Toast to a “hoppy” holiday season & give back to troops serving overseas

It’s time for the November Pint Jockeys craft beer tasting!

Join the Pint Jockeys this Thursday, November 15 from 5 – 7 pm for a free tasting event highlighting new, rare and seasonal craft beers from the Del Papa Distributing portfolio.

The Beaumont and Victoria events will feature Saint Arnold Brewing Company’s new limited edition series, Bishop’s Barrel, and favorites from Sierra Nevada Brewing Company, Kona and more.

The Texas City tasting will welcome Brooklyn’s Sixpoint Brewery to Texas by featuring several of its most popular beers. Stick around to hear from special guests Shane Welch, founder of Sixpoint, and Peter McNulty, operations manager.

As always, the events take place at each city’s Del Papa Distribution Center are free and open to the public ages 21 and older.

This month, Del Papa is also collecting non-perishable items for the GI Joe/GI Jane Project, shipping holiday packages to our troops serving overseas. Check out this link for a list of suggested items. Drop something off when you stop by for the tasting and we’ll get it packed up and shipped off! Can’t make it to the tasting? All Del Papa Distribution Centers (listed below) plus the Prosperity Bank at 1301 North Mechanic Street in El Campo, Texas, will be collecting donations through the end of November. Let’s out-give ourselves this year!

Del Papa Distribution Center
Hospitality Room
410 I-10 South
Beaumont, TX 77707

Del Papa Distribution Center
Hospitality Room
3907 E. Rio Grande
Victoria, TX 77807

Del Papa Distribution Center
Hospitality Room
1220 Gulf Freeway
Texas City, TX 77591

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Drink for a cause this Fourth of July

Toast our military families with Saint Arnold Homefront IPA

Happy Fourth of July, Pint Jockeys! Today we celebrate this great country’s independence with friends and fireworks, barbeque and beer. And chances are, you’re ready to let loose. So whether you’re celebrating in the comfort of your own home or beachside with friends, we suggest popping a top off a Saint Arnold Homefront IPA – a beer which gives us multiple reasons to toast this great nation. 

This brew is special for two reasons. First, it’s delicious and remarkably easy to drink. Malty and sweet up front and lighter-bodied than expected, the touch of hop bitterness and orange peel kick in at the finish for a thirst quenching Fourth of July libation. Brewed with pale and caramel malts, Chinook and Cascade hops, orange peel, and orange zest, Saint Arnold hits it out of the park with this new brew.

Secondly, even sweeter than its summertime taste, Homefront IPA is brewed entirely for a good cause. So drink your fair share without guilt, because 100% of the profits from the sale of the beer will go to benefit Texas non-profit Operation Homefront, a nonprofit which provides emergency financial and other assistance to the families of U.S. service member and wounded warriors. What better way to enjoy Independence Day than to toast those who help keep our great country free?

Since this is the first year Saint Arnold Homefront IPA hits shelves, we thought we’d share a little about its origins, as its history is just as intriguing as the beer itself. In 2011, major league pitcher Chris Ray, who also happens to be a homebrewer looking to make a difference in the world, approached Seattle-based Fremont Brewing Company to brew the first Homefront IPA using his own recipe. One hundred percent of the sales – over $10,000—went to Operation Homefront.

This year, Saint Arnold is also joining in and brewing for the cause. With your help, the brewery hopes to raise $100,000 this year, and expects to produce approximately 40,000 22-ounce bottles of Homefront IPA. And because we Texans can’t control our competitive spirit, Saint Arnold hopes to raise more money than any other brewery in the process, and that’s fine by us! We at Pint Jockeys say there’s nothing wrong with a little friendly competition, especially when it gives us a good reason to enjoy more thirst-quenching beer (not that we needed one) and Saint Arnold will raise more money for deserving families.

Saint Arnold Homefront IPA is available at stores, restaurants and bars throughout Texas, so no matter what your Fourth of July plans, you’ll have every reason to sit back and drink up for a good cause. Just remember to do so in moderation and always designate a driver.

Have a safe and Happy Fourth of July!

Cheers, Pint Jockeys!

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A Festive Fourth of July Menu

Zippy Summer Shrimp and Watermelon Salsa

Happy Fourth of July weekend, Pint Jockeys!  Well, given the holiday falls on Wednesday, technically there isn’t a Fourth of July weekend this year, but our guess is most of you will get an early start on the festivities with food, fireworks and friends. With at least 48 full hours ahead of you before you’re back to the daily grind, we wanted to help you make the most of your weekend by sharing a few quick recipes perfect for any Fourth of July get together. Can’t you just smell the firecracker smoke already?

Now, we’re not going to show you how to style 15 fruit kebabs into an American flag, but we will provide an easy and delicious Fourth of July menu to accompany your bucket of Widmer Brothers Citra Blonde Summer Brew.

First up, we’re giving you the quickest shrimp recipe ever. With a prep and cook time totaling only 20 minutes, how could you not cook this right up? Courtesy of AllRecipes.com, here is the recipe for Zippy Summer Shrimp.

What You’ll Need:

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

What You’ll Do:

• Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
• Sprinkle the red pepper flakes and paprika into the oil.
• Add the shrimp and toss to coat.
• Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
• Reduce heat to medium-low; add the basil and toss lightly.
• Season with salt and pepper to serve.

You can pair the shrimp with some grilled corn on the cob or throw it on top of pasta or rice for a heartier meal. Add some more paprika and red pepper flakes if you’re looking for even more heat. We’re certain no matter how you prepare the shrimp, it’ll taste just right as you sit barefoot at a picnic table with an ice cold brew.

Of course, no Fourth of July meal is complete without arguably the most American fruit of all, watermelon. While most would be content just grabbing a slice and digging right in, we’re looking for something extra. And though we’re celebrating America’s independence this weekend, we Texans just can’t refuse a good Mexican salsa, so, we’ve found the perfect recipe to wow your friends and satisfy your international cravings. A unique twist on two of the foods we just can’t live without, Watermelon Fire and Ice Salsa is simple enough to make while your shrimp is sizzling!

What You’ll Need:

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

What You’ll Do:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt.
• Mix well and serve.

We told you it was easy! Wash it all down with the brew of your choice and you’ve got yourself one heck of a tasty weekend ahead of you. And as you toast America’s independence with family and friends, we remind you to show your patriotism by practicing responsible consumption and designating a driver or skipper. Because whether your plans include a parade, backyard barbecue or day on the water, making responsible choices is the best way to have a memorable celebration!

Cheers and have a great weekend!

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A Celebration-Worthy Recipe!

Beer-glazed Ham featuring Circus Boy

Congratulations, Pint Jockeys! You’ve just about made your way through lent. Looking for a recipe worthy of your Easter celebration? Try this Beer-glazed ham! It takes a couple hours to bake, but it’s still super easy. Plus, while it’s in the oven, you’ll have all the time you need to prepare the sides of your choosing.

Now, as you’ve probably already guessed, this recipe calls for beer.  While you can substitute a non-alcoholic option, those are never as fun, so we’re recommending something that will really bring out the flavors of the ham – a nice, wheaty Circus Boy from Magic Hat!

Magic Hat is an American Hefeweizen crafted from Apollo Hops and Wheat malts. With an ABV of 4.5, the flavor is distinct without begin too strong.  The Wheat malt’s soft sweetness compliments the sugary glaze and balances out the saltier flavors in the ham.

Not only is Circus Boy great as an ingredient; it also works as a pairing for the meal or leftovers. The Hefeweizen’s carbonation and acidity will help clear your palate between bites of ham and all of your delicious sides.
Here’s  what you’ll need to get started:

• 1 boneless fully cooked ham (3 pounds)
• 1 can (12 ounces) beer or nonalcoholic beer
• 1 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 2 teaspoons ground mustard

Once you have your ingredients, follow these easy steps:

• Place ham on a rack in a shallow  roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour.
• In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

Yield: 8 servings.

In less than two hours you’ll have a delicious feast for a family of up to 8! And if you pace yourself, you might even have some room left over for a few of those delicious cream-filled eggs.

What else are you looking forward to this Sunday? Share your favorite Easter treats and traditions in the comment section below!

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Don’t forget the Black-Eyed Peas!

A special recipe for Sunday

Happy New Year’s Eve eve! As you probably know, it’s said to be good luck to cook up and eat a batch of black-eyed peas on the first day of the New Year, and as our fellow beer fans, we want to make sure you are all prepared. For the last Foodie Friday of 2011, we’re serving up Beer-Eyed Black-Eyed Peas, courtesy of Craftbeer.com!

Now, as the name suggests, these peas contain a very special ingredient. While the recipe below calls for any brown ale, we suggest Saint Arnold’s Brown Ale, a full, malty brew with hints of chocolate, a touch of sweetness and a light hop flavor. This brew debuted in 1995 in honor of the brewery’s one year anniversary, making it a celebratory beer from the get-go.  That’s why it’s perfect for celebrating another year.

Now, enough about the beer. Here’s the recipe and instructions.

 

Ingredients

2 lbs dried black-eyed peas, 1 medium sized ham with bone, 6 oz Brown Ale, 3 – 4 medium onions, 3 – 4 green bell peppers, 1 bunch of celery, 3 cloves of garlic, 2 jalapenos, 1 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp Tony Chachere’s, 1/4 tsp cumin.

 

Directions

Stock

Cut meat from ham and set aside. Place ham bone in large pot and cover with water. Add 1 onion, quartered; 1 stalk celery cut into thirds, garlic and half of each spice. Bring water to a boil until all remaining ham has fallen off the bone, approximately 1 – 1.5 hours.

Black-Eyed Peas

Place black-eyed peas in second large pot and add stock until it is roughly a half-inch above peas. Dice and add remaining onions, celery, bell peppers, jalapenos and the remaining spices. Bring to a boil, and then reduce heat to medium, keeping pot somewhere between a simmer and a rolling boil. Stir often until liquid reduces to level of peas, which should take approximately 30 minutes. Slice ham that was cut from the bone into generous bite sized pieces and add to pot. Repeat the process of adding stock and reducing until peas are tender and stock thickens to liking. About half way through cooking, add the 6 oz beer. Overall, the process typically takes 3-4 hours.

Control heat with additional cayenne or hot sauce of your choice. Serve in bowl over a large scoop of rice.

While time consuming, these peas are actually fairly easy to make. Plus, the recipe feeds 10-12 people, so there will be plenty to share with friends as you unwind and enjoy the first day of a brand new year.

Try it out and let us know what you think in the comment section below!

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A Procrastinator’s Guide to Christmas

The Pint Jockey’s Last-minute Holiday Menu

Still haven’t finalized your holiday menu? No worries, we have a main course that’s table-ready in 30 minutes! Rather than spend all day making pot roast, ham or turkey, take a nod from the Food Network and whip up some holiday pasta!

For a full menu, kick off the evening with a cheese plate and throw together a side salad to round off the main course. Want to offer something sweet? We won’t judge you for picking up a ready-to-eat pie of your choosing along with the rest of the ingredients!

Of course, there’s one more thing to make sure you have on the list – some Leffe Blond. This light, fruity and dry brew will bring out the flavors of the cheese and compliment the seafood in the pasta. Of course, if you want to offer a selection, feel free to peruse our last month of posts to learn about other great beers for the holiday!

Now, let’s get started with the Holiday Pasta – AKA, Penne . Sounds pretty fancy, right? Luckily, it’s fairly quick and easy. Just pick up the following…

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

And then…

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

While the water boils, cut up an assortment of cheese with crackers to keep guests entertained. As the sauce simmers, throw some greens and your favorite toppings in a bowl for your side salad.

Before you know it, everything will be set and it’ll be time to kick back and enjoy.

What do you think of this holiday menu? Have your own last-minute recipes? Add them in the space below!

 

Happy holidays!

 

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Enjoy the Season with the Original Christmas Brew

Stella Artois Also available in bomber bottles!

‘Tis the season to enjoy festive brews! We’ve already given you a pretty thorough run down of our favorite holiday offerings, but we’ve saved the original Christmas Beer for last. In honor of the holidays, today’s post will feature Stella Artois.

This brew originated in Leuven, Belgian as a seasonal ale celebrating Christmas. However, the delicious pale lager was so popular that it quickly became a year-round favorite. Brewed from the finest ingredients available, today the full-flavored, high-quality brew is enjoyed in more than 80 countries around the globe.

Although it is not technically a Christmas seasonal, Stella Artois continues to honor its roots. In fact, for the 2011 holiday season, the brewer put together “Under the Holiday Star,” a free holiday jazz album for visitors to download. Check it out here!

Whether you plan to serve the beer in a signature Chalice, new chalice can, 12 ounce bottle or our favorite – the bomber bottle, Stella Artois is perfect for any holiday celebration. Just turn up the jazz and enjoy the season with friends, family and delicious brew.

 

 

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Holiday Prep with the Pint Jockeys

A Pairing for your pork roast

The lights are strung and the halls are officially decked. Now, all you have to do is wrap up that pesky holiday shopping and prepare a feast fit for celebrating. We’ve already given you a few last-minute gift ideas, and now we’ll help you out in the kitchen with our Pint Jockey picks for holiday dishes and brews.

Our first recommended dish is meant for those expecting a full house. This Holiday Pork Roast feeds 16 hungry mouths and pairs perfectly with the hoppily delicious Santa’s Private Reserve from Rogue Brewery.

To make this tasty, herbed roast, you’ll need to pick up the following:

• 1 boneless whole pork loin roast (5 pounds)
• 1 tablespoon minced fresh ginger root
• 2 garlic cloves, minced
• 1 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/3 cup apple jelly
• 1/2 teaspoon hot pepper sauce
• 2 medium carrots, sliced
• 2 medium onions, sliced
• 1-1/2 cups water, divided
• 1 teaspoon browning sauce, optional

Once you’ve round up your ingredients, you’ll only need 30 minutes of prep time and about 45 minutes to bake, giving you extra time to unwind with family and friends and enjoy the brew.

Here are the directions…

• Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.
• Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup  water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.
• Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.

With the roast set, older guests will enjoy the meal with the Santa’s Private Reserve. The roasty flavor of this holiday offering crafted with Chinook, Centennial and a mystery hop called Rudolph, will draw out the herbs and spices of the tender roast.

With a meal in place to feed a small army, you can cross one more thing off your list. Not a fan of pork? All of you major procrastinators can check back next Friday for another holiday meal idea from the Pint Jockeys!

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It’s Tasting Time!

Sample Stocking-Ready Brews just in time for the Holidays!

Who’s ready for the Pint Jockey’s holiday tasting event? As always, we’ll be hosting a free monthly event for beer lovers 21 years of age and older at the Del Papa Distributing Centers located in Galveston, Victoria and Beaumont, Texas.  The December tasting is confirmed and set to take place TOMORROW, December 14 from 5-7p.m.

For the final tasting of 2011, we’re helping you select a few stocking-ready brews for your favorite host, foodie or beer lover. With six unique varieties perfect for the cool, winter temperatures,  we hope you’ll get a taste of something you like!

The December tasting event will feature:

• Stella Artois – This brew was originally brewed as a Christmas beer, but after tremendous success, it quickly became a year-round favorite.  Stella Artois is one of the world’s best-selling Belgian pale lagers and is enjoyed in more than 80 countries. Its full, characteristic flavor and high quality is assured through a superior brewing process by using the finest ingredients available.

 

• Rahr & Son’s To Thee Angry Goat– This bold Weizen Doppelbock is the Fort Worth brewery’s latest fall edition to their “To Thee” Series. 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.

• Leffe – This Belgian Blonde Ale is a rich, golden Abbey ale with spicy aromas of clove and vanilla, smoky caramel and roasted notes. The taste is sweet and silky, slightly drying with a well-balanced bitterness and a long, lingering herbal flavor.

 

• Pyramid Snowcap Winter Warmer – Deep mahogany in color, Pyramid Brewing Company’s full-bodied Winter Warmer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped with Nugget, Willamette and East Kent Goldings, it delivers a smooth finish that makes this beer the perfect cold weather companion.

• Magic Hat Winter Howl – Magic Hat Brewing Company’s black-as-night winter lager has dark, roasted malts with hints of chocolate and coffee.  This deeply dark and satisfying elixir consists of a light-to-medium body that is perfect for late-night sessions and a delicious pour.

 

• Saint Arnold Winter Stout– Saint Arnold Brewing Company’s creamy, full bodied, sweet stout has subtle chocolate and coffee flavors and a well-balanced soft roastiness. Saint Arnold Winter Stout is loosely filtered to preserve a rich mouthfeel which is particularly satisfying during the colder months.

 

For more on the event locations and times, check out our event listing on Facebook and be sure to RSVP! We want to be sure there’s enough brew to keep all of our fellow beer fans nice and toasty!

See you there!

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Foodie Friday: Rogue Chipotle Ale and Raspberry Glazed Ham

Want to impress dinner guests during the holidays?  We’ve come across a really simple glazed ham recipe for today’s Foodie Friday and tweaked it with one of our favorite brews — Rogue Chipotle Ale.  The roasted chipotle peppers produce an eye opening chile flavor in this deep golden ale with a malty, smoky aroma and smooth, crisp flavor making this a perfect secret ingredient to a favorite holiday recipe. Guests will ask why your glazed ham is so sinfully delicious!

 

Rogue Chipotle Ale and Raspberry Glazed Ham

 

Ingredients

• 1 bone-in fully cooked spiral-sliced ham (9 to 10 pounds)
• 2-1/4 cups seedless raspberry preserves
• 3 tablespoons Rogue Chipotle Ale (or more if you’re so inclined)
• 3 chipotle peppers in adobo sauce, drained, seeded and minced
• 3 to 4 garlic cloves, minced
• 1 tablespoon coarsely ground peppercorns

 

 

• 16-20 servings
• Prep: 10 min. Bake: 3 hours

 

Directions

Place ham on a rack in a shallow roasting pan. Bake uncovered at 325° for 2-1/2 hours.

Meanwhile, in a small saucepan, combine the preserves, Rogue Chipotle Ale, peppers and garlic. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.

Brush some of the sauce over ham. Bake 30-35 minutes longer or until thermometer reads 140°, brushing twice with sauce. Sprinkle pepper over ham. Serve with remaining sauce. Yield: 16-20 servings.

Enjoy with the rest of your Rogue Chipotle Ale!

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