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.
0.5oz Red Berry Ciroc
2oz Strawberry Tea Vodka
Approx. 9.5oz. Knotty Blonde Ale
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…
Recipe by Joanna, Old Yale Tasting Room Supervisor.
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!
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.