Brewer’s Chicken Mac & Cheese – Diced grilled chicken in a rich & creamy beer-cheese sauce, baked with elbow macaroni and topped with crispy potato & bread crumbs. $10.99
Asian Steak Salad – Grilled teriyaki marinated shoulder steak served over an Asian salad of Romaine, mixed field greens, Chinese 5-spice parsnips, roasted Russet potato, roasted peppers, red onion, shredded carrot and broccoli with sesame-ginger vinaigrette. $10.99
Fried Oysters Plate – Lightly fried, cornmeal crusted oysters served with chipotle dipping sauce, corn & black bean salsa and French fries. $18.99
Pan Seared Scallops – Served with carrot-ginger puree, garlic mashed potatoes and sautéed spinach. $19.99
Suggested Pairings ~ Sam Adams Winter Ale
Sterling Sauvignon Blanc
Prime Rib of Beef au Jus– Cajun spice rubbed and slow roasted to your liking, served with a baked Russet potato, sautéed squash medley and au jus. King Cut – $21.99….. Queen Cut – $18.99
Suggested Pairings ~ Bass Stout
High Note Malbec
Soup of the Day– New England Clam Chowder
Pint of the Day – Bass Stout
Drink Special – Peach Fizz: Bacardi Peach, Citronage, & 7up – $5
Willimantic Brewing Company
New Year’s Eve 2012
Fresh Shucked Oysters on the half shell served with cocktail sauce and lemon. $2.50 per piece
Seafood Stuffed Mushrooms – Baked button mushrooms filled with Ritz cracker-crabmeat stuffing with vegetables and Sherry wine. Served over fresh spinach with a strawberry-champagne vinaigrette. $9.99
Chicken Cordon Bleu – Boneless chicken breast stuffed with honey glazed ham, asparagus and fresh herb butter, breaded with seasoned bread crumbs, pan seared and baked; served with Stout mashed potatoes and finished with a rich creamy Mornay sauce. $16.99
Seared Sea Bass – Chilean Seabass dredged in seasoned, pan seared, served atop sautéed baby spinach, garlic mashed potatoes, topped with lobster-sherry cream sauce and finished with white truffle oil. $18.99
Roast Prime Rib au Jus – Spice rubbed and slow roasted prime rib is cooked to your liking and served with a baked Russet potato, sautéed vegetable and au jus. Queen Cut $18.99…King Cut $21.99
Willi Whammer Barleywines 2010, 2011, 2012
We select three years of our strong Barleywine ale for a vertical tasting. Have all three as a sampler or a single. 10+% abv (12oz or sampler only)
I’m sure many of you beer drinkers often cellar some beers for later sampling hoping that aging them will make them even more delicious than when first tried. As a brewer I have also taken the journey where we do such a good job hiding, we lost a beer for a few years. So in our quest to find a beer for Weird Beer Wednesday a 5 gallon keg of our Iced Dopplebock has been sampled and is now ready for release. This brew was created around 2000A.D., frozen, then hidden, found, hidden again and now on tap for your imbibing. Slightly tart, slightly malty, and lots of ABV this unique and weird beer will be tapped at 5pm.
It sure is fun cleaning out the beer cooler, look for more brews from the cellar. L’Chaim!
Willimantic Brewing Company
Holiday Beer Dinner
Featuring Fresh Hand Crafted Beers from
First Course: New England Beef Stew – Tender cubes of beef simmered with carrots, parsnips, celery, onions and butternut squash in a rich India Pale Ale, beef and vegetable stock and presented in a Brewer’s bread bowl.
~ Paired with Back East Misty Mountain IPA ~
Second Course: Baby Pear Salad – Smokey bacon wrapped around baby pears with fresh herbed goat cheese, served over baby arugula and dressed with Winterfest sweet honey vinaigrette.
~ Paired with Back East Winterfest ~
Third Course: Phyllo Wrapped Sea Bass – Served over mashed butternut squash folded with sweet Maine lobster and stacked with garlic sautéed red and green heirloom spinach.
~ Paired with Back East Golden Ale ~
Fourth Course: Holiday Plum Pudding – Sweetly spiced steamed plum “Duff” moistened with Imperial Stout and topped with rich English sauce.
~ Paired with Back East Imperial Stout ~
Time: 3.5 hours
Beer Style: Stout
Serves: 2 – 3
1 pound beef
1 ounce butter
4 small onions
Half a medium sized pumpkin
7 ounces round carrots
12 ounces sout or pumpkin beer
5 cloves garlic
1 pice of mace or a little nutmeg
2 bay leaves
1 cinnamon stick
sugar to taste
Serve with mashed potatoes or rice.
Cut the beef into small chunks and pepper and salt them. On medium-high, melt the butter in a stock pot. Once the butter stops foaming, add the meat. Cook the meat for about 10 minutes, until it’s browned.
Cut up three onions in rough pieces and add them to the meat. Cook for another 5 minutes. Add the beer.
Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bay leaves and cinnamon stick. Bring to a boil, add pepper and salt and sugar to taste. You don’t want it to be overly sweet. Put a lid on the pot and simmer for approximately two hours.
Add the carrots in and simmer for another half hour before you add the pumpkin. Simmer for another half hour and check if the meat is fall apart tender and the pumpkin well done.
You can add potatoes and mix together with the pumpkin and have a one pot meal, or you can make mashed potatoes and serve those on the site. Sprinkle some freshly grated nutmeg over the mashed potatoes!
Recipe credit goes to: Craftbeer.com
The Great American Beer Fest was a blast! They had over 4300 entries and over 500 breweries pouring their unique and oddball varieties on the festival floor. Sadly we did not garner any medals but I’m looking forward to reading the judges comments.
Many of my fellow brewers were available to talk about recipes and the brewing business. The Governor of Colorado, the honorable John Hickenlooper, gave a toast to the brewers. He was the founder Wynkoop Brewing Company in downtown Denver and he helped revitalize the area.
So now I’m back and ready to brew!
Have a hoppy day!
Click here to view/download “Women and the Brewing World.“