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Archive for February, 2012

Saint Arnold Brewing Company adds beer to Year-round lineup

Hi Pint Jockeys!  Today we’re taking a closer look at the brand new Saint Arnold Endeavour. While it may not be a seasonal, it’s a brand new brew from one of our favorite Texas brewers, so it’s definitely worth its own post!

Endeavour, which is based on last year’s insanely popular Divine Reserve No. 11, will be the first of Saint Arnold’s Divine Reserve series to join the brewery’s year-round beer offerings. It’s also the first double IPA to land a spot among the lineup.

With the beer hitting shelves today, we can’t say much about the flavor just yet, but if it’s true to the Divine Reserve No. 11, beer fans are in for a treat.  If you didn’t get a chance to try it last spring, Divine Reserve No.11 is a deliciously hoppy amber-colored beer with a light, creamy head and an ABV of 9%.  We expect the year-round version of the brew to be equally satisfying.

Much like the flavor, the name for this brew is quite interesting. Saint Arnold actually arrived at the name Endeavor after approaching a NASA astronaut for ideas related to the space program. The brewers learned that Endeavour, the name of one of the space shuttle orbiters, was originally named after Captain James Cook’s bark ship which explored the Pacific. Keeping with its nautical theme for IPAs (ELISSA IPA is named after a historic tall ship in Galveston,) Saint Arnold selected Endeavour as the new name.

No matter what they call it, a new beer from the masters at Saint Arnold Brewery always delights beer fans. The latest release is a sure sign of another successful year for the brewer, which broke numerous records in 2011 with the release of year round beers Santo and Weedwacker and seasonals Pumpkinator and Sailing Santa. We hope they keep them coming in 2012!

Be sure to try the new Endeavour and report back with your thoughts below! If it flies off the shelves before you can get your hands on it, don’t distress! Endeavour will be available at our March tasting event. More details soon.

Cheers!

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Saint Arnold Root Beer Bundt Cake

For those of you who didn’t give up chocolate, cake or sweets for Lent, we have something you are sure to enjoy! We haven’t posted a dessert recipe in a while, and with Saint Arnold Root Beer on the brain, we came across this unique creation and wanted to share. Today, we’re making Root Beer Bundt Cake from Matt Lewis and Renato Poliafito, co-owners of Brooklyn cake shop Baked.

The recipe calls for root beer in the batter and frosting, so you want to be sure to choose a high quality option. What better than a Houston crafted root beer that uses only the finest ingredients? The deliciously sweet, Saint Arnold Root Beer is sure to make a tasty compliment to the recipe’s dark chocolate ingredients. See below for everything you need and step-by-step instructions from SeriousEats.com

Ingredients:

Cake

  • 2 cups Saint Arnold Root Beer
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs

Frosting

  • 2 ounces dark chocolate (60% cacao), melted and cooled slightly
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoons salt
  • 1/4 cup Saint Arnold Root Beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups confectioners’ sugar

Topping

  • Vanilla ice cream (optional – but do you really want to      pass?)

Procedures

For the root beer Bundt cake:

  1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
  2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
  3. In a large bowl, whisk the flour, baking soda, and salt together.
  4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.
  5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

For the root beer frosting:

  1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
  2. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

This week’s recipe may not involve beer or meat, but it sure is delicious! We sure hope you agree!

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O’Douls and Saint Arnold Root Beer provide great alcohol-free options

Still hurting a bit from Fat Tuesday? We thought you might be. That’s why we’re taking today’s Seasonal Brew blog in a slightly different direction. Rather than highlighting a seasonal beer, we’re actually going to talk about two equally satisfying non-alcoholic options – O’Douls and Saint Arnold Root Beer.

First up, if you’re craving the flavor of beer, but want to take a break from the alcohol, we always recommend O’Douls. The malt beverage is available in premium and amber varieties and contains high-quality ingredients, including barley malt, domestic and imported whole cone hops, brewer’s yeast and select grains. It tastes like a great beer, but unlike other brews, the alcohol is gently removed after the maturing process. In the end, you have a delicious non-alcoholic option that you can enjoy without the headache.

For something on the sweeter side, try Saint Arnold Root Beer. Made with Imperial Cane Sugar, vanilla extract and a few secret ingredients, the root beer offers an irresistible treat guaranteed to delight almost any set of taste buds. Plus, all you need is a scoop of vanilla ice cream and the beverage doubles as dessert! Pretty sweet, don’t you think?

Whether you’re giving up alcohol for one day or 40, both of the options above should help curb those cravings!

Hope you had a fantastic Mardi Gras, Pint Jockeys!

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Dirty Shrimp in Butter-Beer Sauce over Rice 

Can’t make it to the Mardi Gras celebrations in Southeast Texas or the Big Easy? No problem!  Today’s post will help you create your own festive party at home. All you need is good Cajun food, tasty beer and great friends!

Here’s our suggestion for the food and drink – Dirty Shrimp in Butter-Beer Sauce over rice, served up with Dixie Lager.  As you all know, Dixie Brewing originated in New Orleans, making it the drink of choice for the Mardi Gras season. In addition, the crisp and flavorful beer, crafted from lightly roasted two-row barley malts, rice and Cascade hops will pair very nicely with the spicy cayenne pepper and rich butter of the shrimp.  

Today’s recipe from Food.com has received rave reviews and it’s no wonder why. It has everything needed to create the ultimate rich, Cajun dish, including:

      • 2 lbs shrimp , shelled and deveined   
      • 4 tablespoons butter
      • 2 teaspoons garlic , minced
      • 1 teaspoon dried oregano
      • 1 teaspoon dried basil
      • 1 teaspoon dried thyme
      • 1 teaspoon cayenne pepper
      • ½ teaspoon crushed red pepper flakes
      • ½ teaspoon salt , to taste
      • ½ teaspoon black pepper , to taste
      • ½ cup Dixie Lager Beer.
      • Rice of your choice

Once you you’ve gathered everything you need, cooking is as easy as 1, 2, 3…

  1. Saute garlic and herbs in butter until garlic is slightly browned.
  2. Add shrimp, stirring constantly, until shrimp are pink and done. (Meanwhile, boil your rice!)
  3. Pour in beer, simmer 1 minute more, and serve!

You’ll notice, this dish calls for a lot of spice, so if you’re wanting a more mild version, we recommend cutting the cayenne pepper to ¼ teaspoon and upping the beer as you see fit. For Mardi Gras, the shrimp is best served over rice with a side of French bread, however, you can make slight modifications to the recipe and serve it up with grilled vegetables or even pasta.

With the food and drink covered, all you need now is the company. This delicious recipe will feed four to six of your friends, so call them over and have yourself an authentic Mardi Gras celebration!

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Don’t miss tomorrow’s free Pint Jockey Tasting!

 Hey Pint Jockeys!


We’ve been so wrapped up in all of the Mardi Gras festivities here in Southeast Texas that we almost forgot about another very important date that’s right around the corner – Texas Independence Day! Luckily, the Pint Jockey’s February tasting event, scheduled for TOMORROW evening, is all about Texas and will give attendees the chance to find their favorite Texas-brewed beer just in time to for the big day on March 2!

As Texans, we love our state. Of course, one of the things we love most is our abundance of quality beer. Representing the Texas brewers during tomorrow’s tasting will be Rahr & Sons, Saint Arnold, Southern Star and Zeigenbock. We’ve included a brief description of all the beers below.

  • Rahr & Sons Iron Thistle – There’s a reason why we named this the February BOTM! This dark, seasonal Scottish ale has a bold taste dominated by a smooth, sweet maltiness and a touch of hoppy bitterness.  Deep, dark brown in color, the brew is crafted from warrior hops, Vienna, crystal and chocolate malts creating a deeply malty, nutty and caramel flavor. 

 

  • Saint Arnold Spring Bock – Brewed to a high starting gravity and high alcohol content, this true German-style Bock celebrates the coming of spring. This big, deeply flavored lager has been aged to create a smooth, malty taste with a hint of sweetness. A light addition of German hops balances the malt flavor. 
  • Saint Arnold Brown Ale – The full, malty body and deep copper brown ale was released in 1995 to commemorate the brewery’s one-year anniversary.  Brown Ale is brewed with five different types of malts and has hints of chocolate and a touch of sweetness creating the perfect balance.
  • Ziegenbock – This American-style amber lager has a beautiful dark amber color with notes of roasted grains in the aroma and a sweet smooth taste with a balanced hop finish.
  • Rahr & Sons Snowmaggedon – A tribute to the rebuild of Rahr & Sons brewery from the snowstorm in Fort Worth on Feb. 12, 2010.  This seasonal American, double imperial stout comes in at 10.00% ABV and pours a deep brown color with light brown hues.  Some slight roasted notes are present along with a bit of coffee and a touch of chocolate and malt taste.

 

  • Southern Star Bombshell Blonde – This American Blonde Ale from Southern Star Brewing Company is a rich, creamy, golden-colored ale fermented at a cool temperature to give a clean finish.  Hints of yeasty bread and a touch of hops combine to make a beer that is truly more than the sum of its parts.  

As this is our seasonal post, we’ll have to call special attention to our Beer of the Month, Iron Thistle and Saint Arnold’s Spring Bock. Both are delicious, but we encourage you to come on out and taste for yourself. If you haven’t attended a previous tasting, the events are open to attendees ages 21 and up and held at the Del Papa Distribution Centers in Galveston, Beaumont and Victoria. For more information, click here.

Come get a jump-start on the last weekend of Mardi Gras and gear up for Texas Independence Day.  Two great reasons to join!

Bottom’s up fellow Pint Jockeys! We look forward to seeing you tomorrow!

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With all of the Mardi Gras planning this weekend, we’re getting hungry for some Cajun grub so we’re dedicating this Foodie Friday to a shrimp and chicken etouffee recipe with one of our favorite ales – Saint Arnold Brown Ale.  This seafood dish brings out the nutty malt character in the beer and is a perfect brew for food pairings.

Saint Arnold Brown Ale is a full, malty body and deep copper brown ale.   This delicious brew is made with five different types of malts and has hints of chocolate and a touch of sweetness creating the perfect balance. Brown Ale was released in 1995 to commemorate the brewery’s one-year anniversary and is thankfully, a year-round brew at Saint Arnold Brewing Company.

If you’re in the Beaumont, Galveston or Victoria, Texas area next Thursday, sample this brew along with Saint Arnold Spring Bock, Rahr & Sons Iron Thistle, Rahr & Sons Snowmaggedon, Southern Star Bombshell Blonde and Ziegenbock at the Pint Jockeys free monthly tasting event.

 

Saint Arnold Brown Ale Shrimp and Chicken Etouffee for Mardi Gras

 

Photograph by Marcus Nilsson

 

Ingredients

2 tablespoons vegetable oil

1 pound Andouille sausage, diced

4 lbs. boneless, skinless chicken

Kosher salt

1/2 cup plus 2 tablespoons all-purpose flour

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 teaspoon cayenne pepper

4 cups chicken broth

1 pound medium shrimp, peeled and deveined

1/2 bottle of Saint Arnold Brown Ale

Freshly ground black pepper

8 tbsps. unsalted butter

2 bay leaves

 

 

Directions

 

Heat a large pot over medium-high heat. Add the vegetable oil and Andouille sausage and cook, stirring until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the Andouille sausage.

 

Make the roux:  Remove the pot from the heat and cool slightly. Return the pot to medium heat. Sprinkle in the flour, add butter and stir, scraping up the browned bits from the pan with a wooden spoon.

 

Continue to cook, stirring until the mixture turns a deep brown, 10 to 12 minutes. Add the bay leaves, celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring until the vegetables are tender, 6 to 8 minutes.

 

Whisk in the broth. Return the chicken and Andouille sausage to the pot, add Saint Arnold Brown Ale, and simmer until the chicken is cooked through about 25 minutes. Stir in the shrimp.  Cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper and serve with rice.

 

Enjoy with Saint Arnold Brown Ale.

 

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Saint Arnold Brewing Company, the oldest craft brewery in Texas, plans to release the fourth brew of its popular “Moveable Yeast” series: Saint Arnold Bitter Belgian on Thursday, February 9.  We thought we’d share the gist of the brewery’s press release in our Wednesday seasonal blog for the tasty details.

 

Saint Arnold Bitter Belgian

Bitter Belgian is an alternate version of Saint Arnold Elissa IPA made with Belgian Trappist yeast.  A limited supply of 60 barrels (approximately 20,000 12-ounce servings) of Saint Arnold Bitter Belgian will be released on tomorrow and will be available on tap at the brewery (for weekday tours only) as well as at select bars and restaurants throughout Texas.

According to Saint Arnold, the concept behind the Moveable Yeast series is to focus on the flavor contribution of yeast. This release was created by brewing a regular batch of Saint Arnold Elissa IPA, which debuted in 2004, and splitting the wort (unfermented beer) into two 60 barrel fermenters. One fermenter was pitched with the usual Saint Arnold yeast to make Saint Arnold Elissa IPA and the second fermenter was pitched with Belgian Trappist yeast to create Saint Arnold Bitter Belgian.

“I encourage everyone to start by appreciating the aroma, which is full of cloves with a grapefruit undercurrent,” said Saint Arnold founder/brewer Brock Wagner who has used these same tasting techniques as a judge at the Great American Beer Festival. “When you put it up to your mouth it is basically an explosion of flavor, full of malt, spice and hops. The notes from the Belgian Trappist yeast work very well with the big Cascade flavor.”

Wagner encourages craft beer enthusiasts to try Bitter Belgian side-by-side with Elissa IPA to get the full impact of the Belgian Trappist yeast (and so do we!)

 

Saint Arnold Moveable Yeast Series

 

Saint Arnold originally launched the Moveable Yeast series in the summer of 2010.  The brews in the Moveable Yeast series were greeted with rave reviews and strong demand as craft beer enthusiasts enjoyed learning about the significant role yeast plays in influencing the aroma and flavor of craft beer. The reception for the first beer in the series, Saint Arnold Weedwacker — a Lawnmower kölsch with Bavarian hefeweizen yeast — proved so popular that the brewery added it to its year-round lineup.

 

 

 

The second brew of the Moveable Yeast series was Altared Amber in November 2010.  Farmer Brown’s Ale was later added in February 2011. The series was then put on hiatus because of production demands at the brewery.  Bitter Belgian now completes the series.

 

Unfortunately, Saint Arnold Bitter Belgian will not be bottled. Look for the brew to start showing up on draft in select bars and restaurants throughout Texas at the end of next week.  Get it while you can because supplies will be limited!  If you’re one of the lucky ones to try Bitter Belgian this month, make sure to leave us a comment and let us know what you think of the brew.

 

 

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