The Dissident 2010
1.25 lbs. softened butter
3/4 C Mirror Pond Pale Ale
Mix butter in a kitchenaid or other mixer for 1 minute
Add beer slowly mixing on low until incorporated
Store in the fridge up to 1 week
3/4 C butter
1 large onion, chopped
3/4 C mix of cremini and shiitake mushrooms
3 celery stalks, chopped
9 C soft bread cubes
1 tsp salt
1 Tbs fresh thyme, chopped
1/2 C dried cherries, heated just until warm
1/2 C Black Butte Porter
We know you've got your favorite Thanksgiving classics that make an appearance every Turkey Day. Why not spice things up a bit and make some new classics while cooking with beer this Holiday Season. Before heading out to the grocery store this weekend, take a look at these recipes!
It was about that time to hit the road once more and since we've spent ample time on the west coast lately, we decided to hit up the midwest for some tasty BBQ and fabulous hospitality in the "Paris of the Plains" also known as Kansas City!
After a week of hanging out with craft beer fans at pubs, restaurants, bars, liquor stores, and bottle shops, "The Kids," Mirror Pond Pale Ale and Black Butte Porter, decided to play the tourist card and hit up some local landmarks around town.
Ah, the IPA!
Hop forward, hop backward, hop side to side. White IPAs, Black IPAs, Red IPAs, Brown IPAs, Rye IPAs, Belgian IPAs, Session IPAs, Double IPAs, Triple IPAs, Experimental IPAs, Imperial IPAs, 90 Minute IPAs & 120 Minute IPAs (shout out to Dogfish Head for those last two).
Let’s talk IPA aroma and taste…
Do you like citrus?
How about orange, grapefruit, mandarin, tangerine, pineapple, lemon and lime?
Or, are you way more down to “earth?”
How about woody, cedar, grassy, sandalwood, piney, fresh, wet, rose, catty, herbal and spicy?