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Beer Cocktail: Brass Monkey

Our Tasting Room Manager, Joanna is at it again with her newest and easy-to-make beer cocktail recipe!! Introducing the Old Yale Brewing Brass Monkey made with Vanishing Monk Belgian Witbier. Grab the recipe below…

Ingredients:

• Old Yale Brewing Vanishing Monk Belgian Witbier, ABV 5.0%
• Vodka
• Spiced Rum
• Orange Juice
• Orange Bitters
• Mint
• Marashino Cherries

Step 1:
In your 12 oz. Old Yale Brewing glass, add 1 oz. Vodka and 1 oz. Spiced Rum

Step 2:
Add 4oz. of Orange Juice and 4 dashes of Orange Bitters

Step 3:
Fill the remainder of your glass with our Tall Tale Series Vanishing Monk Belgian Witbier and garnish with a Marashino Cherry and mint!

Simple as that!!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager.

 

Beer Cocktail: Blackberry Bourbon Sour

We’re back at it with another super easy beer cocktail recipe that we love berry much! Feel free to write us a thank you note for this one…

Ingredients:

• Old Yale Brewing Kettle Sour Plum Porter, ABV 5.0%
• Blackberry Liqueur
• Bourbon

Step 1:
In your 12 oz. Old Yale Brewing glass, add 1 oz. Blackberry Liqueur

Step 2:
Add 1 oz. of your favourite Bourbon

Step 3:
Fill the remainder of your glass with our Trailblazer brew: Plum Porter Kettle Sour

Easy peasy and oh so tasty!  

 

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager.

 

Beer Cocktail: Beermosa

Get your brunch squad ready. We’ve got a super easy beer cocktail recipe for you, perfect for any Sunday Funday you’ve got planned.

 

Ingredients:

• Old Yale Brewing Knotty Blonde Ale, ABV 5.0%
• Dry white sparkling wine
• Orange juice
• Orange slice

Step 1:
In your 12 oz. Old Yale Brewing glass, pour 6 oz. of our crisp, clean & straightforward Knotty Blonde Ale (should be just at the top of the OYB logo)

Step 2:
Add 2 oz. of dry white sparkling wine

Step 3:
Top up with orange juice

Step 4:
Garnish with an orange slice

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager… feel free to give her a high five next time you stop by.

 

Beer Cocktail: Greyhound IPA

We have the perfect cure for those West Coast rainy day blues, a Greyhound IPA. Seriously though, how delicious does that sound?? Well lucky for you, we’re giving away our secret recipe so that you can make this one at home yourselves!

Ingredients:

• Old Yale Brewing West Coast IPA, ABV 6.0%
• Grapefruit juice
• Fresh lime juice
• Rosemary

Step 1:
In your 12 oz. Old Yale Brewing glass, pour 5 oz. of grapefruit juice

Step 2:
Top up with the bold, hoppy goodness that is our West Coast IPA

Step 3:
Add a splash of fresh lime juice, stir it up and garnish with a sprig of rosemary

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager… feel free to thank her for this one personally in the tasting room.

 

Beer Cocktail: Maple Bacon Stout

 

It doesn’t get more Canadian than this beer cocktail. Our award-winning Sasquatch Stout mixed with maple syrup, whiskey and bacon?? Just try to resist, we dare you…

 

Ingredients:

• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• Maple syrup
• Rye Whiskey
• BACON!!!

Step 1:
In your 12 oz. Old Yale Brewing glass, add 2 oz. of Maple Syrup

Step 2:
Mix in 1 oz. of Rye Whiskey

Step 3:
Fill the remainder of the glass with our award-winning Sasquatch Stout

Step 4:
Stir it up and garnish with some tasty bacon

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager… feel free to thank her for this one personally in the tasting room, eh?

 

Beer Cocktail: Caramel Macchiato Stout

Sweet and delicious, this beer cocktail tastes like a caramel macchiato… that’s right Starbucks, we’re coming for you!

This one is BREW-tiful and we really love it a LATTE, seriously… words cannot ESPRESSO how much we enjoyed this one! But enough with the coffee puns, here’s how you make this delicious beer cocktail…

PS. There is no actual coffee added to this beer cocktail

Ingredients:

• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• Caramel Vodka
• Kahlua
• Whip cream

Step 1:
In your 12 oz. Old Yale Brewing glass, add 1 oz. Caramel Vodka

Step 2:
Add 1 oz. Kalhua and stir

Step 3:
Fill the remainder of the glass with our award-winning Sasquatch Stout

Step 4:
Top with a mountain of whip cream and enjoy!!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

Beer Cocktail: Black Velvet, if you please…

First made in London in 1861, the Black Velvet beer cocktail is made with 1-part stout and 1-part white, sparkling wine or champagne. At Old Yale Brewing, we’ve tweaked the recipe to suit our award-winning Sasquatch Stout with a bit of a twist…

Traditionally served in a champagne flute, our Black Velvet is best served in an Old Yale 12 oz. glass, you can pick yours up in our tasting room, along with our Sasquatch Stout, available in 650ml bombers or in a tall can 4-pack (473ml). Here’s how you make this delicious cocktail:

Ingredients:
• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• White sparkling wine
• Orange wedge

Step 1:
Fill your 12 oz. Old Yale Brewing glass with approx. 6 oz. of our award-winning Sasquatch Stout (should sit in the middle of the OYB logo)

Step 2:
Fill the remainder of the glass (approx. 5 oz.) with your desired white, sparkling wine.

Step 3:
Garnish with an orange wedge and enjoy!!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

Beer Cocktail: Gingerbread Stout

Who needs a gingerbread cookie when you can have a gingerbread stout…

With only 4 ingredients, this one’s quick and easy to make! All you need to do is pick up your 12 oz. OYB glass from our tasting room and a bomber (or 2) of our Sasquatch Stout and follow these instructions…

Ingredients:
• Old Yale Brewing Sasquatch Stout, ABV 5.0%, IBU 15
• Gingerbread syrup
• Gin
• Nutmeg

Step 1:
Fill your 12 oz. OYB glass with approx. 8 oz. of our award-winning Sasquatch Stout (should sit at the top of the OYB logo)

Step 2:
Add 1 oz of gingerbread syrup and 2 oz. of your desired gin and stir

Step 3:
Using a frother, add one shot of the stout and shake, spoon the foam and place on top of the cocktail

Step 4:
Add a dash of nutmeg to the top of the foam and enjoy!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager

 

No-Bake Sasquatch Stout Cheesecake Cups

Beer and cheese, when properly paired together, is a match made in heaven. Here at Old Yale, we’ve taken our award-winning Sasquatch Stout and incorporated it into a smooth and creamy, highly satisfying no-bake cheesecake dessert that’ll have your guests scraping at the bottom of their glasses and asking for more.

Using our 5 oz. flight glasses, this recipe easily makes six satisfying servings. Depending on what you choose to serve your cheesecakes in, you may want to adjust the amounts of graham cracker and whipping cream topping you use to achieve the look and ratios you’re going for.

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

Step 1:
In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.

Step 2:
In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.

Step 3:
Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.

Step 4:
While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.

Step 5:
Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.

Step 6:
Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.

Step 7:
Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.

Step 8:
Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Short-form Instructions:

Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter

  1. In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.
  2. In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.
  3. Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.
  4. While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.
  5. Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.
  6. Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.
  7. Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.
  8. Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!

Serves 6

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.

IPA Mac & Cheese with Bratwursts

This is for anybody out there who has ever pushed their own doubts and fears aside and dared to dream of doing something they didn’t think possible. It’s for those who have persevered out of a desire to better themselves and this world we all live in…


Okay, okay, we’ll stop with the melodramatics…but seriously, props to the first person who figured out they could put IPA in their mac and cheese! Here at Old Yale, we’ve developed our own hoppy version of this classic comfort dish that we’re confident will have you going back for seconds.


Our recipe uses a skillet so you can go straight from the stovetop to the oven. If you don’t have a skillet, just use a frying pan on the stove and then transfer to a casserole dish before tossing this cheesy goodness into the oven.

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

Step 1:
In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.

Step 2:
In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.

Step 3:
Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.

Step 4:
Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.

Step 5:
Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.

Step 6:
Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.

Step 7:
Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.

Step 8:
Remove the skillet from the oven and serve while piping hot.

Short-form Instructions:

Ingredients:
• 2 cups uncooked macaroni
• 1 can Old Yale Brewing West Coast IPA
• 2 cups milk, divided
• 3 tbsp. butter
• 2-3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 150 g. grated cheddar cheese
• 100 g. grated mozzarella cheese, divided
• 3 bratwurst sausages, cooked and sliced
• Salt and pepper, to taste

  1. In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.
  2. In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.
  3. Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.
  4. Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.
  5. Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.
  6. Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.
  7. Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.
  8. Remove the skillet from the oven and serve while piping hot.

Serves 4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.