Northwest Beer Guide: Thanksgiving Pairing: 2017: Hope you saved room for dessert.
Dessert. It's both rewarding and punishing, depending on when one executes the next act, in this gastronomic sonata centered on food and drink. If used as an appetizer the after-effects are minimal, assuming you resisted the urge to consume more slices. If consumed at the apex of your meal, it can be a grueling test of one's resolve. Welcome to the next chapter in what we commonly call the Thanksgiving meal.
Thanksgiving desserts are often sweet and usually personified in dishes like pumpkin, pecan, apple, or cherry pie. In addition to fruits and gourds, desserts can also be cheesecakes, sweet potato, or something as innocuous as chocolate truffles. Rather than encompass the vast spectrum of recipes and traditions let’s stick to the following recipes, all of which have been reproduced below:
Apple Pie with Stout sourced from Deschutes Brewery
Chocolate Stout Cherry Pie sourced from Draft Magazine
Bourbon Barrel Aged Imperial Stout Pecan Pie sourced from Home Brew Chef’s Sean Paxton
Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce sourced from the Beeroness
So what do I pair with my dessert?
Starting with Deschutes’ Apple Pie with Stout we suggest the following beers:
- Farmhouse/Saison
- Idaho. Selkirk Saint Augustine Rye Saison
- Oregon. Logsdon Peche 'n Brett
- Oregon. Upright Four Play *subject to availability
- Washington. Black Raven Pour Les Oiseaux *subject to availability
- Washington. Holy Mountain The Goat *subject to availability
Continuing onto the next slice, the Chocolate Stout Cherry Pie
- Farmhouse
- Idaho. Selkirk Saint Augustine Rye Saison
- Oregon. Logsdon Peche 'n Brett
- Oregon. Upright Four Play *subject to availabilit
- Washington. Black Raven Pour Les Oiseaux *subject to availabilit
- Washington. Holy Mountain The Goat *subject to availability
Next on the list, Bourbon Barrel Aged Imperial Stout Pecan Pie, we suggest the following:
- Brown Ale
- Idaho. Payette Mutton Buster Brown Ale *subject to availability
- Idaho. Mighty Bison Brown Ale *subject to availabilit
- Oregon. Rogue Fresh Roast Ale *subject to availabilit
- Washington. Fremont Bonfire Brown Ale *subject to availabilit
- Washington. Stoup London Brown Ale *subject to availability
- Coffee Porter
If you've made it this far or are trying the Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce sourced from the Beeroness, consider the following.
- Imperial Stout
- Idaho. Laughing Dog Dogfather Imperial Stout
- Idaho. Blackwater Imperial Stout
- Oregon. Great Notion Double Stack Imperial Stout *subject to availability
- Oregon. Deschutes The Abyss Imperial Stout *subject to availability
- Washington. Fremont Bourbon Barrel Aged Dark Star *subject to availability
Ready to make a dessert from scratch? Include below are all four recipes, including ingredients, yields, and cooking time. If you find any of the recipes useful or in need of alterations, please click on the links included and comment.
Apple Pie with Stout (sourced from Deschutes Brewery)
Pie Crust - Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon iodized salt
- 1 cup chilled, unsalted, butter cut into 1/2 inch cubes
- 6 tablespoons (or more) ice water
Apple Filling - Ingredients
- 2 ½ lbs of your favorite tart apple (such as winesap or granny smith) cored, peeled and cut into 10 wedges each
- 1 12 oz bottle Obsidian Stout (**reduced down to 1/2 cup**)
- 3 tablespoon all purpose flour
- 1/2 cups packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspon salt
- 1/4 cup unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon granulated sugar
- 1 egg well beaten
"Apple Pie with Stout" Instructions - Pie Crust
1. Blend flour, sugar, and salt in food processor. Add butter and pulse 3-5 times until the butter starts to break up. You may have some big chunks of butter at this point, but don’t worry, it will get blended through. Add 3 Tbs water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 Tbs if dough is dry. Divide dough in half. Gather each half into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead). Keep chilled. Soften slightly at room temperature before rolling.
"Apple Pie with Stout" Instructions - Filling
1. Put a large baking sheet in middle of oven and preheat oven to 425 degrees. Whisk together flour, cinnamon, salt, and brown sugar and gently toss with apples and reduced Obsidian Stout.
2. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round. Spoon the apple filling into the shell. Sprinkle butter cubes on top. Then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with granulated sugar. Cut 3 steam vents in top crust with a small sharp knife.
3. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.
Regarding Deschutes Brewery’s apple pie recipe.
**To make Obsidian Stout reduction bring 12 oz of beer to a boil over medium heat, turn heat down to medium low and simmer uncovered until reduced down to 1/3 or a 1/2 cup. Watch mixture carefully as it may try to bubble up the sides of the pan and can burn easily.**
From the brewery mailbag, Stoup Brewing had this to say. ... since we don't want hops with those sweet desserts, we're sticking with ESB this year - again, a mild compliment to the bold flavors on the plate. But when the meal is done - we're pouring a touch of our Bourbon Barrel Aged Dark Strong - our recommended after dinner sipper!
More on Stoup Bourbon Barrel Aged Dark Strong Ale
ABV: 10.4% IBU: 24 SRM: 16 A complex, malty strong Belgian ale with notes of caramel, raisin and dried fruit. Warming alcohol is balanced by malt sweetness and a hint of spice from the Abbey Ale yeast strain. Aged in a combination of 4 and 8 year old Heaven Hill Bourbon barrels. The barrel aging adds notes of wood, whiskey and vanilla.
Chocolate Stout Cherry Pie (via Draft Magazine)
Makes: 6 to 8
Cream Cheese Crust - Ingredients:
- 11⁄2 cups all-purpose flour
- 1⁄2 cup cream cheese, cubed
- 1⁄2 cup butter, cubed
- 6 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
- 1⁄2 teaspoon kosher salt
Filling - Ingredients:
- 2 pints fresh cherries, washed and pitted
- 1⁄4 cup of sugar
- 1⁄4 cup of Young’s Double Chocolate Stout (or other chocolate stout)
- 3 tablespoons cornstarch
- 2 tablespoons honey
- zest of 1 orange
Chocolate Cherry Stout - Instructions:
1. To make the crust, combine the flour, salt, butter and cream cheese in a food processor and pulse 5 to 6 times, until the cream cheese is pea-sized. Remove the mixture to a large bowl, add the vinegar and water, and use a fork to incorporate the wet and dry ingredients. Using your hands, gently work the dough around the bowl, picking up the dry crumbs until the dough forms. Wrap the dough in plastic wrap and refrigerate 1 hour.
2. Preheat the oven to 375 degrees. To make the filling, mix the sugar with the cornstarch in a small bowl. In a separate bowl, combine the remaining ingredients and stir together; sprinkle the sugar-cornstarch mixture over the cherry mixture and stir until combined.
3. On a floured work surface, roll out the chilled dough into a 14-inch round. Fit the dough into a 9-inch pie pan, pour in the cherry filling, and flip the excess sides of the dough over toward the center, keeping a 5-inch circle of the filling exposed.
4. In a small bowl, whisk together one egg with 2 tablespoons of water. Brush the top of the pie dough with the egg wash, sprinkle the pie with 1 tablespoon of sugar, and bake 1 hour. Remove when crust is golden brown, and allow the pie to rest for at least 1 hour before serving.
Bourbon Barrel Aged Imperial Stout Pecan Pie sourced from Home Brew Chef’s Sean Paxton
- Serves: 12
- Prep Time: 20 minutes
- Cook Time: 50 - 60 minutes
- Passive Time: 1 hour
Bourbon Barley Pie Crust - Ingredients
- 1 1/2 cup flour, unbleached all purpose
- 1/2 cup flour, barley
- 1/2 cup flour, pastry
- 3 tablespoon Dry Malt Extract, (DME), Light available at Beer Beer and More Beer
- 1 teaspoon salt, sea
- 8 ounce butter, unsalted, European style, ice cold, cut into small cubes
- 4 - 5 tablespoon Bourbon, ice cold
Stout Pecan Filling - Ingredients:
- 3 each eggs, jumbo at room temperature
- 3 each eggs, jumbo, yolks only, at room temperature
- 1/2 cup Dry Malt Extract, (DME), Light available at Beer Beer and More Beer
- 1/2 cup sugar, organic
- 1/2 cup Bourbon Barrel Aged Imperial Stout, such as Barrel-Aged Old Rasputin XVIII or Russian Imperial Stout
- 1/2 cup syrup, corn, light
- 1/4 cup syrup, maple, Grade B
- 4 tablespoon butter, unsalted, European style,
- 1/2 teaspoon salt, kosher
- 3 cup pecans, shelled, halved
Malted Whipping Cream - Ingredients:
- 1 cup cream, whipping or heavy, preferably organic and not ultra pasterized
- 3 tablespoon Dry Malt Extract, (DME), Light available at Beer Beer and More Beer
- 1 tablespoon sugar, organic
- 1 tablespoon milk powder, non-fat
- 1 - 2 tablespoon Bourbon, your favorite sipping Bourbon
Bourbon Barley Pie Crust - Instructions:
1. In the bowl of a food processor, add the flours, DME and salt. Pulse several times to mix the ingredients together. Add the cold butter cubes to the bowl and pulse a few times to cut the fat into the flour mixture.
2. Keep pulsing until the mixture has small grain size chunks of fat evenly distributed throughout the mixture.
3. With the motor running, quickly add the whiskey until the mixture just forms a ball. Since the alcohol mixed with flour cannot form gluten like water and flour can, over mixing isn’t as much of an issue with this crust. Plus the alcohol will evaporate (40% alcohol), resulting in a flaky crust. Form the dough into two equal size balls. Take plastic wrap and wrap each ball of dough, pressing down on each to create a disk. Place in the refrigerator for at least 30 minutes to re-chill, while fully hydrating the flour, making it easier to work with and helping the crust from shrinking as it cooks.
3. Preheat the oven to 350°F | 177°C. Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. If you don’t have a rolling pin, use a 22 oz bottle that is chilled will also work. Place it in your pie dish or tin. Crimp the edges of the crust and set aside. Use the second pie crust for another pie (try apple) or another application like turn overs.
Stout Pecan Filling - Instructions:
1. In a large bowl, add the eggs and yolks (saving the whites for another recipe), whisking until light and frothy. Add the DME, sugar, Imperial Stout, corn syrup, maple syrup, melted butter and salt; mix well. Add in the pecan halves and mix to coat. Pour this mixture into the prepared pie crust, smoothing out any pecans that are sticking out. Place into the center of the oven and bake for 50 – 60 minutes, until the custard is set. Remove from the oven and let cool completely before serving.
Malted Whipping Cream - Instructions
In a cold metal bowl, add the cold cream, DME, sugar, milk powder (helping the whip cream hold without becoming watery) and bourbon. Using a whisk, beat until soft peaks form. Top each slice of pie with a healthy dollop.
Home Brew Chef appended the following “Beer Pairing Suggestions”
Pairing this pie can go a few different directions, as with all the roast, coffee, chocolate and vanilla/oaky flavors of that the Barrel Aged Imperail Stout adds, along with the maple syrup, toasted pecans and malt flavors. To go the 'compare' route, a similar Bourbon Barrel Aged Imperial Stout like North Coast Brewing Co. Barrel-Aged Old Rasputin XVIII, Firestone Walker Brewing Co. Parabola Imperial Stout, 3 Floyd's Brewing Co Dark Lord or other big bold Barrel Aged Russian Imperial Stout. I could also see a Maple Stout, Chocolate Stout or Vanilla Stout creating a very nice pairing.
Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce sourced from the Beeroness
Ingredients For The Cheesecake
- 9 standard sized graham crackers
- 2 tbs brown sugar
- 4 tbs melted butter
- 1/2 cup brown sugar
- 1 cup white sugar
- 16 oz cream cheese (softened)
- 4 eggs
- 2 tsp vanilla extract
- 2 cups pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/4 cup pumpkin ale (e.g. Reuben's Imperial Pumpkin, pFriem Pumpkin)
- 1/4 cup plus
- 2 tbs flour
For The Caramel Sauce
- 1 cup sugar
- 1/2 cup pumpkin beer (e.g. Reuben's Imperial Pumpkin, pFriem Pumpkin)
- 1/4 cup corn syrup
- 1 tbs butter
- 1/4 cup cream
- 1/3 cup pecans
Instructions
1. In a food processor add the graham crackers and brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand. Dump into the bottom of a 9 inch spring form pan. Press into the bottom until well compacted.
2. In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined, scraping the bottom, before adding more.
3. Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined.
4. Add the beer and stir until combined.
5. Sprinkle the flour over the bowl, stir on medium speed until just combined.
6. Pour over the crust.
7. Bake at 350 for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on, it will still look wet in the center. The secret to a great cheesecake is not to over bake it, it's better to slightly under bake it for a smooth mousse like texture.
8. Chill until set, about 3 hours.
9. To make the caramel sauce, add the sugar, beer and corn syrup to a pot and stir over medium high heat for about 1 minute. Stop stirring and allow to boil, untouched, until it turns an amber color, about 10 minutes (230 on a candy thermometer). Add the butter and cream, stir until combined. Add the pecans and stir. Allow to cool to approximately room temperature before serving over chilled cheesecake.
From the brewery mailbag, Fremont Brewing suggests you try their B-Bomb with Pumpkin Pie. "For a double-spiced dessert, sip on Coffee Cinnamon B-Bomb with your favorite homemade pumpkin pie. The coffee, spicy cinnamon, vanilla, and bourbon notes from the beer will pair well with the creaminess and fall spice of the pie."
This writer thinks you should try Fremont's B-Bomb with this cheescake as well.
Happy Thanksgiving all and hopefully these suggestions helped!
