Beer & Food


Previous Beer & Food Posts




Super Bowl XLVIII Weekend At The Brewery

Wednesday, January 29th, 2014

We’ve got an exciting weekend lined up at the brewery for Super Bowl XLVIII Weekend.

Super Bowl Saturday – Custom Melt & Beer

Super Bowl Saturday - 2014

The Saturday before the Super Bowl, Custom Melt – home of the EBC Short Rib Melt – will set up shop at the brewery. They’re serving up Grilled Buffalo Chicken Melts, bread pudding and more! This is a perfect opportunity to swing on by the brewery for a beer, grab a bite to eat, and a growler fill (or two) for The Big Game on Sunday.

Event Details

  • When: Saturday February 1st from 12pm – 6pm
  • Where: Enegren Brewing Company
  • Food & Beer Specials: We’ve paired each Custom Melt dish with one of our brews for an EBC Super Bowl Special. Order any one of the dishes below and get the paired beer for half off!
    • Grilled buffalo chicken melt with a Gorgonzola spread & a glass of Contradiction
    • Meatloaf patty melt with grilled onions, Swiss cheese, and spicy ketchup glaze paired with a glass of Valkyrie
    • Mini Fun Guy – grilled portabella, lemon garlic aioli, red onion, and cheese sauce on mini brioche paired with a glass of Protector
    • Chocolate chip and marshmallow bread pudding & a glass of Barrel Aged Daniel Irons Stout
  • EBC Beer On Tap: Hickman English Bitter, Valkyrie Altbier, Protector Imperial IPA, Contradiction Black IPA, Bourbon Barrel Aged Daniel Irons Oatmeal Stout

Super Bowl Sunday – Adjusted Hours
We’ll be adjusting our hours forward 2 hours so you have plenty of time to get any last minute beer for the Super Bowl. As such, the brewery will be open on Sunday, February 2nd from 10am – 3pm.

Moorpark Restaurant Week – Beer & Food Pairing @ The Brewery

Wednesday, January 22nd, 2014

2014 Moorpark Restaurant Week

On Saturday January 25th, Enegren Brewing is holding an event for Moorpark Restaurant Week. Yes – we know we’re not really a restaurant, but to compensate for our lack of restaurant-ness we’ve partnered with Moorpark based Disgustingly Delicious.

For the event, we’ve paired four of our beers with food from Disgustingly Delicious. Each beer will be served as a 4-5oz pour with an accompanying food item (think little hors d’oeuvres). The cost for the entire beer and food pairing is $12 (20% off regular price) and will be available from 12-8 that Saturday. If you’re not interested in the entire pairing – both the food and beer are available individually for $2.50/food item & $1.25/taster.

The lineup consists of:

  • Valkyrie Altbier paired with roasted cauliflower gazpacho topped with diced scallions.
  • Protector Imperial IPA paired with a Filo dough pastry with pear, prosciutto, and gorgonzola tied with green onion ribbon.
  • Contradiction Black IPA paired with Braised meatball, roasted mushroom crisps, and grilled onion spread topped on a soft baguette slice.
  • Daniel Irons Imperial Oatmeal Stout paired with flourless chocolate cake truffle coated in ganache and powered in ground 100% Hawaiian Kona coffee beans.

Happy Moorpark Restaurant Week!

Christmas at Enegren Brewing Company

Wednesday, December 18th, 2013

This Saturday Custom Melt is coming to the brewery serving up delicious food before Christmas. We’ve paired our beer with each of their dishes to enhance both the flavor of the food and the beer.

Beef Teriyaki Melt
Slow roasted beef, crushed grilled pineapple, smoked & Swiss cheese on mini brioche bun
Pair with: Valkyrie California Altbier

Vegetarian Chili Bowl
Lentil and corn chili with pickled onions, sour cream, smoked cheese, green onions and corn bread crumble
Pair with: Foliage Pale Ale, Protector IPA, Contradiction Black IPA

Veggie Sloppy Joe Slider
Lentil and corn chili with pickles, red onion, Swiss and Smoked Cheese on mini brioche bun
Pair with: Foliage Pale Ale, Protector IPA

Cookies
Chocolate Chip, Ginger Snap, Peanut Butter
Pair with: Daniel Irons Oatmeal Stout

Following that up, on Sunday 12/23, swing by the brewery for discount growler fills to get all the beer you need for Christmas week. Just bring in your growler and receive $3 off 1L and $5 off 2L growler fills. Merry Christmas!

Christmas Hours
Please note our hours this Holiday Season:

Tuesday 12/24: 12pm – 8pm
Wednesday 12/25 – 12/30: Closed
Tuesday 12/31: 12 – 5pm
Wednesday 1/1: Closed

Molly Chester – American Orange Wheat Ale

Wednesday, October 2nd, 2013

Molly Chester American Orange Wheat Ale is a classic American Wheat Ale brewed with oranges grown right here in Moorpark at Apricot Lane Farms.

molly-chester-on-horseThe brew is named after one of Apricot Lane Farms’ founders and owners – Molly Chester. Molly Chester not only helped found Apricot Lane Farms with her husband John, she was also a traditional foods private chef, is releasing her own cookbook “The Traditional Foods Cookbook“, and can ride a horse (pictured right).

This was the first time anyone on the EBC crew had ever brewed with fruit – we never ventured into it when homebrewing. But when the opportunity came along to partner with another local Moorpark business we couldn’t pass it up. We had a great time brewing it – and Molly, John and Mallory from the farm even stopped by to help out.

It started unlike any other brew – traveling to a farm to pick oranges the weekend before the brew. We had a blast and almost wish all brew days started like this.

The following Sunday we started the brew. The first step was to wash each and every orange carefully with love and playfulness. Matt took care of that will skill and ease.
Giving the oranges some love

Giving the oranges some love

Playing with the oranges

Playing with the oranges



We couldn’t simply add the whole oranges to the brew. So Brie suited up in her brewniform, brought her cooking gear down to the brewery, and sliced, diced and chopped up the oranges in preparation for the brew.

The last unique step in the orange brew process was to add the chopped oranges to the kettle during whirlpool. Luckily the farm stopped by to help us with this delicate process.

What we ended up with was a delicious traditional American Wheat Ale with a delicious orange flavor that really highlights the locally grown oranges.

On tap starting Friday October 4th – we only brewed 60 gallons of this beer so stop on by before it’s too late. And with the small size, so everyone gets a change to try the brew, growler fills will not be available.

Apricot Lane Farms was founded in Moorpark in 2011. It is uniquely a bio-dynamic farm – meaning they try to mimic nature in their farming to create a fully sustainable farm. The foods raised and grown on their farm are nurtured without the use of pesticides, soy, hormones or other chemical inputs. Be sure to check them out at http://www.apricotlanefarms.com/

Custom Pie October Pizza Delivery

Sunday, September 29th, 2013

Every Wednesday during the month of October, Custom Pie will be delivering fresh Italian pizzas to the brewery at 6:30pm and 7:30pm.

To get your pizza delivery in, all orders must be placed at least 30 minutes prior to the delivery time. So, if you want pizza at 6:30, the order must be made anytime that day before 6:00pm.

To place an order, you can call Custom Pie directly @ (805) 222-5204 or order at the brewery.

custom pie menu

Click for bigger menu.

Pizza & Beer Pairings

Not sure which pizza to order with your beer, or which beer to order with your pizza? Check out our helpful guide below for recommended Custom Pie pizza & beer pairings.

Margherita
Pair with Foliage Pale Ale

Sophia
Pair with Foliage Pale Ale or Nick Brown Porter

Loretta
Pair with Protector Imperial IPA or Valkyrie California Altbier

Puttanesca
Pair with Foliage Pale Ale or Last Days of Braun Brown Ale

Event Recap: Two Year Anniversary

Friday, August 9th, 2013

Thanks to everyone who made our second year anniversary a great success! We had a lot of fun, and we hope you did as well.

The event started a few days early Thursday, August 1st with a beer dinner at Cafe Firenze. The food they prepared to pair with our beer was absolutely amazing! A big thanks to Cafe Firenze for hosting us and to everyone who came out to the event. If you didn’t get a chance to come celebrate with us at this event, stay tuned as we hope to have some similar events throughout the year. But for now, check out these pictures from the event (thanks to Shane May for the pics):

And now onto the main event – our Second Year Anniversary Celebration at the brewery on Saturday August 3rd. Taking a cue from last year’s incredible turn out, we added a second bar and streamlined our beer serving. Though there was still a bit of a line for beer, things went a lot more smoothly this year. Thank you all for being such great customers during this packed event – it just goes to show that beer drinkers are some of the best people in the world.

As many of you also know, it was our first time ever selling bottled beer at the brewery – previously we’ve only ever sold growlers. This went amazingly well, and much to our surprise, they were fun to bottle. Because of this, we’re excited to announce that over the next year we’ll be bottling more of our bigger beers, like barrel aged brews, Barleywines, etc., that aren’t suited for growlers.

Thanks again to everyone who came out to celebrate with us on Thursday and Saturday. We’re really looking forward to this next year with increased barrel aged beer releases, expanding into more local bars, and putting together plans for a bigger brewery!

Photo Time

Recipe: Lemon Caper Chicken with Golden Spur Saison

Friday, April 19th, 2013

Hungry and have a growler of Golden Spur Saison sitting around? Why not make this delicious recipe from EBC Chef – Brianne Enegren. Designed to pair masterfully with our Saison, your taste buds are in for a treat.

Chicken with Golden Spur Saison

Ingredients:
6 chicken breasts
1 c flour
salt
pepper
olive oil
butter
1 medium shallot
2 tablespoons capers
1 c Golden Spur Saison
1/2 c chicken stock
1/4 c cream
1 lemon
Italian parsley

Method:
Preheat oven to 350 degrees. Salt and pepper both sides of chicken breasts, then dredge in flour. Heat 1 tbl butter and 1 tbl olive oil on medium-medium high heat in a heavy bottomed skillet. Cook chicken breasts for 4-5 minutes per side, then place on baking sheet. Finish cooking chicken in oven for 10 minutes while making the sauce.
Chicken with Saison Lemon Caper Sauce
In the pan that the chicken was cooked in, add 2 more tablespoons of butter over medium heat, then add shallots and cook for 2 minutes. Add 3 tablespoons of flour and whisk, cooking flour for 1 minute. Add Saison to pan and whisk continuously, allow sauce to thicken slightly, then add capers and chicken stock. Keep whisking and allow to thicken again, then add cream. Keep whisking until desired consistency, then add the juice of one lemon, and salt and pepper to taste. Serve over chicken and desired sides. Garnish with chopped parsley.

Bon Appetit!

Daniel Irons Oatmeal Stout Braised Short Ribs

Thursday, January 10th, 2013

daniel-irons-stout-braised-short-ribs

A tasty and hearty meal to warm you up on a cold winter’s night – the newlywed Brianne Enegren put together this delicious meal to pair with our winter seasonal Daniel Irons Oatmeal Stout.

Ingredients

  • 5 pounds bone-in beef short ribs
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup mushrooms, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 liter growler of Daniel Irons Oatmeal Stout
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1 head of garlic, halved crosswise
  • 3 1/2 cups beef stock

Method

Preheat oven to 350°. Chop onions, carrots, and celery and set aside. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides and transfer short ribs to a plate.

Add onions, carrots, celery and mushrooms to Dutch oven and cook over medium-high heat, stirring often, until onions are browned. Add flour and tomato paste, stirring constantly for 2-3 minutes and mixture has thickened. Stir in stout, then add short ribs. Bring to a boil, then lower heat to medium and simmer until stout is reduced by about half, about 30 minutes. Add all herbs and garlic to Dutch oven, then stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2 1/2 hours. Remove herb stems, bay leaf, and garlic halves from sauce in Dutch oven or, strain sauce if you desire. Skim fat from surface and season sauce with salt and pepper to your taste. Serve short ribs and sauce over Parmesan Polenta with a glass of Daniel Irons.

**Recipe modified from red-wine braised short ribs on bonappetit.com

EBC Beer and Food Pairing This Friday at Four Seasons Westlake

Wednesday, September 26th, 2012

We’re excited to announce that this Friday 9/25 from 5pm – 9pm we’ll be pouring Golden Spur, Foliage and Valkyrie paired with food at The Lookout, located at the Four Seasons Hotel in Westlake.

The Lookout is an outside patio bar that looks a little something like this:

Our beers will be paired with the following:

  • Golden Spur Saison – Calamari with a house made Tartar sauce
  • Foliage Pale Ale – Thai lettuce wrap
  • Valkyrie Altbier – Cheddarwurst Slider on a Brioche bun with beer mustard

The cost is only $15 per person, so if you haven’t taken your significant other (or just yourself) out for a fancy beer tasting dinner recently, now is the time!

Jagerschnitzel and Valkyrie Altbier

Tuesday, January 17th, 2012

The brewery crew had a rare weekend off from brewing and decided to get our cooking on.

Ever since Chris’ birthday dinner, we’ve been determined to cook all our meals paired with one of our beers. The problem is, this is the first time we’ve had time to get together and cook since then. Much like Gollum and The One Ring, the brewery (our precious) consumes us.

On this rare weekend with extra time, we decided to pair our Altbier with a traditional German dish – jagerschnitzel. The strong malt backbone of our Valkyrie Altbier pairs well with the thick savory taste of the jagerschnitzel.

So, next time you pick up a growler of Altbier and feel like cooking, here’s what you should make.

Jagerschnitzel Recipe

For the shnitzel (pork)
1 cup flour
3 eggs
1 cup panko bread crumbs
1/2 cup standard bread crumbs
4 boneless pork cutlets (about 1 pound total), pounded thin
salt
pepper
1/2 tsp paprika
1 tablespoon butter
2 tablespoons olive oil

  1. Preheat oven to 350 degrees.
  2. Pound pork cutlets using a meat hammer to about 1/4 inch thickness. Season pork with salt and pepper.
  3. Place the flour in one shallow dish, eggs in a second shallow dish, and mix the panko, standard breadcrumbs, and paprika together in a third dish.
  4. Heat butter and olive oil in a large skillet over medium-high heat.
  5. Dredge each cut of pork in flour, then eggs, then bread crumb mixture when ready to saute.
  6. Saute each cutlet for 3-4 minutes on each side (until breadcrumbs turn a golden brown) and then place on baking sheet.
  7. Place sauteed cutlets into oven for 10 minutes.

For the jager (gravy):
1 cup mushrooms, sliced
1 small yellow onion, diced
2 tablespoon butter
2 tablespoons flour
2 cups chicken stock
1/2 cup Alt beer
salt and pepper to taste

  1. Melt butter in skillet used to cook pork over medium-high heat.
  2. Add mushrooms and onions to pan and cook until onions are translucent.
  3. Add flour to pan and cook for one minute, constantly stirring the mixture.
  4. Add chicken stock a half cup at a time, keep the gravy thick (or to desired consistency). Then add Alt beer and stir until thickened.
  5. Salt and pepper to taste.
  6. Pour over cooked pork and serve.

Spaetzle Recipe:
2 cups flour
1/2 cup milk
4 eggs, beaten
1 tsp ground nutmeg
1/4 tsp pepper
1 tsp salt
4 tbl butter

  1. Boil a large pot of water for cooking the spaetzle.
  2. Mix together flour, salt, pepper, and nutmeg in a medium bowl. Then, alternate adding eggs and milk to dry mixture. Mix until smooth.
  3. Push mixture through a speatzle maker or large holed sieve or metal grater into the boiling water, dropping a few in at a time. Cook for 5-8 minutes, then drain well.
  4. Melt butter in large skillet over medium-high heat. Saute spaeztle in butter until lightly browned. Serve with jagerschnitzel.