The Craft Critique: Bell's Brewery 30th Anniversary Ale

Every once in awhile a beer comes along that I simply must try. I thought I had missed my opportunity to enjoy a bottle of Bell's 30th Anniversary Ale until a friend of mine surprised me with a bottle a little over a month ago. I have been waiting for the right time to pop the top off this bad boy and give it a try, and even though it's not a lager, I decided National Lager Day was as good a time as enjoy to indulge.

Appearance 30th Anniversary Ale is an Imperial Stout, and as such, I was expecting something deep, dark and mysterious and that's exactly what I got! This beer is so dark and murky that when I held my glass up to the light, not a single ray penetrated through its depths. The beer was topped with a thin to medium sized, caramel hued head that dissipated fairly fast and left a thin wash of lacing. The pour appeared to be a bit on the thin side, but what it lacked in body it more than made up for in flavor.

Smell The aroma of Bell's anniversary brew is packed full of roasted malts, syrupy coffee, light notes of vanilla and a touch of dark chocolate and dark fruits. It isn't the most distinctive smelling stout I have tried, but it stays true to its style.

Taste The flavor of 30th Anniversary is as packed with roasted malts as the aroma is, and for me, that's a delicious thing. It has an intoxicating blend of sweet, roasted malt, coffee, burnt sugar, fig and toasted bread flavors. If you like strong, dark flavors, this is definitely not the beer for you. However, if you like strong flavors such as espresso, dark chocolate or licorice this may very well be the beer for you. The booziness of this beer, in smell and flavor, creeps in slowly as the beer warms and fully opens up.

Mouthfeel At first, while this beer was still fairly cool, it felt somewhat thin in my mouth but as it warmed, the viscosity definitely increased until it felt creamy. It's a medium weight beer with a lighter carbonation that accentuates the flavors beautifully. As the beer warms in temperature, a boozy warmth also makes its appearance across the tongue.

Overall Stouts and porters are my favorite styles of beer, so I was excited at the prospect of trying this imperial stout, especially after I thought the window of opportunity had closed. It is the epitome of why I enjoy stouts so much-the flavor is as dark as its color. I would recommend serving this brew between 45-50 degrees from a goblet to maximize both its aroma and flavor. When pairing with food, I would suggest buttery cheeses, such as brie and Havarti, if serving with an appetizer, smoked meats with an entree and dark chocolate or raspberries with a dessert.

For more information about Bell's Brewery, please visit their website, Facebook, Twitter and YouTube.

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The Craft Critique: Organic Cherry Ale from Samuel Smith

I recently wrote a review for this brewery's Organic Raspberry Ale and the time has come to follow up that review with a new one. This installation of my Bottoms Up! review series centers on Samuel Smith's Organic Cherry Ale.

Samuel Smith describes its cherry ale as:

"High natural acidity makes sour cherries a great choice for creating an ultimate fruit beer. The vibrant cherry character of this beer is perfectly underpinned by deliciously complex beer notes which result from the multiple yeast strains used for fermentation."

Here are my interpretations of this beer:

Appearance-The appearance of Samuel Smith's Organic Cherry Ale is a reddish hued beer that is topped off with a soft, hazy, pink head that fades away to a light to medium amount of lacing in the glass.

Smell-This ale offers a fresh fruity scent that imparts obvious notes of cherry. Upon smelling this beer, my mouth immediately began to water in anticipation of its cherry flavor. The scent of alcohol is almost imperceptible.

Taste-The taste of Organic Cherry Ale is immediately and strongly that of cherry juice balanced with a light hoppy finish. As this beer warms, the cherry flavor fades as a hoppiness begins to creep in. It has a crisp tartness paired with a slight hint of malty sweetness that is more of an aftertaste. The blending of flavors in this brew are magnificent as none overpowers the others and they truly blend together in a harmonious fashion.

Mouthfeel-Organic Cherry Ale is much lighter on its carbonation than Samuel Smith's Organic Raspberry Ale. It is a medium bodied ale that glides across the palate cleanly with a crisp feeling on the tongue.

Overall Impression-This beer is very easy to drink and I highly recommend it to those who don't like the hoppiness of most other beers. It lacks the fake flavor that comes with many fruity beers. I can honestly say this has been my favorite fruit beer to drink to date. I highly recommend this beer for a hot summer day or to serve with your holiday desserts. Pair with soft cheeses and fruit, chocolates, ham and chicken dishes. This beer would also make a great beer float!

For more information about Samuel Smith Brewing and their Organic Cerry Ale, please visit Merchant du Vin online, on Facebook or on Twitter.

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A Brief Moment In Culinary History: The Philly Cheesesteak

The cheesesteak sandwich, more commonly known as the Philly Cheese Steak, hails from humble beginnings in Philadelphia, Pennsylvania. In 1930, Italian immigrants Pat and Harry Olivieri opened a hot dog stand and quickly grew tired of eating the dogs they served. One day, the men bought some beef at their local grocery, sliced it and grilled with onions. Just as the men were about to taste their creation, a cab driver came by and insisted on trying the sandwich. Upon tasting it, he advised the men to ditch the dogs and start selling their innovative idea. Twenty years later, at the request of employees and customers, cheese was added to the popular sandwich. Sales soared and culinary history was made.

There is some controversy surrounding this popular American sandwich icon, though. Traditionalists swear the only way to eat a "true" cheesesteak is if it is topped with "whiz", a cheese type sauce that is ladled across the top of the sandwich. Others prefer melted provel or provolone cheese to be melted on top of the meat before it is placed in the bun for serving. Either way, you can't go wrong by ordering one of these yummy sandwiches!

el Jimador Tequila shares some tasty cocktails for National Tequila Day

As National Tequila Day approaches (it is Sunday, July 24), el Jimador Tequila, the #1 selling 100% blue agave tequila in Mexico, is offering up some unique and twisted tequila cocktails recipes for you, our faithful readers. Cheers!

Korbelrita 

• 1 ½ oz el Jimador Tequila 
• ½ oz Triple Sec 
• 3 oz Sour Mix 
• 187ml Korbel California Champagne 

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Flip the Korbel California Champagne upside down into your glass. Garnish with a lime wedge.

Black Raspberry Margarita 

• 1 ½ oz el Jimador Tequila 
• ½ oz Triple Sec 
• 3 oz Sour Mix 
• ½ oz Chambord Liquor 

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime or blackberry.

Jimirita

• 1 ½ oz el Jimador Tequila 
• ½ oz Triple Sec 
• 3 oz Sour Mix 

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with lime wedge.

Please remember to celebrate responsibly. Designate a driver!

Zucchini and corn gratin recipe

Potatoes au gratin may be the standard cheesy side dish on most tables, but for those looking to try something new this year, look no further. This cheesy recipe features zucchini and corn and is absolutely to die for! Plus, it offers the added bonus of using vegetables that are currently in season and at the peak of their flavor.

ZUCCHINI AND CORN GRATIN 
Ingredients

• 2 tablespoons butter
• 1 medium white or yellow onion, chopped
• 5 cups sliced zucchini
• 1 cup whole kernel corn
• 1/2 cup water
• 1 egg
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 1/4 cups cornbread stuffing
• 1/2 cup shredded cheddar cheese 

Directions 
Preheat oven to 350 degrees F. Spray a large baking dish with non-stick spray and set aside. Melt 1 tablespoon of butter in a large skillet and add the onion. Cook until it is tender yet still slightly crisp, about two minutes. Add zucchini, corn and water. Cover and cook over medium heat 8-10 minutes, stirring occasionally. Remove from heat when zucchini is tender and slightly mash it. In a bowl, beat together the egg, milk and seasonings until well blended. Stir in the vegetable mixture, half of the stuffing mix and half of the cheese. Spoon evenly into prepared baking dish. Melt remaining butter in a small bowl then add remaining stuffing mix and cheese. Sprinkle over top of the mixture. Bake 25-30 minutes, until the gratin is set and the topping is golden brown. Allow to stand a few minutes before serving.

Cook's Notes For a lower fat version of this recipe, use skim milk and reduced fat cheese.

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Mixed berry crisp recipe from Driscoll's

Are you looking for a festive summer dessert that is a little different from the norm? Driscoll's
shared with us a heavenly mixed berry crisp that will brighten up your dessert table and perk up your tastebuds this hot summer season.




MIXED BERRY CRISP
Prep time 15 minutes * Bake time 40 minutes * Makes 6 servings
Filling

• (1) 16 ounce package Driscoll's strawberries 
• (1) 6 ounce package Driscoll's blueberries 
• (1) 6 ounce package Driscoll's raspberries 
• (1) 6 ounce package Driscoll's blackberries 
• 3 tablespoons granulated sugar 
• 2 tablespoons all purpose flour 
• 1/4 teaspoon cinnamon 

Topping 

• 1 cup quick cooking or regular oats (NOT instant) 
• 1/3 cup granulated sugar 
• 1/3 cup all purpose flour 
• 1/4 teaspoon salt 
• 1/4 teaspoon cinnamon 
• 5 tablespoons cold unsalted butter, cut into small pieces 

Directions 
1. Preheat oven to 375ºF. Lightly butter an 8 x 8 inch or 2 quart glass or ceramic baking dish.
2. Hull and halve or quarter the strawberries.
3. Combine strawberries, blueberries, raspberries and blackberries in a large bowl, with 2 tablespoons sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon. Transfer to prepared pan.
4. Mix oats and remaining sugar, flour, salt and cinnamon in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly.
5. Sprinkle oat mixture evenly over berries.
6. Bake until berries are bubbly and topping is lightly browned and crisp, 35 to 45 minutes. Serve warm or room temperature with vanilla yogurt, ice cream or whipped cream

For more inspiring recipes using Driscoll's fresh berries, please visit Driscoll's website. Recipe and photo used with permission.

Celebrate National Daiquiri Day with daiquiri tidbits and trivia

While the daiquiri doesn’t always come to mind when thinking of classic cocktails, it has an interesting history and was the favored drink for many during the mid-century. While Hemingway might be the most famously associated with the cocktail, President JFK was another fan – he drank the cocktail on his sailboat, the Honey Fitz.

Based on the original recipe developed in 1898, The Original BACARDÍ® Daiquiri is made with 3 simple ingredients: BACARDÍ Superior, Simple Syrup (or Sugar), and Lime Juice. In addition to the classic recipe, the versatility of the daiquiri's flavor components lends itself to experimentation. Whether you enjoy it shaken, frozen, or in a #DaiquiriTimeOut shot (a beloved bartender tradition), there is a daiquiri for everyone.

The Original BACARDÍ® Daiquiri 
Ingredients

• 3 parts BACARDÍ Superior 
• 1 part freshly squeezed lime 
• 1 part simple syrup (equal parts sugar and water boiled until sugar has been diluted)

Method
Put all ingredients into a shaker. Fill with half cubed ice and half crushed ice. Shake vigorously until chilled. Double strain into a coupe or rocks glass.

To download the full size version of this infograph, please click on the above image

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