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Posts Tagged ‘tasting event’

Celebrate Texas Independence Day early!

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Howdy, Pint Jockeys! In honor of the upcoming Texas Independence Day (March 2), this Texas Tuesday we’re highlighting the all-Texas lineup at this week’s tasting events.

On Thursday, February 21, craft beer lovers in Beaumont, Texas City and Victoria will be among the first to taste the much-anticipated second release in Saint Arnold’s Bishop’s Barrel series (read a little more about Bishop’s Barrel No. 2 and where to find it below)! Everyone will also enjoy Saint Arnold Spring Bock, Southern Star Pine Belt, Southern Star Old Potentate, Rahr & Sons Iron Thistle and ZiegenBock!

The bonus beer in Texas City is Cornel’s Maelstrom. Victoria tasting-goers will sample Lone Star Bock and Beaumonters will enjoy Texas BIG BEER Big Texas Blonde.

All tastings are free and open to adults ages 21 and older. We’ll see you at one of the three Del Papa Distribution Centers on Thursday from 5 – 7 p.m.!

Del Papa Distribution Center * Hospitality Room * 1220 I-45 * Texas City, TX 77591

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

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

bishops barrel 2And now, a quick bit about Saint Arnold’s newly-released Bishop’s Barrel No. 2: It’s an old ale, aged in Chardonnay barrels with cherries for 14 months. The nose is a combination of sour cherry, oaked chardonnay and a wild yeast character. The taste has cherry and light malt up front, chardonnay in the middle and finishes dry with a distinct tartness. The cherry throughout is a light note, never dominating.

“BB2” is only available in bars and restaurants, so pay an extra visit your favorite stomping grounds this week. We’ll be posting BB2 sightings on our Facebook page, and you can also search the hashtag #bb2 on Twitter.

‘Til Thursday, cheers!

 

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Get your craft beer fix twice this week

pj long

Pint Jockeys, rejoice! There are not one but TWO huge opportunities this week for you to taste the latest and greatest in craft beer from across Texas and around the world.

The party kicks off this Thursday, January 17 at the first Pint Jockeys tasting of 2013. Visit all three Del Papa Distribution Centers to get a sneak taste of the not-yet-released Budweiser Black Crown. Visitors can also sample Sierra Nevada Bigfoot Barleywine Style Ale, Sierra Nevada Ruthless Rye and Saint Arnold Winter Stout.

The Texas City and Victoria tastings will also feature Saint Arnold Icon Red and Beaumont’s bonus beer is the city’s very own Cornel’s Maelstrom, a mild stout Schwartzbier, now available in 22 oz. bottles! Even better, Cornel’s Brewing Company Founder and Brewer Corey Nelson will actually be at the Beaumont tasting to hand deliver his Maelstrom straight to your glass.

Despite such an exciting lineup, you may want to pace yourself at our Thursday tasting events, because Friday and Saturday we’re making our way down to Galveston for Yaga’s Chili Quest and Beer Fest and we hope to see you there! With warm chili and over 100 craft beers from around the country, these are the events we live for.

beerfest

Visitors will get a souvenir beer-tasting mug to fill with exclusive specialty and craft beers like Saint Arnold’s Bishops Barrel and Icon Red, Bourbon Barrel Winter Warmer from Rahr and Sons and Black Crown from Budweiser, to name a few. You can find the full lineup here and tell us what you can’t wait to sample in the comments below.

We hope to see each of you outat our tasting events on Thursday and then again on Friday and Saturday at Chili Quest and Beer Fest. Please remember to drink responsibly, Pint Jockeys, and use the Yellow Cab Hail a Cab™ app to get home safely with just the push of a button.

‘Til Thursday, cheers!

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Hello and hearty Texas Tuesday to you, Pint Jockeys!

tx big beer logo

We’ve got a lot to look forward to this week: Christmas is just six days away and the supposed end of the world (!!!) is three days away. But we might argue the most important event is just TWO days away. That’s right, we’re talking about the December Pint Jockeys tasting events. We hear you; we can’t believe a whole month’s gone by, either. We guess time flies when you’re drinking good beer.

Anyway, this Thursday’s lineup will feature all three Texas BIG BEER Brewery offerings, including Big Texas Blonde (a Belgian ale which we featured in our Texas Tuesday post last week), Renaissance Cowboy (a Scottish Ale which first debuted at the Texas Renaissance Festival) and Texas Crude (a robust porter).

All the tasting events will also serve Magic Hat #9 and Stella Artois, which was originally crafted as a holiday beer.

At the Texas City tasting, Texas BIG BEER founder and brewer John McKissack (also known as Johnny MAX) and brewer Robert Hebert (aka BOB the Brewer) will be on site to talk about the joys and challenges of starting and running a microbrewery. Plus, we’ll be pouring Saint Arnold’s Bishop’s Barrel #1.

In Beaumont, our bonus brew is Sierra Nevada Torpedo Extra Pale IPA, which is bold, assertive and full of flavor.

Victoria tasting-goers will enjoy Angry Orchard, a crisp and refreshing cider which offers sweet apple notes and a subtle dryness at the finish for a balanced cider taste.

As always, the tastings are free and open to adults ages 21 and older. Catch us at the tasting location nearest you. We can’t wait to share a beer with you!

Thursday, December 20, 2012

5 p.m. – 7 p.m.

Del Papa Distribution Center
Hospitality Room
1220 I-45
Texas City, TX 77591

Del Papa Distribution Center
410 I-10 SOUTH
Beaumont, TX

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

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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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Join the Pint Jockeys Thursday, September 20 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 welcome Brooklyn’s Sixpoint Brewery to Texas by featuring several of its most popular beers. The Beaumont and Victoria event will also offer attendees a taste of fall favorites from Buffalo Bill, Rahr & Sons and Southern Star.

The Texas City tasting will feature an all-Southern Star lineup and beer lovers will also get to hear from special guest Dave Fougeron, founder and head brewer for Southern Star Brewing Company.

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.

Don’t forget, we’re giving away Pint Jockeys pint glasses as part of our beer school graduation celebration. See you there!

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 I-45
Texas City, TX 77591

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This week: Bangers and Mash

It’s the third Friday of the month, Pint Jockeys, which means another tasting event has come and gone. We hope you enjoyed sampling some of our tastiest craft brews yesterday. Tell us, which was your favorite? We know it’s hard to pick just one, so while you’re ruminating over the tough choice at hand, we’ll continue with our Foodie Friday series on great British grub in preparation for the 2012 Olympic Games in London. With the games just one week away, you better believe we’re serving up some of England’s most loved dishes for you!

Last week, we showed you how to make pub favorite fish and chips. Today, we continue the tradition with another English staple – Bangers and Mash. It’s a hearty sausage and mashed potato dish, and we assure you, it’s just as fun to eat as it is to say. With a prep and cook time totaling only an hour and five minutes, you’ll be feasting on this British delight quicker than we can say “on your marks, get set, go!”.

What You’ll Need:

  • 4 links pork sausage
  • 2 pounds potatoes, peeled and cubed
  • 1/4 cup butter
  • 2 tablespoons milk (optional)
  • 1 teaspoon dry mustard powder
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 large onions, chopped
  • 6 cups beef broth
  • 2 cups red wine

What You’ll Do:

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.

Place a sausage onto a serving plate with about a half cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes and you’ve got yourself a jolly good dinner. Don’t worry if your gravy is a little runny for your liking; it’s supposed to be like that. Though we Texans love a thick cream gravy, it’s time to branch out and try it the British way!

And should you and your friends engage in a friendly game of pre-Olympics trivia during dinner, you’ll surely need to know the origin of the dish’s great name. According to AllRecipes.com user WSF, “bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rush (dried bread) being added to the meat.” And now you know.

Pair with a good English Pale Ale and we fancy you’ve got yourself a meal fit for any Olympic athlete!

Cheers, Pint Jockeys!

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Bobby Flay’s Sliders with Chipotle Mayonnaise

Slide on into the weekend, Pint Jockeys, it’s Friday! And we bet a few of you are still recovering from last night’s tasting events and NBA Finals watching parties! Whether your team won or lost, you probably worked up an appetite from just watching LeBron James and Kevin Durant duke it out on the court, and we have the perfect something to hold you over until next season.

Knowing that your hands are probably tired from playing remote commander all night in order to prevent a certain someone from snatching it and changing it to Keeping Up With the Kardashians before you even had a chance to call “flagrant foul,” we’ve found a miniature version of America’s favorite food that fits easily between just two fingers. Y’all ready for this? Just in time for the weekend, here is grill master Bobby Flay’s Sliders with Chipotle Mayonnaise, courtesy of FoodNetwork.com.

Without further hoopla – get it, basketball, hoopla – we’ll jump right into this slam dunk recipe (sorry…we’re still pumped from last night).

You’ll be making both the sliders and the chipotle mayonnaise, so here’s what you’ll need for each:

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juice
  • Salt and freshly ground black pepper

Sliders:

  • 1 to 1 1/2 pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice (we suggest something with a little kick, like pepper jack)
  • Mini burger buns

Here’s what you’ll do:

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

With the season behind you, it may be time to invite some of your rivaling buddies over for a peace offering. Like your taste in teams, there’s no doubt they’ll all have different opinions on how to build the perfect burger. Some may prefer eclectic toppings, while at least one minimalist will stick to strictly ketchup. Want to know how to keep them all happy? Well, aside from having good beer on hand, consider setting up a burger bar where each can add the toppings of his choice. We suggest serving red onion slices, pickles or the usual condiments – ketchup, mustard and lettuce. Of course, you may join plain Paul over there and just stick with the basics, because with the chipotle mayonnaise, this burger is good enough on its own. Add a few French fries or pick up a potato salad from the store and you’ve got yourself a dinner of champions.

After you’ve wiped the mayonnaise off your shirt, come back here and let us know what you think!

And until next time, CHEERS Pint Jockeys!

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