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nwbeerguide · 3 years

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With a focus still on health and safety, Brouwer's Cafe invites you to celebrate 20 years of HardLiver, February 26th and 27th.

image courtesy Brouwer’s Cafe

While maintaining a sense of optimism, but still following health department guidelines, Brouwer's Cafe has shared their list for the 20th anniversary of "Hardliver" barleywine festival. Showcasing some 25+ inspired beers, man over 10% alcohol by volume. For the beloved alehouse in Seattle's Fremont neighborhood, it was two decades ago when a group of imbibers met up in another Seattle neighborhood, Phinney.

Originally held in the Phinney Ridge Center as a Bottleworks festival early on before Brouwer’s Café was open, in 2005 when we opened it was with this festival, what a way to kick it all off. In one way or another the festival has continued ever year since. And it will continue.

With beers hailing from as far away as Middleton, England, to beers made just down the street from Brouwer's Cafe, you're invited to stop in today or tomorrow. Plus, to reward the journey, here is the draft list featured Saturday and Sunday, February 26th & 27th.

2022 Lumberbeard BA Barleywine 16.2% ABV

---- Machine House Barleywine in Cask 10.5% ABV

2021 Matchless Ol’Lifewine in Cask 13.4% ABV

---- Midnight Sun The Curse 12% ABV

---- North Fork Dad of Son Of Frog 11.5% ABV

2015 Oakshire Barleywine 10.4% ABV

2019 Old Schoolhouse Brewer’s Reserve 10.5% ABV

2021 Pelican Mother of All Storms 14% ABV

---- pFriem Bourbon Barrel-Aged Barleywine 11% ABV

2019 Reuben’s Brews 3 Ryes Men 13.7% ABV

2012 Sierra Nevada Bigfoot 9.6% ABV

2019 Skookum Barrenwood 11% ABV

---- Three Magnets Old Skook Whiskey Bbl-aged 11.6% ABV

---- Varietal Ritual of Oblivion 12% ABV

2012 Anchor Old Foghorn 9.4% ABV

2019 Big Time Old Wooly 10.3% ABV

---- Boneyard Barrel-aged Mr. Centaur 13% ABV

---- Block 15 Hypnosis 12.5% ABV

2017 Dogfish Head 120 Minute IPA 18% ABV

2021 Ecliptic Rye Barrel-Aged Orange Giant 15% ABV

2021 Engine House #9 Sekiu Barrel-aged Barleywine Batch 2 10% ABV

---- Evil Twin Freudian Slip Barleywine 10.5% ABV

2021 Ex Novo Nevermore 12.1% ABV

2019 Fremont Brew 3000 13.2% ABV

2020 Fremont Ye Olde Centaur 10% ABV

2013 Firestone Walker Sucaba 12.5% ABV

---- Fort George Etym 15.1% ABV

---- Fort George Etymology 14.7% ABV

---- Fort George Ology 14.9% ABV

---- Georgetown Magpie Tiny Town 15.3% ABV

2018 Hair of the Dog Doggie Claws 11.5% ABV

2010 J.W. Lees Harvest Ale Calvados EN Cask 11.5% ABV

Besides the preceding barleywines, Brouwer's Cafe will also feature ales and lagers, not associated with HardLiver just in case you're more in the mood for a kriek, a pilsner, or an ipa. For a list of everything on draft or that is edible Saturday and Sunday, visit https://bit.ly/3vkQdL8 for beers and https://bit.ly/3syjKiZ for food. Or, just show up and ask your server. Last, if you do come for the barleywines, you're asked to review the menu itemized numerically, and order by number and glass volume listed in the price breakdown (e.g. number 1 12, or number 16 8).

For more information on Brouwer's Cafe, visit https://www.brouwerscafe.com/.

About Brouwer’s Cafe

We have 64 craft beers on draft, a selection of over 400 bottles from both the U.S. and abroad, an exceptional selection of Scotch and American Whisk(e)ys and a full service bar, and Belgian-inspired cuisine.

Our Belgian-inspired cuisine includes our versions of Belgian classics such as pommes frites (true Belgian fried potatoes), stoofvlees (a thick Belgian stew served on Frites), and the Belgian staple of moules-frites. We also serve a variety of sandwiches, such as our very popular lamb burger, which is ground in house. We also have a selection of salads, desserts, and a rotating specials menu.

We serve Seattle's Fremont neighborhood seven days a week, opening at 11 am. Our "Power Hour" is from 3 pm to 6 pm everyday and boasts a delicious selection of small plates and $1 off all draft beers and well cocktails.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3vmP4mw

#Beer #News #Brewery

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titusrecipe141-blog · 6 years

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Summer Miller

August 6, 2018

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How to Make Ginger Switchel

Drink

Ginger

Think of switchel as that refreshing summer drink you didn't know you needed—there's a reason farmers used to drink it after working in the fields all day. Made with fresh ginger, vinegar, water, and honey, it couldn't be simpler to make!

Photography Credit: Leela Cyd

Switchels are a simple, non-alcoholic drink with an old history. You can find literary and historical references to this easy, zippy elixir — quenching the thirst of British sailors, Harvard students, and farmers — as early as the 17th century.

These days, switchel has seen a bit of a revival!

WHAT IS A SWITCHEL?

Switchel is a Colonial-era drink comprised of ginger, vinegar, water, and molasses—ingredients from different Caribbean islands brought together as American imports. Over time, home cooks replaced the molasses with other sweeteners such as honey, maple syrup, or sorghum depending upon where they lived.

Switchels are often referred to as Haymakers Punch because it was made in large batches and used to replenish parched farmers after working in the hot sun all day. Think of it as the original Gatorade, only with a refreshing pucker from the vinegar, a spicy kick from the ginger, and a bit of sweetness to balance it all out.

SWITCHELS VS. SHRUBS

Shrubs, another historic vinegar-based drink that appears throughout the world, are similar to a switchel, but not identical. Shrubs are made with fruit; switchel is made with ginger.

That’s the only real difference, but because the drinks are nearly identical, sometimes you will see shrub and switchel used interchangeably.

HOW TO MAKE A GINGER SWITCHEL

My preferred recipe for ginger switchel has a strong ginger element, a sour pucker from the apple cider vinegar, and a subtle sweetness from honey. Just mix with hot water, refrigerate, and it’s ready!

Use fresh ginger, peeled and sliced. I don’t recommend using ground ginger—it won’t dissolve, and it will leave a gritty feel in your mouth.

HOW TO SERVE SWITCHEL

I like to drink this switchel on its own, but sometimes soften it with carbonated or still water. You can also use it to add interest to cocktails, lemonade, or iced tea.

Make a batch and think of it as a concentrate—use it as a mixer for endless flavor combinations.

MAKE THIS RECIPE YOUR OWN

The best part of switchel is that it is easy to adapt to your personal tastes. If you want more of a ginger kick, then boil the ginger in water or vinegar, as I do in this recipe. If you want more of a subtle ginger flavor, then don’t bother boiling water and let it infuse gently on the counter. If you want more of a sour taste, add more vinegar. Up the sweetness? Increase the honey.

MORE REFRESHING SUMMER DRINKS!

Cucumber Mint “Shrub” Soda

Perfect Lemonade

Strawberry Watermelon Agua Fresca

Homemade Sassafrass Root Beer

Old Fashioned Pink Lemonade

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How to Make Ginger Switchel

Prep time: 15 minutes

Steep time: Up to 4 days

Yield: 3 cups

This recipe can serve about 3 people undiluted or many more if you mix it with sparkling water. Feel free to double or even triple the recipe. Keep it in a lidded container in your refrigerator to sip on all week. Switchel will keep safely in the fridge for at least a week.

Ingredients

2- to 3-inch piece fresh ginger

2 1/4 cups water

1/2 cup apple cider vinegar

1/2 cup + 2 tablespoons honey

Sparkling or still water to finish

Special equipment:

Quart-sized glass canning jar, or other similarly sized container

MethodHide Photos

1 Prep the ginger: Use the side of a spoon to scrape the skin off the ginger. Cut the ginger into slices. You should have about 1/4 cup of sliced ginger.

2 Infuse the ginger: In a medium saucepan. bring the ginger and 2 1/4 cups water to a boil. Remove from the heat. Let sit for 10 minutes.

For a gentler, less-spicy switchel, don't boil the water; combine the water and ginger in a jar and let them infuse gently on the counter for a few hours.

3 Combine the ingredients: In a quart-sized glass canning jar or other lidded glass container, combine the honey and vinegar. Add the ginger and water. Cover with a lid and shake to combine the ingredients.

4 Refrigerate: Cover the jar and transfer to the fridge. Drink once cold or let the ginger infuse for up to 4 days, at which point you can strain out the ginger. The longer the ginger infuses, the stronger the flavor will become. The prepared switchel will keep for seven days in the refrigerator.

5 Serve: Pour the switchel into a glass filled with ice. Drink it straight (which will be more concentrated and spicy), or top with still or sparkling water to dilute and soften the flavor. Stir and enjoy.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to How to Make Ginger Switchel on Simply Recipes. Thank you!

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Summer Miller

Summer Miller is a freelance writer, recipe developer and author based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

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jmuo-blog · 7 years

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New Post has been published on https://jmuo.com/10-stew-recipes-to-help-you-beat-cold-weather/

10 Stew Recipes To Help You Beat Cold Weather

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Hearty, tasty and satisfying these stew recipes are a surefire way of warming up on a cold winter’s night. Whether you favor seafood, chicken or red meat, these winter stew recipes offer a little something for everyone. So get ready to combat freezing temperatures with a bowl of these comforting stews.

10 Winter Stew Recipes

Posole

We begin our cold-weather stew journey with posole, a hearty Mexican stew made with pork, chicken and hominy is an excellent way to keep warm.

Try this stew recipe.

Japanese Seafood Stew

Seek refuge from the cold with this hearty Japanese-style stew featuring scallops, shrimp, ginger and noodles.

Click here for this stew recipe.

Coq au Vin

This classic French chicken stew infused with red wine will leave you wanted more.

Learn how to make it with this recipe from legendary chef Paul Bocuse.

Brazilian Shrimp Stew

This alluring shrimp stew laced with coconut milk and spices will bring a bit of the tropics to your table.

Find this stew recipe here.

Wild Boar with Chianti

This is a decadent yet hearty Tuscan stew featuring wild boar simmered in wine – the perfect antidote to a bone-chilling weather.

Find this stew recipe here.

Guinness Irish Stew

Lamb, veggies and a generous amount of Guinness beer make this a stick-to-your-ribs stew.

Click here for this winter stew recipe.

Vegetarian Lentil Stew

Here’s a filling stew for vegetarians and meat eaters alike. It contains Hokkaido pumpkin, carrots, scallions and green lentils.

Click here for this stew recipe.

Vegan Black Bean Stew

This is another great option for vegetarians and vegans: a robust black bean stew flavored with chipotle, peppers and coriander.

Find this stew recipe here.

Flemish Beef Stew, Stoverij

This exquisite Belgian beef stew features meat braised in dark beer, thyme and mustard.

Click here for this stew recipe.

Castillian ‘Olla Podrida’ Stew

It’s name translates to ”rotten pot” but there’s nothing unpleasant about this Spanish stew prepared with a blend of chicken, veal, chickpeas, potatoes and chorizo.

Click here for the recipe.

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jlcolby · 7 years

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10 Stew Recipes To Help You Beat Cold Weather

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10 Winter Stew Recipes

Posole

We begin our cold-weather stew journey with posole, a hearty Mexican stew made with pork, chicken and hominy is an excellent way to keep warm.

Try this stew recipe.

Japanese Seafood Stew

Seek refuge from the cold with this hearty Japanese-style stew featuring scallops, shrimp, ginger and noodles.

Click here for this stew recipe.

Coq au Vin

This classic French chicken stew infused with red wine will leave you wanted more.

Learn how to make it with this recipe from legendary chef Paul Bocuse.

Brazilian Shrimp Stew

This alluring shrimp stew laced with coconut milk and spices will bring a bit of the tropics to your table.

Find this stew recipe here.

Wild Boar with Chianti

This is a decadent yet hearty Tuscan stew featuring wild boar simmered in wine – the perfect antidote to a bone-chilling weather.

Find this stew recipe here.

Guinness Irish Stew

Lamb, veggies and a generous amount of Guinness beer make this a stick-to-your-ribs stew.

Click here for this winter stew recipe.

Vegetarian Lentil Stew

Here’s a filling stew for vegetarians and meat eaters alike. It contains Hokkaido pumpkin, carrots, scallions and green lentils.

Click here for this stew recipe.

Vegan Black Bean Stew

This is another great option for vegetarians and vegans: a robust black bean stew flavored with chipotle, peppers and coriander.

Find this stew recipe here.

Flemish Beef Stew, Stoverij

This exquisite Belgian beef stew features meat braised in dark beer, thyme and mustard.

Click here for this stew recipe.

Castillian ‘Olla Podrida’ Stew

It’s name translates to ”rotten pot” but there’s nothing unpleasant about this Spanish stew prepared with a blend of chicken, veal, chickpeas, potatoes and chorizo.

Click here for the recipe.

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nielsencooking-blog · 7 years

Text

10 Stew Recipes To Help You Beat Cold Weather

New Post has been published on http://nielsencooking.com/10-stew-recipes-to-help-you-beat-cold-weather/

10 Stew Recipes To Help You Beat Cold Weather

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10 Winter Stew Recipes

Posole

We begin our cold-weather stew journey with posole, a hearty Mexican stew made with pork, chicken and hominy is an excellent way to keep warm.

Try this stew recipe.

Japanese Seafood Stew

Seek refuge from the cold with this hearty Japanese-style stew featuring scallops, shrimp, ginger and noodles.

Click here for this stew recipe.

Coq au Vin

This classic French chicken stew infused with red wine will leave you wanted more.

Learn how to make it with this recipe from legendary chef Paul Bocuse.

Brazilian Shrimp Stew

This alluring shrimp stew laced with coconut milk and spices will bring a bit of the tropics to your table.

Find this stew recipe here.

Wild Boar with Chianti

This is a decadent yet hearty Tuscan stew featuring wild boar simmered in wine – the perfect antidote to a bone-chilling weather.

Find this stew recipe here.

Guinness Irish Stew

Lamb, veggies and a generous amount of Guinness beer make this a stick-to-your-ribs stew.

Click here for this winter stew recipe.

Vegetarian Lentil Stew

Here’s a filling stew for vegetarians and meat eaters alike. It contains Hokkaido pumpkin, carrots, scallions and green lentils.

Click here for this stew recipe.

Vegan Black Bean Stew

This is another great option for vegetarians and vegans: a robust black bean stew flavored with chipotle, peppers and coriander.

Find this stew recipe here.

Flemish Beef Stew, Stoverij

This exquisite Belgian beef stew features meat braised in dark beer, thyme and mustard.

Click here for this stew recipe.

Castillian ‘Olla Podrida’ Stew

It’s name translates to ”rotten pot” but there’s nothing unpleasant about this Spanish stew prepared with a blend of chicken, veal, chickpeas, potatoes and chorizo.

Click here for the recipe.

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cucinacarmela-blog · 7 years

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10 Stew Recipes To Help You Beat Cold Weather

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10 Stew Recipes To Help You Beat Cold Weather

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10 Winter Stew Recipes

Posole

We begin our cold-weather stew journey with posole, a hearty Mexican stew made with pork, chicken and hominy is an excellent way to keep warm.

Try this stew recipe.

Japanese Seafood Stew

Seek refuge from the cold with this hearty Japanese-style stew featuring scallops, shrimp, ginger and noodles.

Click here for this stew recipe.

Coq au Vin

This classic French chicken stew infused with red wine will leave you wanted more.

Learn how to make it with this recipe from legendary chef Paul Bocuse.

Brazilian Shrimp Stew

This alluring shrimp stew laced with coconut milk and spices will bring a bit of the tropics to your table.

Find this stew recipe here.

Wild Boar with Chianti

This is a decadent yet hearty Tuscan stew featuring wild boar simmered in wine – the perfect antidote to a bone-chilling weather.

Find this stew recipe here.

Guinness Irish Stew

Lamb, veggies and a generous amount of Guinness beer make this a stick-to-your-ribs stew.

Click here for this winter stew recipe.

Vegetarian Lentil Stew

Here’s a filling stew for vegetarians and meat eaters alike. It contains Hokkaido pumpkin, carrots, scallions and green lentils.

Click here for this stew recipe.

Vegan Black Bean Stew

This is another great option for vegetarians and vegans: a robust black bean stew flavored with chipotle, peppers and coriander.

Find this stew recipe here.

Flemish Beef Stew, Stoverij

This exquisite Belgian beef stew features meat braised in dark beer, thyme and mustard.

Click here for this stew recipe.

Castillian ‘Olla Podrida’ Stew

It’s name translates to ”rotten pot” but there’s nothing unpleasant about this Spanish stew prepared with a blend of chicken, veal, chickpeas, potatoes and chorizo.

Click here for the recipe.

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nwbeerguide · 3 years

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Modified for the COVID-19 era, Brouwer's Cafe merges Sour Fest & Back in Black, during Seattle Beer Week.

2020 was no picnic for anyone. There, it’s been said.

But if the management of Brouwer’s Cafe, in Seattle’s Fremont neighborhood, has anything to say about it, they call it a $#1tshow! So yeah, they really don’t want to repeat 2020 in 2021.

image sourced from Brouwer’s Cafe

Maybe that’s the inspiration behind their recent announcement: their Seattle Beer Week events are back, albeit changed for the pandemic.

Last year, when the entire world tensed up, places like Brouwer’s Cafe were forced to close because of local health restrictions. The impact on most businesses, like Brouwer's, were no Seattle Beer Week events, including Back in Black or Sour Fest. Now in 2021, the ‘Cafe has adopted a term to describe their approach to Seattle Beer Week 2021, a hybrid event.

In order to revive Stout and Sour Fest from a rough year off, we knew what was needed was a shot (or two) in the arm. Fortunately, the team here in the beer cave has just that. Having our staff fully vaccinated made us feel like hosting a Beer Week event was actually possible. Still though, we know many people are not or will not hit that milestone before the annual May festivities would have kicked off. Once again, we are going to pivot the event a tad to keep it as responsible as we can.

Some examples of poster from previous years of Back in Black and Sour Fest

That’s right. Instead of two unique events, each with a uniquely organized draft list, the Brouwer’s Cafe crew are splitting up their taps to host a bit of Sour Fest and a bit of Back in Black.

But what does this mean, you ask. Well, try to imagine 12 sours and 12 stouts, side-by-side, for you to indulge in. With the approach recognizing not everyone is comfortable dining in, coupled with a changed capacity limit based on Washington state’s “Phases”, Brouwer’s Cafe hopes that this is the last time they will feature simultaneously Sour Fest or Back in Black festivals.

Also, for those who aren’t quite ready for a sit-down or (weather permitting) limited outdoor experience, Brouwer’s Cafe has created another edition of their “Fests-at-Home” boxed, takeaway, packages. Just visualize beers showcased at the festivals, but bottled or canned up, and in an easy takeaway package. Look for the take home edition of Sour Fest and Back in Black, to go on sale May 2nd via the ‘Cafe’s website store.

For those who wish to dine in or eat outside, before, during or after the festival, Brouwer’s Cafe reminds all the following.

As is the case with everyday dining here, we are strictly adhering to all King County regulations for indoor and outdoor dining. We are also placing a cap on party sizes to six (6) guests. We won’t be taking reservations, and as such, we ask that tables limit their time here to two (2) hours. That should be plenty of time to get your fill of awesome brews.

image sourced from Brouwer’s Cafe

Finally, the staff want to share the following for those weary of all the sacrifices made in the name of coming together.

This time has been anything but normal, and we look forward to seeing a lot of you in the near future. Hopefully. Keep wearing your masks and wash your damn hands.

Brouwer’s Cafe is located at 400 North 35th Street in Seattle’s Fremont neighborhood. For more information, including other events, food, and drink menus, visit https://www.brouwerscafe.com/

About Brouwer’s Cafe

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3xz6Mlo

#Beer #News #Brewery

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hannahhgoesabroad · 7 years

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Day Eighteen

Today was the last excursion of our program. We met at the reception of the hostel and went over to the city of Ghent.

Ghent was incredibly lively. As soon as we got off the train station, I noticed that the city was full of bustling people in restaurants and central squares. We immediately launched into a city tour where we explored the medieval town. We went by a couple of beautiful areas such as the three towers that overlooked the canal and what the tour guide had called a “lovers’ spot”, a beautiful secluded area with medieval buildings by the water.

After lunch, we went to a church where we got to see the beautiful painting of The Mystic Lamb. It was honestly amazing to see in person due to the intricacy of the details. I learned that the painting actually folds in so that it is usually not seen.

I was particularly nervous for the last part of the day which included heading over to a local person’s house for dinner. It was interesting because during the whole day, people were worried about eating horse, vegetarian options, and what would be polite or rude in a Belgian home.

Nico and I were picked up from a museum by a very nice man who took us to his countryside home. It was not only nice to be in a car, but it was absolutely lovely being able to look outside the window and see the beautiful countryside going past me. Our host lived in a suburb where he said that a lot of the residents were families or invested in the agricultural business. As we drove to his home, he pointed out things that were interesting to see. We actually drove past an artificial river that had been created just for rowers. As a former rower and coxswain myself, I found it amazing that a city had created a whole river just for rowing. Even though he mentioned that rowing’s not a very big sport in Belgium, he also stated that there were a variety of important world-wide rowing competitions at the very river in Ghent.

As soon as we arrived at the home, we saw a Flanders flag hanging from the home. A very colorful wall mural greeted us when we entered his home that had a depiction of what he called “Flemish symbols”.

Our hosts consisted of a couple who immediately brought us outside to have some drinks. Their backyard was lovely with a huge pool and greenery. It honestly reminded me of my home back in the United States– quiet, secluded, and family-oriented. We were offered beer or wine and I was brought a lovely beer that was introduced as the second best beer in the world! Even though I am not a big beer drinker, this trip definitely made my taste buds change. My dad is a beer enthusiast, so I am also looking forward to letting him know that I got to try such an amazing beer.

We eventually headed inside for some dinner. We were given a starter of tomato soup with meatballs, beef stew and potatoes, and ended with ice cream and strawberries. Even though the meal was absolutely amazing, the highlight of the whole experience was the conversation that I had with our wonderful hosts.

We were taught that the Dutch people are very straightforward. However, I also realized through this experience that Belgian people are even more so. As soon as we sat down on the dinner table, our host told us that he hated Trump and wanted our thoughts on the United States government. Being a political science major, I was very pleasantly surprised at his straightforwardness on the subject. His opinions on the United States government was incredibly interesting. Like most Europeans that I have encountered, he hated Trump and Republicans, and thought that their leadership was absolutely silly. He didn’t understand why Americans complained about taxes and where our money was going. I explained to him about the countless number of times when I have had friends who could not afford to go to the hospital, and we were told that that absolutely will not happen in Belgium.

I was more interested in learning his perspective on the Belgian system. Earlier, we had had a lecture regarding the social welfare system that was not very clear. Our host was a part of a Flanders Nationalist party that wanted to segregate from the rest of Belgium. He wanted a German-type system where the Dutch, French, and German-speaking parts of Belgium were independent and separate in terms of taxes, welfare, and social issues. He stated that the Belgians lacked unity in their sense of nation-hood. He called Belgium an “artificial state” and said that each citizen did not feel connected to one another as Americans do. He also did not support the EU, stating that his country had given too much money to the system that did not return as much as it deserved.

We also discussed the state of refugees in his country and other European nations. Our hosts were very sympathetic of refugees and said that they were not a problem at all– it became a problem when “economic refugees” claim that they’re “political refugees” and come to swarm Belgium for its great social welfare.

Overall, I learned so much about Belgium and Belgian mindset through the dinner. Our hosts were absolutely lovely and I was actually very sad when it was time to finally part.

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