Posts Tagged ‘Mardi Gras’

“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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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



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





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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