The Top 10 Beer List: As of April 2013

Spring is upon us in Colorado.  Of course this means a mix of 70 degree days and snowstorms. While some find this quite annoying, I find it quite enjoyable.  Since my beer choices are typically related to the temperature outside, it gives me the opportunity to really mix it up.  When it snows, I tend towards darker beer and when its sunny I prefer the lighter side of life - err beer.

In an update to this post back in February, I give you my latest Top Ten Beer list.  Note that seasonal beers that are not currently available have dropped off the list by default and not because I don't love them.

#10 Crazy Mountain Brewery - Cara de Luna (Link)
     This beer is falling on my list simply because I can't find it and am beginning to forget what it tastes like. I have been searching high and low for this dark, but light bodied beer for a few months now.  With warm weather returning to the area, I am really hoping to have some of this on hand.  We have a trip to Aspen scheduled for early summer, so a trip to Crazy Mountain Brewery is in the works!

#9 Stone Brewing - Stone Sublimely Self-Righteous Ale (Link)
     In a previous post, I had mentioned that while I love a hoppy beer, I prefer not to be punched in the face while drinking it.  Coming in at 90 IBUs, Stone's Self-Righteous Ale has officially become the upper limit to what I can handle.  In fact, I am pretty sure it punched me when I wasn't paying attention.  This beer really is a border line sensory overload to me, but I couldn't help but enjoy it.  It was surprisingly smooth and flavorful for such a bitter beer.  If I were Stone, I would be proud of it... though given its name, I have a feeling they are.

#8 Wyncoop Brewing company - Rail Yard (Link)
     As a fan of Oktoberfest style beers, Rail Yard really hit the spot.  It was 68 degrees outside when I got my hand on this and it really made my day.  Rail Yard is light and tasty and Ill have to make a point to get down to Denver to have one straight from the tap.  Hopefully they still make those tasty crab cakes.

#7 Rogue Brewery - Mocha Porter (Link)
    Rogue's Mocha porter is a similar to its Chocolate Stout, but I find it to be a bit easier to drink when I plan on having more than one. As we move away from winter and into Spring, I tend to move from Stouts to Porters.  This will be commonplace in the refrigerator for most of the Spring.

#6 New Belgium Brewery - Sunshine Wheat (Link)
     Anytime temperature reach 75 degrees or higher, I instantly begin to crave Sunshine Wheat. Interestingly enough, I have learned that this beer is quite polarizing around these parts.  People either love it or hate it.  I am not sure why and to be honest, could really care less.   I keep it stocked at all times as it is my go to light beer of choice.

#5 New Belgium Brewery - 1554 (Link)
     To date I continue to rave about this beer.  My father recently visited from Vegas and has a habit of ordering whatever I do.  One evening at dinner, he got his first taste of 1554. Rumor has it that he went looking for it when he got home.  One of the tastier beers on the market, 1554 continues to be a favorite of mine since I discovered it 4 years ago.  I said this in my first Top 10 list and its worth repeating: One of the most unique beer drinking experiences you can have is the following:  Inhale, take a swig of 1554, then exhale through your nose.  I'm not kidding.

#4  Prost Brewing - Tivoli Beer Company - Helles Lager (Link)
     Im not going to go into the historic significance of this beer other than to point you to this article.  With that said, I will admit that part of the reason I enjoy this beer so much is because of its history.  Having spent some time working for Metro State College in Denver, I had the opportunity to walk in building where this used to be brewed on a daily basis. The rest of the reason its on my list is because its down right tasty and a great warm weather beer.  I had it first at Lucky Pie in Louisville, Colorado while sitting on their deck in 72 degree weather.  It was a great compliment to the spicy Nepolitana (sp?) pizza I had for lunch.

#3 Fort Collins Brewery - Chocolate Stout (Link)
     Moving right up my Top Ten list is Fort Collins Brewery's Chocolate Stout.  I began to keep it on hand over the winter and found myself choosing it over many of my other favorite beers.  Its a great beer to have with just about any food, it goes down easy, and the bottom line is that it tastes fantastic. The bonus on this beer is that I keep finding it at many of my favorite restaurants.  Always a plus.

#2 Rogue Brewery  - Chocolate Stout (69 IBU) (Link)
     My former #1 beer has been moved down a notch.  This isn't to say there is anything wrong with it in the least.  As a huge fan of dark, hoppy beers, this chocolate stout continues to be one of my personal favorites.  It doesn't hurt that it comes in 22 oz; a perfect amount for a rough day. The only reason it isn't in the fridge right now is because I keep drinking them and don't get to the store often enough to restock.

#1 Elevation Beer Co - Little Mo' Porter (Link)
     Out of nowhere, Elevation's Little Mo' Porter has moved to #1 on my beer list.  There is a simple reason for this:  Its one of the best beers I have tasted in recent memory.  Its dark and smooth, with enough hoppiness to keep it interesting. It doesn't hurt that I love Porter's in the springtime. I had for the first time as part of a beer sampler and quickly ordered a full glass.  It was one of those beers that I had to have again the next day, so I went against my typical stance on not eating at the same place twice in one week and headed back to Lucky Pie to get my hands on it.


Bonus mentions:

I still have Paulaner's Oktoberfest-Märzen in the fridge.  I just ran out of room on this list.

I have still not gotten my hands on Russian River's Pliny the Younger.  Working on it.

If I had it my way, I would start a petition to have Odell make their Mountain Standard year round.  Just saying.

70 Degrees in Denver

The thermometer hit 70 degrees at lunchtime today, so I did what everyone near Louisville, Colorado should do... I went to Lucky Pie.

Those who know me know that I talk about this place all the time.  Lucky Pie brings everything I hope for from a restaurant to the table.  I often visit there for lunch and order their Lamb Meatball sandwich with a side house salad.  On Fridays, I typically take advantage of one of their beer samplers (3 samples @4oz. each).  The samplers are available all the time, but Friday is the only day I don't feel guilty about having a beer over lunch. Today's sampler (Colorado sampler) included Tivoli Helles Lager (Prost Brewing), Prost Dunkel lager, and Grimm brother's snow drop (Grimm's Köttbusser).

I was particularly fond of the Tivoli Helles Lager.  It was a smooth beer that went down easy, yet had an interesting enough flavor to keep me interested. I will need to give it a go a few more times to be sure, but this might be my new warm weather "go-to" beer.  The other two beers were also quite tasty.  The Dunkel was more than serviceable, and I found the Köttbusser to be a unique experience.  Neither of these really fall into the category of "my-type" (see here) of beer, but that doesn't mean they aren't worth trying.

Quick Hit: Milk Stout Chili

I took a shot at a new chili recipe and scored.  I typically like to use 2 large cans of tomatoes when making a batch of chili but when it came time to add the tomatoes, I realized I only had one.  Since I needed to add more liquid to my batch, I decided to take a shot and use beer in its place.  I had heard of people using beer in chili, so I figured it couldn't hurt.

Milk Stout Chili

4 Tbsp Chili Powder
2 Tbsp Ground Cumin
1 tsp Oregano
1/2 tsp Black pepper
1/2 tsp Cayenne pepper

1 lb Ground Sirloin
1 - 2 Poblano peppers, chopped
1 Large Onion, chopped

1 Can Fire-roasted, diced tomatoes
1 4oz can Green Chilis
1 Can beans (black beans, white or red kidney, etc.)

1/2 Bottle of Left Hand Milk Stout

     Add a Tbsp or two to a large sauce pot or Dutch Oven. Heat to medium-high. Cook Onion and Poblano peppers for 5 - 10 minutes, stirring frequently.  Add a dash of salt about half way through this process.  I personally begin drinking the other 1/2 bottle of beer at this stage.

     Add Ground Sirloin to pot and break meat into chunks while cooking.  I personally like to sprinkle garlic powder and cracked black pepper on the meat, but you don't have too.  Cook meat with onions and pepper for about 5 minutes, or until the meat is no longer visibly raw.

     Add spices (Chili Powder, Cumin, Oregano, Pepper, Cayenne) and stir thoroughly.

     Add Green Chilis and Beer.  Mix.  Add tomatoes and mix again.  If you have additional cans of tomatoes, add them here.  This all depends on how much tomato you like in your chili. I would typically add a small can of tomatoes with green chilies here.

     Cover the pot, reduce heat to medium-low and simmer for at least 30 minutes. Add beans to pot and mix. Simmer another 5 minutes minimum.  I like to cook my chili for at least 60 minutes total.

      Serve with chili fixings.  I prefer my chili with cheddar cheese and Oyster crackers.

Chicken Sausage Pesto

A few months back, I discovered a variety of chicken sausage showing up at the grocery store.  We began to eat this on a regular basis, usually throwing them on the grill. Looking for new ways to make use of this staple, we began using it in soups and pasta dishes.  Today I share with you one of our favorite chicken sausage recipes.  The key to this recipe is roasted Brussels sprouts.  If you haven't tried them, you are really missing out.  If claim that you "hate Brussels sprouts," you need to grow up and try them.

Chicken Sausage Pesto

Chicken Sausage Pesto

1 lb chicken sausage
1/2 lb of Brussels sprouts
1/4 cup of Pesto
1 sm pack button mushrooms, sliced
6 Cremini mushrooms, sliced
8 oz Farfalle pasta (bow ties)
salt and pepper
olive oil
Parmesan cheese



1. Set your oven to 375 degrees.  Cut Brussels sprouts in half, place on a baking sheet.  Drizzle with olive oil and dust with salt and pepper. Place in oven to roast for 25 minutes.

2. You will need your Farfalle cooked and ready by the time you are finished cooking the other ingredients.  I usually start the pot of water for cooking at the same time I put the Brussels sprout in the oven.  This will give the water time to heat up.  Notes: Add some salt to the water before cooking the pasta.  

3. With 10 minutes remaining on the Brussels sprouts, heat 2 Tbsp of olive oil in a pan over medium to medium-high heat.  If you chicken sausage is in links, you will need to squeeze it out in small clumps.  Add the chicken sausage to the pan.  As it is cooking, begin breaking the sausage into smaller pieces.  How small is your preference.  Once the chicken has been broken up, turn the pieces over (or just flip them using the pan). Cook an additional 2 to 3 minutes.  

Step 5

4. Place the sliced mushrooms on top of the chicken and stir the mixture together.  Once the mushrooms have been coated by the oil and chicken goodness, dust with salt and pepper.  Cook for 3 to 5 minutes, stirring frequently.

5. Add the Brussels sprouts to the mixture and stir. Reduce heat to low.

6. Add the Pesto and stir thoroughly.  It should appear that you added too much pesto. You can always add more if you prefer.

7.  Add as much or as little pasta as you like and stir thoroughly until the pasta is completely coated in pesto.  I personally go heavy on the pest and on the pasta, but that is how we like it.

Step 6

8. Once mixed, spoon onto a plate or bowl and add Parmesan cheese to taste.


Follow up notes:

I. Save the left over pasta for your next meal.  I add  butter to them before putting it away and serve buttered noodles the next day.

II. Cremini mushrooms can be used exclusively if you wish.  I prefer them over standard button mushrooms because the provide a better consistency to the dish.  They are simply more firm when cooked and have a much more pronounced flavor.

III. Never use hot water from the tap to boil pasta as it may contain unwanted hard metals from your water heater.

IV. Pesto dishes tend not to heat up very well as the oil likes to separate in the microwave.  Make sure you shake your container half way through the re-heat to keep the pesto together.

V. This dish is also very tasty without the chicken sausage.

Top 10 Beer list: As of February 2012

When people first find out that I am a home brewer, I am often met with either an awkward look  (thanks in part to the recent buffalo wild wing's commercial) or sense of excitement.  I almost always admit that I still but beer at the liquor store as I typically only have one or two home brews available at a time.  This almost always is followed by the question, "What are your favorite beers?"

While the answer to this question often changes with the season, there are a select few beers that will almost always be found sitting on a shelf in my refrigerator.  Here are my current top 10 beers:

#10 Odell Brewing - Lugene Chocolate Milk Stout (Link)
     Great beer for cold winter days.  At 8.5% ABV, its a good thing this beer fills you up quickly. I recommend serving this to your wife or girlfriend (just saying) along with having one yourself.

#9 Paulaner -  Oktoberfest-Märzen (Link)
     I am personally a big fan of Oktoberfest beer.  This one is available year-round and never ceases to fulfill my needs. It has all the spice you expect from an Oktoberfest and goes down easy.

#8 Fort Collins Brewery - Chocolate Stout (Link)
     I discovered this beer last summer in Fort Collins (go figure) visiting with some of our favorite people (one of them happens to be a great photographer).  This is about as tasty a stout as you could ask for.  As with most stouts, I really prefer this in cold weather and have had a lot recently.

#7 Avery Brewing -  The Reverend (Link)
     One of the most complex beers I have ever experienced, the Reverend keeps me coming back for more.  It isn't cheap, but at 10% ABV, you really don't need more than one.  If you are looking for a really unique drinking experience, I would recommend giving this a go.

#6 New Belgium Brewery - Sunshine Wheat (Link)
     Most beer lovers think I'm crazy for liking this beer, but I just don't see how you can go wrong with it.  On a hot summer day, there is really nothing like a Sunshine Wheat.  Its a light, easy drinking beer with enough flavor to keep you interested.  Few beers actually quench my thirst; Sunshine Wheat delivers.

#5 Crazy Mountain Brewery - Cara de Luna (Link)

     Cara de Luna is a Black German Pale Ale.  I actually didn't believe that was a real thing when I first read it on the menu at Lucky Pie, but I found enough Google hits that I let it go.  After all, they can't put anything on the internet unless its true, right? This is probably the smoothest dark colored beer I have ever tasted.  Every time I get my hands on it, it turns out to be a great experience. Now if I could only get the local stores to carry it...

#4 New Belgium Brewery - 1554 (Link)
     How can you not love a beer whose recipe dates back (in part) to 1554?  This used to be #1 on my top 10 list (in my head) until I began to really enjoy hoppy beers.  One of the most unique beer drinking experiences you can have is the following:  Inhale, take a swig of 1554, then exhale through your nose.  I'm not kidding.

#3 Southern Sun/Mountain Sun  - Coconut Cream Stout
     Unfortunately, this beer is not available (to my knowledge) outside of Stout Month (February) and not outside of the Southern Sun/Mountain Sun brew pubs in Boulder, CO (Link).  If you do get a chance to experience it though, I promise you will not be disappointed.   This stout is as creamy as you could hope for, and has just the slightest hint of sweetness.  It is probably #3 right now because it is February and I've been enjoying it regularly.

#2 Odell Brewing  - Mountain Standard (60 IBU) (Link)
     Just writing about this beer puts a smile on my face.  For many years, I was really only into 'malty' beers (as little hops as possible).  Don't get me wrong, I always loved the smell of hops; I just didn't like them punching me in the face when I drank my beer.  That all changed when I first tried Mountain Standard.  A buddy of mine constantly reminds me that the IBU on this isn't as high as the 120+ IBU tongue numbing beers he enjoys, but it has all the bitterness you look for in an IPA.  I don't see this in the local liquor store nearly enough, but I do purchase it every chance I get. If I could shake the hand of the guy (or girl) that came up with this one, I would.

#1 Rogue Brewery  - Chocolate Stout (69 IBU) (Link)
     For as many good things as I had to say about Odell's Mountain Standard, I have even more to say about Rogue's Chocolate Stout.  This beer looks simply beautiful in a glass and has the taste of everything I love about beer.  When I first bought this beer, I was just trying out a variety of chocolate stouts.  It turned out to have all the flavor you expect from a chocolate stout and then surprised me with a fantastic hoppiness.  I have been drinking this beer every other night for the past few months and have no plans on stopping.

Just a few bonus mentions:

The beer I am most interested in trying is the Russian River Pliny the Younger.
The beer I must mention in the name of honor is Yuengling Lager (Link).  I don't know how I would have survived college without it.

Recipe: Dutch Oven Jambalaya

I was first introduced to 'true' Jambalaya during my years in Alabama.  There were several cajun style restaurants I liked to visit and I always made a point to sample their jambalaya.  Most versions had some combination of smoked spicy andouille sausage, fresh seafood, chicken, and rice. To be completely honest, most of them were way too spicy for my taste, but for lack of a better term, I am quite the wuss when it comes to spice.

With the birth of my first child, the amount of time I had available to prepare dinner greatly decreased.  As such I began searching for meals that involved limited preparation (ie. less than 20 minutes) and limited attention while cooking.  

One of my favorite tools for meals like this is the dutch oven (cast iron, thick walled, casserole pot). I personally use a Le Creuset "French oven."  These can be quite pricey, upwards of $275, so I recommend you make your way to a place like Marshall's and score one for $50 like I did.  I highly recommend owning a cast iron oven like this as they seem to make any casserole type dish that much better.  

This version of jambalaya does its best to incorporate everything I love about the dish, but in a time sensitive way.  It is my opinion that cooking is an art... which is my way of saying that I don't have exact amount of any of the following ingredients.

The ingredients:

3 cups of rice
6 cups of water
1-2 red sweet peppers, chopped
1 large sweet onion, chopped
2 chicken breasts, cubed.
1 pound andouille sausage
2 tsp of cayenne pepper
3 bay leaves
salt and pepper
2 Tbsp olive oil
optional ingredients (shrimp, scallops, etc.)


I. Heat 2 Tbsp of olive oil in dutch oven over medium-high heat.

II. Add chopped onion and sweet pepper.  Cook for 5 minutes, stirring frequently, then add 1 tsp of cayenne pepper, salt and pepper.  Continue cooking until soft (5 additional minutes).

III. Add andouille sausage and cook for 5 minutes.  As sausage is cooking, break up into small chunks.
Once sausage is sufficiently broken apart, add chicken and final 1 tsp of cayenne pepper.  Cook an additional 5 minutes until chicken is no longer visibly raw (It will have plenty of time to cook throughout).

IV. Add 3 cups of rice and stir until rice is coated.  Add the water to the pot and stir until everything is well mixed.  If adding seafood, place it into the water now.  I recommend shrimp and scallops or perhaps even fish such as salmon.

V. Seal the pot with its lid, reduce heat to medium low, and let cook for 35 minutes.  DO NOT lift the lid at any point.

VI. After 35 minutes, remove from heat and enjoy.

Note: If the cooking heat is a bit higher than it should have been, rice may start to burn on the bottom of the pan.  This won't ruin the dish, but you may want to avoid serving the bottom layer.

                            Sorry about the partially eaten dish.  We were too hungry to wait.