May-June-2017_flipbook

COFFEE

Coffee Beer Brownies Makes 12 large or 24 small brownies WHAT YOU WILL NEED 1 cup (1 stick) unsalted butter 1 cup all-purpose flour 1 cup semisweet chocolate chips 1 cup unsweetened cocoa powder 1 teaspoon salt 31 ounces semisweet chocolate, coarsely chopped 1 cup stout or robust porter like Chafunkta Brewing’s Old 504 4 large eggs, at room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 teaspoons pure vanilla extract HOW TO PREP Place a rack in the center of the oven. Preheat oven to 350 degrees. Butter and flour a 9” by 13” baking pan. Set aside. Put 1 tablespoon of the flour in a small bowl. Add the chocolate chips. Toss to coat the chocolate (this will keep the chips from sinking to the bottom of the batter). Set aside. In a medium bowl, sift together flour, cocoa powder and salt with a fork or wire whisk. Melt the coarsely chopped semisweet chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the butter into the chocolate and stir until combined. Remove the bowl from the heat and slowly stir in the beer. In a separate medium bowl, whisk together eggs, vanilla and sugars until thick, about 2 minutes. Add the chocolate mixture

“It’s the roasted barley that both gives the stout its trademark dark color as well as the chocolate and coffee notes that are naturally occurring in stouts, even if there’s no actual chocolate, coffee or vanilla added to the beer.​”

Coffee Exchange and vanilla from Ronald Reginald’s Vanillas. Although the flavors created by the brewing and additives are rich and decadent, it’s still a great beer to drink in the summertime. Shiner/Spoetzl Brewing celebrated its 108th birthday with a limited release of Cold Brew Coffee Ale, which, though not labeled as such, was actually a lighter porter made with Austin-based Chameleon Cold- Brew coffee. Sam Adams’ Nitro beer lineup includes a Nitro Coffee Stout that uses a combination of Indonesian Sumatra Mandheling and Indian Monsoon Malabar coffee beans. The Indian Monsoon Malabar beans are aged in a process reminiscent of the bygone days of importing and exporting, when the sun never set on the British Empire. The roasters re-create the humid wind and rain that would affect a boat sailing in monsoon season for three months or so. (This is actually not even the craziest way people age their coffee beans; just look up “civet coffee” and you’ll see what I mean.) Wiseacre Brewing (from Memphis) and

Left Hand Brewing (from the Boulder, CO area) are new additions to the Gulf Coast beer market; both bring well- regarded coffee beers for us to enjoy. One of Wiseacre’s most popular beers is a coffee milk stout called Gotta Get Up To Get Down, made with coffee beans from the Konga region of Ethiopia. Left Hand’s Hard Wired Nitro coffee porter is another beer packaged in the bottle with

and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the floured chocolate chips. Pour mixture into the greased pan and bake for 35 to 40 minutes or until the edges of the brownies are firm and the center is set (use a toothpick to test for doneness). Remove from the oven and let cool completely in the pan before cutting into squares.

nitrogen (like Sam Adams’ beer discussed earlier) for a creamier consistency when poured quickly into a glass. Bringing together two of the world’s favorite beverages is nothing less than genius. And the collaborations between microbreweries and small coffee roasters are great for communities, creating amazing opportunities for combining hundreds of flavors with the complex interplay between coffee beans, hops and grains.

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