Oskar's Garlic Knots

Using IPAs in dough is tricky. Depending on the type of hop and how much you add you will have a very bitter dough. I will tell you from experience... Bitter dough, specifically pizza dough, is not good. At all. 

So why even use an IPA?

It's a challenge! 

If you find the right balance you will have a sweet dough with a subtle bitter bite on the end.

This recipe is an IPA pizza dough. It has a perfect balance of sweet with subtly bitter, earthy pine notes on the end of each bite.

I used the dough to make garlic knots, but you can definitely use the dough as you would for any recipe that calls for pizza dough.

If you find this recipe too earthy I have another dough recipe that calls for a session IPA instead.

In my personal opinion I like this one more; the session dough has an extremely mild bite.

Ingredients: 

1 Cup Warm Water (Microwave cup of water for 1 minute-will be perfect temperature.)

1/4 Cup Olive Oil - Additional 1/8 Cup for topping

3 Tablespoons Honey

5 1/2 Cups Bread Flour

1 Package Active Dry Yeast

1 Tablespoon Sugar

1/3 Cup Oskar Blues IPA

1 Teaspoon Salt-Additional 1 Teaspoon for topping

2 Tablespoons Unsalted Butter 

1 Teaspoon Basil

1 Teaspoon Oregano

1 Tablespoon Minced Garlic 

Instructions:

Combine sugar and yeast. Add warm water. Allow to sit for 10 minutes, you will notice the water begin to bubble.

Add beer

Add honey and olive oil

Add flour 

Mix well. Take dough out of bowl, clean and grease bowl.

Cover and let sit for an hour. 

After hour sprinkle flour over workspace and top of dough.

Begin making your knots by breaking off small-medium pieces of dough and rolling into long strings about 1/2" circumference.

*The bigger the piece  you break, the longer it will be when rolled out. The longer each piece is,the more you can work with the dough and experiment with the shape of your knots. 

I started making mine longer 1/2 way through. It was fun to play around and find a fun design.

Repeat until dough is gone

Bake at 350 degrees for 10 minutes

While baking combine additional salt and olive oil with butter, basil, oregano and garlic.

After 10 minutes brush mixture over top of knots.

Allow to cook another five minutes and brush one more time.

Allow to cool for a few minutes and serve!!

Paired with some angel hair with fresh basil, red tomato, garlic, lemon cream sauce.

Of course accompanied with Oskar Blues IPA!

Thanks for reading!! 

Hope you enjoy these as much as I did!!

For more food/beer porn and recipes check out my Instagram @Craft_Brew_Gal

<3 CBrewGal

Eureka! Potato Corn Chowder

This is a crockpot recipe!!!

I love, love, love, corn chowder and was dying to make potato soup, so why not combine the two and add beer?!?!

This recipe is for a potato corn chowder with a beer infused cheese sauce. I used Eureka! American Blonde Ale by Tree House Brewing. 

This beer is brewed with mosaic hops so it has a very juicy, fruity body that compliments the sweetness from the cheese. The sauce blends perfectly into the creaminess of the chowder to create an awesome, sweet, flavorful soup.

Ingredients:

10 Red Potatoes Diced

1 Package Frozen Corn

5 Tablespoons Flour

4 Ounces Cream Cheese (Best at room temperature)

6 Cups Chicken Stock

Basil To Taste

1 Yellow Onion

Oregano To Taste

Salt To Taste

Pepper To Taste

1/2 Cup Milk

4 Tablespoons Minced Garlic

1/4-1/2 Cup Eureka! With Mosaic

2 Tablespoons Salted Butter

Instructions:

Peel and dice potatoes. Place potatoes in crockpot.

Peel and dice onion. Pour corn into crockpot. 

Put diced onion, corn, salt, pepper, garlic, basil and oregano into crockpot.

Add flour and toss.

Turn crockpot on to high heat.

Stir well.

Cook for 4 hours on high heat. Stir occasionally.

Cook for 3 additional hours on low heat. Stir occasionally.

(At this point when I was stirring the potatoes were nice and soft so I started mashing a few each time I stirred to create an even thicker creamier potato texture.)

In a medium skillet add butter, beer, milk, and cream cheese. Allow cream cheese to fully melt.

Bring to a boil.

Add cheese mixture to stew.

Stir well to fully combine.

Cook for at least 30 more minutes.

Naturally we paired this with grilled cheese, fresh tomato, and a glass of Eureka with Mosaic!

Thank you so much for reading!

If you're interested in more food porn/beer porn check out my Instagram @Craft_Brew_Gal!

Please feel free to drop me a comment, always open for suggestions and constructive words. :)

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