Peaches and plums and apricots, oh my! We have the most delicious local stone fruit in right now and since the weather doesn’t look like it’s cooling down anytime soon, here’s a recipe for a chilled sparkling sangria featuring the juiciest fruit of the season. If alcohol isn’t your thing, this is fantastic made with sparkling apple or pear cider too! It’s lovely made in a large pitcher and ladled into individual glasses with pieces of fruit and sprigs of herbs.
To make this drink you will need:
2 bottles of sparkling wine (like Prosecco or Champagne) or 2 bottles of sparkling cider
2-3 sprigs of rosemary
2-3 sprigs of thyme
Remove pits from fruit and cut into slices. In a large pitcher combine fruit, herbs and wine. Stir to combine.
Sorghum Beer 4%abv
Well, it looks like it’s finally warming up outside (we won’t hold our breath, though), and this simple recipe for a Watermelon Cooler is perfect. It can easily be made non-alcoholic by omitting the vodka.
To make this cocktail you will need:
3 pounds watermelon
2 tablespoons fresh mint
1 tablespoon sugar
1 1/4 cups ginger ale
1/4 cup vodka
1 tablespoon fresh lime juice
fresh mint and lime wedges for garnish
Puree watermelon in a food processor or blender. Muddle mint with sugar in a large pitcher and fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, and lime juice. Garnish with fresh mint and lime wedges.
While it’s not officially summer for another eight-ish days, we think this Summer Shandy recipe is incredibly appropriate. It’s light and sweet and would make a great addition to your father’s day celebration. We are now carrying a great line of beer glasses from Spiegelau, which would make a great gift for Dad (or anyone who loves beer). The sets of glasses range from $29.99-$59.99.
To make this recipe you will need:
1/2 cup fresh squeezed lemon juice
1/2 cup sugar
1 cup water
1/2 cup sparkling water
48 oz. of chilled Hefeweizen (we used El Jefe… yum!), that’s 4 12 oz. bottles for the numerically challenged
Place lemon juice and sugar into a pitcher and stir. Add waters and continue to stir until sugar dissolves. Pour beer into chilled pint glasses and top each with a generous splash of sparkling lemonade. Serves 4.
Joe Norris is back at it and has reviewed 3 more beers for your sipping/gulping pleasure. Stop in to the store to give Joe a high-five and ask for his other beer recommendations.
1. Pygmy Owl-Itty Bitty IPA
Big Sky Brewing, Missoula, MT
New to the Big Sky lineup this year is a limited-release session IPA called Pygmy Owl. This brew pours a very light, straw-yellow color, and has a very faint aroma of floral hops with a little lemon and pine mixed in. When you sip it, you get all those same notes, just a tad more detectable. Unlike most IPAs, Pygmy Owl’s flavor is carried by a malty backbone and is easy on the bitter-tasting hops. The low alcohol content and low IBU count certainly achieve the sessionability that Big Sky was going for. Now if you’re regularly a Coors, Bud, or Miller drinker, but you want to branch out into the craft beer world, then this beer is your gateway brew—its crisp, easy-drinking taste is a solid comparison to your standard domestics. Pygmy Owl is perfect for a long day in the sun. I just hope it sticks around long enough for the summer. To learn more about Big Sky Brewing click here.
2. Pranqster Belgian-Style Golden Ale
North Coast Brewing, Fort Bragg, CA
This one is kind of tricky. Starting with the color- deep gold almost burnt orange. That’s the easy part. Now when it comes to the scent and taste, all of the standard Belgian notes are there. Floral scent and flavor combined with fruit and spice and then the sourish bite at the end. The thing is, none of those stand-out over another. Like a Belgian trapeze artist or tightrope walker, or maybe even that dude on YouTube who rides his weird-looking motorcycle all over Brussels doing crazy urban stunts (Fred Crosset, I looked him up), this beauty is just wonderfully balanced performance piece. You might even call it an Entry-Level Belgian Ale (for the drinker, not the maker). So very easy to drink, which could be dangerous considering it’s 7.6% abv, I would recommend a Pranqster to round-out that carefully, hand-picked six pack you have. For more on North Coast Brewing visit www.northcoastbrewing.com/.
3. Cavatica Stout
Fort George Brewing, Astoria, OR
“Cavatica” comes from the Latin word for “cave” or “dark place”, which is perfect because this stout is exactly that. No, not cavernous, but dark. We’re talking like super-massive-black-hole-not-a-chance-in-the-universe-for-light-to-escape kind of dark. The glass may as well be the event horizon. Now after the appearance decimates all the surrounding energy and makes you re-evaluate any existential quandaries you might have, that first sip will shoot it’s smokey, chocolate malt, and dark coffee energy right back to you, just like the gamma rays from it’s black-hole brethren. And now you can finally relax with a dry, quasi-hoppy finish to round out life, the universe, and everything. Dark beer fans will surely be caught in this beer’s gravitational pull, and be destroyed and re-birthed time and time again. Looking for more about Fort George Brewing? Click here.
This tasty cocktail recipe uses freshly pureed strawberries to bring out the flavors of the season. We’ve had great deals on organic strawberries lately, so be sure to stop in and pick up a container!
To make the cocktail you will need:
2 cups hulled strawberries
2 tablespoons water
1/4 cup orange juice
1 bottle chilled Prosecco or other dry sparkling wine
1 orange, sliced into rounds
In a blender, puree 2 cups hulled and 2 tablespoons water until smooth. In a pitcher, combine strawberry puree, cup 1 bottle chilled or other dry sparkling wine, and 1 sliced into rounds, and stir gently.
We’re excited to bring you the second installment of New Brew News, written by the Co-op’s Beer Buyer (and resident taste-tester) Joe Norris. If you’re ever curious about a beer before purchasing it, there’s a good chance Joe can give you a rundown of its flavor highlights.
Tamarind, or Indian Dates, are a member of the legume family. While tamarind is indigenous to Africa, it is widely used in cuisines around the world today, but mostly in Mexico and South Asia. Underneath the woody shell is a sticky flesh which covers big, thick seeds. It is sour and sweet, which adds a great depth of flavor to curries and sauces. In this recipe, we have made a pulp with the flesh by boiling it with water and sugar and then paired it with a spicy ginger ale- creating a wealth of flavors for your palate. For those of you of age and not faint of taste buds, we recommend tossing in an ounce of your favorite tequila.
To make this recipe you will need:
1/2 cup sugar
20 tamarind pods
tequila (for those brave enough and/or old enough)
Take outer shell off of tamarind pods. Place tamarind meat and sugar in a large pot with 32 oz. of water. Bring to a boil then remove from heat. Let tamarind soak for an hour and a half. Once the water has cooled down, use your hands to squeeze the tamarind pulp and remove the hard seeds and the majority of the strings still attached to the pulp. Place mixture in a blender and blend until smooth.
To make the cooler, mix 2 tablespoons of tamarind mixture, 6 oz. of ginger ale and 1 oz of tequila.
Written by our fabulous Beer Buyer (and drinker), Joe Norris, New Brew News will bring you reviews of new brews that you can find on the Co-op shelves.