4th Annual Coastal Art & Craft Beer Festival in New Smyrna Beach

Head out this Saturday, April 29 at the 4th Annual Coastal Art & Craft Beer Festival in New Smyrna Beach (New Smyrna Marina -200 Boatyard St, New Smyrna Beach, FL 32169) The festival will feature 100+ craft beers, a free local art show, live music and more! The movie Read more

Bold City Downtown opening this Friday! (April 21)

The Bold New City of the South just got even BOLDER! Bold City Brewery opens their new second location in downtown Jacksonville TO THE PUBLIC THIS FRIDAY! (April 21) starting at 11 am to 11 pm! This exciting addition to Bold City is located at 109 E. Bay Street. Regular hours will Read more

Party of the Decades to benefit the Junior League of Jacksonville

Travel through time at the Anheuser-Busch Brewery on Friday, April 28 for the Party of the Decades to benefit the Junior League of Jacksonville. The event is a progressive party that starts in the Roaring ‘20s, moves into the Groovy ‘60s and finishes in the Rockin’ ‘80s. Dress the Read more

Tree Fest at Swamp Head Brewery - Sat. April 15

This Saturday (April 15) 12 pm -11 pm at Swamp Head Brewery (Gainesville, FL) when you drink you'll be planting 5 trees ... no, really! Tree Fest 2017 is a FREE family friendly event put on by Solar Impact and Swamp Head Brewery with games, live music with Jordan Read more

$3 Craft Drafts

We're all looking for a little happy during the week! $3 local drafts during Happy Hour (Mon - Fri, 4 - 7pm) at Hoptinger - Five Points and their Jax Beach location. If you're in 5 Points - Jax Hawkers 5 Points has $3 craft drafts and $3 app Read more

It's Baseball Season! Jacksonville Jumbo Shrimp, Amazing Cuisine & Craft Beer! Yes ... Craft Beer!

“Before the Rangers, there were the Spurs.” Companion had been providing a timeline of the growth of his hometown (Arlington, Texas) including the addition of General Motors, Six Flags over Texas, the Texas Rangers Major League Baseball Team and more recently, the Dallas Cowboys. His fondest childhood memories were associated with Read more

Celebrate National Beer Day - April 7

The end of Prohibition was anxiously anticipated by many in the US and President Franklin Roosevelt signed into law a bill which allowed people to brew and sell beer on April 7, 1933. This was regarded as one of the major first steps in getting rid of a heavy-handed Read more

Crooked Can Brewing Co. Celebrates American Craft Beer Week - May 15

Start prepping your liver for American Craft Beer Week! To all my Winter Garden and Central FL peeps, Crooked Can Brewing Company will be kicking off ACBW with an event on Monday, May 15 featuring 20+ breweries including a couple of Jacksonville's own local brews! Tickets are $35 and Read more

Hyperion Brewing Co. Grand Opening May 19

An advocate of human rights, James Freeman Clarke, once said, “I can do small things in a great way” – a very pithy statement from this 19th century theologian and outspoken liberal minister. It is obvious Alexandra "Alex" McKeown, Owner and co-founder of Hyperion Brewing Company is taking that thought Read more

Charity Pint Night for FFB & Free Live Music with FWTR

Come out to Bold City Brewery and support Foundation Fighting Blindness and enjoy free live music by Firewater Tent Revival Friday, April 14, 7 – 11 pm! For each pint purchased Bold City will donate $1 to the Jacksonville VisionWalk via MOMS for sight. There will be a Silent Auction Read more

Beer Dinners

Mardi Gras & Nola Brewing Tap Takeover at Silver Cow – Fri. Feb 13

Nola Tap Takeover blank 3
The Silver Cow is celebrating Mardi Gras with NOLA Brewing Tap Takeover this FRIDAY (Feb 13) starting at 5 pm! Beads, Brews & Cajun Chews!

Silver Cow …
Show us your taps! We’ll show you ours … Come celebrate Krewe du Brew with NOLA Brewing for Mardi Gras here at Silver Cow this Friday, February 13, starting at 5 pm and get a sneak peek of the soon-to-be-open, The Annex which is just next door.

On the menu will be: Crawfish Etouffee which was also featured in Intuition Ale Works Cooking with Intuition and Cajun Red Beans & Rice with Smoked Andouille Sausage along with King Cake, Beads and of course Brews from Nola Brewing.

We will feature six brews on tap including one special beer that has never been available in Florida before!

Silver Cow
1506 King Street
Jacksonville, FL 32204
(904)379.6968

http://silvercowjax.com/

Posted on by Jax Brew Bitch in Beer Dinners, Blog, Brew Flash, Cooking with Beer, Events, Happy Hour, Just Tapped, Lagniappe, Newsletter, Pint Night Comments Off

Chriss Brown from 927 Events cooking with Bold City Brewery

Velveeta Cheese shortage?! Say it ain’t so … No need to worry – we have the perfect solution for you! Chriss Brown from 927 Events created a special queso dip using Bold City Brewery’s very own Dukes Cold Nose Brown Ale in her recipe, just in time for upcoming “Big Game” festivities. Watch the following clip to get the amazingly simple and delicious recipe.

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Spent Grain Dog Biscuits by Jamee Parsons

Spent Grain Dog Biscuits

Spent Grain Dog Biscuits:

Spent Grain Dog Biscuits:

My dogs go bananas for these things!
4 cups spent grain
2 cups flour
1 cup natural peanut butter
2 eggs

Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want.

Bake for about half an hour at 350 F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 3 to 4 hours (or until they are really dry) to prevent mold growth.

Store in an airtight container to keep them dry and mold-free.

Spent grain is the leftover grain from the brewing process. After the brewer has extracted all the sugars and enzymes, the leftover husks are typically sent to local farms to be used as feed (I hear the cattle love it.) To acquire spent grain, either reach out to a homebrewing friend, or contact your local craft brewery and ask if they wouldn’t mind sharing.

Jammee Parsons
https://www.facebook.com/jamee.parsons

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Slow-Cooker Pulled Pork by Jamee Parsons

Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork

1-2 lb pork tenderloin
1 bottle of dry or robust stout
1 bottle of hard cider
Jme’s beer bbq sauce (see recipe here)

Cut your tenderloin to fit neatly into your crock pot and pour in ½ the bottle of stout and ½ the bottle of cider, feel free to drink the remainder.

Cook on low for 6 hours, then drain out all the juices and fats. Your tenderloin should easily shred with a fork. Pour your desired amount of sauce over pork and cook an additional 30 minutes. Serve on your favorite bread, with or without slaw.

Jammee Parsons
https://www.facebook.com/jamee.parsons

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Jme’s Beer BBQ Sauce by Jamee Parsons

Jme’s Beer BBQ Sauce

Jme's Beer BBQ Sauce

Jme’s Beer BBQ Sauce

1 bottle of your favorite bbq sauce
1 bottle beer (can be anything, but I’d avoid something too sweet)
¼ tbsp salt
¼ tbsp pepper, and all of your favorite seasonings, added to taste

In a large bowl, mix ½ your beer with your bottle of sauce (I tend to like a mustard based sauce) salt and pepper, and whatever concoction of spices you like. I usually use chili powder, garlic salt and red pepper flakes.

Storing it in the fridge overnight will help it thicken up and help marry all the flavors.

Jammee Parsons
https://www.facebook.com/jamee.parsons

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Apple Cobbler made with Brown Ale by Jamee Parsons

Apple Cobbler made with Brown Ale

Apple Cobbler made with Brown Ale

Apple Cobbler made with Brown Ale

Apple Filling:
5 cups tart apples, sliced
1 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
1 teaspoon vanilla extract
1 bottle of unchilled brown ale (I like to use Lazy Magnolia’s Southern Pecan Ale)
1 tablespoon butter, softened

Topping:
1 cup flour, sifted
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, softened
2 egg, slightly beaten

In small saucepan, reduce your beer by about half on a low heat, add vanilla, flour, sugar and all spices and stir until sugar is dissolved completely. Sauce should have a caramel or syrup like texture.

In a large bowl, mix your sauce and apples, dot your 9×13 in baking dish with softened butter, and pour in your apple mixture.

Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in small portions, over the apples, spacing evenly. Batter will spread during baking.

Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown.

Jammee Parsons
https://www.facebook.com/jamee.parsons

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Orange and Lamp Post Vinaigrette by Chef Chriss Brown of 927 Events

Orange and Lamp Post Vinaigrette
3 ounces Bold City Brewery Lamp Post
1 tablespoon minced shallot
1 teaspoon finely grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil (the better the oil, the better the taste)
Kosher salt and freshly ground pepper
In a small bowl, whisk the beer with the shallot, orange zest, honey and mustard. Gradually add the oil in a thin stream, whisking constantly. Season the vinaigrette with salt and pepper and serve.
Pulp! Always add some Pulp.

MAKE AHEAD The vinaigrette can be refrigerated for up to 5 days. SERVE WITH Chicory, radicchio, arugula, pecans and orange segments.

From the kitchen of Chef Chriss
email: chriss@927events.com
http://www.927events.com/
https://www.facebook.com/927Events
Twitter: @927Events
904-655-6603

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Dukes Scalloped Potatoes by Chef Chriss Brown of 927 Events

Dukes Scalloped Potatoes (family of 4 portion)
5 to 6 Yukon gold potatoes, sliced thinly (best to use a food processor or mandoline for this)
3 T butter
5 T flour
2 cups shredded cheese (Colby, Jack, cheddar, or a mixture)
1 T dried basil
2 cups Bold City Brewery’s Duke’s Cold Nose Brown Ale (more if desired)
1 ½ cups half n’ half (or milk). Full fat product ….no fat or Soy will not thicken
Salt & pepper to taste

Roast potatoes first, by placing on a sheet pan with parchment paper.
200 * F until tender

Meanwhile, melt butter in a frying pan on high heat. Butter will foam, turn burner down as low as you can, stir often but not constantly butter will then turn brown and taste and smell nutty. Add flour and whisk together to make a roux. Turn the heat down to medium and slowly whisk in the beer, then the half n’ half.

Once the mixture has thickened* take off the heat and add the cheese, basil, salt and pepper. Incorporate all ingredients and set aside.

In 13 x 9-inch pan, layer the roasted potatoes evenly across the bottom of the pan. Top with cheese sauce and give a little stir to make sure the cheese sauce is distributed evenly throughout the dish.

Bake at 350 degrees, until bubbly.

*A great way to tell if the sauce is thick enough is coat the back of a wooden spoon with the sauce, then run your finger through it. If the mixture does not come back together right away then it is perfectly thick!

From the kitchen of Chef Chriss
email: chriss@927events.com
http://www.927events.com/
https://www.facebook.com/927Events
Twitter: @927Events
904-655-6603

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off

Spicy 1901 Mustard by Chef Chriss Brown of 927 Events

Spicy 1901 Mustard
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
1 1/2 cups malt vinegar
2 cups dark beer, such as Bold City Brewery’s 1901 Red Ale
5 tablespoons honey
1/2 cup dark brown sugar
2 teaspoons salt
2 teaspoons ground allspice
3/4 teaspoon turmeric
1 cup dry ground mustard

In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of Bold City Brewery’s 1901 Red Ale. Cover and refrigerate overnight.

In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

MAKE AHEAD The mustard can be stored in the refrigerator for up to 3 months.

From the kitchen of Chef Chriss
email: chriss@927events.com
http://www.927events.com/
https://www.facebook.com/927Events
Twitter: @927Events
904-655-6603

Posted on by Jax Brew Bitch in Cooking with Beer Comments Off