homebrewing, beer and more!

Posted By on March 10, 2013

Homemade mozzarella cheeseJust doing some math here to figure out if making mozzerella at home saves us money. It’s a fun hobby, but even better if it saves a little money.

In the case of mozzarella the savings are somewhat negligible. It depends on the price of the whole milk you buy. At an average $3.50 per gallon around our neck of the woods, factoring about 17 cents for calcium chloride and citric acid (you could use a lemon instead of powder), the total per batch comes to $3.67 or so, which yields right around 10 ounces.

Comparing that to decent quality fresh commercial mozzarella, about $3 for 8 ounces, we’re looking at a total savings of about 8 cents per batch. Maybe nothing to write home about, but it’s a fun hobby, and well worth the time if you enjoy it. Also, the $3 is probably the low end of the range for commercially available fresh mozzarella.

Cheaper to go to the store? That depends on how far away the store is, and your MPG :)

Posted By on February 4, 2013

American Homebrewers Association Logo - Membership, Homebrew CompetitionIf you know you’re sitting on a winning homebrew recipe, put it to the test in the 2013 American Homebrewers Association National Homebrew Competition. Online Registration ends 1 p.m. MST, Tuesday, February 26, 2013, and entries are due by March 18-March 27, 2013.

You don’t have to be an AHA member to participate, but members receive a $5 discount on their entry fee, and gain a host of other benefits including special offers at participating locations across the US and a susbcription to Zymurgy magazine. So consider becoming an AHA Member today! Click Here to learn more about membership.

Click Here for more information on the 2013 AHA National Homebrew Competition.

Posted By on January 19, 2013

Here’s a nice recipe Cindy worked out for a Chili and Beer con Queso, the perfect queso dip to make for your upcoming Super Bowl party. You can even make your own chips!

We recently finished a little video to show you how to make it yourself. It’s easy, tasty, and healthy too, even with a nice hearty pale ale in the mix! Our Beer Queso Recipe — when made with our specified ingredients — has almost half the fat and calories of a queso dip made with processed cheese. No kidding. It is possible to make healthy, great tasting food with beer :)

Check out the video then download the full beer-queso recipe in PDF so you can print it out, or pull it up on your screen, and bring to the kitchen with you! You’ll also find the primer for the homemade corn tortilla chips, plus Cindy’s Pico de Gallo and Guacamole recipes!

We hope you enjoy!

Download all of the Recipes in PDF!

Posted By on December 28, 2012

Hex Ourtoberfest Beer Bread recipe by Cindy at CryptobrewologySo I’m sitting at the kitchen table reading the latest issue of Zymurgy Magazine and Cindy, looking into the fridge, asks “do we have a malty sweet beer in here?”

Sweet and Malty? Our current stash consists of Magic Hat’s Parcipitation Variety Pak and Sierra Nevada Pale Ale. Most of those selections would be too hoppy, so I suggested Hex Ourtoberfest as the maltiest, most hop-tame, and suitable for bread making. She grabbed a bottle and went back to the stove.

“Whatcha makin’?” I asked, flipping the next page in my magazine.

“Beer bread to go with our soup for dinner.”

Instantly I thought of our friends-in-beer who read the Cryptobrewology blog and follow us on Facebook — homebrewers and DIYers who certainly must dabble in other worthy kitchen activities like bread making — and decided the recipe must be shared, so I had Cindy jot it down for us.

If you live in our neck of the woods, get a couple of loaves going for the snowy weekend, or make them for your New Year Celebration. Your party guests will be impressed by your mad beer bread baking skills.

Cindy’s Hex Ourtoberfest Beer Bread

Ingredients:

  • 3 C. Sifted Flour (Sifting is critical!)
  • 3 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1/4 C. + 1 Tbsp. Sugar (a touch more is okay if you prefer sweeter)
  • 1 12 oz. bottle Hex Ourtoberfest (maybe try a different malty ale or homebrew)
  • 1/4 C. Melted Butter

Directions:

  • Preheat oven to 375° F.
  • Mix dry ingredients then add beer and mix well.
  • Pour into greased 6″ x 10″ loaf pan.
  • Pour melted butter over mixture.
  • Bake for 1 Hour, remove from pan and cool for at least 15 minutes before slicing.
  • Enjoy!

This recipe turned out great, very tasty. A tablespoon of molasses might give it a deeper sweet edge, but it’s not necessary. Go ahead and comment on this recipe, especially if you’ve used a different beer (maybe a homebrew?), added molasses or modified the recipe in some other way.

Enjoy Cindy’s Beer Bread, and have a Happy New Year friends!

Posted By on December 13, 2012

As a lover of good craft beer and honesty in brewing I’ve blogged in the past about unscrupulous behavior by some larger commercial breweries. The Brewers Association released a statement, which you’ll find below, regarding the growing trend of large scale breweries mimicking their craft-beer competitors, in an effort to tap into the growing craft-beer market.

Apparently folks are starting to get wise about what is good beer, and the cheap, mass-produced stuff is slipping in sales, while sales are up for smaller craft-brewers. So we find beers springing up like Blue Moon, ShockTop and others, wolf in sheep’s clothing as it were.

True craft-beer aficionados must educate others on the difference, and people seeking true craft-beer need to be more vigilant and aware of the breweries behind the beer.

The following is a statement from the Brewers Association:

An American craft brewer is defined as small and independent. Their annual production is 6 million barrels of beer or less and no more than 25 percent of the craft brewery is owned or controlled by an alcoholic beverage industry member who is not themselves a craft brewer.

The community of small and independent craft brewers has grown as beer enthusiasts embrace new, diverse beers brewed by their neighbors and friends who are invested in their local communities. Beer drinkers are voting with their palates and dollars to support these entrepreneurs and their small and independent businesses.

In 2011, small and independent craft brewers saw their industry grow 13 percent by volume; in the first half of 2012, volume grew by an additional 12 percent. Meanwhile, the overall beer industry was down 1.3 percent by volume and domestic non-craft was down 5 million barrels in 2011.

Witnessing both the tremendous success and growth of craft brewers and the fact that many beer lovers are turning away from mass-produced light lagers, the large brewers have been seeking entry into the craft beer marketplace. Many started producing their own craft-imitating beers, while some purchased (or are attempting to purchase) large or full stakes in small and independent breweries.

While this is certainly a nod to the innovation and ingenuity of today’s small and independent brewers, it’s important to remember that if a large brewer has a controlling share of a smaller producing brewery, the brewer is, by definition, not craft.

However, many non-standard, non-light “crafty” beers found in the marketplace today are not labeled as products of large breweries. So when someone is drinking a Blue Moon Belgian Wheat Beer, they often believe that it’s from a craft brewer, since there is no clear indication that it’s made by SABMiller. The same goes for Shock Top, a brand that is 100 percent owned by Anheuser-Bush InBev, and several others that are owned by a multinational brewing and beverage company.

The large, multinational brewers appear to be deliberately attempting to blur the lines between their crafty, craft-like beers and true craft beers from today’s small and independent brewers. We call for transparency in brand ownership and for information to be clearly presented in a way that allows beer drinkers to make an informed choice about who brewed the beer they are drinking.

And for those passionate beer lovers out there, we ask that you take the time to familiarize yourself with who is brewing the beer you are drinking. Is it a product of a small and independent brewer? Or is it from a crafty large brewer, seeking to capitalize on the mounting success of small and independent craft brewers?