Posts Tagged ‘rahr and sons’

Rahr and Sons Ugly Pug is a Black Beauty

Feeling the heat Pint Jockeys? Welcome to your first Texas Tuesday of the official summer season!

There are plenty of leisurely ways to celebrate summer rolling in: longer days, lake trips, lounging by the pool and our personal favorite, lagers by the pint. Which brings us to our first summertime Texas Tuesday pick: Rahr and Son’s Ugly Pug.

Rahr and Sons Ugly Pug

Known as a “Schwarzbier” or black lager, Ugly Pug is a dark beer with a surprising light body. Though most Schwarzbiers are usually described as “heavy” or “chewy,” Rahr’s Ugly Pug is easy to drink even on the hottest of Texas summer days. Often referred to by its most fervent fans as “nirvana in a bottle” it combines three perennial favorite flavors: coffee, hints of chocolate and of course BEER!

Pick a park and pack a picnic basket with a few dimpled mugs, a six-pack of Ugly Pug, and your favorite fried chicken and you’re set for the perfect summer Saturday afternoon.  When you’re stocking your fridge for next week’s Fourth of July festivities, keep in mind this lager also pairs well with BBQ, roast beef, brats and cheeses like Muenster and Gouda. It’s sure to be a BIG hit with all your fellow revelers, whether hardcore black lager enthusiasts or Schwarzbier newbies.

Don’t take our word for it – Ugly Pug is the recipient of numerous awards including a Silver Medal at the 2009 US Open Beer Championship, the Bronze Medal at the 2009 North American Beer Awards and the Best of the Southwest/Rockies award at the 2006 United States Beer Tasting Championships.

We raise a pint to Rahr and Sons for creating this outstanding lager that’s anything but ugly. Cheers, Pint Jockeys!

Read Full Post »

Rahr and Sons Bucking Bock

rahr bucking bock

Have you recovered from last week’s tasting event, Pint Jockeys? It was a good one. We asked on Facebook which of the samples you most preferred, and while the always crowd-pleasing Southern Star Bombshell Blonde took first place, Rahr and Sons Bucking Bock tied for a coveted second place spot.

So today our Pint Jockeys Texas Tuesday Pick of the Week is dedicated to the traditional German Spring Bock, available for just a few more days before the brewery’s summer seasonals start to roll out. Bucking Bock is award-winning, mildly-hopped and golden in color. It has a smooth, malty character, and at 7.5% ABV, pairs well with roasted or grilled game or pork.

Of course, living in Texas, we’d like to note it also goes smashingly with Tex-Mex, so break out the chips and salsa, invite some friends over and have yourself an early Cinco de Mayo fiesta. We’ll raise our bottles to that!

Cheers to you, Pint Jockeys!

Read Full Post »

A Texas Tuesday German-Style Doppelbock

rahr the regulator

We’ll preface this blog post by saying you’ll be lucky to get your hands on today’s Texas Tuesday featured beer, Rahr and Sons’ The Regulator.

Part of the brewery’s “To Thee Series” (and therefore brewed in seriously limited supply), The Regulator is a German-Style Doppelbock named after and brewed in honor of the Regulators of yesteryear, “a deputized posse, persistent and strong, resilient and relentless,” according to Rahr and Sons.

With the abovementioned characteristics and at 8.5% ABV, it’s easy to see why they call Rahr’s doppelbock an overwhelmingly more robust version of a traditional bock. The Regulator is made for “malt heads;” it’s got a large, creamy, persistent head with intense malty flavors and aromas with little hop presence.

We hear the Fort Worth-based brewery is serving up The Regulator at events throughout Texas. Should you be so lucky to attend one, or happen to snag a bottle at your favorite watering hole, for Pete’s sake, let us know where!

Until next time, Pint Jockeys!

Read Full Post »

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

Read Full Post »

This week: Beer-Battered Fish and Chips

Hiya, Pint Jockeys! You’ve made it to the weekend and now we have only one directive for you:  read this Foodie Friday post in its entirety, with a British accent and an empty stomach.  That’s right. The 2012 Olympics will commence in London in just two weeks and we’re feeling the English spirit! To prepare for the festivities, we’ll spend the next few weeks featuring our favorite British brews and fare. And we promise to make a (half-hearted) attempt to keep our use of those bloody British puns and phrases to a minimum.

What better way to kick off our British Invasion than with a British (and American) pub favorite – fish and chips! We’re using Alton Brown’s recipe, which includes a bottle of beer in the batter (say that ten times fast). He would argue (and we’d agree) that everything’s better with a splash of beer. So whether you’re using it to cook or drink (or maybe both), go ahead and grab your favorite – may we suggest Pint Jockeys’ July BOTM, Rahr & Sons Pecker Wrecker? – and get ready to deep-fry some jolly ol’ goodness.

What You’ll Need:

For the chips (fries):

  • 1 gallon safflower oil
  • 4 large Russet potatoes
  • Kosher salt

 For the fish batter:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle beer, cold
  • 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
  • Cornstarch, for dredging

What You’ll Do:

  • Heat oven to 200 degrees Fahrenheit
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
  • Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
  • Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
  • Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.

Fish and chips is best served hot, so make sure you have a few brewskis on hand as soon as the fish is out of the fryer! Once complete, serve the dish with malt vinegar or tartar sauce.  Ketchup and/ or mayonnaise are also options if you would prefer to keep things American.

Now, plop down in front of the computer and read up on the 2012 Olympics roster because it’s always more fun to watch when you know the team. You and your buds can even make a game out of it – just find a few hometown Olympic hopefuls (we’re rooting for Texas’ own Jonathan Horton from the US Men’s Gymnastics team) and have your friends buy you a drink for every medal they win. Sound like a good enough reason to become a fan?

That’s all for now. We’ll be back next week with more Olympics-inspired recipes and games.

Cheerio, Pint Jockeys!

Read Full Post »