Beers to your health

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Beers to your health

Craft brews may offer surprising wellness benefits
Cascade Canyon Cask IPA, a creamy beer with light, floral hops and delicate spice notes, is offered year-round at Carver Brewing Co. on Main Avenue in Durango.
Ska Brewery bartender Melissa Dunn pours a seasonal offering, Autumnal Molé Stout, a hearty ale made with peppers, cocoa and spices introduced last month at Ska’s world headquarters tasting room in Bodo Park.
Head brewer Jeff Albarella stirs malt barley and hops during the initial mash hopping phase of Celebration Strong Ale, a golden-color, high-alcohol ale that will be served at Carver Brewing Co. in early December.
Malt made from barley accounts for differences in flavor, color and aroma and is the basis for the design of a beer. The blending of various malts, such as these, accounts for the beer’s character, said Jeff Albarella, adding that craft brewing is a balance between science and art. Albarella is head brewer at Carving Brewing Co.
Jeff Albarella, head brewer at Carver Brewing Co., examines hops that will be added to beer to provide a sharp bitterness as a counterpoint or balance to the sweetness of malt.
Joan Heil, of Durango, tries a sample of beers at Ska World Headquarters that includes the new Autumnal Molé beer
Jack Rabbit India Pale Ale Cream Sauce

Yield: 4 cups sauce



Ingredients:



½ medium yellow onion, minced

1 tablespoon peeled, fresh garlic, minced

1 tablespoon butter

½ cup Carver Brewing Co. Jack Rabbit IPA

1 cup Dijon mustard

3 cups heavy cream

1 teaspoon corn starch dissolved in 3 tablespoons cold water

Salt

Pepper







Method:



In a heavy bottomed, medium-size sauce pot, sweat onion and garlic over medium heat in butter until translucent.

Add beer, bring to a boil and simmer for about 5 minutes. Mixture should reduce by about half.

Add Dijon and heavy cream. Bring to a boil. Return to low simmer.

In a cup, make a slurry of corn starch and cold water. As sauce bubbles to a nice, slow roll, gradually add slurry to the contents of the sauce pot to thicken mixture until it coats the back of a spoon. Reduce heat to low simmer. Adjust seasoning to taste with salt and pepper.

At Carver’s, this adaptable sauce is served with shrimp, small diced zucchini, yellow squash, red onion and grape tomatoes (sliced in half). All are sauteed in an olive oil blend until soft.

Add in pre-cooked, small tubular pasta, such as gemelli. Add the Dijon sauce. Let pasta and sauce warm together until reduced and thickened.

Season with salt and pepper again to taste. Garnish with sliced fresh avocado.



Recipe courtesy of Dave Cuntz, chef at Carver Brewing Co.

Beers to your health

Cascade Canyon Cask IPA, a creamy beer with light, floral hops and delicate spice notes, is offered year-round at Carver Brewing Co. on Main Avenue in Durango.
Ska Brewery bartender Melissa Dunn pours a seasonal offering, Autumnal Molé Stout, a hearty ale made with peppers, cocoa and spices introduced last month at Ska’s world headquarters tasting room in Bodo Park.
Head brewer Jeff Albarella stirs malt barley and hops during the initial mash hopping phase of Celebration Strong Ale, a golden-color, high-alcohol ale that will be served at Carver Brewing Co. in early December.
Malt made from barley accounts for differences in flavor, color and aroma and is the basis for the design of a beer. The blending of various malts, such as these, accounts for the beer’s character, said Jeff Albarella, adding that craft brewing is a balance between science and art. Albarella is head brewer at Carving Brewing Co.
Jeff Albarella, head brewer at Carver Brewing Co., examines hops that will be added to beer to provide a sharp bitterness as a counterpoint or balance to the sweetness of malt.
Joan Heil, of Durango, tries a sample of beers at Ska World Headquarters that includes the new Autumnal Molé beer
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