Farmers Ale – Ravens Brewing Company


From Ravens Brewing Company in Abbotsford comes their “Farmers Ale” a saison. The beer pours a mildly cloudy orange with a white head. The aroma consists of yeast, lemon zest, citrus, wheat and some pepper. The flavour is of lemon peel, citrus, yeast, wheat, spices and black pepper. The alcohol content comes in at 5.75% with an IBU of 27. This beer pairs very well with a patio on a hot day. It’s refreshing and light but still has a lot of flavour.

Commercial Description:  Our Farmers Ale embraces its roots. Light and hazy in appearance, spicy aromatics with hints of lemongrass, black pepper and a dry lingering finish. The Farmers Ale provides layers of complexity in a traditional manner and begs you to take another sip.

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Les Bourgeois Beef (Duchesse De Bourgogne – Brouwerij Verhaeghe)


I have been meaning to do anouther cooking with beer post for some time but just have not found the time.  But the other night I was watching a show on Morel Mushrooms being picked in British Columbia and I decided I had to try the mushroom out for the first time.  The recipe I used came from MidwestLiving but called for a dry red wine.  I put a question out to twitter and to two Certified Cicerone’s I know and came up with the Duchesse De Bourgogne as a great replacement for the dry red wine.  Morel Mushrooms can be hard to find it seems but I found mine at Famous Foods in Vancouver.

Ingredients List:
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1/4 ounce dried Morel mushrooms (Chanterelles if you cant find them)
3 tablespoons butter
1 cup chopped red onion
1 table spoon whole green peppercorns in brine, drained
2 teaspoons cracked black pepper
1 330ml bottle Duchesse De Bourgogne
2 cups whipping cream
1/2 condensed beef broth.
8 beef tenderloin steaks (or preferred steak)

First place the Morel mushrooms in a small bowl and cover with hot water.  let this sit for 20 minutes.  After mushrooms hydrated rinse under hot water and squeeze out excess water.  Chop mushrooms into small pieces.

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Dice up onions, measure out green peppers and black pepper.
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In a large skillet or frying pan melt butter over medium heatDuchesseSteaks-10 DuchesseSteaks-11

Add mushrooms, onion, green peppercorns and cracked black pepper and cook uncovered, over medium low heat for 15 minutes stirring often.
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Remove from heat.  Add the Duchesse De Bourgogne then return to heat.  Bring up to a boil then reduce heat.  Simmer, uncovered for 8 to 10 minutes or until the beer is reduced by half and mushroom mixture is thickened slightly.  Make sure to stir occasionally.
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Add the whipped cream and condensed beef broth.  Heat over medium heat until tiny bubbles appear around edges.  Reduce the heat to medium low heat and stir occasioanlly for 20 to 25 minutes or until mixture thickens to desired consistency.  Remove from heat and set aside.
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They reccomended making mashed potatoes as a side dish so I did that while I finished up the sauce.  I added some garlic, butter and milk while mashing the potatoes.
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The next step is to grill your meat.  I will leave this to you as depending on your size of steak, thickness and preference it will take different times to cook.  I use this website as a guide.
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Once the steaks are finished reheat the sauce and drizzle it over your steak.  I even put it on the potatoes and it tasted great!  This beer is an epic mildly sour Flanders Red Ale and added a nice light tart flavour that went well with the cream and the mild earth notes from the Morel mushrooms.  This might be the best meal I have ever cooked.  My personal opinion for sure.  Cheers.

Here are my full sized photos.

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Porter Marinated Ribs (Border Porter – White Rock Beach Beer Company)


Porter Marinated Ribs

My inspiration for this recipe came from Tring Brewery out of of the UK but things have been altered to my personal preference.  This recipe must be started 24 hours before you plan on cooking the ribs.

Ingredients List:
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2 Racks of Pork Ribs
2 Pints of Dark Ale (Border Porter – White Rock Beach Beer Company)
1 Onion (Finely Chopped)
60g light brown sugar
1 tbs of salt
4 garlic cloves (finely chopped)
2 tsp cumin
2 tsp finely ground black pepper
8 tbs tomato ketchup

First Step chop up the onion and garlic.
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Mix all ingredents into a bowl excluding the ribs and ketchup.  make sure all ingredients are mixed thoroughly.
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Cut racks of ribs into two and place them into large baking pans.  Pour the marinade over ribs and cover with cling film and place into fridge for 24 hours.

 

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Pull ribs out of fridge 2 hours before you intend to BBQ them. This allows the ribs to come up to room temperature.  Strain the sauce through a sieve into a sauce pan.

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Reduce sauce sauce on stove by bringing to a boil but do not burn.  Reduce until the liquid turns into a syrup.

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Remove from heat and let the sauce come up to room temperature.  Once cool add the ketchup and mix thoroughly.

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Put the ribs on the BBQ and brush a coating of the sauce on both sides.  Cook ribs on the BBQ for 30-40 minutes flipping every 4 or 5 minutes and adding more sauce with a brush.

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Once fully cooked remove the ribs from the heat and let them cool for 5 minuets.

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I decided to fry up the solids from the marinade and serve them with the ribs.  The ribs were also served with garlic mashed potatoes.

 

 

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Sadly I had forgotten that I had the growler of this beer so the beer had gone flat so I can not give a good description of the beer as it would be totally unfair.  The Baltic Porter did come through in the marinade sauce with sweet malty notes as well as a hint of fruitiness.  Overall these ribs turned out really nice for the first ever ribs that I have cooked outside of a slow-cooker.