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Beer cocktail: Strawberry Blonde

We’re berry excited to share our new Beer Cocktail recipe with you just in time for the summer heat. Kick back and relax with our Strawberry Blonde beer cocktail featuring our refreshing Knotty Blonde Ale.

Ingredients:

  • 0.5oz Red Berry Ciroc
  • 2oz Strawberry Tea Vodka
  • Approx. 9.5oz. Knotty Blonde Ale
  • Strawberry

Here’s how to craft your own Strawberry Blonde:

Step 1: Combine 0.5oz Red Berry Cîroc and 2oz Strawberry Tea Vodka in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 9.5oz of Knotty Blonde Ale

Step 3: Garnish with a juicy strawberry

Yep, it’s just that easy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Beer cocktail: Just Peachy

We’re over here feelin’ “just peachy” because we’ve got a brand new Beer Cocktail recipe for you to create at home featuring our new Juicy Peach Tea Radler.

Ingredients:

  • 2oz Peach Liqueur
  • 0.5oz Vodka
  • Approx. 9.5oz. Juicy Peach Tea Radler
  • Sliced peach

Here’s how to craft your own Just Peachy:

Step 1: Combine 2oz Peach Liqueur and 0.5oz. Vodka in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 9.5oz of Juicy Peach Tea Radler

Step 3: Garnish with a sliced peach

It’s that easy peasy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Recipe: IPA Pickles

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 1

Ingredients:

+ 2 cups apple cider vinegar

+ 1 tbsp sugar

+ 1/4 cup kosher or pickling salt

+ 2 tsp celery seeds

+ 2 tbsp black peppercorns

+ 2 x 355ml West Coast IPA cans

+ 1 cup crushed ice

+ 510 sprigs fresh dill

+ 4 lbs pickling cucumbers

Directions: 

  1. In a pot over medium-high heat, add the vinegar, sugar, salt, celery seeds and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve; remove from heat.
  2. Stir in the West Coast IPA and ice. Allow the brine to sit until it cools to room temperature.
  3. Add the cucumbers in even batches to airtight containers like 16-ounce canning jars; add a few sprigs of dill.
  4. Pour the cooled brine over the cucumbers, making sure all slices are submerged. Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.
  5. In a pot over medium-high heat, add the vinegar, sugar, salt, celery seeds and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve; remove from heat.
  6. Stir in the West Coast IPA and ice. Allow the brine to sit until it cools to room temperature.
  7. Add the cucumbers in even batches to airtight containers like 16-ounce canning jars; add a few sprigs of dill.
  8. Pour the cooled brine over the cucumbers, making sure all slices are submerged. Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.

West Coast IPA:

West Coast IPA boasts huge hop flavor, but also a balanced drinkability. We pack over 50lbs of Citra and Galaxy hops into this IPA.

Recipe: Cheddar Bacon Blonde Ale Dip (Instant Pot)

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 2

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

+ 18 oz cream cheese, softened 

+ ¼ cup sour cream 

+ 1 ½ tbsp dijon mustard 

+ 1 tsp garlic powder 

+ 1 cup Knotty Blonde Ale

+ 1 lb bacon strips, cooked and crumbled 

+ 2 cups shredded cheddar cheese 

+ ¼ cup heavy whipping cream 

+ 1 green onion, thinly sliced 

+ Soft pretzel bites

Directions: 

  1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth.
  2. Stir in Knotty Blonde Ale; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes.
  3. When finished cooking, quick-release pressure according to manufacturer’s directions.

Knotty Blonde Ale

Old world hops meet new in our Knotty Blonde; carefully crafted to have a subtle grapefruit flavor with a frothy, creamy head. Clean and crisp.

Beer cocktail: Gin & Juice

Our Tasting Room is at it again with a new beer cocktail recipe, they somehow, someway, keep coming up with funky ass beer cocktails, like every single day!

Ingredients:

  • 1oz Gin
  • 0.5oz Lime Juice
  • 6oz. Grapefruit Sparkling Italian Soda (Grapefruit Juice could work too!)
  • 6oz Moon Dance Mango Wheat
  • Fresh mint

Here’s how to craft your own Gin & Juice:

Step 1: Combine 1oz Gin, 1oz. Lime Juice, and 6oz of Grapefruit Sparkling Italian Soda in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with 6oz of Moon Dance Mango Wheat

Step 3: Garnish with fresh Mint

It’s that easy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Recipe: Orange & Pale Ale Vinaigrette

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 4

Prep time: 10 minutes

Ingredients:

+ 3 fl oz Off Trail Pale Ale

+ 1 tbsp minced shallot 

+ 1 tsp finely grated orange zest 

+ 1 tbsp honey 

+ 1 tsp Dijon mustard 

+ 4 tbsp extra-virgin olive oil 

+ Kosher salt and freshly ground pepper

Directions: 

  1. In a small bowl, whisk the Off Trail Pale Ale with the shallot, orange zest, honey and mustard.
  2. Gradually add the oil in a thin stream, whisking constantly.
  3. Season the vinaigrette with salt and pepper and serve.

Off Trail Pale Ale:

A generous heaping of whole leaf cascade hops are carefully balanced with malted barley and combined to deliver our refreshing Off Trail Pale Ale.

Recipe: Boozy Burger & Fry Pies

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 1

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients: Pie

+ 1 lb lean ground beer or turkey

+ 1 small yellow onion, diced

+ 1 cup shredded, frozen hashbrown potatoes

+ 2 cloves garlic, minced

+ 1/4 unsalted butter

+ 1/4 cup flour

+ 1 cup Sasquatch Stout

Ingredients: Dip

+ 1 cup heavy cream

+ 2 cups shredded sharp cheddar cheese (you can add up to 3 cups as preferrred)

+ 3 tbsp ketchup

+ 2 tbsp mustard

Directions: Dip

  1. In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.
  2. In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.
  3. Add the Sasquatch Stout and the heavy cream, again stirring constantly until mixture comes to a simmer.
  4. Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.
  5. Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through. Serve warm.

Directions: Pie

  1. Set aside and refrigerate desired amount of Cheddar Stout Dip until firm (at least 20 minutes).
  2. Preheat oven to 350° F.
  3. Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).
  4. Fill your mini pie rounds with approximately 2 Tablespoons of dip.
  5. Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.

Sasquatch Stout:


Sasquatch Stout from Old Yale Brewing was voted “Best Beer in Canada” for 2014! This beer is smooth with notes of mocha, coffee and roasted barley and pairs well with a steak, oysters or even chocolate cake!

BEER COCKTAIL: Amaretto Mango Sour

We’ve got the perfect beer cocktail for you to craft at home this Spring, featuring our Moon Dance Mango Wheat…

You’ll Need:  

Here’s how to craft your Amaretto Mango Sour:

Step 1: Combine 1oz Ameretto, 1oz. Lime Juice and 5oz. Phillips Ginger Ale in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 5oz. Moon Dance Mango Wheat

Step 3: Garnish with a fresh lime twist

It’s that easy… and unbelievably tasty.

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Recipe: Salted Dark Chocolate Stout Cake

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 12

Prep time: 50 minutes

Cook time: 35 minutes

Ingredients:  Cake

+ 2 cups Screaming Banshee Irish Cream Stout

+ 2 cups unsalted butter

+ 1 1/2 cups dutch process cocoa powder

+ 4 cups all-purpose flour

+ 1 tbsp baking powder

+ 1 tsp salt

+ 4 large eggs

+ 3/4 cup plain greek yogurt (2% or full fat)

+ 2 tsp vanilla extract

+ 2 tbsp flaked sea salt for sprinkling on top

Ingredients: Fudge Frosting

+ 1 lb high-quality semi-sweet chocolate chopped

+ 2 cups heavy cream

+ 1 tsp vanilla extract

Directions: 

  1. 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.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. Place the chopped chocolate in a large bowl.
  2. 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.
  3. Chill for 1 to 2 hours (no longer) until it’s spreadable.

Screaming Banshee Irish Cream Stout:

Screaming Banshee has an Irish Cream flavour that gives this Stout a smooth, defined sweetness.