Posts Tagged ‘Beer & Food Pairing’


Previous Beer & Food Pairing Posts




American Craft Beer Week 2015

Wednesday, May 6th, 2015

2015 American Craft Beer Week

May 11th – 17th is American Craft Beer Week! The week celebrates the culture and community of craft beer across the US and we’ve got some sweet events lined up to celebrate!

Wednesday, May 13th
valkyrie-super-wide
Half off glasses of Valkyrie and Captain Patrick Irish Stout at the tasting room from 4pm – 9pm. The Grilled Cheese Truck will also be by serving up tasty melts!

Plus, join us at Ladyface Brewery for a special American Craft Beer Dinner! Space is limited – you can reserve your tickets here: ladyfacebeerdinner.eventbrite.com.

Thursday, May 14th
Mary Ambree Belgian Brown Ale
We’re putting a brand-new beer on tap – Mary Ambree!. Mary Ambree, named after an English Captain that helped liberate the Belgium city Ghent, is a Fruity Belgian Amber Ale with a slight caramel flavor from the dark candi sugar we added during the boil.

Friday, May 15th
tasting-room-super-wide
Discount cask night – $2 cask pours until the cask runs dry. Plus Ian Ormiston is playing a live acoustic set from 5:30 – 8:30 and Rock Chef Rolls is serving food starting at 4:30!

Saturday, May 16th
underground-gourmet-1-super-wide
Moorpark’s own Jason Lewis playing Live Music Jukebox from 4:30 – 7:30pm. Plus, awesome food from The Underground Gourmet Food Truck from 1pm – 7pm.

Sunday, May 17th
skin-and-bones-
Discount Growler Fills! We’re finishing off the week with $5 1L and $10 2L growler fills at the brewery from Noon – 5pm. Plus live music from Skin & Bones and food from Germanys Famous Bratwurst food truck!

Hope you’re able to join us to celebrate craft beer in America! Directions to our brewery & tasting room »

Cheers and Happy Craft Beer Week!
EBC Crew

Questions, Comments, Coming out to Celebrate? Let us know!

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

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!

EVENT: EBC Irish Fest – The Feast of St. Patrick

Tuesday, March 12th, 2013

St patrick holding growler Stop on by the brewery Saturday March 16th between 12 & 6pm to celebrate St. Patrick’s Day, or as we like to call it, EBC Irish Fest – The Feast of St. Patrick. To celebrate, we’ve got a new beer release, Custom Melt serving up Irish inspired food, and the tale of St. Patrick.

  • When: Saturday March 16th from 12-6pm
  • Where: Enegren Brewing Company Tasting Room
  • What: Custom Melt and Captain Patrick’s Irish Stout Release

Beer Release

The new beer we’re releasing on Saturday for the event is Captain Patrick’s Irish Stout. Named after the great Captain Patrick who saved the land of Ire, the stout is 4.0% ABV – a bit of a change from the strong beers we’ve been brewing recently. Dark in color with a medium body, the brew has a nice roasted flavor, hints of coffee and chocolate, and a very smooth finish. The hop bitterness is mild yet noticeable and complements the natural roasted malt flavor well. Quite a different stout than Daniel Irons.

Captain Patrick’s Irish Stout
ABV: 4.0% | IBU: 36
SG: 1.043 | FG: 1.013

MALT:
Marris Otter
Flaked Barley
Roasted Barley
Chocolate Wheat

HOPS:
Hallertauer
Willamette

Custom Melt Sets up Shop

custom melt the mac

In addition to our Irish Stout release – Custom Melt is stopping by again and setting up shop and serving an Irish themed menu.

  • Corned beef braised in Irish stout and cabbage patty melt
  • Green mac ‘n cheese with bangers
  • Irish car bomb flavored bread pudding

They’ll be serving from 12pm – 6pm, and all the food pairs great with the Irish Stout.

The Tale of St. Patrick

Oars dipped feverishly into the dark sea as the weathered wooden galley approached the shore. Rain hammered the deck and the lightning flashing on the coast line seemed to have brought the dead leafless trees to a terrifying lively state. Fear gripped the souls of the crew as they pulled the oars, bringing the ship closer and closer to a destination believed to be their last. It was a land that few men had ever traveled to, and one feared by many. The people of this land were thought to be possessed by the devil himself. It was a land where rivers were dry – a land where the sun had ceased to shine. It was the land of Ire.

No man even dared to utter the name of this island, let alone travel to it, but there was one exception: One man. Braver than any man in all of the land, and one man determined to put an end to Satan’s grip on the people of Ire. He stood a towering 6 foot 4, a giant in his time. His beard, red as blood, stretched across his sharp rocky face. He was the captain of the ship. He was Captain Patrick.

As the ship pitched in the waves he walked calmly down the deck, grazing his fingers along the rows of barrels. The barrels were filled with a special concoction brewed with the fruits of barley and bitter flowers from the English hills. Black as the stormy night, smooth as the clouds in the sky, it was the only hope for the damned people of Ire.

As the ship skidded to the muddy shore, a long ramp splashed down and the men jumped out to secure the ship. The frothy black water crashed along the sides of the ship as Captain Patrick shouted orders amidst the deafening rumble of thunder and whistling winds. The barrels rolled down the ramp. Boots sloshed in the muddy sand as the men struggled to push the barrels up the shoreline where they waited on a narrow roadway. The last to exit the ship was one mighty ox. Pulled by four men, it roared as it was eventually coaxed down the ramp.

Upon meeting at the road with all barrels accounted for and a cart being fashioned to the ox, the men began to make their way into the land with their path being lit by the intermittent flashes of lightning. The wheels creaked as they rolled over roots of dead withering trees. Steam hissed out the nostrils of the ox and chills ran down the backs of the crew. Panic stricken, eyes shifted back and forth and the men jumped at every crash of thunder. But Patrick, steadfast in every step ahead maintained his composure. While the rest of the crew was armed with shield and sword, he trudged ahead wearing only a modest tunic and in his hand a wooden mallet and a brass tap. As the column of men and cargo made it through the wooded road, whispers could be heard through the trees. Faint figures seemed to dart ahead and disappear into the distance.

The men had been marching for eight weary hours and had just come into town as the darkness gave way to the red dawn of the coming morn. It looked inhabited. It was almost as if civilization had just vanished. But vanished they had not. Just ahead a figure stepped out through the dense fog in front of an earthen hut. It was a young boy. Tattered, were his clothing. Muddy, was his face. Empty, was his soul. He stared for what seemed like miles. And in that brief moment the men were lost in his deep empty eyes, people began emerging from the surrounding huts. Behind them and to the sides of them… they were everywhere. They moved closer and closer. Dragging their legs, limping, staring through their souls, they slowly surrounded the Captain and his men. It was the people of Ire. The damned civilization that existed as that of folklore and a dark myth was now closing in on them from every direction. The men feared their weapons were useless against them. The dead cannot die they thought. And it was in that moment, just as the crowd was close enough to grab them, Captain Patrick raised his mallet high into the air in his right hand and with his left firmly pressed the tarnished brass tap against the barrel. All was silent. His bright blue eyes scanned across the people and the wind blew through his red hair. With a grin of his white teeth he drove the tap through the side of the barrel sending a magnificent geyser of black beer into the sky raining down over the land and its’ people. The fog cleared. Trees and shrubs, dead for years, filled with green life. The people of Ire, astonished, looked as if they had awoken from the dead. They began to smile and hug each other. The curse was finally broken and for the rest of the day the people of the land of Ire filled their tankards with the beer of Captain Patrick and rejoiced. They danced through the bright day and told stories under the starry night sky.

It was he, Captain Patrick, that saved the souls of the land. It was he that made the people proud to call themselves Irish once again.

And for his glorious work on that very day, the day a whole civilization had been saved from the cold grips of evil, he became a Saint.

Saint Patrick

Super Bowl XLVII Weekend At The Brewery

Friday, January 25th, 2013

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

Super Bowl Saturday – Custom Melt & Beer

The Catch - Enegren Brewing Promotion-hz
The Saturday before the Super Bowl, Custom Melt – local purveyors of deliciousness – will be setting up shop at the brewery. They’ll be serving up sandwiches, mac n’ cheese 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 for The Big Game on Sunday.

Event Details

  • When: Saturday February 2nd from 12pm – 6pm
  • Where: Enegren Brewing Company
  • Menu Teaser: Hot Dog Mac n’ Cheese in a Bun, The EBC Short Rib Melt, Custom Melt’s Grilled Cheese, Beer Chili, and Mac n’ Cheese
  • Food Pricing: $5 per item
  • EBC Beer On Tap: Protector Imperial IPA, Valkyrie Altbier, Contradiction Black IPA, Daniel Irons Oatmeal Stout, La Fleur De Mars

 

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 3rd from 10am – 3pm.

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