Filed under: Olde Main Beers, Restaurant & Pub | Tags: brewpub exclusive, food and beer, iowa beer
New on tap is the Bourbon Betty, a Bourbon Black Lager, another brewhouse creation exclusively for the restaurant and brewpub.
Do you remember the Dark Helmet Schwarzbier (AKA Black Lager)? Now, imagine the demented brewhouse staff placing a small portion into a used bourbon cask for aging. I know, I know, holy Tom Jones, Batman! You can leave your hat on while quaffing this delectably smooth lager. With hints of oak, bourbon, caramel, and coffee, this complex libation will satisfy your inner beer aficionado.
Stop in and give it a try!
Currently on tap:
- Dinkey Wheat, Belgian Style Wheat Ale
- Long Face, Amber Ale
- Off KILTer, Scottish Ale
- Clone, Pale Ale
- Sodbuster, Stout Ale
- Gryphonbraü, American Lager
- Red Monkey, Root Beer
- Bourbon Betty, Bourbon Black Lager (brewpub exclusive)
- Reindeer Fuel, Chocolate Porter (seasonal)
Coming soon – Elkman, Milk Stout!
Filed under: Beer and Food, Olde Main Beers | Tags: beer, cooking and beer, food and beer, Off KILTer
Try out our executive chef Dan Keigley’s recipe for a Scottish Style Pot Roast made with our Off KILTer. The slight smoky roasted and malty flavors of the Off KILTer compliment the roast perfectly for a delicious dish. Give this a try and share your cooking photos and tips with us on Facebook and Twitter.
Scottish Style Pot Roast
• 1 3-4 pound chuck roast
• 1 bottle Off KILTer Scottish Ale
• ¼ cup olive oil
• 4 carrots peeled and cut into ¼ inch slices
• 4 ribs celery rough chopped
• 2 yellow onions diced
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1 64 ounce can beef broth
In a large skillet pour in olive oil at a medium heat, place roast into skillet and brown both sides. Add the bottle of Off KILTer and reduce heat by half. Remove roast and remaining Off KILTer and place into a large roasting pan.
Add remaining ingredients and cover with foil and bake at 350 degrees for 3 hours.
Remove carrots and potatoes keeping them warm. Remove roast and slice into ¼ inch slices. Place carrots, potatoes and slice roast onto a plate then ladle some of the broth over the top and enjoy!
Download a printable version of the Scottish Style Pot Roast recipe. Search for stores to buy Olde Main beer using our brew finder.
Find additional recipes, cooking tips, and pairing suggestions on our Beer and Food page.
Filed under: Beer and Food, Olde Main Beers | Tags: Dinkey Wheat, food and beer, recipe
You can’t go wrong pairing delicious brews with food. Sometimes the best dishes are created when you throw all the rules out the window and experiment with contrasting and complimentary pairings to create a slew of unique results. We highly recommend digging in and trying some fun food and beer creations.
One experiment that went very well is the Dinkey Salmon. The botanicals that are in the Dinkey Wheat (chamomile, coriander, orange peel) pair well with the delicate flavors found in seafood. Try this recipe and let us know what you think. We find it very delicious!
Dinkey Salmon
• 3 pounds fresh salmon
• ½ cup chopped green peppers
• 1 1/2 cup chopped pimento
• 1 cup lemon or lime juice
• 1 1/2 cups Dinkey Wheat
• ½ cup soy sauce
• 1 1/2 teaspoon ground ginger
• 1 garlic clove mashed
• 2 Tablespoons grated onion
Trim salmon and remove bones. Cutting diagonally, slice salmon into thin strips 3 to 4 inches long. Spread salmon, green pepper and pimento in a thin layer in a shallow pan. Pour lemon juice and 1 cup of Dinkey Wheat over the fish so it is completely covered and all fish is below the level of the liquid. Let stand at room temperature until fish becomes a pale pink (the fish “cooks” in the acid marinade). Drain fish. Rinse with cold water. Drain again and lay pieces flat. Mix soy sauce with remaining ½ cup of Dinkey Wheat, ginger, garlic and onion. Use as dip sauce with salmon. Use pimentos and peppers as garnish.
Yield: 12 servings
Download a printable version of the Dinkey Salmon recipe.
Filed under: General Beer Industry, Olde Main Beers | Tags: cooking and beer, Dinkey Wheat, food and beer, Long Face, Off KILTer
Puff (Olde Main head brewer) put together these food pairing tips for Olde Main beers.
Off KILTer, Scottish Ale - Just as you cannot follow certain kinds of beers with others in a beer tasting, drinking the wrong beer with certain foods will detract from both the food and the beer. Most often, the flavors in the beer overwhelm those in the food, but the reverse can also occur. A malty beer such as a Scottish Ale will lose its flavor next to an astringent salad dressing such as a vinaigrette. Likewise, a bite of Limburger cheese will overwhelm all but the strongest beers. With the slight smoky roasted and malty flavors of the Off KILTer, it can compliment almost any meat. Try it with Game meats such as duck, rabbit, venison, etc.
Long Face, Amber Ale – A good all-around beer for any food that isn’t swee, as something sweet will detract from the maltiness in the beer. The Long Face complements sandwiches, hearty soups and pizzas. Also a good thirst-quencher for barbecue or Mexican food.
Dinkey Wheat, Belgian Style Wheat Ale – The botanicals that are in the Dinkey Wheat (chamomile, coriander, orange peel) pair well with the delicate flavors found in seafood, chicken and some oil-based pasta dishes.
More Pairing Tips
The more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don’t overwhelm your palate or meal and ruin what the chef was trying to achieve.
Another general rule is keep sweet with sweet, and tart with tart. Try to keep your beer sweeter or tarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beers with sweet chocolates.
Throw all of the rules out the window and experiment with contrasting and complimentary pairings. Match foods with complimentary flavors, or try contrasting them and create a slew of unique results.
For those of you who are bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn’t matter, these tips might help you to convert your taste buds over to beer—or those of a friend—over to beer.
Taste is very subjective and what works for one person might not work for another. If it tastes good to you, then go for it. However, also be open to suggestions, as these tend to come with some knowledge and possible palate enlightenment.
