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Archive for the ‘Mardi Gras Galveston’ Category

“Laissez les bons temps rouler” with Saint Arnold Spring Bock

saint arnold bock

Unfortunately, it’s almost time to hang up our beads and put away our jester hats – Mardi Gras! Galveston 2013 is coming to a close. But not before a fun and festive Fat Tuesday celebration down on the Island. At 6:30 tonight, come meet us as we watch the Krewe of Aquarius Parade revel alongside the Krewes of Gambrinus, Babalu, Thalasar, Baccus and Z Krewe!

As all good things must come to an end, tomorrow we’ll return to our normal lives, void of nightly parades, balcony parties and phenomenal live music. That’s ok, though, because Spring is on the horizon and that means we’ve got some exceptional seasonals and new brews to look forward to, like Saint Arnold Spring Bock.

Saint Arnold’s refers to Spring Bock as the “laziest” of its brews because it takes eight weeks to ferment and age.  It’s an authentic German-style Bock with a malty, slightly sweet taste. In line with German tradition, the beer is brewed to a high starting gravity, resulting in higher alcohol content – 6.4% ABV. Serve Spring Bock at about 40 degrees along with roasted chicken or grilled game for an enjoyable spring time cookout.

And speaking of Saint Arnold, next Monday the brewery releases its much-anticipated Bishop’s Barrel No. 2, a funky, old-age ale. We can’t wait!

Check back on Tuesday for a full post on this new release, and until next time, cheers, Pint Jockeys!

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We’re ready for Mardi Gras! Galveston and Super Bowl Sunday

We here at Pint Jockeys headquarters are certainly loving 2013. In early January, we were treated to the first monthly Pint Jockeys tasting and Yaga’s Chili Quest & Beer Fest all in one week. And this weekend, we’ve got two HUGE beer-guzzling events to look forward to. Mardi Gras! Galveston starts this Friday, February 1 and (as if we even have to remind you) Super Bowl XLVII “kicks off” (see what we did there?) on Sunday, February 3. Like we said above: one weekend, two HUGE events. We’ve got our party pants on and are ready to roll.

mggalveston

Naturally, this year’s Mardi Gras! Galveston is bigger than ever with a whopping 24 parades, 20 balcony parties, five elegant masked balls and 38 concerts with headliners including Tonic and Lee Brice. You can catch us at the George P. Mitchell kickoff parade on Friday at 7:30. We’ve gotta get an up-close-and-personal look at those famous Budweiser Clydesdales who will be leading the parade.

Clydesdales_Full_View

No time to rest on Saturday (that’s what Monday is for!)—there are parades all day and Tonic is headlining the Main Stage on The Strand. Get a full schedule at www.mardigrasgalveston.com and while you’re online, be sure to send us your pics!

Don’t forget about the parades on Sunday. You’ll have time to enjoy them before heading to your Super Bowl party! We won’t tell you who we’re rooting for (why talk politics on a craft beer blog?) but we will say we’re excited for the food, friends and funny commercials.

No matter what you’re celebrating this weekend, we ask you to be safe and drink responsibly. If you’re heading to the island for Mardi Gras! Galveston festivities, there are tons of opportunities to catch safe rides home. The “Official Cab Stand of Mardi Gras! Galveston” will be located at the intersection of 23rd Street and Market Street. You can also call Yellow Cab Galveston at (409) 763-3333 or get to and from major Galveston-area hotels using free shuttles provided by Texas Department of Transportation and Galveston Island Convention and Visitors Bureau in conjunction with Yaga’s Entertainment, Inc.

If you’re throwing a Super Bowl party, remember to be a good host – serve high-protein foods throughout the evening (pass the seven-layer dip!), provide non-alcoholic options for designated drivers and adults who prefer not to drink and intercept the keys if you think a friend has had too much. Let them stay over and make them pay for the breakfast taquitos in the morning. It’s a win-win.

Have fun this weekend, Pint Jockeys! Cheers!

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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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It’s a fact that Super Bowl Sunday is now considered an American national holiday with an average audience of 111 million viewers.  Since Super Bowl Sunday is the second largest day for U.S. food consumption after Thanksgiving Day, we’re dedicating this Foodie Friday to the American national holiday with fun facts and a perfect guacamole recipe.

 

Super Bowl Sunday Fun Facts

 

 

 

 

  • More than 1.25 billion chicken wings are consumed during Super Bowl Sunday.

 

  • Domino’s Pizza delivers 9 million pieces of pizza to hungry viewers.

 

  • It takes lots of spuds to make the 11.2 million pounds of potato chips that fans will be munching on in front of the television during the big game.

 

  • It’s not just potatoes that make great chips. Tortilla chips also get some respect at the Super Bowl snack table with 8.2 million pounds of them consumed by fans.

 

  • Hot diggity dog! That’s what fans said in 2009 when 55,200 hot dogs were consumed at the stadium in Tampa Bay when it hosted Super Bowl XLIII.

 

  • It’s not just the pizza delivery guys who will be ringing doorbells. It turns out that roughly 48 million Americans will order takeout or delivery food from a restaurant instead of cooking up grub at home according to the National Restaurant Association.

 

  • Popcorn isn’t just for movie watching.  More than 3.8 million pounds of popcorn will be munched on by fans during the Super Bowl.

 

  • All that food needs to be washed down with something. Approximately 51.7 million cases of beer are sold to quench Super Bowl fans. 

 

  • Beer sales will increase by $17.9 million during Super Bowl week. 
  • Pretzels – the salty Super Bowl treat will be served up in enough homes and bars to equal 4.3 million pounds consumed by fans.

 

 

  • The average number of people at a Super Bowl party is 17.

 

  • The Super Bowl is the second most watched sporting event in the world. The first is soccer’s Champions League Final.

 

  • Football fans are nuts for nuts. Whether it’s peanuts, cashews, pistachios or any other nuts, 2.5 million pounds of the salty snack will make its way to our snack tables.

 

  • Super Bowl Sunday is the most popular grilling day of winter with 62% of owners firing up the grill — even if it means they have to shovel a path to get to it.

 

  • Don’t worry if you feel a little sick after your gluttonous partying. Antacids sales are expected to increase 20% on the day after Super Bowl. So at least you can commiserate with others.

 

  • Six percent of Americans will call in sick on Monday following Super Bowl Sunday.

 

  • Approximately 54% of Americans will consume coffee the morning following Super Bowl Sunday.

 

  • And last but not least, guacamole has pushed avocado sales to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo. More than 8,000,000 pounds of guacamole is consumed in the United States on Super Bowl Sunday.  Holy guacamole!

 

 

 

 

 

 

 

 

 

 

 

Perfect Guacamole Recipe

 

Guacamole is a dip made from avocados that originated in Mexico by the Aztecs in the 16th century. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is too much of a give, the avocado may be too ripe. In this case, taste test first before using.

 

Ingredients

 

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

 

Peel and remove the seed from the avocados.  Mash the avocados in a bowl with a fork or masher.  Add serrano chiles, cilantro, lime or lemon juice, salt and pepper.  Keep the chopped tomato separate until ready to serve.  Just before serving, add the chopped tomato to the guacamole and mix.

 

Variations

 

For a very quick guacamole recipe, just take a 1/4 cup of salsa and mix it in with your mashed avocados.

 

To prevent the guacamole from browning, add either sour cream or keep the avocado seed in the center of the guacamole until just before serving.

 

Yield: Serves 2-4.

 

Enjoy with your favorite craft brew.

 

 

One Last Thing …

 

Remember to snap a pic of you and your friends enjoying your favorite craft beer this weekend for a chance to win balcony and after party tickets to Mardi Gras Galveston.  You’ll need those pics to enter the Brews and Beads contest starting on Monday with the Pint Jockeys!

 

Have a safe and fun Super Bowl weekend!

 

 

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Have you stuck to your New Year’s resolutions?  We’re helping you stick to this one with the Pint Jockeys BOTM club (Beer of the Month) by trying out a new craft beer every month.  This month’s feature is Rahr & Sons first National Grand Champion winner, Iron Thistle.  And if you’ve been hiding under a rock, we’ll even give you some background history on this Fort Worth, Texas brewery.

 

Rahr & Sons Brewing Company History

 

The Rahr & Sons Brewing Company was established in 2004 in a warehouse south of downtown Fort Worth by Frederick “Fritz” Rahr and his wife Erin. Fritz Rahr, a former railroad company worker, studied brewing in Germany and at the Siebel Institute.  The brewery began production in the summer of 2004 under its original head brewer Jason Courtney, the 2002 Great American Beer Festival Small Brew Pub Master of the Year.  Today, Rahr & Sons Brewing Company has more than doubled its brewing capacity and has won over fifteen nationally-recognized awards for their brews.  It’s a fact, Rahr & Sons brews are winning brews!

 

Iron Thistle

 

 

Iron Thistle Scotch Ale –This dark, Scottish ale from Rahr & Sons has a bold taste dominated by a smooth, sweet maltiness balanced with a low, hoppy bitterness.  The color is a deep, dark brown.  The warrior hops and Vienna, crystal and chocolate malts give this brew a deeply malty, nutty and caramel tasting note.  Iron Thistle pairs nicely with grilled or steamed vegetables, brie and aged Gouda cheese.

 

Get this Scottish ale while you can because this seasonal brew is good through February.  Don’t forget to take a pic of you enjoying this brew for bonus points on a chance to win balcony and after party tickets to Mardi Gras in Galveston for the Brews and Beads contest from The Pint Jockeys!  Check our Facebook for more info.

 

And that’s this month’s feature of BOTM’s up!

 

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