Posts Tagged ‘Daniel Irons’


Previous Daniel Irons Posts




Bottle Release: Bourbon Barrel Aged Daniel Irons Oatmeal Stout

Friday, May 16th, 2014

On Saturday May 17th we’re excited to start selling Bourbon Barrel Aged Daniel Irons in 22oz bomber bottles at the brewery. This beer is the second release in our bottled barrel series – the first being Batch 100.

The brew has wonderful bourbon & vanilla flavor and aroma from the barrel as well as chocolate, caramel and roast flavors from the non-barrel aged version of the brew.

We created this brew to honor some of Daniel Irons’ later years working as a logger in Alaska. To capture his logging spirit, we aged two separate batches of Daniel Irons Imperial Oatmeal Stout on Jim Beam Bourbon Barrels for 11 months before bottling.

Bourbon Barrel Aged Daniel Irons Label

We have 5 barrels of Daniel Irons aging in Belle Meade Bourbon barrels to be released next year. Stash one (or more) bottle upright of this year’s version in a cool dark place until next year to compare the two barrel flavors and see how it’s aged.

To Daniel Irons!

American Craft Beer Week – 2014

Monday, May 12th, 2014

American Craft Beer Week Logo 2014

All this week is American Craft Beer Week! To celebrate, we’ve got some great events lined up at the brewery all week long.

Wednesday – Discount Growler Fill Night
Kick off American Craft Beer Week in style with a $5 1L or $10 2L growler fill at the brewery from 6pm – 9pm!

Friday – Discount Cask Night
From 6pm – 9pm enjoy $2 cask fills until the cask runs dry. We’re not yet sure what cask we’ll bring out for the event, but we can assure you it’ll be tasty!

Saturday – Brewery Open House & Bourbon Daniel Irons Bottle Release Celebration
We’re getting our brewing done early in the week to hold an open house at our brewery. All guests are welcome to come back to the brewery, get a tour, learn about the brewing & fermentation process, see yeast under our microscope, and more! The open house will be all day long, from 11am – 8pm.

Additionally, we’re happy to report that our labels for Bourbon Barrel-Aged Daniel Irons got approved and printed. 22oz bottles will be available for sale at the brewery starting at 11am for $16. The brew will also be making a re-appearance on our tap list while supply lasts.

Sunday – New Brewery Tour
It’s been a month since our first brewery tour, so we’ve got a second one lined up for you to check out the progress made & learn more about our expansion. We’ll have two tours – one at 2:00pm and one at 3:30pm. So we can accurately prepare for the group, we ask that you please sign up here.

Cheers and Happy Craft Beer Week!

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!

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

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

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

Keep the Glass Day with Daniel Irons Oatmeal Stout

Wednesday, November 28th, 2012

Although winter doesn’t officially start until the 21st of December, we’re starting it early at the brewery with the release of Daniel Irons Oatmeal Stout – our winter seasonal.

daniel irons in fancy beer glassTo commemorate this release, we’re holding our first Keep the Glass Day at the brewery all day Saturday, December 1st. If you stop on by the brewery that day between 11am and 8pm, you can purchase a glass of stout and keep the glass you drink it in for only $11! Limit one per customer.

This is a fancy new glass specifically designed for beers with an ABV of 8.5% and higher. The wider base and narrower top help accentuate the aroma of the beer, while the smaller size is best suited for stronger beers that are enjoyed slowly.

If you can’t make the keep the glass day, the both will be available for sale at the brewery starting Wednesday (11/28).