Beer Cornbread Biscuits

Beer Cornbread Biscuits

This was really born out of necessity, at least the first time I made it. I’m not very organized, open any of my cabinets and you’ll see it (you’ll be horrified). My house is more or less clean but my life is messy. Anything that I can put in a closet, out of site, gets the shove allowing me to continue to pretend like my house is clean.

This quality extends far past my pantry and into all parts of my grown-up life where it becomes startlingly apparent that I’m not very good at adulting. And even though I go to the grocery store nearly every day, I still found myself without eggs, bread, and any other breakfast-related items early one morning. I need breakfast, this isn’t negotiable.

Instead of just going to the store I decided to make biscuits. It was just easier to write a recipe than it was to get out of my pajamas and head to the store. I’m not a “pajamas at the store” kind of girl, I can’t look as messy as I feel. I like to put on a good show, and trick people into believing that I’ve got my shit together. Spoiler alert: I don’t.

This hatched my Beer Cornbread Biscuits recipe, so tender and melt-in-your-mouth I obviously had to make them again, and then share it with you.

I also think I need to make them one more time, but add some cheddar cheese. And maybe some bacon.

Yum

Beer Cornbread Biscuits

Yield: 6-8 biscuits

Ingredients

2 ½ (300g) cups all-purpose flour
1 tablespoon cornstarch
½ cup (96g) brown sugar
1 ½ cups (240g) cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
10 tablespoons (142g) cup butter cut into 1-inch pieces
2/3 cup (160) heavy cream
½ cup (116g) beer (pale ale, pilsner, wheat beer)
1 tablespoon (14g) melted butter
½ teaspoon flaky sea salt

Instructions

Preheat oven to 425°F.
Add the flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda and salt to a large bowl, stir to combine.
Add about half of the mixture to a food processor along with the butter, process until the butter is well combined with the dry mixture. Return the mixture to the mixing bowl, stir into the remaining dry ingredients.
Add the heavy cream and beer, mix with a fork until just combined.
Add to a lightly floured surface, press into a rectangle about 1 inch thick.
Cut into 6-8 circles with a biscuit cutter.
Add to a baking dish that has been sprayed with cooking spray.
Brush with melted butter, sprinkle with sea salt.
Bake until the tops are golden brown, 18-20 minutes.
Allow to cool before removing from the baking dish.

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Chocolate Stout Brownie Waffles

Chocolate Stout Brownie Waffles, beer for breakfast!

This is a PSA. In the light of everything else that will fly at you from your computer this week, all the sad-terrible-no-good-very-bad-news that will be inflicted on you, I’ve got some good news. Waffles aren’t just for breakfast. Breakfast has just been hoarding them.

Breakfast can be a selfish jerk sometimes, claiming coffee, doughnuts, pancakes and pajamas as it’s own. That’s not true, don’t listen. Of course, we love breakfast, it’s our adorable little brother of meals. But it’s about time we stand up for dinner and put on some pajamas at 6 pm and make some waffles.

You can also drink a coffee stout instead of just regular coffee with those Brownie Waffles and taunt breakfast with it. You and dinner will be very happy this weekend.

Yum

Chocolate Stout Brownie Waffles

Yield: 8 waffles

Ingredients

3 eggs, separated
150ml (5 oz) stout beer
360ml (12 0z) milk
½ cup (114g) butter, melted
1 teaspoon vanilla extract
3 cups (360g) all-purpose flour
1/3 cup (40g) cocoa powder
3 tablespoon (27g) cornstarch
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (200g) sugar, plus 2 tablespoon for egg whites

Instructions

Set out three mixing bowls.
Add the egg whites to one bowl, yolks to another.
Add the beer, milk, melted butter, and vanilla to the yolks, beat until well combined, light and fluffy.
In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cocoa powder, cornstarch, baking powder, baking soda, salt and 1 cup sugar.
Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).

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One Bowl Chocolate Chip Beer Bread

One Bowl Chocolate Chip Beer Bread, in your oven in five minutes, in your face in one hour!

Fall baking isn’t as much about the food as it is about the fact that we can turn the oven on again. Just days ago, it seems, we were all googling “no-cook dinners” and hoping the triple-digit heat would pass soon.

Then, as if overnight, the weather calmed, we awoke to rain on a garden that still held the last gasps of summer produce, and we’re again free to wear sweaters and pull on the wellies.

Let us bake again, slow down for a second as out lives orient to the pulse of this part of the year. Just slow down, take a day away from the obligation we force on ourselves and just be.

Just a reminder that the world will still be there when you rejoin, that it’ll be fine without you for a bit, and making something just because you want to has a way of healing the chips that the daily grind works into your soul.

A day in the kitchen, an audiobook and the smell of things baking in the oven has a way of calming a storm inside us, bringing calmer waters and even has the added bonus of warm baked goods to give as a peace offering to those in our lives that love us even when we’re difficult.

Yum

One Bowl Chocolate Chip Beer Bread

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 1 loaf

Ingredients

3 ½ (420g) cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3/4 cup (150g) sugar
3 large eggs
1 teaspoon vanilla
1 cup (240g) full-fat sour cream
2 tablespoons (30g) vegetable oil
¾ cup (6oz) beer (wheat beer, brown ale, nothing hoppy)
4 ounces dark chocolate chips

Instructions

Preheat the oven to 350°F.
In a large bowl stir together the flour, baking soda, baking powder, salt and sugar.
Make a well in the dry ingredients, add the eggs, vanilla, sour cream, oil, and beer. Stir to combine.
Stir in the chocolate chips.
Pour into a large (10x5) loaf pan that has been sprayed with cooking spray or greased with butter.
Bake until the top has puffed and turned golden brown, about 55 minutes.
Allow to cool, remove from pan, slice and serve.

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Blackberry Sweet Rolls with Beer Dough

Blackberry Sweet Rolls with Beer Dough, like cinnamon rolls just WAY better.

It finally happened. Out of nowhere, and without my consent. I’m not even sure when it started, really. But now, it’s official.

I’m a Pacific Northwesterner, authentic and legitimized and I was finally given proof. I am, after all, a California girl born and raised. Heat seeking, lizard-on-a-rock always looking for a terrarium to spend time in. Summer was always my favorite season, and I need sunshine like I need air. But then, it happened.

After weeks of near triple-digit heat squeezing the breath out of Seattle area, I woke to a light rain, air sweet and soft, and a dew covered garden. “Thank God,” I thought, “It finally rained,” and there it was. A delicate summer rain was welcomed into my life like aloe on a sunburn.

I’m a Pacific Northwesterner. I even found myself aching for the fall, the sweaters, the smell of a fireplace, the color of the leaves as they say goodbye like the finale of a fireworks show.

I won’t be drinking any pumpkin spice lattes any time soon, so don’t get any ideas. I will, however, be picking as many blackberries as I can before they leave for the year. Freezing the excess for winter baking, and take full advantage of these charming weeds that overtake the Seattle area side roads and unkempt lots.

Just about 20-minutes of picking yielded 4 pounds of fruit, so obviously I needed to spend Sunday afternoon baking some Blackberry Sweet Rolls, and settling into the idea that for the first time in my life I’m not really sad to see the summer come to an end.

Yum

Blackberry Sweet Rolls with Beer Dough

Yield: 12 servings

Ingredients

For the dough:

4 cups (480g) all-purpose flour
2 ½ teaspoons (1 envelope) rapid rise dry active yeast
¼ cup (50g) granulated sugar
1 teaspoon (2g) lemon zest
1 cup (8oz) beer (Hefeweizen, pale ale, pilsner)
½ cup (1 stick) unsalted butter, softened
2 teaspoons (10g) vanilla extract
1 teaspoon (6g) salt

For the filling:

½ cup (114g) butter, softened
½ cup (100g) granulated sugar
1 teaspoon (6g) salt
1 teaspoon (5mL) fresh lemon juice
1 ½ cup (220g) blackberries

Frosting:

1 tablespoon (15mL) lemon juice
1 teaspoon (6g) lemon zest
1 teaspoon (5g) vanilla extract
4 ounces cream cheese, softened
½ cup (114g)softened butter
2 cups (240g) powdered sugar
½ teaspoon (3g) salt

Instructions

Stir together the flour, yeast, sugar, lemon zest, in a stand mixer.
Heat the beer to 120°F (Always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature!)
Add the warmed beer to the stand mixer, mix until incorporated.
Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.
Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.
Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.
Add all filling ingredients (except the blackberries) to a bowl, mix until well combined.
Spread the filling evenly across the dough, sprinkle evenly with blackberries.
Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.
Add the rolls tightly into a baking dish, cut-side up.
Allow to rise until doubled in size, about 30 minutes.
Bake at 350°F until golden brown, about 40 minutes.
Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.
Frost before serving. Serve within 10 hours of making.

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Family Beer Waffles (that I wasn’t planning to share)

Family Beer Waffles: It Took 3 Years To Get This Recipe Right

I decided ten minutes ago to share this recipe. It’s of the personal sort, the “not for a client, just for me,” sort. It’s the recipe I’ve been tweaking for years trying to get just right.

It’s the recipe I make for family, or for people who feel like family, or for those I wish were my family. To be honest, I don’t always use beer. I’ve used La Croix, I’ve used Pelligreno, I’ve used sparkling apple juice. Really, it’s more about the bubbles than anything else.

So why now? Why decide to share this with you? I want to give you something I didn’t develop for any other reason than just to eat and enjoy. Most recipes I share here start with you in mind.

What will you like? What do you want to cook? What will you click on? This recipe started differently. It’s a simple recipe. Nothing sparkly or trendy, just my own fascination with perfecting my own version of classic dishes.

I remembered it this morning and wanted to share it with you. So that you can make them for your own family, or your own “I wish we were family,” crowd. And I hope you like them as much as I do.

To be really honest, these aren’t even pictures of the waffles in this recipe. They’re just waffle photos I took 3 years ago and thought looked similar. I’m sure yours will be much prettier, the recipe I’m sharing is way better than what I used to make the waffles pictured.

Yum

Perfect Family Beer Waffles (that I wasn’t planning to share)

Yield: 4 servings

Ingredients

3 eggs, separated
150ml (5 oz) pilsner beer (can sub sparkling water)
360ml (12 0z) milk
½ cup (114g) butter, melted
2 teaspoon (4g) vanilla extract
3 ¼ cups (380g) all-purpose flour
3 tablespoon (27g) cornstarch
1 ½ teaspoon (5g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (6g) salt
1/3 cup (68g) sugar, plus 2 tablespoon for egg whites

Instructions

Set out three medium mixing bowls.
Add the egg whites to one bowl, yolks to another.
Add the beer, milk, melted butter, and vanilla to the yolks, beat until well combined, light and fluffy.
In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cornstarch, baking powder, baking soda, salt and 1/3 cup sugar.
Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).

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British Columbia Ale Trail Trip and Cheddar Rosemary Beer Scones

This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. All opinions and text are mine.

I started to fall in love when I saw they’d named their fermenters after the Golden Girls. Blanche, Rose, Dorothy and Sofia stood in the corner of Steel & Oak Brewing Co., protecting the beer as the yeast began to work it’s magic. The beer, most of which are traditional German lagers, is fantastic. It was my fourth stop on an out-of-the-way tour of a small section British Columbia that I’d otherwise never go to. A small part of the country, just minutes from Vancouver, that I’m glad I was able to spend a few days exploring, glad to find the hidden gems that haven’t crossed my awareness until now. Steel & Oak left an impression and gave me a reason to drive the two hours north again soon.

My suggestion: Black Lager

As an off-the-beaten-path sort of traveler, I was thrilled to discover the places otherwise left off the touristy agendas. The places you remember far after you’ve returned home, the people and experiences that weave themselves into your traveler’s soul.

My two-day journey along BC Ale Trail’s New Westminster/Delta/Surrey Ale Trail began at a brewery that’s rapidly collecting awards and taking names, a force to be reckoned with in the BC beer scene: Four Winds Brewing. As an LA girl and self-proclaimed Taco Snob, I side eyed the offerings before I was completely blown away with how outstanding the tacos actually were, and how well they paired with the well-crafted beer.

My suggestions: Prawn Mousse Tostada and a Nectarous Dry Hopped Sour.

From there I followed the river, past rolling fields, to end up on a delightful little farm in Delta. Westham Farms is a stones throw but a world away from the busy city center of Vancouver.

My suggestions: raw honey, and ask what produce is in season.

I spent the evening in New Westminster, a section of town that’s had an inspiring rebirth that spawned a charming river front park. Just a block away from the adorable Westminster PierRiver Front Park I wandered through Columbia StrEAT Food Truck Festival, the largest one-day food truck festival in Canada, a great place for any food lover to spend a few hours. Craft beer? Homemade ice cream? Wood fire Pizza? Curry and Naan? Yes, yes I will have all of that.

Sitting at a table along the sidelines of the festival, sipping a beer and enjoying the food truck offerings, the city seemed to meander past me. The heat of the day had died a bit, and the warm breeze became a beautiful soundtrack to one of my favorite traveler activities: wandering through a new City.

Want to know what happened on the second day? Come back next week, I have so much more to share with you.

Until then, I decided to make a scone I’d found in a little café on the second day, and make it with Steel & Oak’s Royal City Ale I’d stowed away in my suitcase.

Yum

Cheddar Rosemary Beer Scones

Yield: 8 servings

Ingredients

Ingredients:
2 cups (240g) all purpose flour
1 teaspoon (6g) salt
2 teaspoons (8g) baking powder
¼ cup (35g) shredded cheddar (plus additional for topping)
1 teaspoon (3g) chopped fresh rosemary (plus additional for topping)
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
¼ cup (72g) sour cream
½ cup cold blond ale (I used Steel & Oak Royal City Ale)

Instructions

Preheat oven to 425F.
Add the flour, salt, baking powder, cheddar and rosemary to a food processor, pulse to combine.
While the food processor is running, add the butter cubes one at a time until well combined with the flour. Add the sour cream and beer, pulse until just combined.
Add the dough to a floured surface (it will be soft), gently pat into a circle about 1 inch high. Cut into 8 wedges.
Add the wedges to a baking sheet, top with remaining cheddar and rosemary.
Bake for 12 minutes or until the edges are just starting to turn golden brown. Serve warm.

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This is a sponsored post written by me on behalf of BC Ale Trail and Tourism New West, Discover Surrey and Tourism Delta. All opinions and text are mine.

Beer and Bacon Biscuits

Beer and Bacon Biscuits, the flakiest, most addictive biscuits ever!

I know what you’re thinking.

It’s Cinco de Mayo and I’m posting about biscuits. But bear with me, this makes sense. This isn’t just hangover food. It’s THE hangover food, it’s carbs, and greasy bacon, and hair of the dog, all in one. It’s like a delicious magical hangover elixir, masquerading as brunch food.

I’ll let you in on a little secret, one that always surprises people: I’m a total lightweight. I don’t drink nearly as much as people think (the beer goes into the food!), and I get drunk quicker than most. Which sparked my love affair with session IPA’s, it was out of necessity not trend.

I’m also not a party when I’m hungover, I get a bit surly. I will, however, make some killer biscuits, using the fold-and-roll technique I learned a decade ago. It makes the most insanely flakey and light biscuits, you’ll want to steal it and pass it off as your own. That’s fine. Just make sure to buy me a beer for showing it to you. And make me biscuits the day when I’m hungover.

Yum

Beer and Bacon Biscuits

Yield: 6 biscuits

Ingredients

3 1/2 cup (420g) all-purpose flour
2 teaspoon (12g) baking powder
1 ½ teaspoon (9g) baking soda
½ teaspoon (3g) salt
2 teaspoons (12g) sugar
8 tablespoon (88g) cold bacon fat or unsalted cold butter (114g) cut into cubes (or a combination of both)
1/3 cup (80g) sour cream
2/3 cup (5.5oz) wheat beer
2 tablespoon (28g) melted butter
6 strips of bacon, cooked and chopped

Instructions

Preheat oven to 425F.
In a processor add flour, baking powder, baking soda, salt, and sugar.
Pulse to combine. Add the bacon fat (cold) or the cold butter, and sour cream, process until well combined.
Add the beer, process until just combined.
Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
Sprinkle with chopped bacon.
Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, sprinkle with bacon, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you flakey layers).
Using a biscuit cutter, cut out 6 biscuits. Place in a baking pan that has been sprayed with cooking spray.
Brush biscuits with melted butter, sprinkle chopped bacon.
Bake at 425F for 10 to 12 minutes or until the tops are golden brown.

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10-minute Beer Bread Cinnamon Rolls

10-minute Beer Bread Cinnamon Rolls: Takes ten minutes to get these in your oven!

It started years ago, when, for a brief moment, I was trying to be less weird and figure out if “normal” was my bag. For some reason, cinnamon rolls seems like something normal people did on Christmas. I grew up with a weird family, I had a weird job before I started my current weird job that necessitates that I do things like this.

It was during a conversation with my older sister (the one I was with when I almost died in Morocco), in the midst of a life crisis. For some reason, the answer seemed to be cinnamon rolls. It seemed to me, at the time, that normal-people traditions would mend a part of me that I figured was broken. She, being the type of person to love others more than she has ever found a way to love herself, sent me a cinnamon roll pan in the mail along with a “secret ingredient” which turned out to be dry milk powder. The pan broke during a move when I was living in Los Angeles, but the milk powder still finds its way in my traditional yearly cinnamon rolls. In fact, that conversation was the basis for the first recipe in my first cookbook (affiliate link).

I’ve mixed up the recipe for cinnamon rolls a few dozen times, mostly because Christmas and cinnamon rolls feel like home to me. This recipe doesn’t use the milk powder that I reserve for the versions that use a yeast dough, but it doesn’t matter. It’s a quick and easy way to get that fix that brings me an odd comfort. Even though there is no longer a part of me that seeks to change any of my abnormal qualities, I seek out the odd in other people. But it doesn’t matter who you are: cinnamon rolls and beer are just good.

Yum

10-minute Beer Bread Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 10-12 rolls

Takes ten minutes to get these in your oven!

Ingredients

Cinnamon rolls:

3 1/4 cups all-purpose flour (plus additional)
2 teaspoons baking soda
2 teaspoons baking powder
¼ cup sugar
1 teaspoon salt
12 ounces winter ale (or wheat beer)

For the filling

½ cup butter, softened
2 tablespoons cinnamon
½ teaspoon nutmeg
¼ cup brown sugar
½ cup white sugar

Icing:

4 tablespoons butter, softened
4 tablespoons cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon whole milk

Instructions

Preheat the oven to 350.
In a large bowl stir together the flour, baking soda, baking powder, sugar, salt, and beer until a ball of dough forms. Add to a lightly floured surface, (if the dough is excessively sticky, cover with a generous amount of flour, kneading until it's no longer sticky, adding more flour when needed) knead lightly until the ball comes together. Gently roll into a large rectangle.
In a small bowl stir together the butter, cinnamon, nutmeg, brown and white sugar until a paste forms.
Spread the paste in an even layer on top of the dough rectangle. Roll along the long edge to form a long log.
Cut into 10-12 rings. Place cut side up in a baking dish that has been lightly greased.
Bake for 25-30 minutes or until the tops are golden brown.
In a small bowl beat together the butter and cream cheese until well combined. Add the powdered sugar, vanilla and milk, beat until well combined.
Pour the icing over the cinnamon rolls in an even layer, serve immediately.

Notes

*To make ahead: make the cinnamon rolls, place in the pan, cover and refrigerate until ready to bake, up to two days. Do not bake until ready to serve, cinnamon rolls do not keep well. The icing can be made up to three days in advance, keep refrigerated until ready to use.

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Mascarpone Winter Ale Stuffed French Toast

Mascarpone Winter Ale Stuffed French Toast

Winter ushers in a new crop of hard-to-get-your-hands-on beers, and they are just starting to poke their heads out the pumpkin saturated beer crowd.

Winter ales have flown under the main-stream-beer-radar for a while, getting a bit lost as beer drinkers trample from the squash-spice section over to the barrel aged section, but they deserve their time to shine. Every pocket of beer lovers have their own set of winter ales they wait for, counting down the days until the Holiday Ales start to show up in bottle shops. In my circle of beer nerd (based mostly on the distribution zone I’m in), this is what we are waiting for:

Fremont // Winter Ale (and then the BBomb version that’s barrel aged)

Sierra Nevada // Celebration (a classic, and a reminder that hops are invited to the holiday party)

HUB // Abominable (Malty and hoppy, well balanced and full of flavor)

Deschutes // Jubelale (Tastes like Christmas: notes of cocoa, toffee, spices)

Avery // Old Jubilation (A crowd pleaser, warm, malty, with nut and candy notes)

21st Amendment // Fireside Chat (they describe it as: “a kick in the ass and a hug at the same time”)

Widmer // Brrr (robust red ale with candy notes and a nice balance or malt and hops)

The Bruery // 12 Days of Christmas Series

Maritime // Jolly Roger

What are you looking forward to? Any Winter Ales that you’ll pick up that I can’t get my hands on?

Yum

Mascarpone Winter Ale Stuffed French Toast

Yield: 4 servings

Ingredients

For the Filling:

8 wt ounces mascarpone
½ cup powdered sugar
2 tablespoons winter ale
pinch salt

For the French Toast:

1 large loaf French bread, Brioche, or Challah
2 eggs
½ cup cream
½ cup winter ale
1 tsp vanilla
¼ cup sugar
3 tablespoons butter

Instructions

In a medium bowl add the mascarpone, powdered sugar, 2 tablespoons winter ale and salt. Beat with a hand mixer until well combined.
Slice the bread into 3-inch slices (about 8 total).
Using a sharp knife, make a slit in the center of the bread slices, forming a pocket for the filling.
In a medium bowl add the eggs, cream, ½ cup winter ale, vanilla, and sugar, whisk until well combined.
Melt the butter in a large skillet over medium high heat.
One at a time spoon the filling into the bread slices. Dip in the egg mixture, making sure to coat well. Remove from the bowl allowing the liquid to drain off the bread.
Place the French toast in the hot pan, cook on each side until golden brown, about 4 minutes per side.
Serve warm.

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Beer Dutch Babies Oven Pancakes with Peaches and Cream

Beer Dutch Babies Oven Pancakes with Peaches and Cream

This was the first recipe I ever memorized.

I was 16 and I’d driven 3 hours to stay at a house on the lake with a few friends. Five guys shared a dirty, old, charming, huge, lakeside craftsman house and were very clearly expecting me to cook breakfast.

The weekend prior I’d spent the early morning hours making Dutch Babies with my friend, pretending we’d just woken up rather than just snuck back into her house. I remembered the recipe. I remembered that it was simple, easy, and really, really good. I made a double batch for the guys, poured it into two very hot glass baking dishes, and baked until they puffed in a way that made me look like a breakfast genius. Other than scrambled eggs, it was the only breakfast recipe I knew.

I served it with powdered sugar and some blackberries that grew wild in the backyard. I pretended like this was just another dish, I hid the oh-my-god-I-can’t-believe-that-worked expression that was begging to get out.

I still love it. It’s simple, quick, beautiful and makes you look like a breakfast genius. Even if you are serving people who are not hungry frat boys who are probably hungover.

Yum

Beer Dutch Babies Oven Pancakes with Peaches and Cream

Yield: 2-4 servings

Ingredients

Dutch Babies

¼ cup wheat beer
¼ cup milk
½ cup flour
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Topping:

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract*
2 large peaches, sliced (or diced)
2 tablespoons granulated sugar

Instructions

Heat the oven to 450.
Add the beer, milk, flour, eggs, sugar, vanilla and butter to a blender. Blend until smooth.
Add the butter to a 9-inch cast iron skillet. Place in the oven until the skillet is very hot and the butter is melted. Swirl the pan to distribute the butter evenly.
Pour the batter in and place in the oven.
Bake for 15-18 minutes or until the center has puffed and the sides curl inward.
Add the heavy cream, powdered sugar, and vanilla in a bowl, beat with a hand mixer until soft peaks form, about 3 minutes.
Add the peaches to a bowl, sprinkle with sugar, toss to coat.
Slice the Dutch Baby into 4 equal pieces, top with peaches and whipped cream.

Notes

*for a stronger beer flavor replace the 1 teaspoon of vanilla with 1 to 2 tablespoons of beer.

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Pure Delicious Free Beer Waffle Sundaes (egg free, dairy free, gluten free, nut free)

Pure Delicious Cookbook: Free Beer Waffle Sundaes (egg free, dairy free, gluten free, nut free)

For more about gluten free beer, watch this

A few years ago I sat in the back of a press dinner failing at my attempts to hold back tears in the midst of the biggest personal life crisis I’ve ever faced. Talking quietly with Heather Christo, explaining to her what I’d been keeping so private, the tears came fast. At that moment, she was exactly what I needed. This woman with endless talent, an old Hollywood glamor that makes her seem unreachably beautiful, is also incredibly kind hearted with a realistic matter-of-fact approach to life, and a mouth like a sailor. She was exactly who I needed to talk to. Although she’d never faced the same storm that was tearing through my life, she somehow had an empathy that made me feel understood.

After the topic shifted off me, she told me what she’d been dealing with. Her daughter was facing a health condition that had been the source of many sleepless nights, ER visits and panicked phone calls to the doctors as she watched her little girl writhe in pain. Once the problem was finally diagnosed, the solution was dropped in Heathers lap like a grenade. Debilitating and potentially hazardous food allergies. It seemed like her little girl was allergic to nearly everything, the list of foods she could eat seemed smaller that what she couldn’t. Looking back, I realize that I never heard her complain about it once, she seemed to immediately go into problem solving mode.

She didn’t just solve the problem, she attacked it right back. First up: recipes. Not just a few recipes, an entire book of incredible dishes that anyone can eat. Next up: she developed a line of allergy friendly food, now being sold at Costco, called Heathermade. After all, she isn’t just a food writer, she’s also a trained chef.

Pure Delicious is a must for anyone facing food allergies. The food is so delicious, none of the recipes feel “without,” exploring so many culinary options it’ll never occur to you that there is anything missing. It’s also a resource for tackling the issues people face when the problem of food allergies enter their lives. I just hope I can tackle my next life crisis the way Heather handles hers. Or at the very least, I find myself at dinner with her in the midst of it.

For the ice cream, I recommend:

Double Chocolate Peanut Butter Pretzel Ice Cream- (Vegan, Gluten Free)

Peach and Cinnamon Caramel Ice Cream (Vegan, Gluten free, Nut Free)

Yum

Free Beer Waffle Sundaes (egg free, dairy free, gluten free, nut free)

Yield: 4 servings

Recipe used by permission from Pure Delicious, by Heather Christo

Ingredients

1 cup unsweetened coconut milk
1 tablespoon apple cider vinegar
¼ cup beet sugar
½ cup rolled oats*
2 cups gluten free flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ cup coconut oil, melted
¾ cup beer**
Vegan ice cream (see note above)

Instructions

Preheat the waffle iron.
Add the coconut milk and vinegar the bowl.
In a separate bowl stir together the sugar, oats, flour, baking powder, and salt.
Add the coconut milk, coconut oil and beer to the flour mixture, stir to combine.
Spray the waffle iron with cooking spray (I used coconut spray). Cook the waffles according to manufactures specifications (I found these cook best at a higher temp setting).
Serve topped with ice cream.

Notes

*While oats are inherently gluten free, many companies use machines that are contaminated with flour. If you need gluten free waffles, make sure the package states the oats are gluten free. **Use gluten free beer for gluten free waffles. ***Waffels can be frozen easily. Add to a large ziplock freezer bag, freeze for up to two weeks. Bake at 350F on a baking sheet until warmed, about 10 minutes.

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Pure Delicious, Heather Christo

I was given a copy of Pure Delicious without expectation or obligation. I was not financially compensated for this post. All opinions are my own.

Buttermilk and Beer Beignets

Buttermilk and Beer Beignets

I have this detrimental habit of undercutting my price, or doing work for free, in exchange for a plane ticket and a hotel reservation. Last year I nearly committed to writing an entire menu just for the opportunity to go to Uganda for the weekend. The timing ended up being too last minute and (fortunately or unfortunately, I can’t decide which) I had to back out.

I also have a habit of obsessively bookmarking restaurants across the world if they sound interesting, just in case I’m ever in that area and looking for a place to eat. Most of which will go unvisited, but the few times I’ve found myself within walking distance of bookmarked business, I’m more thrilled than is appropriate.

The majority of my pre-trip plans include figuring out where I want to eat once I get there. Last year in Panama it was ceviche in the fish market. In Bogota it was Abasto. When I finally make it to New Orleans it’ll be beignets at Cafe Du Monde.

This recipe is the closest I’ve come to the real thing. Light, airy, slightly chewy and completely addictive. The beer gives it a beautiful lightness that I haven’t found in the classic recipes that call for evaporated milk.

These were so good, in fact, that they now replaced my beer doughnut holes as my go-to recipe for bring-a-dish gatherings.

Yum

Buttermilk and Beer Beignets

Yield: 20-24 Beignets

Ingredients

1 envelop (2 ¼ tsp/7g) rapid rise yeast
¼ cup (54g) sugar
4 cups (480g) bread flour
½ tsp (2g) baking soda
¾ cup (170 mL) wheat beer
1 ½ cups (360 mL) buttermilk
½ tsp (3g) salt
oil for frying (canola, peanut, or grape seed oil)
Confectioners sugar for dusting

Instructions

In the bowl of a stand mixer stir together the yeast, sugar, bread flour and baking soda.
In a microwave safe bowl combine the beer and butter. Heat until the mixture reaches between 120-130F on a cooking thermometer (mixture may curdle, this is normal).
Add the liquid to the dry ingredients, mix on medium speed until all the flour has been moistened.
Add the salt, turn the mixer on high and beat until the dough forms a soft sticky ball that gathers around the blade, about 8 minutes.
The dough will be very soft and loose, but if it’s too loose to hold together add a few pinches of flour.
Transfer to a large, lightly oiled bowl. Loosely cover with a towel or plastic wrap. Allow to rise in a warm room until doubled in size, about 1 hour.
Add dough to a well floured surface, dust with flour. Pat into a large rectangle about ½ inch thick. Avoid using a rolling pin in order to preserve the air bubbles in the dough.
Add 3 to 4 inches of oil to a pot over medium high heat. Clip a cooking thermometer on to the side making sure the tip doesn’t hit the bottom of the pot. Heat oil to 350F to 375F, adjust heat to stay in that temperate range.
Using a bench knife or pizza cutter, cut the dough into 2 inch squares. A few at a time (don’t crowd the pot) fry the beignets on both sides until golden brown and cooked through, about 2 minutes.
Remove and allow to drain on a stack of paper towels or a wire rack. Sprinkle with powdered sugar just before serving.

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Adapted from Epicurious

Pale Ale Crumb Cake + Loving Craft Beer People

Pale Ale Crumb Cake

Walking in the bay doors, they all seem to look the same. There are always the mingling smells of hops, malt and fickle high-maintenance yeast hard at work. There’s a brewer in rubber boots nearby, working out a problem behind a furrowed brow. There is inevitably a tank being cleaned, water from a thick hose being sprayer to cleanse the vessel to ready it for the next batch.

Music played from unseen speakers. Drums and bass melting into the sounds of the equipment, mostly being ignored. I’m always greeted warmly, always welcomed in and offered a beer. In the past year most of my visits to breweries have been to write a story, or take photos. You can make the argument that there are more beautiful subjects than fermenters and bright tanks. You can tell me how shitty the yellow fluorescent light is in a brewery. You could, but I’d tell you how much I want to show you the beauty in what is there.

Have you seen fresh hops right from the bine? Have you seen the look on a brewers face when sampling wort? Have you seen how gorgeous the color of beer can be? Maybe I’m starry-eyed over the craft beer community, maybe I focus more on what’s right than what’s wrong, but I won’t stop. Maybe it was the years of teaching anger management to gang members in South Central Los Angeles but I’ve learned that people tend to repeat the behavior you focus on. Let the others tear down people, behaviors, and semantics, I’m here as much for the people as I am for the beer. Of course there are changes that can and need to be made, we are, after all, a bunch of humans who drink too much. But let’s do it together. And let’s talk more about what we’re doing right. Because, craft beer, I love you. Flaws and all.

Have some cake, drink a beer, and let’s talk this out. I won’t stop loving craft beer, and I won’t stop focusing on how much I love the people here and what they are doing right.

Yum

Pale Ale Crumb Cake

Yield: 9 squares

Ingredients

For the Crumb Topping:

1/3 cup (73g) sugar
1/3 cup (73g) brown sugar
1 tsp (3g) ground cinnamon
1/2 tsp (3g) salt
8 tbs (113g) unsalted butter melted
1 ½ (180g) cups flour
2 tbs (20g) cornstarch

For the Cake:

1 cups (120g) all purpose flour
2 tbs (20g) cornstarch
½ cup (117g) sugar
½ tsp (2g) baking soda
½ (3g) teaspoon table salt
6 tbs (83g) unsalted butter, cut in cubes, softened
1 large egg, plus 1 yolk
1/3 (74g) cup pale ale
2 tbs (26g) olive oil
1 tsp (4g) vanilla extract
powdered sugar for dusting

Instructions

Preheat the oven to 325.
In a small bowl stir together the sugar, brown sugar, cinnamon, salt and butter. Add the flour and cornstarch, stir to make a soft dough, set aside.
In the bowl of a stand mixer add the flour, cornstarch, sugar, baking soda and salt. While the mixer is running add the butter mixing until the butter is cut in and the mixture resembles coarse meal with no uncombined lumps of butter.
Add the eggs, yolk, beer, olive oil and vanilla, beat until light and fluffy and well combined.
Line an 8x8 baking pan with parchment paper with the paper hanging over the sides. Pour batter into prepared pan in an even layer.
Crumble the topping and gently sprinkle it over the batter in an even layer. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for ten minutes, remove from pan using the parchment overhang. Cut into squares, sprinkle with powdered sugar.

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One Bowl Cinnamon Sugar Beer Muffins

One Bowl Cinnamon Sugar Beer Muffins

There is a feeling in the depths of winter that the quiet will swallow you whole if you don’t keep moving. As if you’d just be that misplaced bracelet that never gets found, disappearing behind furniture and then just ceasing to exist.

I’m not used to this. Born and grown in California, the winter was hardly different from the summer other than a lower flow of tourist, grabbing a sweater for Cinespia, and the absence of Vin Scully’s voice. You’d have to stop and think, just for a second, when you wanted to reference what season you were in. Like being on a vacation where the actual days of the week lose meaning and you have to stop to figure out if it’s Tuesday or Wednesday. Winter just meant a different set of activities, not an entirely different wardrobe and lifestyle.

Winters up North are different. There is a beauty in those clear crisp days when it feels like your voice and the sound of your footsteps on wet pavement will travel forever. The perpetually dewy trees, the misty morning fog, the light and unobtrusive snow fall, even the rain. It’s all majestic in a way that feels intensely calming. What they don’t tell you, when you plan to move a thousand miles North, is that it’s dark. Really dark. The cloud cover mid-day that blocks the sunlight from ever hitting the grass out front, and the sun finally calling it quits around 4PM.

Baking has become a winter activity. It fits in the culture of this newly acquired season in a way that makes me appreciate it so much more than the sun filled, warm day baking I used to do. Just the smell and the warmth from the oven seems like a missing piece of furniture finally being put back into place . Spring is on it’s way, and I’ve a few trips planned between now and then, but for the next few months I’ll be warming the days with baked goods.

Yum

One Bowl Cinnamon Sugar Beer Muffins

Ingredients

For the muffins:

2 cups (248g) all-purpose flour
1 tsp (4g) baking powder
1 tsp (4g) baking soda
3/4 cup (150g) granulated sugar
½ tsp (3g) salt
½ tsp (2g) cinnamon
1 tsp (4g) vanilla extract
2/3 cup (150g) wheat beer
1/3 cup (75g) whole milk
2 large eggs

For the topping:

2 tbs (15g) cinnamon
¼ cup (50g) granulated sugar
3 tbs (42g) butter, melted

Instructions

Preheat oven to 350.
In a large bowl stir together the flour, baking powder, baking soda, sugar, salt and cinnamon.
Make a well in the center, add the vanilla, wheat beer, milk, and eggs. Stir until just combined.
Line muffin tin with muffin papers, spray lightly with cooking spray.
Place the muffins in the oven, lower temperature to 325. Bake for 20-22 minutes or until tops spring back when lightly touched. Allow to cool.
Stir together the cinnamon and sugar in a small bowl.
Dip the muffin tops in melted butter, then roll gently in the cinnamon sugar mixture.

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Peanut Butter Belgian Ale Waffles with Blackberry Gose Syrup + Four Secrets to the Perfect Waffles

I have a couple waffle secrets to share with you.

Because I like you and my obsessive food geek research should be of some use to someone other than me.

Carbonation. This isn’t a closely held secret, it’s been used for years to make tempura batter light and pancakes rise a bit higher. Lucky of us, beer is a wealth of carbonation with a little kick of yeast for good measure.

For the beer, look for something with a nice level of carbonation and more malt than hops (think brown ale flavor rather than IPA hoppiness). For best results with your carbonation secret, make sure the carbonated liquid (even if you decide to forgo the beer and use seltzer water) is ice cold.

Cornstarch. This one came from well respected recipe developer Pam Anderson (no Baywatch jokes please, she’s heard ’em all). I’ve long been a fan of how cornstarch thickens my sauces, adds amazing texture to chocolate chip cookies, as well as keeps my beer cheese sauce velvety and prevents it from separating, now we have a new reason to stock the cabinets with this magical secret ingredient. It makes your waffles crisp on the outside while the inside stays light and tender.

Meringue (egg whites PLUS sugar). Whipping egg whites separate from the batter and folding them in has long been a staple of the perfect waffle. If you don’t take the time for this extra step you’re just making pancake batter.

Which results in soggy dense waffles, so you might as well just make pancakes. As I’m sure you’ve noticed egg whites deflate in seconds, meringue doesn’t. Add some sugar to those whipped whites and you’ll have something that holds up.

Oven resting. If you’re making breakfast for a crowd there is a good chance there will be a long delay between the first waffle being born and the last. Preheat the oven to 200, add the cooked waffles to a baking sheet and keep them warm in the oven while you finish making the feast. It will also help to keep the waffles crisp.

There you go, all the beer-geek-waffle-knowledge you can handle on a Monday morning. Now go out there, open a beer, and make yourself some crispy waffles.

For the blackberry syrup I used Brombeere Blackberry Gose from Odell brewing. I love this beer, it accomplishes something very few other sours can: balance. It hits that perfect mark that gives you the beautiful funk you look for in a sour while still rounding out the flavors with a bit of malt and grain that often get lost with wild ales.

You can taste the berries nicely but it’s dry rather than sweet, giving it an insane drinkability.

Yum

Peanut Butter Stout Waffles with Blackberry Gose Syrup

Yield: 4 servings

Ingredients

Syrup

2 cups (230g) frozen blackberries
1 cup (200g) sugar
12 ounces sour ale (gose, lambic, wild ale, Flanders)

Waffles:

1 ¾ (210g) cups all-purpose flour
½ cup (100g) sugar, divided
2 tsp (8g) baking powder
1 tsp (4g) baking soda
½ (3g) tsp salt
2 tbs (1 oz) cornstarch
1/4 cup (56g) unsalted butter, melted, plus more for waffle iron
1/3 cup (85g) creamy peanut butter
1 cup (240) buttermilk
1 cup (226) Belgian ale beer (see note)
1 tsp (4g) vanilla extract
2 large eggs

Instructions

Add the blackberries, sugar, and sour ale to a large pot (larger than you think you’ll need, it will bubble to 4X it’s volume) and boil, stirring frequently until slightly thickened and the blackberries have broken down, about 10 minutes. Allow to cool slightly. (if jam is too thick once it has cooled add more beer and simmer until it has loosened up). Jam can be made several days in advance.
Preheat a waffle iron.
Set out three bowls, one large and two small.
In the large bowl stir together the flour, half the sugar, baking powder, baking soda, salt and cornstarch.
In one of the small bowls add the melted butter and peanut butter, stir until smooth (microwave slightly if this is difficult). Add the buttermilk, beer and vanilla, stir until well combined.
Separate the eggs putting the yolks to the peanut butter bowl and the whites to the third bowl. Stir the yolks into the peanut butter until well combined.
Whip the egg whites until stiff peaks form, addd the remaining sugar and continue to whip until speaks return.
Make a well in the dry ingredients, add the peanut butter mixture, stir until just combined. Gently fold in the egg whites.
Brush the waffle iron with melted butter, add the batter and cook according to manufactures specifications. Place in a 200 degree oven to keep warm until ready to serve.
Serve warm with syrup.

Notes

Look for a beer that is fairly malty but with some nice carbonation like an Abby ale or Farmhouse ale or a Dubbel. Stay away from IPA's or high hop beers. A malty pale ale will work as well, or a well carbonated brown ale..

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No Yeast Vanilla Brown Sugar Beer Cinnamon Rolls

No Yeast Vanilla Brown Sugar Beer Cinnamon Rolls

Every Christmas I make cinnamon rolls. Yeasty, gorgeous, giant rolls with a thick layer of cream cheese frosting. A recipe that took years to prefect into the soft, tender, sweet and cinnamony treat with the thick ribbon of sugary butter center and tangy frosting. I make it the night before allowing the second rise to take place overnight in the fridge. It’s the first recipe in my first cookbook, The Craft Beer Cookbook (affiliate link).

But I also understand that taking two days to make breakfast might not be ideal for most people. And there may even be some of you that found your way to this post because yeast terrifies and baffles you the way some people think it takes a wizard to make velvety cheese sauce that doesn’t separate. I’m afraid of mall Santas, we all have our thing.

These rolls were awesome. Soft, tender, a bit more on the cakey side than the yeast rolls I’m so in love with, but still a fantastic way to throw together a dessert or a holiday breakfast. The yeast in the yogurt and the beer reacts with the leavening powers of the baking powder and basking soda to do a fabulous job of mimicking yeast dough. The way I try to do a fabulous job of mimicking a normal person when I see a middle aged man in a red suit and fake beard lurking near a Hollister.

Yum

No Yeast Vanilla Brown Sugar Beer Cinnamon Rolls

Yield: 8-10 rolls

Ingredients

Dough:

3 cups (360g) all purpose flour
1 tsp (4g) baking soda
½ tsp (3g) baking powder
pinch of salt
½ cup (107g) brown sugar
2 tbs (18) olive oil
2 tsp (8g) vanilla extract
½ cup (150g) vanilla Greek yogurt (not non-fat)
¾ cup (190g) wheat beer, room temperate

Filling:

½ cup (113g) unsalted butter, softened
2/3 cup (142g) brown sugar
2tsp (4g) cinnamon
¼ tsp (0.5g) nutmeg
pinch salt

Frosting:

8 wt oz cream cheese, softened
1 cup (113g) powdered sugar
½ cup (119g) heavy cream
1 tsp (4g) vanilla extract
Pinch salt

Instructions

Preheat the oven to 350.
In a large bowl stir together the flour, baking soda, baking powder, salt and brown sugar making sure to break up any brown sugar lumps.
Make a well in the center, add the oil, vanilla extract, yogurt and beer, stir until combined.
Add to a lightly floured surface, knead lightly until the dough comes together and is much less sticky (it will still be slightly sticky). Cover loosely and allow to rest for 15-20 minutes
Roll into a large rectangle about ¼ inch thick.
In a small bowl stir together the softened butter, brown sugar, cinnamon, nutmeg and salt.
Spread the filling evenly over the dough. Starting at the long edge, roll the dough into a long log.
Slice into 2 inch rings, place in a baking dish with the swirl side up.
Bake at 350 for 30 minutes or until golden brown.
Using a hand mixer beat together the cream cheese, powdered sugar, heavy cream, vanilla and salt until well combined, light and fluffy.
Spread the cinnamon rolls with the frosting before serving.

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Coconut Pumpkin Ale Overnight French Toast Bake

Coconut Pumpkin Ale Overnight French Toast Bake

Every interview, radio and TV, that’ve done the past two months has involved answering questions about pumpkin beer.

I told you about the harvest question incident already, and the problem with pumpkin beer. Beer people, for the most part, see this time of year as hop harvest season more than pumpkin season. Fourth quarter has some of the most incredible beer. We have wet hop, barrel aged beer, winter warmers, holiday ales, barley wines. There is so much to explore when it comes to beer. Pumpkin beer can be fantastic but the truth is if pumpkin beer disappeared tomorrow—never to be seen again—I’d hardly notice.

Pumpkin fanaticism this time of year grows to such a fevered pitch it’s hard not to be irritated but the fascination points to a growing trend: in-season produce. That’s good news. Although the obsession gets derailed by the a spice blend that contains no actual hint of the produce other than the name, the idea is still solid. We should do this more. We should lose our minds of blood oranges in January, infusing our beer and lattes as much as possible. We should freak out over apricots in June. We should await peach harvest every summer like a kid on Christmas morning. I’m hopeful these obsessions will continue, pushing us to focus more on the produce that just came out of the ground. Pumpkin, I’m hoping, is just the start of the produce loving snowball rolling down hill.

Pumpkin beer is a great cooking beer. Especially for those who would rather drink something else. Of course it’s strange to add beer to your breakfast, but you make this the night before when finishing the remaining beer from the bottle you open is a lot less strange. The yeast and carbonation give this a slight leavening effect, they way a beer cheese dip can have a soufflé texture out of the oven. The center will puff slightly and the bread will turn slightly puffy and creamy.

And you can pair this with coffee, pumpkin spiced or not.

Yum

Coconut Pumpkin Ale Overnight French Toast Bake

Yield: 6 servings

Ingredients

1 loaf (1 lbs) Challah or Brioche bread, cut into cubes
5 large eggs
1 can (400 mL) full fat coconut milk
1 cup (226g) pumpkin ale, brown ale, or winter ale
1 tsp vanilla extract
½ cup (122g) pumpkin puree
¼ cup (55g) brown sugar
3/4 cup (150g) white sugar
1 ½ tsp (6g) pumpkin pie spice*
½ tsp (3g) salt
(maple syrup or whipped cream for serving, optional)

Instructions

Add the bread cubes to an 9x13 baking dish.
In a large bowl whisk together the remaining ingredients. Pour over the bread.
Cover and refrigerate overnight.
Preheat oven to 350. Bake until the top is lightly springy and appears to have puffed in the center, about 35-45 minutes.
Slice and serve warm with whipped cream or maple syrup.

Notes

(*For homemade pumpkin pie spice 3/4 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice)

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Pumpkin Beer Bread French Toast and The Problem with Pumpkin Beer

I’ll give you a quick and easy way to tell if your favorite pumpkin beer was made with fresh pumpkins or the canned version.

Release date.

It takes weeks to brew a beer, and pumpkins reach full maturity, ready to harvest and roast for brewing, sometimes around late August. Making those beers released in July nearly impossible to brew with fresh pumpkins.

Canned pumpkin isn’t even the issue. Several breweries successfully make very complex, well-balanced beer with canned pumpkin every year. The issue is more about the impact that the early release dates have on breweries that want to use fresh. The arc of pumpkin season starts so soon, due to the canned-pumpkin beers, that by the time the fresh-pumpkin-using-breweries releases their beer, the moment has passed when it really should just be starting. A fresh brewed pumpkin beer will arrive on store shelves, at earliest, in mid-September. A much more appropriate time for a pumpkin flavored beer to be consumed. Unfortunately, at this point pumpkin beer coverage has been going on for months, making the release of fresh pumpkin beers seem like old news.

Pumpkin beer also ages well. For this I used a bottle of Rogue Pumpkin Patch ale from last year, made with pumpkins they grow on their farms, and it was even better this year than last. The flavors round out and have a deeper, more complex flavor. You can save this years pumpkin beers for next year, if you really jones for a mid-summer squash ales.

Maybe this doesn’t bother you, maybe you don’t mind a 100 degree, mid-July pumpkin porter. Or maybe you hate it. What can you do if this does, in fact, bother you? Make a bigger deal out of fresh brewed pumpkin beer, don’t buy any before middle September, don’t post anything on social until fresh pumpkin beers have been released, and thank the hard working brewers that not only brewed you a pumpkin beer, they also grew, harvested and roasted those pumpkins.

Yum

Pumpkin Beer Bread French Toast and The Problem with Pumpkin Beer

Serving Size: 4 servings

Ingredients

For the Pumpkin Beer Bread

3 cups (360) all purpose flour
1 tsp (4g) baking powder
2 tsp (12g) baking soda
1 cup (150g) brown sugar
2 ½ tsp (4g) pumpkin pie spice (see note)
¾ cup (225g) pumpkin puree
8 ounces (226g) pumpkin ale (or brown ale)

For the French Toast:

1 cup whole milk
3 eggs
½ cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extact
½ cup brown sugar
¼ tsp salt
Butter
Maple syrup for serving
1/2 cup pecan pieces (optional)

Instructions

Preheat oven to 350.
In a large bowl stir together the flour, baking powder, baking soda, pumpkin pie spice and sugar. Add the pumpkin puree and beer, stir until just combined.
Spray a loaf pan with cooking spray. Pour that batter into the pan in an even layer.
Bake for 40 minutes or until cooked through. Remove from oven, allow to cool completely before slicing, chill if necessary (beer bread can be made a day ahead of time, cover and chill until ready to use).
Slice into 1-inch thick slices.
In a wide, shallow bowl whisk together the milk, eggs, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt.
Add the slices, a few at a time, allowing to soak for one to three minutes.
Preheat a skillet or griddle to medium high; melt a pat of butter to coat the surface (continue adding butter between batches when the pan looks dry).
Remove the slices from the batter and allow excess to drain off.
Cook in the hot pan until golden brown on each side, about 3 minutes per side.
Serve topped with maple syrup and pecan pieces.

Notes

Homemade Pumpkin Pie Spice: 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground ginger

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