Did you miss us? Sorry about last week, guys. We got a bit busy and had to miss a week, but we have some fun updates for you this week.
Hey, Springfielders. It’s time for your Rundown. All that’s new and noteworthy in craft beer releases this week.
Lots to talk about, so let’s go:
Welcome to The Rundown. Each week, we’ll post new beer releases, special editions, and seasonals that you can find here in Springfield. If a beer has not yet been released, we’ll also let you know the release date when we can.
Look for the release of Jam Up Blackberry Ale in the next month or so. Also, if you’re looking to do a vertical tasting, I know the Barrels store on South National still has a bottle or two on their shelf, as of this past weekend. They are moving the Jam Up release date up from Autumn to Summer this year.
Springfield Brewing Company:
It’s your last chance to try Quencher in the Rye. It went fast, but they’ll be changing out that tap this week. They’ve also switched up their tap list significantly in the past week or so. In addition to their four mainstays (11-Point Pilsner, Paul’s Pale Ale, Walnut Street Wheat, and Hop Lobster), they also have the following:
Bombay Brown – I love this beer. It’s a slightly different take on the modern IPA. It’s a darker color and the malts used stay away from the sweeter caramel flavors in order to focus on the more bready, toast-like aromas and flavors offered by brown malt. The brewery says it’s a bit like having citrus marmalade on melba toast. It’s a fair descriptor.
Bearded Guard – Bière de Garde is a style of beer traditionally brewed in Northern France, and is the cousin of the Belgian Saison. This farmhouse ale uses a yeast strain known for producing very nice peppery notes (think black pepper, not bell peppers), while also including some subtle clove-like aroma. The flavor is more bread-like, finishing with a slight fruitiness.
No word on what will take the spot of the Quencher in the Rye when it goes off later this week. What SBC beer do you hope takes its spot? Comment below with your favorite SBC beer.
Mother’s Brewing Company:
Doozy is out in four packs, and Sandy is out in six packs. If you haven’t had Sandy or don’t remember it, it’s a very nice hopped-up wheat beer with some serious grapefruit notes.
Here’s a list of what’s pouring in their tasting room right now (with some notes from Tim Ryan of Mother’s):
Grow Cukes, Not Nukes (Golden Farmhouse Ale infused with cucumbers)
High Plains Drifter (American Pale Ale)
Training Wheels (Session IPA)
Red Rover (Raspberry Golden Ale)
Chocolate Thunder (Porter) side note: We’ve discovered that this one is really good mixed with a Red Rover (1/2 & 1/2)
Thing 1 Rye Lager
Thing 2 Rye Saison
Sexual Healin’ (Nitro Stout)
You can also find their usual delicious fare, including Towhead, Li’l Helper, Three Blind Mice, Sandy, and Doozy in the tasting room, as well.
In the near future, you can expect to see Super Doozy come out in 22oz bombers in mid-June and D’Lila, the super hopped-up wheat, will come out in July.
Brown Derby Wine Center:
Our friends down at the Wine Center have some great stuff coming out this week, as well. Here are a few highlights provided by Eric Carter:
- Boulevard Entwined Ale – It’s the first installment of what’s called their “Backroad Series”. Based on the concept of blending the arts of brewing and winemaking.
- Rogue Voodoo Doughnut – Pretzel, Raspberry & Chocolate Ale housed in a wonderfully pink bottle.
- Odell Tree Shaker Peach Imperial IPA – Peachy IPA? Yum.
- Odell Footprint Ale
- Free State Stormchaser Summer IPA
- Stone Saison – Summer release. Very delicious Farmhouse ale.
Other Quick Hits:
Santa Fe Freestyle Pilsner will be out next week.
Happy Hour Live tonight will feature a Cathedral Square tasting at the University Plaza Hotel Lobby. I would include this in the What’s on Tap! segment tomorrow, but by then it will be TOO LATE!
Tune in tomorrow for our What’s on Tap! feature about coming craft beer events in Southwest Missouri. If you have a Craft Beer Related event you’d like featured, please drop us a line through our Contact Us page.
Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter. For the first course and background on the challenge, click here. For the second course, click here. For the third course, well, you know.
Beer #4: Mother’s Brewing Company – Three Blind Mice
For our final course, the dessert course, nothing says summer quite like ice cream. It’s a must when having a Memorial Day cookout. This dessert is going to be an easy one to toss together, so you can get right back to entertaining your guests, and tossing contraband Lawn Darts at your kids.
The beer that Ben put forward for this course is a bit of a curveball; I’ll explain. Typically, a brown ale is malty, with a roasty sweetness from that malt. However, Mother’s Brewing Company’s Three Blind Mice is NOT your Father’s brown ale! It’s a tip of the hat to three distinct beer styles: Irish Red Ale, English Brown Ale, and the German Altbier. The twist comes with the level of hoppiness that slips in from the ode to the Altbier. This makes it a bit more difficult to try to get a dessert pairing together. I had to play around and experiment with a couple of different techniques to overcome this bitterness, especially when reducing for a dessert sauce. Where there’s a will, there’s a way. By reducing an entire bottle down to about an ounce or so, and adding sugar and semi-sweet chocolate chips, I was able to bring the sauce to a palatable level. The vanilla ice cream brings the Ice component to the dish, and soothes any lingering bite from the sauce, which just takes on a dark chocolate character. The aroma of the sauce oddly struck me like toasted coconut. What’s a great marriage with toasted coconut and involves a grill? Yes, grilled pineapple! There’s our Fire component. For a base, I chose a shortcut: store-bought shortcakes. Build upon that foundation a grilled pineapple ring or two, a scoop of rich vanilla ice cream, drizzle with the Three Blind Chocolate Sauce, top with toasted shredded coconut. The levels of flavor that all work in harmony, give this dessert such complexity, yet it is so simple to put together.
You might say, “But, Frank, does it really go well with the beer?” Hell yes, it does. My test subject was my wife, who normally would shy away from such pairings… and I got a resounding thumbs up!
A great way to wrap up my menu, and gets keeps you from spending too much time on the food, and gets you back to enjoying your outdoor holiday!
It was truly a challenge to develop a dessert that includes a grilled component for this course. I had many ideas, but they were all missing… something? In order to unite the flavors and textures of this dish, I decided to make the Three Blind Mice into an ice cream, and voila! Grilled Banana Split. My menu shows chocolate and vanilla as ice cream flavors, you can make your own or get them from the store. You could also substitute another flavor of ice cream for the vanilla, like Heath toffee. I hope you have enjoyed our pairing exercise as much as we have! Enjoy this holiday weekend, and eat well!!
Recipes follow after the jump.
On the night of the final TAG/Beer Buzz podcast, Ashton Lewis, Brett Johnston, and I spoke about music at length. As we discussed music and beer, I thought it could be a fun experiment to try and combine music, food, and beer together.
As the podcast wound down and this site spun up, I emailed Ashton and asked him to pair some music with some beer, and then throw in some ideas for food, as well.
Although he found it challenging, Ashton came up with some great combinations. After each one, he offers what he calls his “liner notes” for the combination.