Filed under: Olde Main Beers, Olde Main Events, Olde Main News | Tags: american craft beer week, beer, beer quiz, cook off, cooking and beer, craft beer, firkin, iowa beer, Iowa Brewery
Today is your lucky day. If you were curious enough to want the answers to the Firkin Tapping Beer Quiz, we’ve got them here for you! First and foremost, congrats to William Hunnicutt. By answering all questions correctly, the Firkin Tapping bragging rights went to this loyal patron of beer. To all of the other entries, we appreciate your participation and better luck next time!
Craft Beer Week isn’t over just yet! Saturday, May 22 we are holding free brewery tours with Big John from 1:30-3:30p.m. Also, the Stew Your Brew Cook Off is spicing things up that afternoon! Judging will begin at 2p.m. We have extended the deadline, so if you are still interested in participating, email jill@oldemainbrewing.com or stop by the restaurant or brewpub to fill out an entry form.
Olde Main’s American Craft Beer Week Quiz
Q: When did Olde Main open?
A: October 4, 2004
Q: On average, how many gallons of beer do we brew in one session?
A: 500 gallons
Q: What do you call the liquid that comes out of the mash tun?
A: Wort
Q: What is the average boil time?
A: 1 hour
Q: What do we do with our spent grain?
A: Donate to Iowa State to feed research cattle
Q: Who is our head brewer?
A: Puff
Q: What botanical is NOT in the Dinkey Wheat?
A: Ginger (Coriander, Chamomile, and Orange Peel are included)
Q: What beers do we currently bottle?
A: Dinkey Wheat, Clone Pale Ale, Off KILTer, and Long Face
Continue maturing your taste by sampling our craft beers that are on tap! Just ask your bartender.
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: 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.
Another Round - Olde Main Brewing Co. Blog 