Stout Bolognese and I Brewed A Beer with Fort George Brewing
It started with a phone call.
A question. Would I be interested in teaming up with Fort George Brewery out of Astoria, Oregon to brew a beer for this years Willamette Week’s Beer Pro/Am in Portland, Oregon?
Of course I would, what kind of questions is that? I’d love to, not-be-able-to-sleep thrilled to. First step: deciding what I want to brew. I thought about the beers I’d fallen in love with over the years, the first beers, the best ones, the most memorable pints. I decided on a stout, the dark beers will always have my heart. The beer I brewed was inspired by food, a decision that seemed fairly fated. Head brewer Jack Harris and I brewed a deep, malty, stout with candied and roasted pecans that we’ve decided to call Glazed and Confused Praline Stout. I’m thrilled with how it’s turned out, it’s delicious, the notes of brown sugar and pecans melt into the malty backbone of the stout.
This weekend Jack and I will be pouring our Glazed and Confused , hoping you’ll love it as much as we do. If you’re at the event, come say hi. Try my beer and let me know what you think.
- 2 tbs 20g olive oil
- 2 ribs 100g celery, chopped
- 1 large 350g white onion, chopped
- 1 large 120g carrot, chopped
- 1 lbs 454g ground chuck (85% lean)
- 12 wt oz 340g ground pork
- 2 tsp 16g salt
- 2 tsp 8g black pepper
- 1 tsp 6g red peppers
- ¼ cup 50g Mama Lil’s (pickled Hungarian goat horn peppers)
- 1 cup 268g whole milk
- 12 ounces 340g stout
- 1.5 lbs 680g crushed tomatoes
- 1 tbs 16g tomato puree
- 1 cup 80g fresh shaved or shredded parmesan
- 6 servings parppardelle pasta about 1 ½ lbs 525g
- Heat the olive oil in a large Dutch oven over medium heat. Add the celery, onions, and carrot. Cook until the vegetables have softened and the onions have started to caramelize, at least 15 minutes and up to 45 (the longer you allow the onions to caramelize, the better the overall flavor).
- Add the beef, pork, salt, black pepper, red pepper and Mam Lil’s, allow meat to brown, breaking up as it cooks.
- Add the milk and allow to cook until the milk looks as though it is mostly cooked off, and the pan looks mostly dry, about 10 minutes.
- Add the stout, cooking until the beer is mostly gone, about 15 minutes.
- Stir in the tomatoes and tomato puree, cook over medium/low heat (very low simmer), for three to four hours (you can transfer the sauce to a slow cooker instead, cook on low for 8 hours).
- Stir in the parmaesan in the last ten minutes of cooking.
- Serve over pasta, sprinkle with additional parmesan if desired.
Isa @ Never Eat Shredded Wheat October 3, 2015 um 7:21 am
CONGRATS on the beer, we love Fort George! Will they be distributing up in WA state? 🙂
Jackie October 4, 2015 um 8:17 am
There is talk of a keg or two coming up here, but for now It’ll just be in pubs around Astoria.
Aaron November 25, 2015 um 12:19 am
If you are in Bellingham, req it at your favorite beer bar. We can supply!
[email protected] NY Foodgasm October 3, 2015 um 4:46 pm
OMG girl congrats!! Soooo excited for your collab beer! PS- this bolognese is crazy awesome! Must try!
Steve Heikkila October 5, 2015 um 4:49 pm
Yay Astoria! I love Fort George brewing and envy the good time you had there! Making bolognese with stout is inspired! Nice.