Archive for November, 2011

IPAs and a delicious American Brown Ale for Humpday

Having trouble bouncing back from the long holiday weekend? The Pint Jockeys are always here to give you a mid-week treat to get you to the weekend! With December only a day away, there’s no doubt you all have plenty of holiday get-togethers ahead of you. That’s why the Pint Jockeys are dedicating our Seasonal  Wednesday column to our favorite brews available in special 22-oz Bomber Bottles- perfect for sharing!

This week, we’re focusing on several of the Bear Republic Selections. Among our picks are three IPAs and a good ole’ American Brown Ale.

First up, the a few different varieties of the Indian Pale Ales…

Racer 5 is a hoppy, full-bodied American India Pale Ale brewed from American pale and crystal malts. The brew is heavily hopped with Chinook, Cascade, Columbus and Centennial, giving it a unique flavor and golden color. ABV: 7.0%

A high-gravity rye IPA, Hop Rod Rye is brewed with 18% rye malt. The amber-colored brew has a floral hop aroma with subtle notes of caramel. The combination of the caramel with Hop Rod Rye’s slightly earthy and spicy rye character makes for one delicious IPA. ABV: 8.0%

If you enjoy lighter IPAs, XP is a great “go-to” brew. An American IPA, XP is short for Exception Pale Ale. This light golden pale ale balances the malt and hops for a smooth, drinkable beer that compliments any meal. ABV: 5.4%

And finally, an American Brown Ale to wrap things up…

Peter Brown Tribute Ale is malty American Brown Ale, brewed with molasses, brown sugar, and hopped with Cascade and Centennial. This brown ale is perfect for the crisp December weather. ABV: 6.3%

That should tide you over until Friday, when we’ll return with fun, holiday recipes. Be sure to try one or more of the varieties above and let us know what you think of each brew in the comment section below!

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The Recipe to a Perfect Long Weekend!

In addition to quality time with family and friends, there are several key things to love about Thanksgiving: Leftovers, Football and an extra-long weekend to relax. That’s why for this week’s Foodie Friday, we’re serving up a recipe that allows readers to

make the most of all three – Turkey and Fall Vegetable Stew.

Rather than spending your extra day off battling crowds, sleep in and then whip up this delicious dish just in time for some afternoon football. Made from your savory Thanksgiving leftovers, it will pair perfectly with an IPA. Our recommendation is another brew from Rahr & Sons – Stormcloud IPA.
Stormcloud IPA is one of Rahr & Sons first brews and continues to be a fan favorite. Crafted from German malts, the hoppy, yet drinkable brew is sure to bring out the flavors of the turkey. Keep reading for the recipe and directions.


  • 2 tbs oil
  • 2 small onions or 1 large onion, chopped.
  • 2 cups turkey stock or chicken stock or broth (if using grocery store smoked turkey, make sure to use low-sodium chicken broth!!!)
  • 1 cup rice. Brown or white will work. Also, wild rice mixes are tasty.
  • 3 cloves garlic, minced.
  • The vegetables you add can vary to use pretty much anything. Try some combination of these:
  • 3 ribs or so of celery, chopped.
  • 2-3 carrots, chopped
  • 1-2 potatoes, peeled and chopped, or 3-4 new potatoes, quartered.
  • 1 large sweet potato, peeled and cut into chunks
  • 1 bunch hardy greens, stems discarded, chopped into small pieces. (Kale, collards, turnip greens, whatever!)
  • sliced zucchini or yellow squash
  • a can of diced tomatoes, with their juice. (optional, delicious.)
  • About 2 cups of cooked turkey meat, shredded and off the bone. If you’re using leftovers from T-day, grab whatever bits and pieces aren’t going into sandwiches. Dark meat is tastiest in this stew.


  • In a large pot, cook chopped onions and garlic, until just translucent.
  • Add broth or stock, rice, and your sturdier vegetables, like potatoes, sweet potatoes, and hardy greens first.
  • If using prepared smoked turkey, add it now. If using leftover fresh turkey meat, add it after the stew has simmered 10 minutes.
  • Bring to a boil, then simmer, stirring occasionally for 10 minutes before adding tomatoes and zucchini or squash.
  • Simmer 10-15 minutes, stirring somewhat frequently, until the rice and potatoes are cooked through. The liquid will reduce. If you want this to be more soup-like, add additional broth or water.

That wraps up our Thanksgiving suggestions for this year! Did you have a stand out dish at your celebration? Feel free to share your recipes below!

Enjoy the long weekend and check back next week for more on this season’s selection of Bomber Bottles!

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More to Love: Our Picks for this Season’s Bomber Bottles Rahr & Sons’ “To Thee” Series is a Perfect Pick for the Holiday Weekend

Happy almost Turkey Day! As you head to the store to pick up last-minute groceries for tomorrow’s big feast, don’t forget the brew. In honor of the holidays, we’ll spend the next several seasonal columns highlighting brews available in special 22-ounce bomber bottles – perfect for the sharing season!  This week, we’re focusing in on some our favorite Rahr & Sons selections, starting with a few from the limited release “To Thee” Series.

The Fort Worth brewery first launched the “To Thee” series in 2010, and has since added multiple brews to the lineup. While all are delicious, today’s post will highlight the original, Bourbon Barrel-Aged Winter Warmer and two of this fall’s newest additions – Angry Goat and La Grange Farmhouse Ale.


Rahr & Sons – Angry Goat

 First up, drink like royalty with Angry Goat, a bold Weizen Doppelbock.  Traditionally, an ordinance in Germany reserved this style of beer for the sole enjoyment of the royal family. Luckily, today we can all enjoy the complex brew, which features pronounced dark malt flavors complimented by hints of banana and clove.











Rahr & Sons – La Grange Farmhouse Ale

If you’re looking for something with a lighter hue, pick up a refreshing La Grange Farmhouse Ale. The hazy gold saison offers a good balance of sweetness and bitterness. Characterized by a combination of fruity, spicy and floral hops, it’s a truly unique brew.





Rahr & Sons – Winter Warmer

Finally, Rahr & Son’s Winter Warmer rounds out our bomber picks for the Thanksgiving weekend. The Bourbon Barrel-Aged Winter Warmer is absolutely delicious, and therefore a little harder to find. However, the search will be well worth it! The dark, rich brew features a combination of bourbon and sweet vanilla flavors topped off with notes of roasted coffee and a hint of cocoa. As the name suggests, the brew offers a subtle warming feel, which is perfect for the holidays.

With five “To Thee” releases over the past year, we are still left asking for more. The three brews above will get us through this season, but we definitely look forward to seeing what else the brewer has in store!

We’ll be back on Friday with leftovers and an IPA. Have a happy Thanksgiving!

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A Beer-injected bird to go with your Southern Stuffing!

Happy Foodie Friday! Before we get started, we’d like to thank everyone who made it out to one of our Pint Jockeys tasting events last night. We enjoyed getting to share some of the season’s  brews with you and hope you had  great time! Now, back to the turkey…

If you haven’t been checking the Pint Jockey Foodie Friday blog, we’ve already highlighted green bean and stuffing recipes, and today, we return for the most important part of any Thanksgiving meal – the Turkey. Keeping with the southern theme of our Thanksgiving spread, we’re going with a deep-fried Cajun Turkey infused with Southern Star Bombshell Blonde!

While many of you got a taste of the Conroe brewery’s Buried Hatchet last night, Bombshell Blonde is another must-try. The rich, creamy golden- colored ale offers hints of yeasty bread and a touch of hops, which is sure to compliment the spices of the turkey. Plus, it’s a nice, drinkable selection to enjoy with the rest of the meal.

Here’s the full recipe and step-by-step directions:

Cajun Deep-Fried Turkey


  • 2 cups butter
  • 1/4 cup onion juice
  • 1/4 cup garlic juice
  • 1/4 cup Louisiana-style hot sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 7 fluid ounces Southern Star’s Bombshell Blonde
  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed


  1.  Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and Bombshell Blonde. Mix until well blended.
  2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  3. When it’s time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.  
  4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.  

There ya have it – a side, stuffing and turkey recipe all featuring our favorite ingredient. Now, you have everything you need for a beer-lovers Thanksgiving menu.

Want to know what to do with the leftovers? Don’t worry. We’ll be back next week with a recipe for that as well!


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Get ready for the Pint Jockey’s November tasting events!

The beer is in and we’re just about ready for tomorrow’s big events!  As you all should know, we hold free monthly tasting events at the Del Papa Distributing offices in Beaumont, Victoria and Galveston on the third Thursday of every month from 5-7 p.m. This November, we’re highlighting our festive brews that pair perfectly with fall’s cooler temperatures and holiday fare.  Last week, we told you about Saint Arnold’s Christmas Ale, Redhook Winter Ale and Sierra Nevada Celebration Ale, and this week we’ll fill you in on the other tasty selections you can sample at tomorrow’s tastings:

  • Cornel’s Brewing Company Maelstrom –Beaumont brewer Cornel’s Maelstrom is a mild stout Schwartzbier, inspired by a Brazilian black lager and a crème brûlée.  The lager has a dark black color and medium body with a very slight hint of vanilla flavor that starts as bitter coffee and chocolate blending into a slightly sweeter, almost slick finish.

  • Sierra Nevada Torpedo– This IPA is bold, assertive and full of flavor, highlighting the complex citrus, pine and herbal character of whole-cone American hops.  Sierra Nevada’s revolutionary torpedo method of dry-hopping – designed, built and debuted at the brewery – harnesses a huge hop flavor.
  • Southern Star Brewing Company’s Buried Hatchet Stout – Although this is not a seasonal brew, this imperial stout is perfect for colder weather and holidays.  Jet-black in color, smooth and delicious, this medium-bodied ale is all about the roasted malts but has enough hop bitterness for a balanced taste with a note of coffee, caramel and vanilla cream.


  • Saint Arnold Sailing Santa – Special to the Galveston tasting event, we’ll have the brand new Saint Arnold Brewing Company’s Sailing Santa! The new seasonal, which hits shelves tomorrow, November 17, is a blend of Elissa IPA and the seasonal Christmas Ale. Sailing Santa marks Saint Arnold’s third seasonal release this year and promises to be just as tasty (and hard to find) as the first two!

Now that you’ve learned about the November offerings, make sure to join us at one of tomorrow’s tasting events! Don’t live in the area? Pick up one or two of this month’s featured brews and share your thoughts in the comment section below!



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Welcome back to our Beer-lovers guide to Thanksgiving! This week, we will highlight one of the best parts of any Thanksgiving feast – the stuffing. We decided to go “southern home cooking” for this one and chose an Andouille Cornbread dressing, featuring our most favorite ingredient – Beer.

For the beer component of this dish, our pick is Dixie Lager. What better way to top off a delicious southern recipe than a Cajun brew? Dixie Lager is a crisp and flavorful beer, crafted from lightly roasted two-row barley malts, rice and Cascade hops. Add a touch of New Orleans’ brewing tradition to this already tasty side by adding a bottle of Dixie Lager into the mix. Then, enjoy your leftovers and football with the leftover brew.

This recipe by Irv Miller takes less than an hour to make and serves 8-10 hungry mouths.

You’ll need the need the following to get cooking:

Andouille Cornbread Dressing… with BEER!


8 cups yellow cornbread, broken up – even better? Make your own!
2 cups andouille sausage, diced small
1 cup unsalted butter
2 cups sweet onions, diced small
1 cup celery, diced small
4 Tbsp. chopped garlic
1 bunch fresh sage
1 Tbsp. celery salt
6 eggs, whisked
1 bottle Dixie Lager

2-4 cups chicken stock, hot
Kosher salt
Black pepper, fresh-cracked

Once you’ve prepared all of your ingredients…

  1. pre-heat the oven to 350 degrees and coat a large casserole dish with pan spray.
  2. Break up cornbread into small pieces and put into a large mixing bowl.
  3. Place a large skillet over medium-high heat, add cut-up sausage and cook for 8-10 minutes. Remove sausage and set aside.
  4. To the same pan, add butter; when melted add onions, celery and garlic. When vegetables become tender, add the sage and stir in to blend. 
  5. Pour all the cooked vegetables and sausage over the cornbread. Add the whisked eggs, beer and stock. Season with salt and pepper. Form into casserole dish.
  6. Cover with foil and bake at 350 degrees for 30 minutes.

Now, you’re probably wondering what will go well with your beer and bacon green beans and stuffing… Check back next week to learn how to make a Cajun-fried turkey!

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This week’s blog on seasonal brews focuses on the upcoming holidays.  Although we don’t have much of a fall or winter in the South, these delicious brews will make anyone feel like warming up to the “chilly” weather.  And what better way to celebrate the season than with holiday brews?




Saint Arnold Christmas Ale – Saint Arnold Brewing Company debuted their first seasonal ale in November of 1995. This rich, hearty ale is perfect for the holiday season and features a malty sweetness and spicy hop character. The generous use of five different malts is responsible for the full flavor and high alcohol level of this beer. Saint Arnold Christmas Ale is best consumed at 45° Fahrenheit and is recommended to pair with fruit cake, Christmas pudding and squash bisque.










Sierra Nevada Celebration Ale – Wonderfully robust and rich, Celebration Ale is dry-hopped for a lively, intense aroma. The Chinook bittering hops and Cascade and Centennial finishing hops make this brew something worth celebrating.  Brewed especially for the holidays, it is perfect for a festive gathering or a quiet evening at home.






Redhook Winterhook – Redhook changes this recipe slightly every winter because nobody likes getting the exact same holiday present year after year. Redhook’s 27th consecutive brew of Winterhook has roasted chocolate notes that smooth out the quick, spicy hop finish. The rich body and nutty, malty backbone make this bold, dark, winter ale slightly naughty and very nice.




Feeling the holidays yet?  We’ll be featuring these seasonal brews at our tasting events this month so be sure to check Pint Jockeys’ Facebook page for details.  If you do or don’t make it out to the free tasting events, be sure to let us know how you like these holiday brews.


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