Lusty Chocolate Oatmeal Stout – Moody Ales


From Moody Ales out of Port Moody comes their “Lusty Chocolate Oatmeal Stout”.  The beer pours a deep opaque brown colour with a brown head.  The aroma consists of chocolate, caramel, cookies, roasted malts and some mild roast.  The flavour is of chocolate, caramel, cookies, dark fruit, roasted malts and some mild bitterness.  The alcohol content comes in at 5.8% with an IBU of 38.  This one has the body more like a porter but is very tasty.  I am glad that this  beer has come back this year.

Commercial Description:  Some say the only ingredients in a beer should be barley, hops, yeast and water. We say, the more the merrier. The Lusty Chocolate Oatmeal Stout is brewed with chocolate malt and cocoa powder, then conditioned on cocoa nibs for an intense milk chocolate flavour. Oats contribute a baked oatmeal cookie aroma. A perfect treat right before bed.

Food pairing as per brewery:  Butter Pastries, Fruit-Based Desserts, Berries, Anything with Chocolate.

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Hermannator Cookies (Hermannator Ice Bock – Vancouver Island Brewery)


Hermannator Cookies

I would like to thank Vancouver Island Brewery for the recipe for these awesome cookies!  I have altered the recipe slightly to taste removing white chocolate and replacing it with dark chocolate.

The ingredients you will require
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2 Bottles Hermannator Ice Bock (or equivalent imperial ice bock)
1 cup brown sugar (two portions of 1/2 cup)
2 & 3/4 cups of flour
1/3 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp salt
3/4 tsp backing soda
1/2 cup butter softened to room temperature
1/2 cup shortening (I used vegetable shortening)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1.5 cups milk chocolate chips
1.5 cups dark chocolate chips

Preheat oven to 350F
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Put beer and 1/2 cup brown sugar into a medium saucepan over medium heat.  Reduce mixture until syrupy and measures 1/3 cup.  In a medium saucepan this takes around 30-45 min (in a small one it is hours oops).  Watch it carefully because you do not want to scorch it.  Remove syrup from heat.  Set aside to cool slightly.
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Whisk together flour, cocoa powder, espresso powder, baking soda and salt in a bowl and set aside.
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Cream or beat with mixer butter, shortening, white sugar, 1/2 cup brown sugar, in a large bowl until fluffy.
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Add beer syrup, eggs and vanilla into creamed mixture and mix to combine.
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Stir flour-cocoa mixture into creamed mixture until flour is incorporated.  Do not beat or over mix as you could end up with tough cookies
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Add chocolate chips to mixture.  Fold the chocolate into mixture to achieve a consistent mix.
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Drop portions of the batter by the teaspoon onto cookie sheets (spray with pam to ensure non stick).  The batter may appear dry but don’t worry they will bake into beautiful tasty cookies._MNG2468  _MNG2469

Bake for about 12 minutes.  Let stand and cool before eating the entire batch in one sitting!
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Obviously my portions were too big.  These are amazing moist chocolate chip cookies that taste amazing.  Run out and pick up a 6 pack so you can make cookies and Chili!