Archive for October, 2011

A TREAT for Foodie Friday!

Happy Halloween weekend! On Wednesday, we highlighted our favorite spooky brews for this weekend’s haunted happenings and now we’d like to share a couple of recipes to top off the mix.

First up, whip up these beWITCHing chicken “fingers” and special romesco dipping sauce.


  • 3/4 cup  all-purpose flour  
  • 1 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 1 -1/2 pounds  boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
  • 1 tablespoon  olive oil
  • 1 tablespoon  unsalted butter
  • Smoked Spanish or regular paprika
  • Romesco Dipping Sauce
  • 2 large  red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
  • 1 cup  day old crusty bread, cubed
  • 3/4 cup  chopped fresh tomato (1 large)
  • 1/3 cup  sliced natural almonds, toasted
  • 3 tablespoons  sherry vinegar
  • 3 cloves  garlic, minced
  • 1/2 teaspoon  smoked Spanish or regular paprika
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  ground black pepper
  • 1/4 cup  olive oil


Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

Romesco Dipping Sauce

For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.


You can prepare the sauce ahead of time. Cover and chill up to 3 days.

Looking to add some more protein to the menu? These easy-to-make Mummy Dogs will hit the spot!


    • 1 can (8 oz) refrigerated crescent dinner rolls or 1 can  refrigerated seamless dough sheet
    • 2 ½ slices American cheese, quartered (2.5 oz)
    • 10 large hot dogs
    • Cooking spray
    • Mustard or ketchup, if desired


1.  Heat oven to 375°F.

2.  If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3.  With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

4.  Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.  

5.  Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Be sure to double the ingredients as needed to accommodate larger parties, or hungry crowds.

Now for the brew! While we’ve given you the full run down of our top Halloween picks, these recipes will go particularly well with the Dixie Black Voodoo brew. This nutty, medium-bodied ale offers a slightly sweet finish that will pair nicely with our array of finger foods.

Now that we have the food and drink covered. Anyone have any good costume ideas??

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Saint Arnold, Rogue and Dixie Variations add festive touch to any October get together

Another season of costumes, oversized bags of candy and frightfully fun celebrations has officially arrived! That’s why we’re dedicating today’s seasonal brew blog to a few of our deliciously dark ,and slightly spooky, beers from some of the biggest names in craft brew!

In addition to creative packaging, our picks for Halloween-ready beers also offer rich flavors that compliment the fall season. Our favorites come from Saint Arnold Brewing Company, Rogue Brewery and Dixie Brewing Company.

Of course, you should already know that Saint Arnold Brewing Company offers  two great beers for the Halloween season – Pumpkinator and Santo. Pumpkinator, which hit shelves in 22-ounce “bomber” bottles a few weeks ago is an extremely hard to find Imperial Pumpkin Stout, full of pumpkin pie spices and notes of nutmeg, caraway and vanilla. If you’re able to hunt down some of this brew you and your guests are sure to enjoy!

For those looking for something a little different, the brewery also recently released Santo, a black Kölsch with a surprisingly light body. The Santo label was designed by Houston’s Carlos Hernandez, a local artist known for his “Day of the Dead Rock Stars” art work, and features a skeleton adorned with a crown – the perfect complement to any Halloween décor.

Next up, Rogue Ales presents two more beverage options with Dead Guy Ale and Double Dead Guy Ale. The original Dead Guy Ale, which will be available in special 22-ounce Halloween bottles complete with glow-in-the-dark labels, is a German Maibock characterized by a deep honey color and rich, full flavor. Taking it a step further, Double Dead Guy Ale has a more complex combination of flavors including buttery peanut brittle, orange blossom tea, caramel, apricot and roasted grains. If that weren’t already a mouthful, the unique brew finishes off with a long, tangy grilled grapefruit and chocolate fade.

Last but not least, add a little black magic to your party with Dixie Brewing Company’s Blackened Voodoo. Originally from New Orleans, Louisiana, this lager is no stranger to a good party. Blackened Voodoo features a malty flavor paired with a touch of magical spirit and bewitching character.

Together, this lineup of offerings allows hosts to pick and choose from various styles, ranging from pumpkin variations to malty brews, and still add an extra festive touch to the beverage lineup. Just remember to drink responsibly and ensure everyone has a safe, spooky Halloween!

Now that your all set on your Halloween beverage lineup, check back on friday for some fun recipe ideas!


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One More German-themed Foodie Friday to get you through the afternoon!

Happy Friday! The Galveston Island Oktoberfest Celebration kicks off TODAY at 5 p.m.! We know we’ve told you plenty about this year’s beer lineup, so for our Foodie Friday edition, we’re focusing on the food you can expect at this years festival. Plus, we’ll share a recipe everyone can make at home – just in case you aren’t able to join us for the fun!

We’ll get started with this weekend’s big celebration.  Festival goers are in for a huge feast of homemade German goods, made from congregation members’ recipes handed down from generation to generation. The recipes have been in the congregation for years and are the standard by which much German food in the area is judged. In addition to a full dinner plate, side plate and a la cart menu, attendees can pick and choose from a delicious assortment of sweet booths, apple cake and strudel stands.

For those of you who don’t live near the Galveston area or who just can’t get enough German food. Ever. We’ve decided to share one more traditional recipe. Bramboracky, pronounced (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer! Our recommendation – Hofbräu Original. Check out yesterday’s post for more on the beer and keep reading for your step-by-step recipe!


  • 4 large potatoes
  • 3 cloves garlic, crushed
  • salt and black pepper to taste
  • 1 pinch dried marjoram (optional)
  • 2 teaspoons caraway seeds (optional)
  • 2 eggs
  • 1 tablespoon milk
  • 3 tablespoons all-purpose flour
  • oil for frying


  1. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
  2. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
  3. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

If that doesn’t sound hearty enough for you, feel free to throw in some ham, bacon or cheese before frying. Or just enjoy them plain, topped with cheese or ketchup, accompanied by a cold Hofbräu!

That wraps up our Oktoberfest coverage! It’s been a great month filled with delicious brews. Which Oktoberfest ale or German brew did you most enjoy?

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Celebrate the German way with Hofbräu brews!

Just because you couldn’t swing a trip to Munich this fall, doesn’t mean you have to miss out on a truly authentic Oktoberfest experience!  The biggest and best Oktoberfest celebration in the region starts TOMORROW and Pint Jockeys are continuing the countdown with two more German brews. We’ve already mentioned two of the themed bier garten areas available at this weekend’s event, and today we’re going to fill you in on the third –  Hofbräu!

Direct from Munich with the large 40 oz steins, Hofbräu will offer two different ales, both of which are guaranteed to make you feel like you’re a part of all the action!

First up is Hofbräu Original.  More than any other lager, the Original ale embodies Munich’s character as a city of beer, spreading its fame throughout the world. It’s a full-bodied, well-balanced brew offering a truly fine hops aroma and an alcoholic content of approximately 5.1% by volume.

While the Original is sure to be delicious, no authentic celebration would be complete if it didn’t also include Hofbräu Oktoberfestbier. In preparation of the German event, Hofbräu brews a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. It is an absolutely natural product; brewed from pure water, the best quality malt and exquisite hops. Offering  a stronger 6.3% alcohol by volume and a clean, crisp edge, it is a vital part of any Oktoberfest experience.

Of the brews we’ve highlighted so far, which are you most looking forward to this weekend? Don’t forget to check in tomorrow for our last Oktoberfest-themed Foodie Friday!

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Galveston Oktoberfest to Feature Selections from Saint Arnold Brewing Company!

The countdown to Galveston’s Oktoberfest continues, and today we’re highlighting the selection of Saint Arnold brews visitors can enjoy at this weekend’s big event. In addition to the tried-and-true Oktoberfest brew, Saint Arnold Brewing Company will also offer a taste of something new with SANTO – which hits stores TOMORROW! 

Originally scheduled for release in August, SANTO has been reworked and perfected just in time for the annual celebration. Although Saint Arnold Brewing Company founder and brewer, Brock Wagner set out to create a dark Mexican lager, perfect for pairing with a plate of enchiladas, the recent addition of “Munich Malt” might make it easier for attendees to enjoy the brew and still feel a bit festive.

While the “black Kölsch” may be dark in appearance, the beer maintains other characteristics of a true Kölsch. Crafted from special Kölsch yeast – an ale yeast that ferments at almost lager temperatures – Santo remains light bodied and floral despite its distinctive dark malt flavor. To give you the full scoop, Santo is brewed using pale two-row and pils malted barley, a dash of Munich malt and an addition of black malt along with Hallertau Hersbrucker hops, which are added to the brew kettle in four separate cycles in order to create its delicate flavor and aroma. The brew will be available year round, but this weekend is the perfect opportunity to give it a try while enjoying a great event!

If that doesn’t interest you, there’s always the award-winning, slightly sweet OKTOBERFEST seasonal ale. Originally released in 1997, this Saint Arnold’s signature is crafted from a mixture of three different types of Munich-style malts and two central European noble hops varieties. With a rich caramel flavor, it’s no wonder to us why this brew remains a popular choice for celebrating the fall season. 

Now, that covers what you can expect (from Saint Arnold) at Oktoberfest, but no conversation about the Houston brewery would be complete without at least a mention of the new wildly popular and extremely hard to find PUMPKINATOR. While the brew will not be a part of the Oktoberfest celebration, beer fans anxious to get their hands on a sample of the brew are invited to join the Pint Jockeys at their monthly tasting event, also TOMORROW, at the Del Papa Distributing Co distribution centers in Galveston, Beaumont and Victoria. We’ll have Pumpkinator, Santo and a host of Halloween-themed brews on tap!

Whether you make it out for tomorrow’s sampling or this weekend’s big celebration on the island, we look forward to seeing you there!

Have you had the opportunity to try Santo or Pumpkinator? Let us know what you think of the brews in the comments below! And don’t forget to check back tomorrow for another round up of Oktoberfest brews!

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More about Paulaner Pilsner and Oktoberfest Beer!

Hello beer fans! Hope everyone is having a good week so far!
As many of you already know, this Saturday is the big Galveston Island Oktoberfest Celebration, so we thought we’d do something special to get everyone ready. For the next four days, we’re going to highlight different brews guests can expect to find at the festival. Kicking things off are the Paulaner selections, which will have their own themed Bier Garten for all to enjoy!

Known for its historic roots in Munich,Germany, Paulaner has been producing beer for 375 years!  In 1634 the order of the Paulaner monks began brewing beer in the Au, thereby laying the foundation stone for the modern Paulaner brewery. Today, the brand produces 2.1 million hectolitres of beer, which is exported to about 70 different countries! With so many years of experience, it’s no wonder this has become one of the most loved brews in Germany and abroad.

Now, if you follow our Foodie Friday column, you may already know about Paulaner’s Oktoberfest bier as it was included in last week’s Oktoberfest Chili Recipe, but something this good is always worth repeating. Paulaner Oktoberfest Märzen has a clear amber color, malty taste with hints of toffee, and zesty yet bitter finish. This brew is sure to make you feel like you’re celebrating Oktoberfest in one of the big trademark tents  in Germany.

In addition, Paulaner will offer its Premium Pils extra dry selection. This ale is brewed in strict accordance with the traditional Pilsner method using only hops from the Hallertau region of Bavaria! The results are a distinctive, harmonic taste of hops combined with the delicate bitter Pils aroma.

 Both options are delicious! Which do you plan to try on Saturday?

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Oktoberfest Chili + Paulaner Oktoberfest

With the weather finally starting to cool down, this week we thought we’d offer you something  a little heartier for your tailgating enjoyment – Oktoberfest Chili.  More than just beans and beef, this German twist on a classic dish adds bratwurst, sauerkraut and German beer to the traditional lineup of chili beans, peppers and spices.

Another key component of this recipe is a bottle of German-style beer, and for this, we recommend using Paulaner Oktoberfest Märzen (5.8%abv). If you want an authentic Oktoberfest brew, this is the way to go. The brew offers a clear amber color and malty taste with hints of toffee and a zesty bitterness indicative of German-style beers. Plus, Paulaner Oktoberfest receives high marks in drinkability, making the smooth brew the perfect for game day.

Ready to get started? Check out the step by step instructions below.


  • 2 1/2 pounds fresh bratwurst links, cut into 1-inch slices
  • 2 tablespoons bacon drippings, divided
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, diced
  • 4 cloves garlic, minced
  • 2 cups sauerkraut, drained
  • 2 (15 ounce) cans red beans, drained and rinsed
  • 2 (15 ounce) cans petite diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans tomato sauce
  • 2 (12 fluid ounce) cans tomato juice
  • 1 (11.2 fluid ounce) can or bottle Paulaner Oktoberfest
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1/4 cup chili powder
  • 3 tablespoons white sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 1 teaspoon oregano
  • 2 1/2 ounces milk chocolate candy


  1. Place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease.
  2. Place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
  3. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

This delicious recipe serves 14, so be sure to grab a few extra cases of the Paulaner and invite some friends over to enjoy the amazing weather and of course, the food.

Also, don’t forget that next weekend is the official Oktoberfest celebration in Galveston. Head down to First Lutheran Church  for a day of lively entertainment, great German-style food and yummy libations!

Until next week… Cheers!

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