Featured Brewery: Rogue Brewery: Ashland, Oregon
Started in 1988 in the basement of the Rogue Public House in Ashland, Oregon, a group of like-minded “rogues” decided to create a brewpub. One year later, they opened with a 60-seat pub and a brewery in the basement. Their first beers were an amber ale and Oregon golden.
Fast forward to now and Rogue is still growing and brewing. They create a large assortment of handcrafted ales, lagers, porters, stouts and spirits that are distributed throughout the country.
Featured Beer: Outta Line West Coast IPA
ABV: 6.9%, IBU: 66
“At the very core of Rogue is the idea of getting outta line. That is to say you don’t need to follow the plan laid out in front of you, you don’t have to fit in and you don’t have to follow the crowd. We brewed this IPA as a reminder that there is no limit when you have the courage to stand out. Available year round, Outta Line IPA is a bright honey-colored West Coast IPA with an enticing fruit aroma.” - Rogue Brewery
Flavors of tropical fruit and citrus are prominent with notes of pineapple, orange, mango and grapefruit. It’s backed up with a mild malty flavor and lower IBU. Made with 2-Row, Munich, GWM Brūmalt & Wheat Malts; Zeus, Mosaic, Simcoe & Rogue Farms Rebel Hops, Pacman Yeast & Free Range Coastal Water.
Shellfish, Salmon, Bruschetta, Apple Pie
Pineapple Glazed Salmon Kebabs
2 pounds salmon filets, cut into 1 1/2 inch cubes
1/2 cup pineapple preserves
2 tablespoons apple cider vinegar
3 tablespoons olive oil, divided
1 tablespoon fresh parsley
1/2 red onion, cut into 1-inch pieces
1 squash or zucchini, sliced thick
1/2 bell pepper, cut into 1-inch pieces
8 large mushrooms, stems removed
1/2 teaspoon salt
1/4 teaspoon black pepper
In a bowl combine the pineapple preserves, apple cider vinegar, 1 tablespoon olive oil and parsley. Stir to combine. Place salmon cubes in a bowl and spoon half of the pineapple mixture over the top. Gently toss to coat the salmon.
In another bowl, combine the onion, squash, bell pepper and mushrooms. Add the remaining oil and toss to coat. Thread the skewers with a mushroom first, then onion, salmon, bell pepper, squash and then onion again. Repeat until all ingredients are used. Sprinkle skewers with salt and pepper.
Heat a grill or grill pan over high heat. Oil the grates. When hot, add the skewers. Baste the skewers with the remaining pineapple sauce while grilling. Grill on all sides until salmon is cooked to desired doneness. About 4 minutes per side.
Featured Brewery: Independence Brewing Company, Austin, TX
Amy and Rob Cartwright created Independence Brewing Company in 2004. Amy began working in an Austin pub in 1996 to pay her way through college at University of Texas. What she didn’t know is that working at the pub would begin a lifelong passion to find the perfect IPA and an obsession with craft brewing.
While enjoying an American Pale Ale that her husband, Rob, had brewed she came up with the idea to create Independence Brewing Co. Now they can both put their passion to good use by creating an evolving lineup of classic favorites, seasonals and limited release brews.
Featured Beer: Native Texan
5.2% ABV, 36 IBU
A beer made with Texas in mind. Native Texan is a pilsner as German as the Hill Country, as bright as the Friday Night Lights, as clear as a West Texas night sky, as clean as a steel guitar, and smoother than a Texan drawl. Best served colder than Barton Springs.
Food Pairings: Brisket, fajitas, pho, kolaches, crawfish, frito pie, redfish, chicken fried steak, breakfast tacos, burgers, Texas chili, queso, barbecue
Brown Sugar Spice Rub Ribs
1 (2 to 3 pound) rack of baby back pork ribs
2 tablespoons brown sugar
1 tablespoon Chinese Five Spice
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoons smoked sweet paprika
1 teaspoon sea salt
2 tablespoons vegetable oil
Line a rimmed baking sheet with foil, leaving excess on the sides to fold up around the ribs. Spray the foil with nonstick cooking spray. Trim the back side of the ribs of excess fat and membrane. Place the ribs on top of the foil.
In a bowl stir together the brown sugar, Chinese Five Spice, garlic powder, Italian seasoning, paprika and salt. When combined, stir in the oil. Spread the mixture over the ribs and rub into the meat. Cover loosely with the foil and refrigerate for up to 3 hours or overnight.
When ready to cook, remove ribs from the refrigerator and bring to room temperature for 30 minutes. Preheat oven to 350 degrees. Place in the oven, still covered with foil. Cook for 1 hour. Remove from the oven and open the foil. Raise oven temperature to 425 degrees. Cook the ribs, uncovered, for an additional 20 to 30 minutes or until meat is tender and ribs are caramelized and charred.
Let cool for 15 minutes before cutting and serving.
Featured Brewery: Franconia, McKinney, TX
Franconia is located in McKinney, Texas and was founded by Dennis Wehrmann. Born in Nurnberg, Germany in the midst of Bavaria, he grew up in an area surrounded by several historic breweries. However, not just the area influenced his decision to become a brew master; the love for brewing beer was inherited.
Beginning with his grandfather who owned the Franken Braeu brewery in Tanna, Germany, his mother has a degree as a brewery lab technician and the majority of his uncles are either brew masters or involved in the brewing business.
The name Franconia means Franken in German and is also a small region within Germany having the largest number of breweries per population ratio in the world. Franken was also the birthplace of Wehrmann’s family and the namesake for the family brewery in Germany and now his own brewery in Texas.
Featured Beer: SilverStar Bock
5% ABV, 18 IBU
SilverStar Bock is a combination of Franconia’s German and Texas heritage. It is brewed with a blend of Two Row, Munich, and Caramel malts then finished with some Northern Brewer Hops that gives this Bock ale a malt sweet aroma with caramel and a slight hop note in the finish.
Roasted meats, stewed fruit, mature cheese, sausages
Bratwurst & Braised Red Cabbage
4 German Bratwurst
1 (12 oz) beer
3 cups water
2 tablespoons olive oil
1/2 head red cabbage, sliced thin
1/2 red onion, sliced thin
1 apple peeled, cored, and grated
2 tablespoons brown sugar
12 ounces apple juice
1 teaspoon salt
Place the bratwurst in a saucepan and pour in the beer and water. Bring to a simmer and cook for 15 minutes or until sausages are cooked through. Set aside.
Using a Dutch oven or deep skillet, heat the oil over medium heat. Add the cabbage, onion and apple and stir to combine. Let the cabbage cook until slightly soft, about 5 minutes. Stir in the brown sugar until it melts into the cabbage. Add the apple juice and bring to a boil. Reduce to a low simmer and cover with a lid. Cook for 15 minutes or until cabbage has softened and most of the liquid has been absorbed.
In the last 5 minutes of cooking, add the bratwurst to the cabbage. Put the lid back on the pan and let the bratwurst reheat in the cabbage. Serve the bratwurst on a bed of cabbage.
Featured Brewery: Spoetzl Brewery, Shiner, TX
When Kosmos Spoetzl came to Texas from his native Bavaria, he already had a passion for brewing. He opened the brewery in Shiner, Texas in 1909 and put this tiny little town on the map. With a population of 2,069, the citizens of Shiner and the Spoetzl brewery send more than 6 million cases of beer around the United States each year.
Shiner Rosé: The newest Brewer’s Pride is the Rosé Pale Ale. It’s inspired by the marriage of two Texas homegrown legends – Shiner beer and Kiepersol wine. This beer is masterfully created with Shiner ale that is fermented with grape must and aged in Tyler’s own Kiepersol red wine barrels. An innovative and delicious way to infuse the spirit of rosé into a beer.
It has an earthy fruitiness accentuated with a subtle dryness. The aging in the wine barrels gives it a complex and refreshing final flavor. The flavor has hints of stone fruit, sticky pine, earthy black tea notes and a dry, oaky finish.
6.5% ABV, 28 IBU
Pairs well with many foods. Smoked chicken, grilled fruit, light pasta dishes and mild cheeses.
Sweet & Spicy Avocado Salsa
3 avocados, 1/2 inch dice
2 Roma tomatoes, seeded, 1/2 inch dice
1 mango, 1/2 inch dice
1 jalapeño, seeds and ribs removed, minced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Place all ingredients in a bowl and gently stir to combine. Refrigerate for at least one hour to allow flavors to combine. Serve with chips or spoon over grilled fish. This is also a good salsa for shrimp or fish tacos.