Taste & Tweet Chocolate Beers on Feb 7!
Look out red wine and Champagne, chocolate beer is Cupid’s new favorite liquid of love. Just in time for Valentine’s Day, Whole Foods Market has teamed up with The Beer Wench to co-host a chocolate beer tasting love fest live on Twitter.
On Feb. 7 from 7-8 p.m. CST, join Whole Foods Market (@WholeFoods) and The Beer Wench (@TheBeerWench) to chat about chocolate beers, cooking with beer recipes, and perfect beer pairings for Valentine’s Day. Taste and tweet about four tantalizing chocolate beers with the breweries that make them.
To participate, pick up one or all of the featured chocolate beers and tweet your experience using the hashtag #WFMBeer. Every 15 minutes, the focus of the tasting will shift to a different beer. The schedule is as follows:
7:00 p.m. CST: Samuel Smith’s (@merchantduvin) Organic Chocolate Stout
7:15 p.m. CST: Odell Brewing (@OdellBrewing) Lugene Chocolate Milk Stout
7:30 p.m. CST: Bison Organic Beer (@bisonbrew) Organic Chocolate Stout
7:45 p.m. CST: Southern Tier (@stbcbeer) Choklat
Skip the diamonds and the pearls this Valentine’s Day and woo your special someone with a velvety smooth, rich and chocolatey craft beer.
If you can’t find one of the recommended beers, simply ask your local Whole Foods Market beer specialist to make a chocolate beer recommendation and join the conversation on Twitter.
Participation is limited to those 21 years or older.
Vegetarian Chili with Southern Tier Choklat Stout
Add a few tablespoons of olive oil to a large pot and bring to a medium-high heat
Add one small diced onion
Add one half diced red bell pepper and one half diced green bell pepper
Add one cup of coarsely cut baby carrots
Saute until vegetable start to go soft
Add one cup of coarsely cut white mushrooms
Add one 12 ounce can of corn kernels (including liquid)
Add one 19 ounce can each of black beans, red kidney beans and white kidney beans (all drained and rinsed)
Add one teaspoon of minced garlic
Add one minced jalapeno pepper (fresh or pickled)
Add one teaspoon of ground chili paste (or more for extra heat)
Add one teaspoon of ground black pepper
Add one tablespoon of dry basil
Add one tablespoon of cumin
Add two tablespoons of chili powder
In a separate pan:
Add one cup of Southern Tier Choklat Stout
Bring beer to boil and reduce heat
Mix in one package (340 Grams) of Yves Veggie Ground Round (or a similar vegetarian ground beef substitute)
Cook until about half the stout has been evaporated
Add this mixture into the pot with the vegetables
In the original pot:
Add two 28ounce cans of diced tomatoes
Add two bay leaves
Add ten dashes of Frank’s Red Hot Sauce (or similar hot sauce to taste)
Drink the remaining Choklat Stout
Cover and let simmer for at least an hour or two
While waiting, open another Choklat Stout
Remove bay leaves from chili before serving
Notes: I usually make this with low sodium ingredients so salt may be be added to taste.
The Yves Veggie Ground Round is also optional but I would still reduce the Choklat Stout in a pan before adding to the main pot. The amount of Choklat used can also be varied according to taste. The one cup suggested in the above recipe gives the chili a rich base without the chocolate overtones of the stout being too obvious
Pulled Choklat Pork
Pork Shoulder with a Smokey Southwest Rub (Char Dust)
Stick in aluminum pan and pour in a whole bottle of Choklat (used a 2010 bottle)
Slow cook at 250 for 6-8 hours
Pull the pork with knife
Add all juices to sauce pan and condense into Mole sauce … add brown sugar and additional spices to taste.
Made awesome pork tacos w/ Mole sauce.
Cheers from Brewer Bob
Southern Tier Choklat Bread Pudding
3 1/2 cups of ciabatta or sourdough
1 1/2 c of Southern Tier Choklat
1 1/2 c of semisweet chocolate chips ( plus some extra for garnish )
3/4 c sugar
1/2 c heavy cream
2 tsp of khalua
Pinch of salt
Pinch of sugar
Combine beer, cream, 3/4 c sugar pinch of salt, 1 c of choc. Chips
Bring to boil and reduce by 1/4
Whisk eggs then add khalua
Temper beer syrup into custard
Toss with bread that has been cubed and 1/2 c of chocolate chips
Place in a buttered pie pan (9 inch)
Bake at 350 for 45 min
Let rest for about 30 min
Slice and serve with vanilla ice cream
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