Posts Tagged ‘Beer & Food Pairing’

Previous Beer & Food Pairing Posts

Extended 2012 Thanksgiving Hours

Friday, November 16th, 2012

Need to pick up some beer for your Thanksgiving dinner? Don’t worry, we’ve got you covered – we’re extending our hours Thanksgiving Week:

Wednesday 11/21: Noon – 8pm
Friday 11/23: 7pm – 9pm
Saturday 11/24: 11am – 8pm
Sunday 11/25: Noon – 5pm

If you’re unsure what to get, our Foliage Pale ale was designed with a Thanksgiving feast in mind. The light malty backbone compliments the hearty meal, while the hop bitterness cleanses the palate so you can savor each bite.

And remember, Wednesday 11/21 is the last day of our canned food drive. If you can, stop on by the brewery with any non-perishable food you have to donate to the Moorpark Food Pantry.

Cheers and Happy Thanksgiving!

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!

June Beer Tasting Events

Wednesday, May 30th, 2012

We’re excited to announce two beer and food events with local restaurants coming up this June. First we have a beer & food tasting at Cafe Firenze in Moorpark on June 13th, followed by a four course beer paired meal at Larsen’s Grill in Simi Valley on June 21st. Details below:

Cafe Firenze Beer & Food Tasting
Date: June 13th (6pm – 9pm)
Reservations: Call Cafe Firenze @ (805) 532-0048
Cost: $10
Address: 563 W. Los Angeles Ave, Moorpark CA. 93021
The Event: The $10 gets you one taster of each of the four beers available: Valkyrie Alt, Protector IPA, Black Spur Black Saison & a Special Release Beer to be named. Pints of all 4 will be available to purchase, along with special food appetizers paired with each beer available for purchase at Happy Hour prices. There will also be live music!
Other Notes: If you haven’t had the food at Cafe Firenze, this is your chance to try some amazing dishes. On top of their great food, they have an amazingly friendly staff and are huge fans of the brewery – we hope to be on tap there in the future. This date has changed from the 14th mentioned in our May Email Newsletter to the 13th. Tickets are limited.

Larsen’s Grill Four Course Beer Paired Menu
Date: June 21st (starts promptly @ 6:30pm)
Reservations: Call Larsen’s @ (805) 522-4800
Cost: $65
Address: 1555 Simi Town Center Way, Simi Valley, CA 93065
The Event: Four course meal with unique dishes created just for the event.

  • Our summer seasonal, Captain’s Summer Session with a Mini Pear Salad
  • Protector IPA with BBQ Cajun Shrimp
  • Valkyrie Altbier with grilled USDA Prime Rib Eye Marinated with Alt beer & rubbed with brown sugar
  • Vanilla Oak Valkyrie with Cinnamon Sugar Encrusted Cheesecake

Other Notes: We’ve wanted to do a beer pairing dinner with Larsen’s for a long time and are really excited about this event. Tickets are limited.

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
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.

Captain Chris’ Belated Birthday – Beer and Food Pairing

Sunday, October 16th, 2011

Due to various brewery happenings, we were unable to officially celebrate Chris’ birthday until the 5th of October – quite a few days after his real birthday on September 11th. It was, however, worth the wait.

Brie (Chris’ girlfriend) organized a cooking class/beer pairing event at Chef Eric’s Culinary Classroom. Paired with a couple of EBC beers, the brewery crew and friends got together to cook a meal of epic proportion.

The food was great and the beer pairing spectacular. Everyone learned a lot – how to sear and braise pork loin, make Ganache, ruin a Vanilla Saffron Sauce and more.

If you have some Valkyire or Protector on hand and feel like cooking, or just feel like making a great meal – here are the recipes: