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Archive for the ‘Walloon’ Category

Tasting-goers to sample six popular selections

Get ready for a taste of Fall, Pint Jockeys! This Thursday, August 15th from 5-7 p.m. we’ll hold our August tasting events at the Del Papa distribution centers in Texas City, Beaumont and Victoria. All tastings are free and open to adults ages 21 and older.

This month’s line-up features five different beers and one cider from big industry names including Stella Artois, Sixpoint Brewery, Southern Star Brewing Company, Rogue Ales and Saint Arnold Brewing Company.  Need a little more incentive to attend? Complimentary Stella Cidre taster glasses will be handed out to event-goers while supplies last.

Check out the descriptions below for each item on the line-up!

Stella Artois Cidre – This crisp, distinctive European premium cider is made with hand-picked apples. An excellent alternative to white wine, it is the perfect refreshment for special occasions.

Stella Artois Cidre

 

Sixpoint Sweet Action – Ah, love is bitter and sweet. This beer is signature Sixpoint – hard to define, but perhaps that’s why people love it so much. Part pale ale, part wheat and part cream ale – all Sweet Action.

Sixpoint Sweet Action

 

Southern Star Walloon – A Belgian-style Grisette, this hazy colored brew’s aroma is filled with hints of unripe banana, citrusy notes and orange zest. It’s taste is persimmon-like with some mango characteristics and a hint of banana. Walloon has a nice grain/wheat profile that tangles with the yeast to create a soft sweetness and medium mouthfeel.

Southern Star Walloon can

 

Rouge Hazlenut Brown – Rogue Ale’s Hazlenut Brown is a nutty twist on traditional European Brown ale. Dark brown in color with a hazelnut aroma, this brew has a rich, nutty flavor and smooth malty finish.

Rogue Hazlenut Brown

 

Saint Arnold Oktoberfest – A Saint Arnold classic, this full bodied, malty and slightly sweet beer is perfect for celebrating the autumn harvest. With its round malt flavor, it will have you pining away for the crisper, cooler temperatures that await in the coming months.

Saint Arnold Oktoberfest

 

Saint Arnold Icon Gold – This “Biére de Saison” has a complex, spicy nose with notes of brown sugar and plums. The taste starts with big spicy malt and alcohol and then turns fruity and slightly sweet in the middle. It’s earthy, spicy finish makes the brew both highly complex and highly delicious.

Saint Arnold Icon Gold

 

Which are you most excited to try? See you soon, Pint Jockeys!

 

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The Pint Jockeys tastings are back with an impressive lineup and room for surprises

It’s only Wednesday, but with our Pint Jockeys tasting events happening tomorrow evening, Thursday will feel more like Friday than ever! And it’s a good thing too, because after a couple of weeks of rain, we’re ready to get out and enjoy some delicious brew!

For the July event, we’re featuring a few of our rich, sometimes sweet, brews and ciders. Including….

  • Woodchuck Fall Limited Release – Inspired by the Green Mountains that surround Woodchuck cidery, this special limited release features notes of cinnamon, nutmeg, and a hint of American white oak. The results are a unique, not-too-sweet cider for all to enjoy.

 

  • Sierra Nevada Ovila Dubbel – Clear and deep copper in color, this Abbey Dubbel has a complex and rich malty sweetness with hints of caramelized sugar.  The aroma is a heady and layered mix of fruit and spice with hints of clove, raisin and black pepper from the use of an abbey-style yeast.

           

  • Magic Hat Elder Betey – A golden haze for a summer’s daze.  Elder Betty is a weiss-style ale with a bready malt flavor, balanced by a touch of hops and complemented by the tart berry flavors of elderberry.

 

  • Southern Star Walloon – This Belgian-style grisette is brewed to be the lightest in the Southern Star lineup.  It’s a farmhouse style ale with a Belgian witbier and Belgian tripel.  While it may be light, the added clove and noble hops ensure it’s not without flavor.

 

  • Sierra Nevada Pale Ale Cans – This pale ale has a deep, amber color and an exceptionally full-bodied, complex character.  And now, Sierra Nevada’s most popular beer is available in 12-packs of 12-ounce cans!  Take your favorite beer anywhere without scarifying great taste, quality or craftsmanship.

Now, that’s a pretty strong lineup on its own, but don’t be surprised if you find a couple of surprises, too.

Want to join? By now you should know the drill but for those of you who are new to the site, here’s a few things you should know: The Pint Jockeys tastings are free, open to public ages 21 and older, held at the Del Papa Distributing Centers in Texas City, Beaumont and Victoria and take place from 5-7 p.m. on the third Thursday of the month. Did we mention they’re free?!

Can’t think of a better reason to try some new craft brews with a few new friends. So, join us!  Let us know you’re coming by RSVPing on Facebook.

Hope to see you there!
Cheers!

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Butterflied Grilled Chicken with Chile Lime Rub

As promised, we’re back with a grill recipe for the Memorial Day Weekend. This recipe for Butterflied Grilled Chicken with chile-lime rub, courtesy of Delish.com, offers a quick and fairly easy way to cook an entire chicken on the grill.   It’s best when given 12-24 hours to marinate, making it an ideal pick for a long weekend.

In addition, the spiced chicken will pair nicely with our Memorial Day brew pick – Southern Star’s Walloon. The combination of the spicy chili powder with the sweet cinnamon and tart lemon juice will complement the light, drinkable farmhouse-style ale. For more details on the beer, check out our post from Wednesday.

Now, on to the chicken. Our favorite thing about this recipe is the method for grilling. When cooking a whole chicken on the grill, butterflying it offers the best solution. In today’s recipe, it’s recommended to first sear the chicken over direct heat and then finish cooking over indirect heat. If you follow the instructions correctly, you should be able to avoid ending up with a chicken that’s burnt on the outside and raw on the middle.  A common mistake.

Here’s the specifics…

What you’ll need:

  • 3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) freshly grated lime zest
  • 3 tablespoon(s) lime juice
  • 1 tablespoon(s) minced garlic
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) dried oregano, preferably Mexican
  • 1 1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) freshly ground pepper
  • 1 pinch(s) ground cinnamon
  • 1 whole(s) 3 1/2- to 4-pound chicken

Follow these steps:

  1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
  2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (stainless-steel, enamel-coated, or glass). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
  3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
  4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes.

Once complete, let rest for 5 to 10 minutes before carving. Then, serve it up with fresh salsa and lime wedges. Sounds like a refreshing afternoon!  Try it out and let us know what you think!

Have a fun, safe Memorial Day Weekend!

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Celebrate the long weekend with a Southern Star Seasonal

Happy Humpday friends! You’re officially halfway through the work week, which means it’s time to start making plans for the long weekend. While vacations are always nice, an extra day to relax and hang out at home can be equally enjoyable. All you need is good company, food and brew, which is what brings us to this week’s seasonal recommendation – Southern Star Walloon.

When trying to select our top pick for enjoying the first summer holiday, Walloon was the first thing to pop into our heads.  The Belgian-style grisette  made its debut about this time last year and we’re excited to welcome it back. Southern Star’s summer seasonal is brewed to be the lightest in their lineup, making it a great choice for drinking outdoors during the scorching Texas Summers.

The unique “Grisette” style was originally developed back in the 1800’s in the Belgian province of Hainaut. It’s a farmhouse style ale with added features of a Belgian wit and Belgian triplel. While it may be light, the brewer added clove and noble hops to ensure it’s not without flavor.

Walloon pairs well with a variety of cuisines, including thai, shellfish and chicken. When it comes to Memorial Day weekend, we always suggest something on the grill, so check back on Friday for our recommendation.

Need a brew to hold you over through the rest of the week? There’s always our BOTM, Southern Star’s Bombshell Blonde!

Cheers!

 

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