Archive for January, 2012

Gearing up for party food ideas for Pro Bowl this weekend and Super Bowl next weekend?  Did you know that three of the top ten weeks of pizza consumption occur in January? More pizza is consumed during Super Bowl week than any other week of the year and it’s estimated that 15 million pizzas were sold in 2011 for Super Bowl Sunday.


Hungry for pizza yet?  Then we have a great grilled pizza recipe that’s so easy to make with one of our favorite Texas brews – Rahr & Sons Texas Red amber lager.  This recipe comes from Steve Wilson in Dallas and he even has a great homemade pizza sauce you can make but we thought it might be easier to use your favorite pre-made pizza sauce so you can have more time to enjoy the game and Texas Red.


Rahr & Sons Texas Red Beer Crust Grilled Pizza

Steve Wilson/DFW.com

Beer pizza dough:

4 cups flour

¼ tsp. instant dry yeast

1 ½ tsp. salt

1 tsp. pizza spices or Italian seasoning

1 bottle Rahr & Son’s Texas Red (room temperature)

Olive oil for rolling dough



Pizza toppings


1 jar of your favorite pizza sauce

Pepperoni (as much as you like)

1 pkg of Italian cheese blend of mozzarella, asiago, provolone and Romano

Fresh mozzarella balls (as many as you like)

Italian sausage




Preparing the dough is really easy to make but takes 8 to 12 hours to rise so you need to plan ahead. Start out with four cups of flour, 1/4 teaspoon of instant dry yeast and 1 ½ teaspoons of salt. Add a teaspoon of pizza spice (you can also use Italian seasoning.)


Pour room temperature Rahr & Sons Texas Red amber lager into the flour mixture.


Mix dough with wooden spoon then work a little by hand, cover bowl with plastic wrap and leave setting at room temp.  Once pizza dough has risen, refrigerate for an hour to make dough easier to work with.


While dough is in the fridge, sauté the Italian sausage and mushrooms together or separately in a frying pan.  Set aside with other toppings.


Remove dough from fridge and place onto counter lightly covered in olive oil.  Rub a little of the olive oil in your hands in order to work the dough.


Cut dough into four equal pieces.  Place parchment paper on counter before spreading the dough.  Remaining dough can be wrapped in plastic wrap and refrigerated for up to 3 days.


Roll out dough and use a large serving fork to punch holes in the dough. This will help prevent big air bubbles from forming when grilling.



Grill the Crust


Prepare the grill for high heat.


When the coals are hot, have all of your toppings ready near the grill.


Transfer the rolled out dough on the parchment paper from the counter to the grill.


The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.


Begin by placing one dough round on the grill.


You can oil the grill’s grate but it’s not necessary.  Once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula or your fingers. Don’t worry if it droops a little through the grate–it’ll firm up fast.


After two to three minutes, give it a little tug.  It should move easily. If it sticks, give it another minute or so.


When the crust is set, remove it from the grill and transfer it to a plate or pizza pan.  Flip it over so the “done” side is up, brush that side with a little olive oil and add your toppings. Place onto grill and cook until cheese is melted.


Repeat the process with the rest of the dough rounds.


If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.


Enjoy with Rahr & Sons Texas Red.




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There’s been some great response to the seasonal Magic Hat brews recently so we’ve decided to focus on these elixirs in our weekly seasonal blog.  If you haven’t had a chance to try them (despite their making an appearance at our FREE monthly tasting events and Yaga’s Chili Quest & Beer Fest this past weekend,) you may still have a chance to try them out at your local bar or retailer before the month ends.


Magic Hat Encore (Seasonal) – This genre-blending mix of an American wheat beer and a traditional India Pale Ale returns for a second season. Encore is hopped and dry-hopped with Simcoe and Amarillo hops, and has a pleasant grapefruit aroma that compliments its subtly sweet malty backbone.  Get it while you can before it goes into hiatus until next fall.










Magic Hat Howl (Seasonal) – If you’re not familiar with Howl, it’s Magic Hat Brewing Company’s take on the traditional German schwarzbier or “black beer.” The first schwarzbiers were brewed in the Saxony region of German in the 14th century. This black-as-night winter lager has dark, roasted malts with hints of chocolate and coffee.  The deeply dark and satisfying elixir consists of a light-to-medium body that is perfect for late-night sessions and is a delicious pour. If you’re in the mood for some bread baking, check out the Oaty Howl Brown Bread recipe with Magic Hat Howl.





Magic Hat Ravell (Seasonal) – Magic Hat’s English ale porter is brewed with whole vanilla beans, Apollo hops and pale, crystal and chocolate malts.  This seasonal brew is available October through January so hurry and get it while you can.  Need some more temptation? Check out the video on Magic Hat’s Web Site for a demonstration of this vanilla infusion goodness or stock up on it for a delicious Ravell Molten Brownie recipe you can make for your sweetheart on Valentine’s Day.  Consider yourself warned – may be addictive.





Although this brew is year round, we can’t mention Magic Hat without the #9. Not quite a pale ale, this elixir is impossible to describe and is a brew “cloaked in secrecy.” The mysterious ale is dry, crisp and fruity, and there is nothing quite like it.  Cascade and Apollo hops with pale, crystal malts make the unique brew quite magical.  And if you’re hankering to do some cooking with this magical elixir, check out some recipes here.






Last but not least, Magic Hat Circus Boy makes it to this week’s blog because we can’t get enough of it.  If you’ve checked out our Beer Of The Month (BOTM) blog, you’ll know that Circus Boy is the year round brew to try during January.  Magic Hat Brewing Company refers to their Circus Boy as THE Hefeweizen of American-style Hefeweizen brews.  The noticeable lemon and mildly spicy aroma sets the tone for this refreshingly crisp, wheat ale and is considered Magic Hat’s most popular elixir.


Have you tried these magical brews, yet?  What are you waiting for?


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Vegetarian Chili Featuring Snow Cap Winter Warmer!

Hi Pint Jockeys!
The weekend has finally arrived! Who’s joining us at Yaga’s Chiliquest and Beer Fest TOMORROW in Galveston’s historic Strand District?  In celebration of the big event, we are sharing one final chili recipe, and since we’ve covered spicy and exotic, we decided to share a vegetarian option – Black Bean and Sweet Potato Chili.

In addition to cutting the meat, this recipe also cuts on time and money.  However, taken from one of our favorite foodie sites, SeriousEats, we promise it won’t cut back on flavor. Plus, it still contains the most quintessential chili ingredient – beer.

For this variety, we’re recommending Pyramid’s Snow Cap Winter Warmer. While we’re nearing the end of the seasonal’s run, you should be able to find a six pack near you. Deep mahogany in color, the full-bodied beer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped, it will add a nice rich flavor to the chili.

See below or visit SeriousEats for the ingredients and instructions…


yield: 4

  • 1      tablespoon olive oil
  • 1      medium yellow onion, diced
  • 1      orange pepper, diced
  • 1      red pepper, diced
  • 2      cloves garlic, minced
  • 1      teaspoon cumin
  • 2      teaspoons chili powder
  • 1      15-ounce can diced tomatoes
  • 3     15-ounce cans black beans, rinsed and drained
  • 1      small chipotle chile pepper in adobo sauce, minced
  • ¼    cup chopped cilantro stems
  • Kosher salt
  • 1       bottle Snow Cap Winter Warmer
  • 1       pound sweet potatoes, peeled and cut into 1-inch cubes
  • ¼     cup chopped cilantro leaves
  • 1/2   lime (optional)
  • sour cream (optional)


  1. Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.
  2. . Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.


Now, whether or not you can make it to the island for tomorrow’s festivities, we’re confident you’ll have enough chili recipes to make it through the next couple of months of fairly cool temperatures.

Try them all and let us know your favorite!







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More on the brews of Beer Fest and our January Tasting

Congratulations! You’re halfway through a very exciting week for beer-lovers. This week, we have not one, but two great tasting events, boasting a total of 35 different brews.

Rather than detailing the full lineup, we’re going to give you a quick overview of events starting with TOMORROW’S Pint Jockey Tasting. As always, the event is free and will be held at the Del Papa Distributing offices in Victoria, Beaumont and Galveston from 5-7 p.m. This month’s tasting lineup will focus on the variety pack from Magic Hat, plus give visitors a taste of the latest from Southern Star – LeMort Vivant! RSVP here.

Can’t make it to one of the tastings? Visitors to the island’s Chiliquest and Beer Fest this Saturday will have  second chance to taste LeMort Vivant along with 29 other specialty ales.

This year’s new “Beer Fest” component of the Chiliquest event will take place under a Bier Garten tent in Saengerfest park. Once you’re in, you can purchase brews by the sample, flight or pint. Our suggestion is to start with a flight, pick your favorite and then go in for the full pint. But that’s just us.

Other notable offerings include selections from Rahr & Sons, Saint Arnolds (including the impossible-to-find Pumpkinator!) and Cornel Brewing. See a full list by visiting the official event page at http://www.yagaspresents.com/chiliquest/beerfest.html.

Be sure to check out the events and let us know your favorite brews in the comment section below!

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Prep for the Big Event with Green Duck Chili

If you caught our last post, you know that next Saturday is Galveston Island’s Chiliquest cook off. The big event will feature 80 teams serving up all kinds of delicious chili to warm up the island! We all know that the best chili contains beer, so it’s only natural that this year’s event has expanded to include “Beerfest” complete with a craft biergarten serving up all of our favorites.

If you can’t make the event or just want to get a start on the action, we’re continuing the chili craze here for Foodie Friday. As you may know, the event will award the top teams for both classic chili and exotic chili. We’re classifying our BCS chili from last week as the “classic” sort, so today we’re going to spice things up a little with a more exotic variation – Green Duck Chili.

This chili mixes rich duck with the lighter southwestern flavors of pork, lime and cilantro. For this reason, we picked a Texas beer that falls in the middle – Rahr & Son’s Texas Red.  The notes of caramel and its sound malt character are perfectly balanced with just a bit of hop, making this super-smooth, very drinkable brew the perfect complement as an ingredient and standalone. In fact Rahr’s red pairs well with everything from Cajun to Indian food and even pizza, so if you happen to have any left over, they won’t go to waste.

Here’s the full recipe and instructions. Let us know what you think!

Green Duck Chili

  •  (5 to 6-pound) duck
  • 1/4 cup canola oil
  • 1 pound ground pork
  • 1 tablespoon finely chopped  garlic
  • 7 tablespoons Special spice, recipe follows
  • 1/4 cup masa harina
  • 1/2 cup all-purpose flour
  • 1/2 cup Rahr & Son’s Red
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 poblano chiles, finely chopped
  • 1 jalapeno, minced
  • 4 cups chicken stock
  • 1 (4-ounce) can green chiles, chopped
  • 2 corn tortillas, fried crisp or  8 tortilla chips
  • Kosher salt
  • 2 tablespoons chopped cilantro  leaves
  • 3 tablespoons lime juice
  • 1/2 cup sliced scallions, for garnish
  • 1/2 cup sour cream, for garnish


Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.

In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.

Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.

Crumble the tortillas or corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duck is tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving.

Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream

Special Spice Mix:

  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper

Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices.

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The Cook off Returns to Galveston January 21st!

If you’ve never made your way down to the island for Yaga’s Chiliquest, this is the year to do it. The third annual event is set to take place in Galveston’s Historic Strand District on Saturday, January 21 and will feature more than 80 chili cook-off teams plus, the addition of a craft beer garden! For the next two weeks, the pint jockeys will highlight a few of the brews you can expect to find at the 2012 event.

First up, for fans of spicy chili, we’re recommending Rogue Yellow Snow IPA. The Indian Pale Ale is golden in color with a hoppy, fruity aroma. The brew’s big hop flavor up front is complemented by medium body and more hoppyness mid-pallet.  It finishes strong with a lingering bitterness one can expect from a good IPA.  The brew pairs perfectly with hot foods, so it’ll be great when sampling the offerings from contenders for top “Jalapeno Chili” honors.


Want to join us on the island? Purchase a chili tasting cup!  Cups are available for advance purchase here and allow you to sample til you get your fill!


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A spicy chili featuring pork, beef and Santo

If you’re a football fan living in the south, there’s no doubt you’re looking forward to the next few days. Between a special Saturday Texans game and Monday’s BCS Championship showdown between LSU and Alabama, we’re looking at the perfect weekend for tailgating and we’ve found the perfect recipe – “BCS Championship Chili.”

True to the teams lined up for the big game, this BCS Championship chili has a southern flare. With ingredients including green chilies, chili powder, peppers and Monterey Jack cheese, you’ll definitely be reaching for a nice cold brew to cool your taste buds.

Beer’s another key ingredient for this chili and to compliment the spicy flavors, we’re calling for Saint Arnold’s Santo. The Houston brewery’s black Kölsch is light bodied and floral, yet offers a distinctive malt flavor. Brewed to pair perfectly with a plate of enchiladas, the refreshing brew will not only work well as an ingredient, but will also pair nicely with the spicy dish.

Want to try it out? Keep reading for the full ingredients and directions, then let us know how it comes out.


6 long green chilies
8 oz Santo Beer
5 tbsp chili powder
4 tsp salt
3 tsp oregano
3 tsp cumin
3 tsp pepper
2 tsp sugar
1 tsp cilantro
1 tsp thyme
5 cups organic chicken broth
4 cans organic tomatoes (15 oz)
¼ cup finely chopped celery
2 cloves garlic, finely chopped
½ cup vegetable oil
5 lbs thin center-cut pork chops, cut into   ¼ in cubes
4 lbs flank steak, cut into 3/8 in. cubes
3 medium onions, cut into ½ in. pieces
2 green peppers, cut into 3/8 in.   pieces
1 lb organic Monterey Jack cheese, grated
1 juice of lime


  1. Cover chilies with water and boil for 15 minutes. Peel, remove seeds, and cut into ¼ in. squares.
  2. In bowl, mix  together beer, chili powder, salt, oregano, cumin, pepper, sugar, cilantro, and thyme.
  3. In large saucepan or Dutch oven, add beer mixture, chicken broth, tomatoes, celery, garlic, and chilies.
  4. In large skillet, heat one-third of the oil. Brown pork in 2 batches. Add pork to broth mixture and cook over low heat, uncovered, for 30 minutes. Meanwhile, brown beef in remaining oil in skillet, about 1/3 at a time.
  5. Add beef mixture to the broth with pork and cook over low heat, uncovered, for about one hour. Add onions and green peppers. Simmer, uncovered, two to three hours or until meat is tender, stirring with wooden spoon every 15 to 20 minutes.
  6. Let chili cool. Refrigerate for 24 hours. Reheat. Just before serving, stir in cheese and lime juice.


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