Thursday, February 17, 2011
Hop Project #45 bottled 3rd week Feb
Monday, February 14, 2011
Tis the Saison...
We're brewing our spring seasonal today, our Rye Saison. Our saison uses a classic Belgian farmhouse yeast for a great spicy, tart body and a bit of barnyard funk in the aroma, with the addition of rye malt for a peppery, fruity body. It should be ready in about three weeks, bottled in our Brewmaster's Reserve four-packs.
To kick-start the yeast off right, we brewed a Black Saison using some of the wort from our Onward Stout. We're excited to try this one - it will be a taproom-only brew, so come by this weekend to try it out!
Tuesday, February 8, 2011
Six pack recycling program
It's been a while since we mentioned it, and that post is pretty far down... so, as a refresher, here are the details on our six-pack recycling program:
Bring in Yazoo six-pack carriers ( in good shape!) and you'll get the following:
Ten Yazoo 6-pack carriers will get you a pint on the house. Thirty Yazoo 6-pack carriers will get you a free t-shirt. (only two free pints or t-shirts per visit, thanks)
The carriers need to be in good shape, and ready to be reused again. That is, no tears, no water damage, no cigarette butts, etc. No proof of purchase necessary! ( i.e. if you live next to a pub that goes through a lot of Yazoo in bottles, ask them to hang onto the carriers for you!)
Hey, beer and swag, just for doing something you hopefully already do (drink Yazoo)! And you'll feel that much better knowing that you're helping the environment. Save your 6-pack carriers, bring them down to the taproom during normal taproom hours, and enjoy a pint or a t-shirt on us!
Bring in Yazoo six-pack carriers ( in good shape!) and you'll get the following:
Ten Yazoo 6-pack carriers will get you a pint on the house. Thirty Yazoo 6-pack carriers will get you a free t-shirt. (only two free pints or t-shirts per visit, thanks)
The carriers need to be in good shape, and ready to be reused again. That is, no tears, no water damage, no cigarette butts, etc. No proof of purchase necessary! ( i.e. if you live next to a pub that goes through a lot of Yazoo in bottles, ask them to hang onto the carriers for you!)
Hey, beer and swag, just for doing something you hopefully already do (drink Yazoo)! And you'll feel that much better knowing that you're helping the environment. Save your 6-pack carriers, bring them down to the taproom during normal taproom hours, and enjoy a pint or a t-shirt on us!
Reserve your tour tickets online now!
Thanks for your suggestions on how to improve our tours! Many of you have asked for an online reservation system, since the tours sell out pretty quickly. We now have tickets for each tour available one week ahead of the date of the tour. You can go to our online store at www.yazoobrew.com, click on the time for the tour you want to take that following Saturday, and voila! Your tickets are reserved, and you'll get a confirmation email!
We are only taking reservations for one week ahead now, as we work out any kinks in our system. Things went very smoothly this past weekend, the first time we have tried online reservations. The people who reserved ahead were pretty happy, especially since we sold out every tour! But if you don't want to commit to a certain time, don't worry - we hold back some of the tickets for every tour just for walk-up customers, so there is a pretty good chance you can get on a tour if you come early. And coming early means you get to relax and have a pint!
Tickets for tours will go on sale starting each Sunday, for the coming Saturday tours. Check our website online store at www.yazoobrew.com.
We are only taking reservations for one week ahead now, as we work out any kinks in our system. Things went very smoothly this past weekend, the first time we have tried online reservations. The people who reserved ahead were pretty happy, especially since we sold out every tour! But if you don't want to commit to a certain time, don't worry - we hold back some of the tickets for every tour just for walk-up customers, so there is a pretty good chance you can get on a tour if you come early. And coming early means you get to relax and have a pint!
Tickets for tours will go on sale starting each Sunday, for the coming Saturday tours. Check our website online store at www.yazoobrew.com.
Friday, February 4, 2011
Yazoo Hop Project #44 - Nashville, Knoxville
Available in Nashville area and Knoxville.
Monday, January 31, 2011
Carbonnade Flamande
This is one of my favorite dishes to make. It's easy and simple enough that even a novice cook like me can make it, and best of all, it involves beer! It's a classic Belgian meal.
Carbonnade Flamande, ala Yazoo
Feeds four
Ingredients:
about 3 lbs pork tenderloin
two bundles of scallions or green onions
cherry preserves, unsweetened - basically cherry pie filling
2 tsp rosemary
2 bay leaves
2 tsp thyme
1 tbsp dijon mustard
1 stick butter
six bottles of a good dark beer - Yazoo SUE is perfect for this one
Chop up the scallions into fairly large pieces. Fry them in butter until they begin to turn clear. Remove the scallions from heat, to be used later.
Cut the pork into pieces about two-three inches diameter. They will shrink to about half this size by the end. Get a cast-iron skillet very hot, and pan-sear the pork, getting a nice dark sear on both sides but not cooking the meat much. You'll probably have to do this in two separate batches.
Now just cover the seared pork with the beer (should be about 1 to 1-1/2 bottles), and add the bay leaves, thyme, and rosemary, and the cooked scallions. Simmer for two-three hours until the pork is done and fork tender.
The beer should have cooked down to about half the volume you started with. Remove the pork to a serving dish. Add the cherry preserves and the dijon mustard to the remaining liquid in the pot and simmer the mixture at low heat for about 5 minutes, making a great cherry sauce. Cover the pork with the sauce on the serving dish and serve.
Goes great with home-made french fries! And of course, you want to pair the meal with the beer you used in cooking - again, Yazoo SUE is perfect for this dish, as the cherry notes in the beer pair well with the cherry preserves.
Carbonnade Flamande, ala Yazoo
Feeds four
Ingredients:
about 3 lbs pork tenderloin
two bundles of scallions or green onions
cherry preserves, unsweetened - basically cherry pie filling
2 tsp rosemary
2 bay leaves
2 tsp thyme
1 tbsp dijon mustard
1 stick butter
six bottles of a good dark beer - Yazoo SUE is perfect for this one
Chop up the scallions into fairly large pieces. Fry them in butter until they begin to turn clear. Remove the scallions from heat, to be used later.
Cut the pork into pieces about two-three inches diameter. They will shrink to about half this size by the end. Get a cast-iron skillet very hot, and pan-sear the pork, getting a nice dark sear on both sides but not cooking the meat much. You'll probably have to do this in two separate batches.
Now just cover the seared pork with the beer (should be about 1 to 1-1/2 bottles), and add the bay leaves, thyme, and rosemary, and the cooked scallions. Simmer for two-three hours until the pork is done and fork tender.
The beer should have cooked down to about half the volume you started with. Remove the pork to a serving dish. Add the cherry preserves and the dijon mustard to the remaining liquid in the pot and simmer the mixture at low heat for about 5 minutes, making a great cherry sauce. Cover the pork with the sauce on the serving dish and serve.
Goes great with home-made french fries! And of course, you want to pair the meal with the beer you used in cooking - again, Yazoo SUE is perfect for this dish, as the cherry notes in the beer pair well with the cherry preserves.
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