Preheat oven to 350. Combine the Screaming Banshee Irish Cream Stout and butter in a saucepan over medium-low heat. Once the butter melts, whisk in the cocoa powder until smooth. Let the mixture cool to room temperature.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In the bowl of an electric mixer, beat together the eggs and yogurt. Add in the chocolate stout mixture, beating until combine. Gradually add in the flour mixture until just combined, beating for only about a mixture.
Divide the batter between the baking pans. I like to use a 1-cup measure to get equal scoops as well as my kitchen scale to make sure it’s the same weight. This will guarantee those even leveled layers. Bake the cakes for 30 to 35 minutes (for 8 inch) or a little longer for 9 inch – until a tester in the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes, then gently invert them on parchment paper. Let cool completely before frosting.
To assemble, place the bottom layer of cake on the cake stand or plate that you’d like to use. Add a bit of the frosting (about 3 to 4 tablespoons if you have 3 layers, or more if you only have 2) and spread it to the edges. Repeat with another layer of cake. If you have a third layer, add it on top and spread the rest of the frosting on the top and down the sides. We like to smooth it out with a large spatula! Sprinkle the cake with the flaked sea salt and serve. You can also keep it chilled in the fridge (We recommend that!) and it’s unreal.
Note: We used three 9-inch cake pans, but mine were only 1 1/2 inches deep. If you have cake pans that are 2 inches+ deep, you can use two 9-inch or 3 8-inch pans. Grease your pans or spray with non-stick baking spray.
Directions: Fudge Frosting
Place the chopped chocolate in a large bowl.
Heat the heavy cream until it’s warm over medium heat. You just want bubbles around the edges, don’t scald it. Pour the cream over the chocolate and let it sit for 1 to 2 minutes. Stir in the vanilla and then stir until it’s smooth and combined and you have a rich chocolate ganache.
Chill for 1 to 2 hours (no longer) until it’s spreadable.
+ Dijon mustard; cornichons, and a cold River Valley Amber (for serving)
Directions: Beer-braised pork shoulder filling
Preheat oven to 325. Season pork with pepper and 2 tsp salt. Heat oil in medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8-10minutes. Stir in onion to coat, then add River Valley Amber and bring to a simmer.
Cover and cook in oven until pork is falling apart, 2 1/2 – 3 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper.
DO AHEAD: Pork filling can be made 5 days ahead. Let cool; cover and chill.
Directions: Buns & Assembly
Preheat oven to 425°. Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.)
Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.
Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes.
Using the palm of your hand, flatten each ball into 3”-diameter rounds. Place 2 Tbsp. pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close.
Bring 2 quarts salted water to a boil and add baking soda.
Line a rimmed baking sheet with parchment paper and spray with nonstick spray.
Working in batches, boil buns 2 minutes (they will puff up and float, so don’t crowd the pot). Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart.
Brush buns with egg and sprinkle with sea salt. Bake, rotating halfway through, until golden brown, 20–25 minutes.
Serve immediately with mustard, pickles, and a cold River Valley Amber or 2…
Preheat oven to 375. In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, Head Shaker Honey Lager and maple syrup until blended. Add to flour mixture; stir just until moistened.
Transfer to a greased 9×5″ loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt.
Bake 55-60 minutes or until a toothpick inserted in center comes our clean. Cool in pan 10 minutes before removing to wire rack to cool.
Freeze option: Securcly wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room tempature.
A collaboration with Reel West Coast, this Honey Lager is crafted for an outdoor lifestyle. Local honey adds a touch of sweetness that pairs perfectly with the clean, crisp Lager finish. A truly can’t miss West Coast experience.
For Valentine’s Day, we spiced things up in our Tasting Room with our newest Beer Cocktail; “Love Bites”! And even though February 14th has come and gone, you can still enjoy this taste-bud tingling concoction in the comfort of your own home! And it only takes three easy steps (or four if you want to show off)!
If you really want to get fancy you can slice the Thai Chili four times without cutting it fully off of its stem. Then place in cold water for an hour, and watch it bloom into a beautiful Thai Chili Flower!
We guarantee you that this spicy, sweet Beer Cocktail will help you turn up the heat! And with all the snow we’ve been getting, we wouldn’t blame you for making yourself a second.
It’s 2019, and what better way to celebrate a new year than with a new Beer Cocktail! At Old Yale we love to try new things, and our Beer Cocktails are no exception. We are always trying to keep things fun and fresh, so we just had to share our delicious Midnight Negroni. Try this refreshing and easy recipe at home!
If you like Pina Coaldas and getting caught in the rain, then our newest beer cocktail is perfect for you! It’s our Pina Colada Hazy ISA amplified with Coconut Rum and Pineaplle Juice. Topped with fresh Pineapple and a little umbrella, this one will transport you to a tropical paradise. Make it home with easy peasy recipe below…
• Old Yale Brewing Pina Colada Hazy ISA – 5=4.5%
• Malibu Coconut Rum
• Pineapple Juice
• Fresh Pineapple
• Little Umbrella (just for fun!)
In your 12 oz. Old Yale Brewing glass, add 1 oz. Malibu Coconut Rum
Add 3oz. of Pineapple Juice
Step 3: Fill the remainder of your glass with our Trailblazer Series Pina Colada Hazy ISA and garnish with a fresh Pineapple chunk and a little umbrella
It’s that easy! Cheers, friends!
Recipe by Joanna, Old Yale Brewing Tasting Room Manager.