Will Teach For Food

We picked up a bottle each of Dogfish Head Olde School Barleywine and Midas Touch, both of which are fantastic. The barleywine had a pretty strong alcohol aroma, a really nice malty, smoky flavor with hints of toffee and caramel on the finish. The Midas Touch is substantially dryer, deceptively so at 9% abv. It’s got a really nice sweetness to it from the grapes and honey that is balanced very well by a strong malt backbone. It tastes somewhere between a chardonnay and a mead, and I love it.

We also have a 12 pack of Magic Hat Vinyl, their spring seasonal offering. The store across the street from us is selling it for the stupidly low price of 5.99 a 12-pack, so we’ll be stocking up. In general, I’m not a huge fan of spring beers. Most of the spring seasonals I’ve had have been very light, not particularly flavorful, and overly loaded with adjuncts. The Magic Hat vinyl, however, is fantastic. It’s got a lot bigger flavor and mouthfeel than you would expect from a spring lager, and an unexpected smokiness that really works well.

What is everyone else out there in tumblrland drinking this first Saturday evening of Spring?

Six days in the bottle, and Life, Liberty, and the Pursuit of Hoppiness is ready to drink! Nice hop aroma, full-bodied mouthfeel, and a slight bitterness that will fade as it ages for more time.

So it turns out the recipe I had was for an IPA rather than a pale ale, which works just fine for me. I’m calling it Accidental IPA, and I racked it to my carboy for secondary. I’ll leave it there for 2 or 3 weeks to let it clarify and age. Here are some pictures:

I can’t wait til it’s ready to bottle! I tasted a sample as I was racking it, and it’s off to a great start. I can’t wait to see what it’ll taste like in a few weeks once it’s aged.

Cheers!

-Tom

Very few things go together like barley, beer, and beef. Barley is a great alternative to arborio rice because it’s got a lot more natural flavor and texture. Also it’s only about a dollar or so a pound, so that’s nice if you’re broke, as I am. Anywho, here’s what you’ll need:

for the “risotto:”

• Olive oil
• 2-3 cups pearled barley (rinsed)
• 4 cups beef stock
• 8 oz stout beer (I used Murphy’s, but any dark, malty ale will work fine)
• 2 cloves garlic, minced
• 2 small onions; mince 1/2 of 1 onion, medium dice the remaining onion and a half
• 1 medium carrot, medium dice
• 3 celery stalks, medium dice

for the beef:

• 12-16 oz of stew beef, cut into small-medium chunks
• olive oil
• salt and pepper
• 16 oz (1 pint) stout beer
• 2 cups beef stock
• bay leaf and thyme to season

Start by heating a few tablespoons of olive oil over medium-high heat. Liberally season the beef with salt and pepper, and brown on all sides. Once the meat is browned, deglaze the pot with the stock and beer. Take a generous taste test of the beer for, ya know, quality control.  Add 1/2 of the carrot/celery/onion mix (Miropoix, for you lexophiles out there), and save the rest for the risotto. Season with salt, pepper, thyme, and bay leaf, and cover. Braise for 1-2 hours until the beef is tender and the liquid has reduced.

Once the meat is braising, we start the barley. Heat up a few tablespoons of olive oil in a large saucepan. Saute the garlic and onion until translucent and aromatic. Add the barley to the pan, and add 2 cups of beef stock. Add the remaining miropoix to the mix. Stir the barley frequently to prevent it from sticking or burning. Season with salt, pepper, bay leaf, and thyme. Let it cook for about 10 minutes or so, then add the beer. I like using beer with this because it’s a cool way you can incorporate a product made from barley into the barley itself. The barley risotto will take 40-50 minutes to cook, and it will be tender, but will still have some texture to it. For more al dente, decrease cook time. For softer barley, increase cook time.

There you have it. Barley risotto and stout-braised beef. It’s an easy, hearty recipe that’s great for winter.