It has been entirely way too long since I’ve posted a recipe that uses beer as an ingredient. Time to change that!

Autumn is the time of year when I prefer eating heartier dishes, soups and stews. Something about the change in the weather makes me crave foods and beers with more substance and a stronger backbone.

Stuffed peppers are awesome for many reasons. They are pretty easy to make, they are great for solo diners and for groups. The combination of ingredients and different variations are endless.

Before we get to the recipe, there are a few things I feel compelled to say. Naturally, some of my ingredients can be swapped out for lower fat or vegetarian versions — but I don’t particularly suggest it. I don’t like beans, but they would probably make a nice addition for those that do like them. Also, I tend to like my food on the spicier side of the spectrum, so beware and spice according to your own palate.

For this recipe, I chose a smoked porter. The smoked and dark malts work really well with the chili pepper and helps to enhance the flavors of the ground meats. The two beers I recommend are Stone Smoked Porter and Alaskan Smoked Porter. If either of those are not available, try substituting with a Raushbier!

SMOKED PORTER STUFFED PEPPERS

Ingredients:

• 4 Large Bell Peppers (for stuffing)
• 1 Large Bell Pepper — diced
• 1 Large Yellow Onion — diced
• 1 Poblano Pepper — diced
• 1 Jalapeno Pepper — minced
• 5 Cloves of Garlic — minced
• 1 Pound Ground Pork Sausage
• 2/3 Cup Basmati Rice
• 1 Bottle Smoked Porter
• 1/8 Cup Chipotle Pepper Puree (can be found in the Hispanic foods section of the grocery store)
• 2 (6oz) Cans Tomato Paste
• Chili Powder
• Salt & Pepper

Instructions:

1. Pour the bottle of Smoked Porter into a medium sauce pan and bring to a boil. Add rice. Cover and reduce to a simmer. Cook about 20 minutes.
2. Preheat oven to 350 degrees.
3. Cut the tops off of the peppers and gut them out (seeds and ribs). Cut the bottom so that the peppers can stand up, but not so much that the stuffing falls through the bottom.
4. In a medium skillet, heat oil and add the garlic and jalapeno. Saute for a minute then add the diced onions and green peppers. Sautee for about 5 minutes then add the ground pork sausage. Brown the meat. Turn off the heat and mix in the tomato paste, chipotle puree, chili powder, salt & pepper and cooked rice.
5. Stuff the peppers with the filling. Stand the peppers up inside an non-greased baking dish. (Wrap the bottom of the peppers in tin foil if they look as it they might leak.) Drizzle a little bit of olive oil on top of the peppers. Bake for about 45 minutes. Option: Top peppers with cheese 10 minutes before removing from oven.
6. Garnish with chopped cilantro and serve with a smoked porter! Cheers!

DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: JOSHUA LEPLEY

AUTHOR OF: BARLEYDINE

Beer Blogger Interview

Full name: Joshua Rand Lepley
Internet nicknames: LEP Himself or Uncle Barley Josh
Twitter handle: Barleydine
Name of blog: Barleydine
Current location: North Central PA

Background “Snapshot”

1. Where did you grow up?

North Central PA

2. What sports if any did you play growing up, through college and beyond?

None

3. How old were you when you had your first beer?

9 or 10 it was a sip, YUCK

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

My grandfather gave me a taste of his Genny

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I’ve attended Kutztown University, Pennsylvania College of Technology and Lycoming College. I’ve studied Art Ed and Graphic Design

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

What was your first craft beer epiphany? Recall as many details about it as you can:

It was the late 90’s and I had been in love with Brooklyn beers for some time. I had a keg of Black Choco on tap and noticed the recommendation of the Brandy snifter as the appropriate glass. I bought a snifter the next day and taste tested side by side with a shaker pint. The difference was phenomenal, I’ve been deeply in love with craft beer ever since.

Beer Blog Background

1. How long have you been writing your beer blog?

1 year and 5 months

2. What inspired you to start writing your blog?

Reading the BrewMasters Table

3. Why did you chose the name of your blog?

What says beer and food better than Barleydine? If you haven’t noticed it’s a play on Barley Wine

4. What are you personal goals for your blog?

Gain notoriety in the world of beer and food. What do you hope to achieve with it? Ah, perhaps a paying gig, so I can live my passion every day.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Getting free beer.

6. What are your favorite beer blogs/beer websites?

• Beer and Nosh
• craftbeer.com

Beer Talk

1. What are your top 3 favorite beer styles?

DIPA, Farmhouse, Wilds

2. What are your top 3 favorite breweries?

Oskar Blues, Fantome, Bullfrog

3. If you could work with or for any one brewery, which one would it be and why?

Dogfish or Brewdog, they’re always breaking the boundaries.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Retired, a wild raspberry ale

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Working towards Cicerone

6. What is your favorite beer and food pairing?

I have a lot, check my blog

The Personal Side

1. What is your current day job?

Managing a family owned Construction biz and overseeing a small Graphic Design firm.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

Work at a brewery, building and designing any and everything.

3. Are you married? Children?

Married with my son Porter

4. Outside of beer and writing, what are some of your other hobbies?

Photography and woodworking

Off The Beaten Path

1. If you were a style of beer, what style would you be an why?

Farmhouse Ale. I’m simple, yet complex and a little rough around the edges.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Cantillon Gueuze.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

You seem spunky, yet feminine. I’d say a Belgian Strong Golden Ale. Fantastic and delicate presentation with a kick in the tongue.

4. If you could be a superhero, what would you want your superpowers to be?

That I could understand my wife’s line of thinking.

5. What is one of the craziest things you have ever done and lived to tell the story?

Got Married

6. What are your thoughts on bacon?

Best damn condiment ever. Check out my post of Ten Fidy and a bacon & fudge sundae.

SPECIAL THANKS TO JOSHUA FOR AN AWESOME INTERVIEW!

CHEERS!

DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: VANESSA GIMPEL

AUTHOF OF: POTABLES + EDIBLES

Beer Blogger Interview

Full name: Vanessa Gimpel – used to be Smith before I married that Jewish guy
Twitter handle: @EmpireVanessa
Name of blog: Potables+Edibles
Current location: Lake Worth, FL

Background “Snapshot”

1. Where did you grow up?

Austinmer, NSW Australia (about 1.5hrs south of Sydney)

2. What sports if any did you play growing up, through college and beyond?

Cross country running, swim team & competitive ballroom dancing (I was pretty good too!)

3. How old were you when you had your first beer?

Like all Aussies, I believe there is early photo evidence of me sneaking the dregs out of my dad’s beers at about 3 1/2; but the first I remember, 14 or 15 years old. I HATED it.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

Trying to impress some guy, if I remember correctly. At a party. It was a Carlton Cold; ugh – if I had to guess an American equivalent, probably a Natty Ice. Yuck.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to Charles Sturt University (in the boondocks, inland between Sydney and Melbourne) for a semester or two, majoring in Tourism & Marketing, but hated it and moved home and got a job at the Sheraton in Sydney. I mainly partook in happy hour for that year; living off campus is dangerous for a freshman! I am now a sophomore – back in college full time as a grown up; weird stuff.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

2004. I was at my local after work pub in Sydney (called The Australian, incidentally) grabbing a beer with the boys, when I decided I was over the standard same old beer that I automatically ordered. So I asked the bartender to recommend something interesting. He got that glint in his eye, you know the one – you probably have it now when you offer a beer to a friend in your house, and they ask what you have He poured me a taste of a beer that is made at another local Sydney pub, The Lord Nelson Brewery; it was a Three Sheets Pale Ale, and it was delicious. I never looked back.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

I have one every now and then, usually related to trying something that I have convinced myself I’m not into.

I was always a lager drinker, maybe some wheat beers and pale ales, but not too hoppy. Hop-monsters came into my life in the form of the Lagunitas Hop Stoopid (about 2 years ago); I was convinced by the name that I would hate it – one whiff of that fruity nose, and I was converted. I couldn’t believe I had been dissing hops for so long!

I was never much for the dark, heavy beers either; a bad run in with Guinness many St Patrick’s Days past had put me off them for good, or so I thought. I use stout in a lot of my cooking, but never drank it, until I was handed a Left Hand Milk Stout one day and ordered to try it by a friend; it was certainly no Guinness. Thank goodness! I’m still not much of a stout drinker, the weather in FL rarely allows for it, but I recently had a Harpoon 100 barrel series Oyster Stout that was to die for, and the Sierra 30th anniversary Fritz and Ken’s was dynamite.

Beer Blog Background

1. How long have you been writing your beer blog?

Since March, so not long.

2. What inspired you to start writing your blog?

I love to host dinners, or just to entertain people at our house; seeing people enjoying my space, my cooking, my beer, just makes me happy in a way that a lot of things don’t. 2 years ago I threw a 6 course beer and wine matching dinner for my husband’s birthday; it was supposed to be about 10 people, but ended up being 27 by the time dinner rolled around! Everyone thought it was fantastic; it was at this moment that my friends began to harass me about writing a blog, moving into the catering business etc. The chatter only got worse when I started home-brewing last year, so I gave in!

3. Why did you choose the name of your blog?

Hmmm…because I’m just a geek at heart? I love Jeopardy (“Potent Potables”) and my blog while mostly about beer, is occasionally about food too!

4. What are you personal goals for your blog? What do you hope to achieve with it?

First and foremost it was to get my ideas, thoughts and opinions out of my head; I’m not really a shy person, but my group of friends (and husband) who are all extroverts/performers so it’s sometimes very hard to get myself heard above the din! Secondly, if I can get some more people – Floridians specifically – into drinking more craft beer, I’m hoping that an ever widening range of beers will start to become available down here! Fingers crossed.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Since I’m just starting out, maybe this interview? But really, it’s been amazing even over the last month or so, how many people in my area I’m getting in touch with that are as passionate about craft beer as I am; I didn’t realize they existed!

6. What are you top 3 favorite beer blogs/beer websites?

Well, of course besides this one; I love http://basicallyread.wordpress.com that there is one awesome beer chick! I really like http://dosbeerigos.com mainly because they’re local and have an offbeat take on the whole beer-tasting thing. Lastly, I really, really enjoy http://hoptopia.com ‘s beer reviews; super insightful – I just wish that I had access to all the beers that get tasted there!

Beer Talk

1. What are your top 3 favorite beer styles?

IPA, Saison, Pilsner (obviously not the MillerLite-esque versions!)

2. What are your top 3 favorite breweries?

Cigar City, Terrapin & Dogfish Head

3. If you could work with or for any one brewery, which one would it be and why?

New Belgium. I just love their whole philosophy – earth friendly, sustainable, low impact; it’s an inspiring company.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Oh yes! I love experimenting with different hops; I am a hophead for sure! I recently made a bohemian style pilsner, using New Zealand hops – Nelson Sauvin, which I love for its citrusy grapefruityness, and Riwaka which is a cross breed with the Czech Saaz hops…delicious, and pretty different from any pilsner you’d ever pick up at the grocery store (it’s no Miller Lite!). I also recently attempted a Sierra Nevada Bigfoot clone; it was a severe underachiever and never came close to the goal ABV of 9.6%, landing at just 6.3%. However, it turns out it is a fantastic session IPA; a happy accident indeed!

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nope; just a beer nerd.

6. What is your favorite beer and food pairing?

Fried potatoes of any kind with an IPA. My personal favourite to go with potatoes is a Stone IPA. Also, a Rogue Chipotle Ale with anything cheesy is a great match.

The Personal Side

1. What is your current day job?

Property management (Residential leasing) & full time college student – major in Urban Planning.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

My husband and I are batting around ideas for either a brewpub, or a nano-brewery in the next couple of years; so if it were no restrictions and unlimited funds, it would be that. We’ve been reading Beer School about the guys who set up Brooklyn; it’s hard not to get the bug!

3. Are you married? Children?

Married almost 2 years, no kids.

4. Outside of beer and writing, what are some of your other hobbies?

Cooking – I find it really relaxing; the beach – well it is South Florida after all J;
playing with my dog, Chuck – she’s a rescue and the best, most fun dog ever!

Off The Beaten Path

1. If you were a style of beer, what style would be and why?

Australian Sparkling Pale Ale. Australian, easy drinking, bubbly, and yes, despite the SoFL locale, I am pale, pale, pale J

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Bells Hopslam. I would like to have my last beer be a sensory masterpiece. Hopslam is that!

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

I would have to go for one of the French farmhouse styles, maybe a Bière de Garde? I would go for some darker malts for colour, but have some spice undertones; maybe some coriander. Floral/Citrusy hops – maybe a pacific hallertau – you get a great orange marmalade aroma from them J

4. If you could be a superhero, what would you want your superpowers to be?

Teleportation, invisibility and of course super-strength!

5. What is one of the craziest things you have ever done and lived to tell the story?

I moved to Costa Rica for 2 years. I lived in a little fishing town where there was frequently no power, mosquitoes with dengue fever, a bout of dysentery, scorpions in my laundry…it’s a wonder I made it out alive!

6. What are your thoughts on bacon?

Ben Franklin said that beer was proof that god loves us and wants us to be happy; personally I would add bacon to that sentiment. Could not, would not, live without it.

SPECIAL THANKS TO VANESSA FOR AN AWESOME INTERVIEW!

CHEERS!

If you do not already follow my good friend @Chef_Jay on Twitter, well I highly recommend it. And if you are not on Twitter, well shame on you. In addition to being one of the foremost food resources on Twitter, Chef Jay Terauchi is a restaurant consultant, sushi evangelist and the author of the enlightening blog called Kahuna of the Kitchen.

If you need just one reason to follow Chef Jay on Twitter it is because he ALWAYS knows what the food of the day is. I am not certain who created the food calendar, but I do know that Chef Jay has his finger on the pulse of it. His tweets definitely make you want to indulge in every food of the day.

Which brings us to THIS post. Today — April 29th — the food of the say is SHRIMP SCAMPI. And as fate would have it, I developed my own drunken shrimp scampi recipe around this time last year, using beer as a main ingredient naturally.

Allow me to (re) introduce you to The Wench’s Drunken Shrimp Scampi!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.



2. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
3. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.



4. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)  



5. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: CHRIS SPRADLEY

AUTHOR OF: THE LA CRAFT BEER EXAMINER

Beer Blogger Interview

Full name: Christopher Spradley (but only my mom calls me Christopher)
Twitter handle: @BeachBumChris
Name of website: LA Craft Beer Examiner
Current location: Los Angeles

Background “Snapshot”

1. Where did you grow up?

Texas, mostly Houston

2. What sports if any did you play growing up, through college and beyond?

Baseball, all my life including four years of semi-pro, also swimming and tennis

3. How old were you when you had your first beer?

13

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

At a friend’s house. His older brother was throwing an afternoon party and we hung out. Someone gave us some beer and then another and then another.

5. Where, if applicable, did you go to college?

Stephen F. Austin State in Nacogdoches, TX.

6. What did you study?

Major in Radio/TV Broadcasting and a minor in History.

7. What additional activities, organizations, sports did you partake in during college?

Baseball and intramural sports, Delta Tau Delta fraternity, Texas Broadcasting Association, BSU.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

My first craft beer was a Sam Adams lager on Christmas Day, 1994. My sister gave me one of the Winter 12 packs with different beers. I tried it and loved it!

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

My first bourbon barrel beer was the Bluegrass Brewing Co (Louisville, KY) Bourbon Barrel Stout. When I tried that, I was in heaven. The wonderful stout flavors with the sweet bourbon was damn near orgasmic.

Beer Blog Background

1. How long have you been writing your beer articles?

I was named LA Craft Beer Examiner in August 2009. I write articles on craft beer in the LA/Orange County area.

2. What inspired you to start writing your articles?

My love of craft beer and desire to promote it, especially in Los Angeles. We have a pretty cool craft beer scene here that very few people know about.

3. What are you personal goals for your articles? What do you hope to achieve with it?

Spread the good word, support craft breweries and promote craft beer in LA.

4. What is one of the coolest things that happened to you as a result of being a beer blogger?

I’ve met some really awesome beer people!

5. What are you top 3 favorite beer blogs/beer websites?

I love being able to find cool places to have a beer with this site! http://beermapping.com/
Cool new show I’ve been working on: www.breweriesbarsandbeerfood.com
And I like Beer Advocate & Rate Beer a lot too.

Beer Talk

1. What are your top 3 favorite beer styles?

Barleywine, Imperial Stout, IPA

2. What are your top 3 favorite breweries?

Bluegrass Brewing Company, Deschutes and Stone with Port Brewing a close 4th

3. If you could work with or for any one brewery, which one would it be and why?

Wow, that’s a tough choice. I have to say two, either Stone or Dogfish Head. I love both Sam Calagione and Mitch Steele’s approach to brewing.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Yes. I am working on a Christmas beer that I hope will be as phenomenol in flavor as it is in my mind.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Working on the Certified Cicerone. Already completed the Beer Server.

6. What is your favorite beer and food pairing?

IPA’s and spicy food

The Personal Side

1. What is your current day job?

Unemployed. I was laid off of my sales job on Dec 31.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

Either own my own brewpub and work as the chef or be the General Manager of the Houston Astros. I KNOW I could lead them to a World Series title!

3. Are you married? Children?

Never married, no kids

4. Outside of beer and writing, what are some of your other hobbies?

I’m big on the outdoors. I love to backpack, camp and kayak. I play a lot of sports, cook a lot of different dishes and of course, love any activity on the beach.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

Probably a Barleywine; sweet with a touch of spiciness and a high ABV.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Today it would be Black Tuesday from The Bruery. It’s an absolutely amazing beer. I can’t get enough. No really, I can’t. Someone sell me some bottles, please!

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

A hoppy-sour. Something with spice and bite!!

4. If you could be a superhero, what would you want your superpowers to be?

I want to be able to fly! That would be too freaking awesome.

5. What is one of the craziest things you have ever done and lived to tell the story?

I’ve survived some pretty wild Mardi Gras in New Orleans. College alone had some crazy times too. I plan to go skydiving this year and I really hope I survive that.

6. What are your thoughts on bacon?

Everything is better with bacon.

SPECIAL THANKS TO CHRIS FOR AN AWESOME INTERVIEW!

CHEERS!

DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

photo credit: John Knox

INTRODUCING: JENNIE CHEN

AUTHOR OF: MISOHUNGRY MAKES IT WITH MOONSHINE

Beer Blogger Interview

Full name: Jennie Y. Chen, not to be confused with the other 5,000 Jennie Chens out there.
Internet nickname (if applicable):PookieSoup or MisoHungry
Twitter handle: @MisoHungry, @AustinDogFrndly, @ATXDriveClean
Name of blog: MisoHungry Makes it with Moonshine
Current location: Austin, TX

photo credit: John Knox

Background “Snapshot”

1. Where did you grow up?

Port Lavaca, TX (Port of the Cow)

2. What sports if any did you play growing up, through college and beyond?

Formally, cross country through high school. Informally, skating. Does Crossfit count as a sport? It’s more like self-inflicted pain.

3. How old were you when you had your first beer?

20, I was at an Human Behavior and Evolutionary Society Conference in 2002. I had just finished my first talk to the research community.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

More to question three: I’m sure it was some nasty generic beer, though I’m not sure which. I was hanging out with some British colleagues who were drinking like fish, and the beer was so bad I couldn’t stomach it.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to the University of Texas at Austin majoring in psychology. I’m currently in the social psychology doctorate program (though my research field is behavioral neuroendocrinology) at Texas A&M University in College Station. I finished my Master’s in 2005, still working on my doctorate.

photo credit: John Knox

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

My gateway beer was Yuengling. I was at another Human Behavior and Evolution Society conference in Philly in June of 2006. A colleague insisted that I have a Yuengling even though I refused. Only beer I had before was that nasty stuff in 2002.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

Yes, 512 Pecan Porter and Sam Adam’s Utopia. DogFish Head Midas Touch and Brooklyn Cuvee de Cardoz really made me think about flavor combinations.

photo credit: John Knox

Beer Blog Background

1. How long have you been writing your beer blog?

I started a cooking with booze website 3 years ago. It morphed into a blog about 10 months ago.

2. What inspired you to start writing your blog?

People would ask me about my recipes, so much so that it was just easier to email them a link to the recipe. Things kind of morphed from there.

3. Why did you chose the name of your blog?

Misohungry is a phrase that my sister and I have been using for almost five years. It kind of stuck. My other nickname for the longest time is “PookieSoup” after my late pet turtle. Her name was Pookie.

4. What are you personal goals for your blog?

What do you hope to achieve with it? My personal goals for the blog is to have fun, let myself experiment with flavors, meet really awesome people, and to inspire others to create and enjoy food as much as I do.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Um….. what hasn’t been cool? Great American Beer Fest! Beer pairing dinners. The people. I can’t think of one single coolest thing.

6. What are you top 3 favorite beer blogs/beer websites?

Drink with the Wench of course!

photo credit: John Knox

Beer Talk

1. What are your top 3 favorite beer styles?

Hefe, Porters, and Belgium Golden Ales

2. What are your top 3 favorite breweries?

Live Oak (Austin), 512 (Austin), Yuengling (Tampa).

3. If you could work with or for any one brewery, which one would it be and why?

I actually wouldn’t want to work for a brewery. I don’t mix work and play. I’d love to work with a brewery, but not for a brewery.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Nope.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nope.

6. What is your favorite beer and food pairing?

Just one? Oh man…… this is difficult. Chimay Grand Reserve and Grilled Quail. 512 Bruin with a juicy medium cheeseburger and caramelized onions. 512 One with spicy sweet potato fries. DogFish Head Midas Touch with whatever Restaurant Jezebel is going to serve. Restaurant Jezebel’s creativity with spices is perfectly executed and fantastic with unique and beers with depth of flavor.

photo credit: John Knox

The Personal Side

1. What is your current day job?

I’m a grad student in behavioral neuroendocrinology, the director of support services at a consulting firm, adjunct professor at a local college, and I do some content writing.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

Hm… that’s tough. I really like what I do now. However, multiplying my income by 10000 would make me even more happy. I’d like the money to use towards my research.

3. Are you married? Children?

Nope. My children have 4 legs each, and they are really hairy. Woof Woof.

4. Outside of beer and writing, what are some of your other hobbies?

Skating, dog training, dog judging, dog handling, baking, cooking, eating, crossfitting, and hypermiling.

photo credit: John Knox

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

Lambic Framboise. I like berries. Mmmm…. Raspberries…

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Sam Adam’s Utopias, because I want to be very wasted when I’m put to death.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Curry, cuz you’re spicy!

4. If you could be a superhero, what would you want your superpowers to be?

Teleport. I need to be in 10000 places in a short amount of time. Plus, it’ll save on airfare.

5. What is one of the craziest things you have ever done and lived to tell the story?

I’m pleading the 5th on this question.

6. What are your thoughts on bacon?

Get it in my belly!

photo credit: John Knox

SPECIAL THANKS TO JENNIE CHEN FOR AN AMAZING INTERVIEW!

(AND FYI — HER RECIPES ARE TRULY AMAZING! CHECK OUT HER SITE!)

CHEERS!

During my visit to the Midwest, I took a little road trip from Milwaukee to the city of Peoria, IL for a beer dinner at Waterstreet Wines & Cafe. The dinner showcased several beers from the portfolio of  Merchant Du Vin — a specialty beer importer based in the U.S.

Waterstreet Wines & Cafe is a relatively new sidewalk cafe at the end of the waterfront area in Peoria.  They feature a menu of sandwiches, salads and lots of fondue as well as very well-thought out artisan wine and craft beer lists.

The owners of Waterstreet Wines & Cafe, Paul & Diane Hahn, also own Mackinaw Valley Vineyard. Paul Hahn has been awarded “Winemaker of the Year” several times by the Illinois Grape Growers and Vintners Association. All of the Mackinaw Valley Vineyard wines are available in the cafe — and many of them are available to drink by the glass.

The beer dinner featured a 5 course menu designed by the head chef at Waterstreet Cafe to pair with 5 different beers from the portfolio of Merchant du Vin. The beer tasting presentation was led by Brian Van Zandbergen from MdV.

And without any further ado, allow me to present my food & beer pairing notes from the evening…

THE WELCOME BEER

BEER: Pinkus Organic Altbier – Munster, Germany
Notes: 20 IBU, Organic Hallertau hops

• Appearance: bright, pale golden color
• Aroma: floral, earthy hops & slight biscuity malt
• Flavor: clean, dry and crisp with notes of biscuit malt and noble hops. Moderately bitter and slightly metallic with a clean, dry finish.
• Mouthfeel: light body, moderate carbonation, smooth body
• Overal Impression: I found this beer to be extremely refreshing after being outside in the hot sun. The bitterness and dryness was well balanced by the malts. Extremely easy to drink.

THE FIRST PAIRING

BEER: Ayinger Oktoberfest-Märzen – Aying, Germany
NOTES: 21 IBUs, Hallertau hops

• Appearance: Bright, rich golden-orange (marigold) color with a thick, foamy head.
• Aroma: Earthy with notes of rich Vienna malt and subtle hints of toasted malts.
• Taste: Initial taste is sweet, followed by a slightly bitter finish. Hops profile is moderate and the Vienna malt character dominates the palate. Fully attenuated and dry.
• Mouthfeel: Medium-bodied, highly carbonated and smooth.
• Overal Impression: This is probably my favorite Oktoberfest on the market. The color is stunning in the glass and the rich Vienna malt is well-balanced with a bitter dry crispness. This beer reminds me of autumn — the color is similar to the bright orange sun and the leaves changing color. The crispness reminds me of cool autumn winds and the earthiness of the flavor reminds me of harvest and fallen leaves.

FOOD: Ayinger Oktoberfest-Märzen Braised Alligator
NOTES: The alligator was extremely juicy as a result of the braising process. The flavors were very subtle, which allowed the almost gamey taste of the gator to show through. The meat was reminiscent of dark meat chicken and was easy to shred. Although the alligator was extremely chewy (as is its nature), the flavor was rather enjoyable.

FINAL THOUGHTS: The salt and slight spice from the beer-braised alligator paired well the earthy, sweetness from the Ayinger Oktoberfest-Märzen.

THE SECOND PAIRING

BEER: Lindeman’s Cuvee-Rene — Vlezenbeek, Belgium
NOTES: Lambic Gueze, 16 IBUs, aged Aged Kent, Brewers Gold & Coigneau hops

• Appearance: Hazy, golden color with a thick, frothy white head and excellent lacing.
• Aroma: Funky barnyard, horse blanket, earthy aroma typical of Brettanomyces and other wild yeast strands. Aroma has noticeably sour and acidic fruity esters — reminiscent of grapefruit rind.
• Taste: Moderately sour and acidic taste is balanced out by the unmalted wheat, pils malt and the weird funky/barnyard/horse blanket flavors from the wild yeast. No noticeable hop flavor (which makes sense since this style of beer uses aged hops). Finish is very dry.
• Mouthfeel: Light bodied, highly carbonated, slightly astringent.
• Overal Impression: It is not secret that The Wench is obsessed and preoccupied with the gueuze style of beer. Lindeman’s Cuvee Rene was the first gueuze I ever tasted and, to this day, it is still one of my favorites.

FOOD: Cream of Wild Mushroom Soup
NOTES: For a traditionally cream based soup, this version was relatively light in body (may have been thickened with both cream and potatoes). The wild mushrooms were completely pureed, which left the soup having an earthy and complex wild mushroom flavor with relatively no mushroom texture. There was bits of crunch here and there from small pieces of celery & onions. Great wild mushroom flavor.

FINAL THOUGHTS: This was both a complimentary and contrasting pairing. The acidity of the gueze helped to balance out the heaviness of the cream while the barnyard, funky yeast characteristics complimented the earthy characteristics of the wild mushrooms in the soup very well.

THE THIRD PAIRING

BEER: Samuel Smith’s Organic Cherry Ale — Tadcaster, England
NOTES: 16 IBUs, Organic Hollertau hops

• Appearance: Brilliant, deep red
• Aroma: Fresh cherries dominate the nose.
• Taste: Cherry explosion. The tart, acidity of the fruit balances the natural sweetness of the cherries. Dry finish.
• Mouthfeel: Light bodied, medium carbonation.
• Overal Impression: Well-balanced fruit beer. The cherry aroma and flavor is extremely dominant, but not in an overwhelming way.

FOOD: Compound Cherry Salad
NOTES: Light, fluffy cream-based mousse loaded with both sour and dark cherries, canned pineapple chunks, celery and slivers of raw, shelled almonds. The salad was delightfully sweet and loaded with lots of interesting textures. I loved the use of the two different types of cherry — one very sour and one very sweet. The almonds and celery added a much desired crunch.

FINAL THOUGHTS: This was very much a complimentary pairing. The cherries in the beer matched the flavor profile of the cherries in the salad. Both were fairly light in body and rather enjoyable. The use of a fruit compote as the third course seemed odd at first, but in the end I did enjoy it.

THE FOURTH COURSE

BEER: Lindeman’s Cassis Lambic — Vlezenbeek, Belgium
NOTES: 10 IBUs, Aged Kent, Brewers Gold & Coigneau, Black Currants

• Appearance: Hazy, deep reddish-purple
• Aroma: Fantastic black currant aroma with very subtle hints of wild yeast.
• Taste: Rich, sweet black currant flavor with a pleasant tartness and slightly detectable wild yeast funk.
• Mouthfeel: Mediume-bodied, highly carbonated and soft.
• Overal Impression: Out of all of Lindeman’s fruit lambics, the cassis is by far my favorite. The sweetness of the black currants is not overpowering and allows the tart funk of the wild yeast to show through.

FOOD: Spareribs with a Currant Reduction
NOTES: The spareribs were slow cooked for roughly 7 hours and, as a result, they were ridiculously tender. The ribs shredded with extreme ease and contained a relatively high fat content. The currant reduction was extremely sweet and, in my opinion, could have benefited by the addition of a dark liquor (such as bourbon or rum). The spareribs were paired with two very simple sides — fresh steamed broccoli and roasted new potatoes. The simplicity and lightness of the side dishes helped to balance out the complexity and fat of the spareribs.

FINAL THOUGHTS: Overall, the spareribs were outstanding. Very well cooked. The sweetness of the black currant reduction complimented the cassis lambic beer very nicely and both helped to break down the heavy fat of the spareribs.

THE FIFTH PAIRING

BEER: Traquair Jacobite Ale — Peeblesshire, Scotland
NOTES: Spiced Scotch Ale, 23 IBUs, Coriander

• Appearance: Relatively clear, deep ruby-brown color
• Aroma: Rich, malty & caramel aroma with hints of coriander, peat and earth.
• Taste: Rich, malty sweetness dominates the palate with hints of spice, roasted malts and earth. The finish is moderately sweet.
• Mouthfeel: Moderately-full bodied, medium carbonation, slightly vicious with warming attributes from the alcohol.
• Overal Impression: This beer in itself could easily suffice as dessert. It is warm, smooth and rich. The sweetness is nicely balanced by the roasted malt and smoky flavors.

FOOD: Berry Cobbler
NOTES: The berry cobbler consisted of at least 4 detectable types of berries — blueberries, blackberries, raspberries and strawberries. The crust was rich and very buttery with lots of brown sugar and oats. The whip cream was noticeably homemade and added a delightful creaminess to the dish. Overall, the cobbler was rich, tart, buttery, sweet and extremely creamy.

FINAL THOUGHTS: Individually, both the beer and the cobbler were rich, flavorful and delicious. The tartness of the dessert worked nicely with the malty sweetness of the beer. Both were very rich, which made it hard to finish them.

SPECIAL THANKS TO WATERSTREET WINES & CAFE AND MERCHANT DU VIN FOR INVITING ME TO JOIN THEM IN THIS FANTASTIC BEER DINNER!

CHEERS!

For some time now I have been longing to divide my blog posts into 5 different themes:

1. Drink With The Wench (tastings & reviews)
2. Cook With The Wench (recipes with beer – both created myself and others)
3. Travel With The Wench (brewery tours, bar adventures etc.)
4. Brew With The Wench (home-brewing & guest brewing – this category is still in beta)
5. The Wench -Uncensored (name is in beta, this is the section in which I will detail my non-beer-yet-beverage-related passions such as wine, scotch and cigars)

Tonight marks my first ever Cook With The Wench post. And it is about damn time. Those who know me well know that I’m a devil in the kitchen. I love food, I love cooking – and I can pretty much out eat anyone I’ve come across (just ask my friend Matt from A Good Time With Wine).

I originally wanted to make mussels in a beer sauce. Not one single store (including a seafood market) had fresh mussels … so I scratched the plan and went with what I am calling The Wench’s Drunken Shrimp Scampi.

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS
1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
1/2 stick of unsalted BUTTER (real butter you sissies)
1/4 c. Extra Virgin Olive Oil
4 cloves garlic – minced, sliced, or chopped to preference
1/4 yellow onion – diced
3 (firm) Roma tomatoes
Juice of one lemon
Flat leaf parsley – finely chopped
2 12 oz. bottles of Dogfish Head 60 Minute IPA
Salt and pepper to taste
Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.
2. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
3. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.
4. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno).
5. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted. THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.
   

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!