Dragon’s Milk is a beer named after dragons. Dragons breathe fire. Fire is hot. Hot is another word for spicy. This pork green chili is spicy, therefore it must be Dragon’s Chili.
Also, the Super Bowl is coming up and it is time to get your chili game strong.
This recipe is a tagalong to my Beeracha post found here. It’s a healthy way to put this spicy condiment to use and I consider this hummus a staple item in my refrigerator. 
Ingredients:
3 cans garbanzo beans, drained
2 lemons
2-4 cloves of garlic (depending on size)
1 tsp salt
1/3 cup grapeseed oil
1/4 cup water
2- 5 tbsp Beeracha
Directions:
You only have to do one thing. Blend it all together! I started with 2 tbsp of Beeracha and it gave a nice background heat to the hummus. If you’re looking for more of a kick, you can drizzle some on top when it is finished or add a few more tablespoons into the blender. I suggest blending for 3 minutes to get a perfect creamy texture.
When one of your beautiful little angel friends comes back from abroad with a bottle of Danish beer….you cook with it. This is what I did when my good friend Meghan returned the to US with Bøgebryg Brown Ale. This beer is chock full of caramel malt flavors with a kick of smokiness, making it perfect for a marinara sauce. Since this recipe was so easy, I decided to turn it into two: Brown Ale Marinara and a zucchini lasagna that uses said marinara. Enjoy the meatiness below.
This is the least homemade recipe I’ve every thrown together and I’m not ashamed. Sometimes I just don’t want to put in a ton of work, deal with it. At first, I was worried about sharing the recipe with you all but the more I thought about it, I realized that many of my followers would appreciate this easily made hunger fix. For those nights when you get home from work and just want to pig out on some comfort food, I present to you…drum roll, please….Beer Mac and Cheese Pie.
Merry Christmas, y’all! Since the most celebrated religious holiday of the year is currently happening, I’ve decided to commemorate the occasion with a big batch of sweets. I don’t care if you’re spiritual or not, you’ll definitely be praying for more after you eat these Religious Experience Cookies. For this recipe, we’ve invited The Reverend by Avery Brewing to help us find salvation. With its caramel tasting malts and strong stone fruit flavors, it is the perfect way to marry two cookies into one giant sandwich. Happy holidays and enjoy your cookie feast!
It will showcase the release of more than 50 Colorado collaboration beers. Each beer featured at Collaboration Fest is created by at least one CBG member, with other participating breweries from near and far, including breweries from other countries. Some collaborations will also feature more than five breweries.
Collaboration Fest will take place during Colorado Craft Beer Week on March 21 from 3 – 7 p.m. at Sports Authority Field at Mile High (1701 Bryant St. Denver CO 80204).
The current lists of collaborations include:
•All Summit County Collaboration – The Bakers’ Brewery, Breckenridge Brewery, Backcountry Brewery, Dillon Dam Brewery, Broken Compass Brewing and Pug Ryans Brewing Company
•BJ’s BrewHouse – Boulder and Vindication Brewing Company
•Black Bottle Brewery, Zwei Bruder Brewing, Scrumpy’s Cider, Verboten Brewing and Trinity Brewing
•Boulder Beer and Cigar City Brewing
•Breckenridge Brewery and Starr Hill Brewery
•Big Choice Brewing Company and Wonderland Brewing
•Big Choice Brewing Company and 4 Noses Brewing
•CAUTION: Brewing Company, Hall Brewing, Dry Dock Brewing Company and Renegade Brewing
•Copper Kettle Brewing Company and Strange Craft Beer Company
•East Side Nano Brewers – FATE Brewing Company, BRU Handbuilt Ales and Wild Woods Brewery
•Epic Brewing Company and Devil’s Backbone Brewing Company
•FATE Brewing Company and Cannonball Creek Brewing Company
•FATE Brewing Company and Lost Highway Brewing Company
•FATE Brewing Company and Mission Brewing Company
•FATE Brewing Company and Yak & Yeti Brewing Company
•Front Range Brewing Company and Crystal Springs Brewing Co.
•Front Range Brewing Company, Echo Brewing Company and Gravity Brewing
•Kokopelli Beer Company and Pateros Creek Brewing Company
•Lady Collab – Bootstrap Brewing, Strange Craft Beer Company, Wynkoop Brewing Company, Big Choice Brewing, Barrels & Bottles Brewing, CAUTION: Brewing Company
•Left Handing Brewing Company and Backcountry Brewery
•Odell Brewing Company and Beavertown Brewery
•Oskar Blues Brewery and DC Brau Brewing Company
•Oskar Blues Brewery and Perrin Brewing Company
•Renegade Brewing Company and AC Golden
•Rockyard Brewing Company and Pagosa Brewing Company
•Sanitas Brewing Company and Dillon Dam Brewery
•Sanitas Brewing Company and Renegade Brewing Co.
•Sanitas Brewing Company and The Bakers’ Brewery
•Sanitas Brewing Company and Wild Woods Brewery
•Sanitas Brewing Company, Renegade Brewing Co., Dillon Dam Brewery and The Bakers’ Brewery
•Ska Brewing and Stone Brewing
•Strange Craft Beer Company and Freetail Brewing Company
•TRiNiTY Brewing Company and Epic Brewing Company
•TRVE Brewing and Ska Brewing
•TRVE Brewing and The Bruery
•Twisted Pine Brewing Company and Blind Tiger Brewery
•Wit’s End Brewing Company and Colorado Cider Company
•Wit’s End Brewing Company and Strange Craft Beer Company
More collaborations are being added.
Tickets can be purchased starting Thursday, December 18th at 10 a.m. at CollaborationFest.com.
Denver Festivus 2014: I loved it and it was hilarious but dear lord, there was so much to drink. Going into the event, I did not expect to be drinking so many big beers. When I say big beers, I’m speaking about the Epic/New Belgium collaboration called Eternal Consequences that rings in at 10.7% ABV or Jagged Mountain’s Voodoo Goat Barleywine at 10.9% ABV. Luckily, I created a strong pizza base to help me withstand the TWO floors filled with boozy beverages. The donuts from Glazed and Confused also helped.
The variation of drinks offered was a welcome change from other beer parties. I often find that festivals have lots of similar beers, whether that is high alcohol, low alcohol, all Belgians, etc. At Festivus, the “beer festival for the rest of us,” there was a beer style for every drinker. If I had to give an award for the beer that embodied the night though, it would go to Crooked Stave’s Cranberry and Spice Vielle. Maybe I’m biased because I totally have a crush on this brewery, but Cranberry and Spice Vielle is exactly what I want my holiday beer to be: fruity, warm, and tastes like Christmas. After drinking my way through the two floors of beer at Festivus, I still couldn’t get that beautiful Vielle out of my mind. If I have to name a second place winner to my self proclaimed Festivus contest, it would be the American Wild Ale from Our Mutual Friend. I even went back to get seconds of this funky, red wine barrel aged Brett creation. When a brewery does red wine barrel aging right, like OMF was able to do, it is fantastic. I feel like it gives the beer a complex, full-bodied taste. OMF’s choice to age a lighter, citrusy brew in the red wine barrels created a multi-layered flavor experience. Take me back to the festival, please.
Overall, Denver Festivus turned out to be a raging party, just like all of the other Imbibe/Denver Off the Wagon sponsored events. I loved the Christmas themed outfits and plethora of Santa but the most outrageous thing I saw was the male stripper themed playing cards. Ladies, if you had a picture of a naked man in your pocket at the end of the night, you know what I’m talking about. Whoever brought those…bravo. It was hilarious. If you were at Festivus, you might have also seen me, the lady wearing a Santa hat with a beard attached. You might have even taken a picture with me. If you did, tag me @drinkandspoon – wassup social media!? If you weren’t at Festivus, you seriously missed out. Go mark your calendar now to prepare for the beer party that puts all other holiday parties to shame.
Cranberry and Spice Vielle!!!!
American Wild Ale!!!
Raspberry brown ale with beef ?!? Who would’ve thought those two ingredients could go together? Maybe they don’t, maybe you’ll just have to make the recipe and see…
But really, I wouldn’t dare trick you like that, nor would I trick myself. I make these recipes because I’m hungry and on this day, I was starving. As it is getting colder outside, I’ve transitioned my kitchen into a winter cooking sanctuary. This means you’ll find a Crock Pot, dutch oven, lots of baking sheets, and whatever else you need to make heaps of stews and cookies. I’ve also started to gravitate towards winter ingredients, hence the seasonal Frambozen by New Belgium and a few pounds of beef. This year’s Frambozen is slightly tangy, slightly sweet, and has just the right amount of raspberry with earthy undertones you’d expect from a brown ale. When you mix that goodness with some herbs and veggies, it creates a pretty damn delicious stew.
So. Much. Bacon. My mind is still whirling with pork filled thoughts and dreams of never ending beer. Once again, Denver Bacon and Beer Festival, hosted by EatBoston and Denver Off the Wagon, was an extreme success. This year it was held at the Curtis Hotel and the fun atmosphere provided a great way to escape from the frigid outdoors. Over the past three years, the Denver Bacon and Beer Festival has donated the proceeds from the event to Project Angel Heart and Metro CareRing. Although festival goers left feeling glutinous, they could also give themselves a pat on the back for being charitable. Drinking/eating for a good cause is the only way to do it.
It would be hard to describe all of my favorite dishes because I’m obviously going to love anything that includes bacon. I will however tell you about the two that stand out most in my mind. The first was the Pale Ale and Goat Cheddar Soup along with a BLT Pesto, Pork Belly Bread Pudding, and Bacon Espuma by Kevin Taylor Restaurant Group. Every part of this dish was divine. First off, the BLT Pesto – how does someone come up with that? The taste remained true to the name in that it gave off smokey bacon flavors, tang from the tomatoes, and the herbal goodness from the basil. Then, there’s the goat cheese. This is my second favorite food next to bacon and because this dish included both wonderful ingredients, it is still haunting my dreams in the best way possible. The other dish I thoroughly enjoyed was probably the most simple creation at the party: Jalapeño Honey Bacon at The Corner Office. It was cooked to a crispy crunch, just the way I like it. This bacon was spicy, smokey, and sweet. It reminded me of frying up thick cut bacon and dipping it in maple syrup, only 10x better. I’m pretty sure I never want to eat another type of bacon ever again.
If you didn’t attend this year’s Bacon and Beer Festival, you seriously missed out. Here are the pictures to prove it to you..
“As the days grow shorter and we get closer to Thanksgiving, the need for pie recipes becomes vitally important. During this glorious time of year, it becomes socially acceptable to eat pie at all times of day and as many times a day as you damn well please. So to keep with the spirit of things and kick off your pie binge early, I have brought you a Cappuccino Stout Chocolate Pie with a Pretzel Shortbread Crust. To keep it short, let’s call it the Chocolate Pretzel Pie….”
To read the rest of this article and get the recipe, head over to PorchDrinking.com
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