carrots, roughly chopped
• 1 cup frozen peas
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3 tablespoons tomato paste
• 1 tablespoon flour
• 1 bottle Guinness stout (12 ounces)
• 1/2 cup beef broth
• 1/2 teaspoon rosemary
• 1 cup shredded cheddar cheese

Directions

To make potato topping: Add potatoes, garlic and enough cold water to cover to a large pot. Cook until potatoes are fork tender. Drain and add to a large bowl. Add sour cream, broth, butter, salt and pepper. Mix with a hand mixer until light and fluffy. Set aside.

To make beef filling: Using a large skillet (or an electric skillet-my preference), fry bacon until crispy. When bacon is all fried, add chopped onions to the bacon grease. Cook until just beginning to brown. Crumble in the ground sirloin and cook until almost browned. Crumble in bacon and add carrots, peas, garlic and salt. Cook 5 minutes, stirring occasionally. Then add tomato paste, flour and beer. Bring to a boil, cook for 5 minutes. Add broth and rosemary. Continue to cook filling until most of the liquid is absorbed, about 15 minutes. If you notice grease pooling on top of the sauce, place a double layer of paper towels on top and gently press into the sauce to soak it up. You may need to do this 3 or 4 times during the thickening process.

Preheat oven to 350 degrees F. Spray a 13X9 pan with non-stick spray. Spoon meat filling into the bottom of the pan then top with potato mixture. Bake 30-40 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes. For an added touch of green, sprinkle with fresh parsley or parsley flakes.