It started with a phone call.
Of course I would, what kind of questions is that? I’d love to, not-be-able-to-sleep thrilled to. First step: deciding what I want to brew. I thought about the beers I’d fallen in love with over the years, the first beers, the best ones, the most memorable pints. I decided on a stout, the dark beers will always have my heart. The beer I brewed was inspired by food, a decision that seemed fairly fated. Head brewer Jack Harris and I brewed a deep, malty, stout with candied and roasted pecans that we’ve decided to call Glazed and Confused Praline Stout. I’m thrilled with how it’s turned out, it’s delicious, the notes of brown sugar and pecans melt into the malty backbone of the stout.
This weekend Jack and I will be pouring our Glazed and Confused , hoping you’ll love it as much as we do. If you’re at the event, come say hi. Try my beer and let me know what you think.
- 2 tbs (20g) olive oil
- 2 ribs (100g) celery, chopped
- 1 large (350g) white onion, chopped
- 1 large (120g) carrot, chopped
- 1 lbs (454g) ground chuck (85% lean)
- 12 wt oz (340g) ground pork
- 2 tsp (16g) salt
- 2 tsp (8g) black pepper
- 1 tsp (6g) red peppers
- ¼ cup (50g) Mama Lil’s (pickled Hungarian goat horn peppers)
- 1 cup(268g) whole milk
- 12 ounces (340g) stout
- 1.5 lbs (680g) crushed tomatoes
- 1 tbs (16g) tomato puree
- 1 cup (80g) fresh shaved or shredded parmesan
- 6 servings parppardelle pasta (about 1 ½ lbs 525g)
- Heat the olive oil in a large Dutch oven over medium heat. Add the celery, onions, and carrot. Cook until the vegetables have softened and the onions have started to caramelize, at least 15 minutes and up to 45 (the longer you allow the onions to caramelize, the better the overall flavor).
- Add the beef, pork, salt, black pepper, red pepper and Mam Lil’s, allow meat to brown, breaking up as it cooks.
- Add the milk and allow to cook until the milk looks as though it is mostly cooked off, and the pan looks mostly dry, about 10 minutes.
- Add the stout, cooking until the beer is mostly gone, about 15 minutes.
- Stir in the tomatoes and tomato puree, cook over medium/low heat (very low simmer), for three to four hours (you can transfer the sauce to a slow cooker instead, cook on low for 8 hours).
- Stir in the parmaesan in the last ten minutes of cooking.
- Serve over pasta, sprinkle with additional parmesan if desired.