Breweries I Love

Almanac BEER Co.
      If you are one of those people that think “beer should taste like beer” (whatever that means), and craft beer is getting out of control with crazy ingredients, stop reading. If you like creative breweries that support sustainable agriculture, then check out the Almanac Beer Company.  Started by two San Francisco home brewers who drew on their local farmer’s markets for inspiration, Almanac brewing continues in that spirit by selecting a different Bay Area farm each year to produce ingredients for their seasonal releases. Founders Jesse Friedman and Damian Fagan focus on small family run farms growing organically when possible. Almanac really showcases the symbiotic relationship between farmer and brewer in their “Farm to Barrel” series. These barrel aged beers feature ingredients ranging from peaches, pluots, blackberries, to heirloom pumpkins used in their barley wine. At about twelve dollars for a 375ml bottle, they are not cheap, but well worth it.
       In addition to the barrel aged seasonals, Almanac makes three mainstay beers, that are slightly less exotic, but excellent. The Extra Pale Ale nicely tightropes the line between Pale and India Pale Ale: it’s nice and hoppy for the IPA lovers, light in body, and the addition of Mandarin oranges blends well with the hops. IPAs not your thing? The Honey Saison is the perfect spring/summer session beer. Full of flavor, low in alcohol, this Saison would be great with just about anything off the grill at your next backyard BBQ. For those of you out there who stay on the dark side of the beer spectrum whether it is hot and sunny or bitter cold, Almanac has you covered as well with their Bier De Chocolat. In the vein of a mild porter, BDC is chocolaty, smoky, with just a little hint of vanilla. All three beers are very accessible for the casual beer drinker, but will also impress even the most discerning beer nerd.
       In case you haven’t guessed by me gushing about everything they make, I love this brewery. They represent everything that I love about craft beer. Almanac is creative without going too far, and makes the most out of local ingredients that serve to compliment the beer, not take it over. Next time you’re at the store, spend an extra buck or two, and treat yourself to one of these great beers.

Don't throw away those stalks!

It makes me chuckle every time I see an otherwise law abiding citizen sidle up to the broccoli in the produce department- glance furtively in both directions-then ever so quietly snap off the stalks of the broccoli, taking the florets in a clean get away. I'll admit I used to do it too. Why should I have to pay for this useless part of the vegetable that I am not going to use? Well, it is loaded with nutrients, and is not useless. The trick is to remove the tough exterior, which can be easily accomplished with a y shaped peeler (my personal favorite peeler). This is just a small list of the many uses for this vitamin rich "super food". Stay tuned for future posts for some of the recipes mentioned here. *********************************************************************************************** 1.) Slice the peeled stalk into discs and add to your favorite stir fry. If you are cooking the broccoli florets as well, add the stalks in first. They will take a little bit less time than a carrot to cook. You want to maintain some of the crunch to add a little texture the dish. 2.) Grate the stalks with box grater, and then blend into marinara sauce with a stick blender. For parents looking to sneak more vitamins into a their kid's diets, this is just the thing. Add the grated bits slowly while blending. If the sauce gets too green, kids will sense something is amiss (they're clever like that) and your efforts will go uneaten. However, as long as you don't overdue it, put the sauce on a pizza, or some spaghetti with parmesan cheese and you have a great way to slip some fiber and nutrients into a picky eaters stomach. 3.) Mix grated broccoli stalks with thinly sliced cabbage, grated carrot and sliced apple for a vibrant coleslaw. Toss the veggies with a little mayo,yogurt, some vinegar, whatever fresh herb you have on hand, and this coleslaw will be the hit of your next summer barbeque or potluck. 4.) Broccoli and Cheddar soup-The stem delivers all the broccoli flavor and nutrients, but makes for a smoother consistency in the soup once it is blended.