New Post: Thin Mints & Wine

NOTE: The Hippo has changed how they are doing some things, so some of you Concord area people may not see all of my columns. I am going to do my best to upload them when they are out so you can still read them. 

I realize they have been out for a few weeks, but if some of you still have some Girl Scout cookies left and haven’t devoured them yet, here are some suggested wine, beer and spirit pairings. If you’re going to eat them (because let’s face it-they are irresistible once they are in the house), you might as well pair them with your favorite beverage. Here are suggestions from the experts, along with my own. I am not an expert, but I am offering my suggestions anyway.

If you’re pairing anything with wine, most experts would say start with the lightest and go from there. The same could be said about beer.

COOKIES! Photo courtesy of Girl Scouts

Trefoils (shortbread cookies)

Wine: All of the experts overwhelmingly suggest pairing this basic shortbread cookie with Champagne or a sparkling wine. The rich, buttery taste will pair nicely with the liveliness of the bubbly and bring out the flavors of the wine. I may also try a Vinho Verde since it has some effervescence.

Beer: Craft Beer & Brewing suggests the following beers: Smuttynose Brewing Company’s Baltic Porter, Oskar Blues Old Chub. They also suggest an IPA to contrast the buttery biscuit quality of the cookie.

Samoas (cookie with caramel & coconut)

Wine: This is one of my all-time favorite Girl Scout cookies due to its combination of chocolate, coconut and caramel. Huffington Post food suggests pairing this cookie with Port, and I have to agree. The sweetness of the Port pairs nicely with the notes of the cookie, and its smoothness will counter the ever so slight crunch and texture. Moonlight Meadery’s Blissful could also be a great match.

Beer: Craft Beer & Brewing suggests a barelywine as a match for this cookie to complement the toasted coconut. Other suggestions include an IPA and coconut porter. Try Squam Brewing’s “The Camp” Barleywine Ale.

Spirit: According to First We Feast, Angel’s Envy Rye is a good match for the Somoa because its brown sugar and cinnamon work well with the coconut in the cookie.

Do-Si-Dos (peanut butter sandwich)

Wine: I like the idea of turning this pairing into a peanut butter and jelly situation. It doesn’t necessarily mean grape jelly, either. To make this happen, you need a fruity, jammy wine. What comes to mind for me is Jam Jar Sweet Shiraz, a South African red wine that would go nicely with the peanut butter. Zweigelt, an Austrian red wine, is another suggested pairing because it is light bodied and fruity. This pairing will also create a peanut butter and jelly scenario. Moonlight Meadery’s Coffee in Bed could also make an interesting combination.

Beer: Craft Beer & Brewing suggest trying a smoked porter or a coffee stout. I would even venture to try this cookie with Able Ebenezer’s Burn the Ships and see how the smokiness stands up against the peanut butter.

Tagalongs (peanut butter & cookie covered in chocolate)

Wine: According to experts, this cookie goes well with Madeira, or a wine with a hint of fruit and sweetness like a Zinfandel. I would also try it with fruit wines like Sweet Baby Vineyard’s Raspberry Wine or Hermit Woods Winery’s Deep Blue.

Beer: The Beer Chicks offer Wells & Youngs Banana Bread Beer as an ideal pairing. I happen to love this idea because it combines three things I like: bananas, chocolate and peanut butter.
Spirit: First We Feast suggests Johnny Drum by Willett because it can stand up to the richness of the cookie.

Thin Mints

Wine: I wouldn’t typically drink wine and eat a mint cookie. I like mint foods, but this combination is very odd to me. However, experts suggest Syrah or Port. Their richness can stand up to the chocolate and mint in the cookie.

Beer: A beer pairing I can get behind, and Craft Beer & Brewing suggests a chocolate stout, which I think is a genius idea. A beer with some coffee, chocolate or caramel notes will complement the cookies and its weight will match the cookie crunch. They do point out, however, that these beers tend to have a higher alcohol content so extra cookies may be needed! Try Henniker Brewing Company’s The Roast, a seasonal winter stout with gourmet coffee beans roasted exclusively for by Concord’s own White Mountain Coffee Roasters.

Spirit: First We Feast suggests pairing Thin Mints with Basil Hayden’s because its peppermint notes will complement the cookie.

Four Guys and Some Beer: The Able Ebenezer Brewing Company

When four guys decided to get together and start their own brewery, the Able Ebenezer Brewing Company was born. That might sound like a huge risk, and no doubt it is, but thankfully, they have the brews to back it up.

A few weeks ago, I had the chance to attend the brewery’s first official tasting at the home of Carl Soderberg, one of the Able Ebenezer founders. Here, the brewery is currently in its pilot program phase, with beer currently being made in three to five gallon batches in Soderberg’s garage. Next year, the guys plan to open a tasting room in Merrimack and will be upping production to 310-gallon containers to support growlers and local distribution.
While the guys work on securing everything else needed to move forward from the home brewing to brewery phase, they are putting the finishing touches on four beer recipes and currently have two more “pipeline products” currently in the research and development phase.

“There is a story behind everything we do,” Soderberg said, from the pine tree in the brewery’s logo to the names of the beers themselves.

The brewery was named after Ebenezer Mudgett, a New Hampshire colonist who was involved in the Pine Tree Riot back in 1772. After the British claimed large white pine trees for shipbuilding purposes, several sawmill owners in Goffstown and Weare rebelled, later flying a pine tree flag.

“We liked the local history and the spirit that embodies us,” Soderberg said. “We are able, we want to accomplish things and stand on our own.”

The four founders met on different occasions years ago but came together recently to open the brewery. Zach Rand, nicknamed “the glue that holds the group together” and Jim Wilson met at Plymouth State University, while Rand and brew master Mike Frizzelle met while they were in the same platoon in the Army. Later, Rand and Soderberg met in the Army in a different platoon. Some years later, Rand and Soderberg connected while working at the same company. After discussing the possibility of the brewery, they reconnected with Frizzelle, who recently moved from the West Coast to brew beer in New Hampshire. Rand, Soderberg and Frizzelle all now live in New England, while Wilson, the brewery’s social media and marketing guru, lives in Texas.

Soderberg said they designed their current selections to appeal to a “full spread of tastes.”
The first beer on the tasting menu was Auburn, an Irish red named for the town where it’s currently being made and fashioned after Red Trolley, a beer from California. This beer is smooth and crisp with some subtle sweetness and notes of caramel and honey. It is recommended for brunch but is also a beer for any occasion.

The next beer on the menu, Emma Wood, also has West Coast influences. A Belgian specialty, this beer is a cross between a Belgian white and a hoppy wheat beer and named after a beach in California. As a home brewer, Frizzelle first shared this beer with family on Emma Wood beach.

As a Belgian white fan, I really enjoyed this beer and its flavors of orange and lemon zest. It would also be good with an orange slice.

Next we tried Homecoming, one of the brewery’s pipeline products. This beer is described as a “robust harvest ale.” It is made with real pumpkin but is unlike other pumpkin beers on the market, made with specialty malts, cinnamon, citrus and nutmeg. This beer was a bit too heavy for me, but Oktoberfest fans will love it. One of my friends also suggested trying it with Guinness as a black and tan. It was named not only for the fall season but the homecoming experience of people being home for the holidays like a reunion.

The next beer, named Notorious Offender under its working title, also carried some weight. Described as a “New Hampshire strong ale,” this beer doesn’t really fit into an established category. Frizzelle combined dark malts with a wide array of bittering and aroma hops. The result is a beer that is “intentionally offensive, but strangely fulfilling” according to the brewery description.

Burn the Ships, a smoked India pale ale, is actually the brewery’s heaviest beer, brewed with smoked specialty malt and dry-hopped to give it a unique smoke-filled conclusion. This beer is “surprising as it is revolutionary,” named for the founders’ experience of opening up the brewery and burning their own ships in this endeavor.

“Our ships have been burned,” Soderberg said. “We want our beer to be an experience. It’s something to talk about; there’s a story behind it.”

The final beer we tried was Tabula Rasa, an American Amber style ale that is slightly sweet with caramel, honey and fruit flavors. This beer is “designed to confuse the senses while warming the soul,” according to the brewery. Rand named this beer after a concept from John Locke. Its name means “blank slate,” usually used to describe a birth, when a person is at their freest.

Overall, I was very impressed with the Able Ebenezer beers I tried and think others will really like them too. Once their Merrimack location is open, they will have tastings, tours and growlers available for purchase. They are also hoping to be on tap at several locations around the Manchester area. 

To stay up to date on the brewery’s progress, visit the brewery website at ableebenzer.com, or follow them at: facebook.com/ableebenezer and on Twitter: @AbleEbBeer.

Homemade Beer-a-Ritas

Strawberry Beer-a-Rita

Earlier this year, I shared my favorite margarita recipe, highlighted by my favorite homemade sour mix. Since I refuse to admit summer has almost come to an end, I am still making margaritas but experimenting with different recipes.

Last year, I had my first Corona Rita when they were very popular, but I knew I wanted to try making my own at some point. I also traveled to Texas, where one restaurant had a full menu of beer margarita variations. This past weekend, I finally revisited the beer margarita, making it at home to my own taste.

 Here is my Homemade Sour Mix Recipe again just in case you missed it earlier this spring. This can be used to make margaritas on the rocks, or blended with ice for a frozen variation.

First, you need to make simple syrup from sugar and water. I amended the recipe from three cups sugar to two cups sugar, mixed with three cups water. Boil this combination until the sugar is completely dissolved. I suppose you could use sugar substitutes like Splenda, though the proportions may be different. Let it cool in whatever container you prefer. Once it’s cooled, add two cups unsweetened lime juice (I do not recommend Rose’s as it is sweetened), and two cups lemon juice. You now have your own homemade sour mix. Adjust as needed; it may be too tart to your liking. More water can be added to dilute the mix. You can add additional sugar later, depending upon the drink recipe. This can be kept in the fridge for about two weeks or so.

There are a few different ways to make beer margaritas. At home, I didn’t have anything to hold the beer properly or the right glass, so I went for the mixed together version, which sounds interesting but is surprisingly good.

Here is a basic Beer Margarita recipe from All Recipes. Combine one can frozen limeade, 12 ounces tequila, 12 ounces water, 12 ounces beer (use a lighter beer like Corona or Corona Light so the flavor isn’t overpowering), ice and one lime, cut into wedges. You can use the limeade can to measure and add some triple sec for an extra kick. Adjust with extra water if the mixture is too sweet, and strain the pulp from the limeade before mixing if you prefer. You could also substitute part of the water for club soda or lemon-lime soda. This recipe makes about six cups.

I liked the recipe, but I wondered if it would be good as a strawberry version. Actually, it was pretty good and just as easy to make.

This Strawberry Beer Margarita recipe is very similar to the Bud Light Straw-Ber-Ritas you can buy in small cans at the store, but it can be adjusted to suit your own taste. Amounts are approximate and can be adjusted. I used a can of strawberry daiquiri mix and blended it with ice first in a blender. I combined this with one third (two liter) bottle of Diet Seven Up, one Corona Light and about 4 ounces of tequila (approximate). I also added the juice from one fresh squeezed lime and a touch of salt. This will make about six servings.

This recipe is very easy to tweak based on your own personal taste. If you like sweet, you will like this, otherwise you could add more ice to the mix, water, or only use three-fourths of the can of strawberry daiquiri mix to cut down on the sweetness.

Corona Light is a skunky beer by nature, so this could also be substituted with Bud Light, Blue Moon or another light beer depending upon what you like.

If you have a large goblet that can hold a beer, you may want to try this Moon-A-Rita recipe from Cocktail 365. Note: this recipe is for just one margarita in a large goblet style glass. Double or triple for a batch, with each glass getting its own Blue Moon beer. In a blender, combine: one cup ice, one ounce tequila, half ounce triple sec, half ounce sour mix (use store bought or recipe above), two ounces mango puree. Blend until smooth. Pour into a large goblet glass that will also hold a beer bottle inside of it without falling out and leave about one third of the glass empty. Open up a beer and submerge the head of the bottle into the cocktail. Be sure to hold the beer bottle along with the glass when you drink it so you don’t end up with a mess! Recommended beers: Blue Moon Belgian-Style Ale, Blue Moon Summer Honey Wheat.