Saturday, November 12, 2011

Many Hats

I have been Captain Mulitask the past few days. I have been working on the Cranker's website, prepping to start meeting with Chef Eric to develop the menu, brainstorming design concepts for Cranker's apparel, and flying solo with the kids while Peggy has been working. I have also turned into a worksite stalker, creeping past the brewery construction site at every opportunity. None of the workers have seemed to notice yet, I guess I should try and keep it that way.

Why would they notice?

I am looking forward to working with Eric on the menu and beer pairings. I am of the mind that good beer goes with good food. With that said, there are some beers that pair better with certain dishes. I have tried to create a line up that is especially food friendly by style, Irish Red, Helles, Marzen, American Brown, Sweet Stout, and an IPA. All of these beers, with the exception of the IPA, are malt driven beers. For my taste, malt oriented beers can pair more universally across the food spectrum.

One particular beer I am excited about working with is our Sweet Stout. I am very proud of this beer. It was a beer that finds it's roots in Brewing Classic Styles by Jamil Zainascheff. It has undergone some tweaking and modification over time, higher mash temperature, more chocolate malt, a lighter color crystal malt, and a different yeast. What this recipe yields for me is a stout that features a lot of coffee, dark chocolate, slight dark fruit, and a creamy finish. This is one beer that we will probably work into the dessert menu. The other night I was enjoying a glass of it and noticed that my wife bought some Oreo's. It may not be the classiest pairing you can think of, but the cookies really made the roast jump out in the stout. However tasty, you will not be finding that cookie/beer pairing on our menu.

Oh, yes.

We will also be working on some sauces that will accompany different entrĂ©es. I threw together a stout BBQ sauce that I am using on a pork tenderloin for tonights dinner. Being no fool, I also have another tenderloin marinating in our regular soy sauce, garlic, brown sugar, and ginger concoction that we already know to be a fan favorite with the kids. I ran a test batch of IPA mustard sauce that I poured down the drain. I want to bring a few concept stuff to my first meeting with Eric to at least have a starting point. 

Well, I should probably get back to one of my other hats.

Drink good beer with good people!


  1. I drank beer with you Thursday!

  2. Yes you did :)

    Thanks for reading the blog! When we get the doors open, make sure to stop in and say hi.

  3. ***Note***

    All inspiration for beer based bbq sauce is found in the man, the myth, the legend Patrick DeMarco Hyde. Through his trailblazing sauce conjuring adventures he has made my life all the richer.