A blogpost by Eugene-Oregon bottle shop & taphouse Sixteen Tons recently mentioned the great flavor combination of carrot cake and India Pale Ale. I immediately exclaimed, “by golly (radio edit)… I’m going to make some carrot cake IPA combo… somehow!!” And thus this recipe was born…
Ginger Carrot-cake Cupcakes
with IPA buttercream frosting
makes about 12 cupcakes
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 large eggs
- 1 1/2 cups peeled, grated carrots
- 2 tsp peeled and finely grated fresh ginger
makes about 12 cupcakes
- 2/3 cup Ninkasi Tricerahops Double IPA (or any other hoppy beer of your choosing)
- 4 oz. (1 stick) unsalted butter, softened
- 12 oz. low-fat cream cheese, softened
- 2 tsp vanilla extract
- 2-3 cups powdered sugar
- candied ginger for garnish
- Preheat oven to 350 F. Insert 12 cupcake liners into a 12-muffin tin.
- In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
- In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
- Gradually add the flour mixture and stir until just combined. Add grated carrots and grated fresh ginger. Stir to combine.
- Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
- In a saucepan, add the IPA and place over LOW-medium heat. Reduce the beer by half (until it measures approximately 1/3 cup). It will be a darker caramel color from the original beer.
- In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.
- Add in the vanilla, powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy.
- Cover the bowl and chill for 1 hour.
- If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
- Frost when the cakes are at room temperature and garnish with candied ginger.
Seeing as Ninkasi Tricerahops comes in a 22oz bottle, you still have about a pints-worth of the beer to pair with a cupcake… well, if you didn’t drink it while you were baking.
Speaking of cupcakes…
Just around the corner is the 2nd annual Eugene Beer Week, and one of the events on Thursday, May 10th is a beer & cupcake tasting (FB event). Join 16 Tons and Divine Cupcake at the Supreme Bean Coffee Company (2864 Willamette, Eugene, OR 97405) for this unique event. They’ll be serving up 5 different pairings with Divine Cupcakes and a great flight of specialty beers:
- Boneyard’s Hop Venom IPA with IPA frosting carrotcake
- Widmer’s Imperial Stout with Death by Chocolate
- Rogue’s Hazelnut Brown Ale with Salted Caramel
- Elysian’s Avatar Jasmine IPA with Tao of Green (matcha green tea cake)
- Elysian’s The Peste Chocolate Chili Beer with The Swizzle (Mexican Chocolate Cake)
Cupcakes served 5:30pm-10pm on Thursday, May 10th. Free Entry, $3 per 3oz Beer + Mini Cupcake. Free Widmer Glass to first 60 people. Full Food, Beer, Wine, and Coffee Menu offered. All ages welcome.
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK. For specific “cooking with beer” links, go here:
- Oakshire Overcast (espresso stout) Chocolate Pudding
- Flat Tail Pumpkin Stout Tiramisu
- Framboise Cranberry Relish
- Blue Moon orange sherbet float
- Oakshire espresso stout float
For New Year’s Eve 2011, I took a classic tiramisu recipe and altered it a little bit into…
Pumpkin Stout Tiramisu
Makes 12 large servings
Ingredients: makes a 9″ x 13″ pyrex sized tiramisu sheet
- 6 egg yolks
- 1 ¼ cups white sugar
- 16 oz. package of mascarpone (soft Italian cheese)
- 2 cups heavy whipping cream
- one (1) 12 oz. package of lady fingers (about 40 of 4″ cookies used)
- ½ cup (4 oz.) pumpkin stout
I used Corvallis-based Flat Tail Brewing’s Feathertop Imperial Pumpkin Stout, which was aged on vanilla beans and sweet cinnamon bark
- ¼ cup strong coffee (espresso or strong batch of french press)
- cocoa powder (for dusting) or semi-sweet chocolate bar (for grating or curling)
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double-boiler, here are some alternatives. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone to whipped yolks. Beat until smooth. Using a hand mixer will help.
- In a separate bowl, whip the heavy cream to stiff peaks (also with a hand mixer). Gently fold into yolk mixture and set aside.
- Take half of the lady fingers (about 20 cookies) and line the bottom and sides of a large glass bowl (9″ x 13″ pyrex). Mix the stout & coffee together and then brush about half of the mixture over top of the lady finger layer. Brushing (versus dipping the cookies or pouring the liquid) gets some of the flavor into the cookies, but it doesn’t turn into a soaking mess. Spoon half of the cream filling over the lady fingers.
- Repeat ladyfingers (remaining 20 cookies), stout/coffee, and filling layers. Garnish with cocoa powder or chocolate curls. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
- Refrigerate several hours or overnight. Enjoy!
I think this would be great with any darker beer… a coffee stout, like Eugene-based Oakshire’s Overcast espresso stout would be amazing – and I think I’ll try that next. Also, if they make the imperial chocolate pumpkin porter Big Black Jack next fall, I may have to try it with that as well. Since craft beers vary by region, if you can’t find the exact beers above, I’m SURE you’ll find something suitable. The best part of the recipe… you get plenty of beer to drink while you’re making it.
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.
Hailing from Portland, Oregon, Voodoo Doughnuts is famous for their crazy and amazing doughnuts… they now have two locations in Portland and one in Eugene (represent!). They also recently came up with a special Eugene Slug Queen doughnut for the annual crowning of the new Slug Queen (this year is Holly GoSlugly)…
Well, just across the craft beer wire, Newport, OR-based Rogue Ales they got label approval for their new Voodoo Doughnut Maple Bacon Porter in tribute to Voodoo’s maple bacon bars. It’ll be out in 750mL bottles and is made with maple syrup, apple-smoked bacon and vanilla beans…
Personally, I’d have gone for a “jelly & pretzel voodoo doll beer” over this one, but you know, they don’t really poll the vegetarians before proceeding. LOL! Anyway, an interesting concept… I’ll check with my meat-eating friends when it comes out.
My favorite local Eugene brewery Oakshire has been delving into single batches and barrel-aged beers lately. One of my favorites so far is the Heart-shaped Box… a barrel-aged espresso stout with cherries, cocoa nibs and vanilla beans. Freakin’ wondrous. Well, they’re going to start bottling and releasing some of their barrel-aged creations under the moniker “HELLSHIRE.” The first one hits May 7th at 8am, the morning after the Sasquatch Brewer’s Dinner:
Hellshire I – barleywine aged in bourbon barrels
The official press release on Hellshire I…
For 10 months, it has rested quietly and now it is time for it’s triumphant unveiling!!
Our new line of barrel aged beers, dubbed The Hellshire Series, will have it’s first release with a grand party on Saturday May 7th beginning at 8AM. A limited number of bottles will be sold in 22 ounce, wax dipped bottles for $15 each. Along with live, local music, we’ll have complimentary coffee and we will have a local food cart on site cooking up breakfast sandwiches. Oakshire beers will be sampled and sold along with the last of the Heart Shaped Box and any other goodies we can dig out of the cooler. Come and have brunch at Oakshire Brewing!
Hellshire I is a bourbon barrel aged barleywine. It is 10% abv and spent 10 months in Heaven Hill Bourbon Barrels. Notes of vanilla, coconut and bourbon intertwine with the complex malt and hop flavors. We’ve bottle conditioned it, so enjoy it now, or store it in your beer cellar for months.
Hellshire, our barrel aged beer program, is currently underway and growing. With an inventory of 50 barrels, we’ve got plans for wild (sour) beers, bourbon aged beers, gin barrel aged beers and more. We expect someday to be able to release 3-4 unique barrel aged beers per year, but for now we’ll wait until the beer tells us it is ready. All of the Hellshire beers will be released in bottles in limited quantities at the brewery.
I’ll be camped out at 8am… despite the brewer’s dinner the night before. It’ll be a fun morning… I’m looking forward to more bottled goodness, and maybe the Heart-shaped Box bottles will rise up one of these days.
Related Sidenote: Love Oakshire’s beers? Wanna try a warm weather treat? How about an Overcast espresso stout float. Yum!
I’m not a “beer blogger” per se. I’m a music blogger, but I’m a homebrewer and dig a good local beer. For Oregonians, this is an event to get excited about…
From May 2nd to May 8th, Eugene Oregon will host its first annual beer week.
Eugene Beer Week will celebrate craft beer culture in the Willamette Valley.
The US craft brewing industry has been growing steadily and cities across the country have been organizing beer celebrations to promote the industry. These beer weeks include a great number of beer tastings, brewers dinners and other events celebrating craft beer. Breweries, retailers, bars, restaurants and beer writers participate in beer weeks by helping bring greater awareness to a region’s craft beers. Cities such as Seattle, Philadelphia, San Francisco and Chicago all boast successful beer weeks.
Eugene Beer Week’s objective is to bring a greater awareness of craft beer in the Willamette Valley. They aim to accomplish this goal by providing a website that beer drinkers can peruse and locate beer related events taking place during the week. Eugenebeerweek.org will also provide a forum for businesses to promote their beer week efforts. Eugene Beer Week culminates with the Sasquatch Beer Festival that celebrates the life of one of Eugene’s former brewers, Glen Falconer.
What’s in store?
- Beer Dinners – Special dinners featuring a beer or several beer paired courses
- Beer Releases – Release celebration celebrating a new beer
- Festivals – Craft beer festivals
- Tastings – Special tastings of craft beers
- How to Brew/Taste/Enjoy – demonstrations and informational classes
For more information visit eugenebeerweek.org (or Facebook and Twitter below). Stay tuned for some great events around town.
SO, in late 2009, I jumped on the “damn, I like this tasty beer” bandwagon and bought a case of Deschutes Brewery‘s The Abyss 2009. I had it in 2008 and liked it; so why not!? The price wasn’t something to sneeze at, but it essentially became the start of my now bustling beer cellar. The Abyss is an Imperial Stout, clocking in at 11% abv – brewed with licorice and molasses with 1/3 of the beer aged in oak barrels. It’s quite a treat, and it comes out once a year in black wax dipped 22oz bombers.
It’s also in limited quantity, hence my impulse purchase of an entire case being not all that irrational. A beer barrel (BBL) is 31 gallons (roughly 2 full kegs)…
Vintages (production numbers from Deschutes):
2006 – Released December 2006 (approx 90 BBL)
2007 – Released January 2008 (approx 350 BBL)
2008 – Released November 2008 (approx 350 BBL)
2009 – Released November 2009 (approx 600 BBL)
2010 – Released December 2010 (approx 600 BBL)
Well, fast forward to Thanksgiving 2010, I cracked a 2009 Abyss open, and wow… I did not like it. I shared it amongst friends; so we managed to kill the bottle. We had plenty of beer on hand that day (various homebrews as well as growlers of Block 15’s La Ferme de Demons & Gilgamesh’s Mamba); so I didn’t make a big deal of it.
Then I had another Abyss 2009 around Christmas. I drank about 8-12 ounces of it and hated it… I did the unthinkable. I poured about half a bottle down the drain. When you’re expecting a creamy & dense licorice & molasses bold stout on your lips, the taste that was coming from the glass was simply unpalatable.
The 2007, 2008 & 2010 Abyss vintages were / are phenomenal and hit the mark based on what you’d expect from a partially oak-aged imperial licorice & molasses stout. What went wrong with 2009’s vintage?
Jan 31, 2011… the brewery announced that they found the culprit… a wild yeast called Brettanomyces (aka “Brett”) was found in some of their oak barrels (this also affected the 2009 Mirror Mirror release). Brettanomyces varieties (Bruxellensis, Lambicus & Anomolus), as well as other wild yeasts like Pediococcus or Lactobacillus are sometimes used on purpose in beer. In fact, I have a double red ale going now that just finished a fermentation with Wyeast’s Roeselare #3763 – which is a souring yeast blend with a Belgian style ale strain, a sherry strain, two Brett strains, a Lacto culture, and a Pedio culture.
As with many things beer, I’m blaming my friend Aaron for my introduction and head-over-heels love of sour beers. Last summer he was on a sour kick that baffled me, then he introduced me to some sours, and then Cascade Brewing in Portland opened up a pub. Now… every time I go up there, I have to hit up their Barrel House in SE Portland. I went to a brewer’s dinner last fall (menu) that was out of this world amazing. They are the “House of Sour Beer,” but even Cascade trys to stay away from Brett, as it has a way of taking over everything. They had some beer get infected, rolled it out to the barrel house and then destroyed the barrel(s) involved afterwards.
Brett is a wily devil, and its impact on the 2009 Abyss is likely bad news for many people. Well, now that I know what is giving off the “bad flavor”… here is where I’m going to see if psychology and perception are gonna make this more than half a case left of “infected” 2009 Abyss turn into a treasure.
February 6, 2011… I decided to crack open another bottle.
First taste? Oh, yeah, it’s definitely infected.
But… now I like it.
Explain that! Not even five weeks ago, I had some of the very same infected beer, and I dumped more than half the bottle. Now, I have it… tastes probably identical, but since I was expecting a soured Brett-y beer, I am totally digging it.
Oh, Brain, you have pwned me again.
Happy psychology experiment on Deschutes’ accident. Well, at least I have some more left to enjoy over the coming years. For future releases, they will be flash pasteurizing their oak-aged beers – to kill any wild yeast strains prior to blending. 2009 Abyss & Mirror Mirror may be bad for some, but they also may be a special treat for others. I’d suggest not sending them back to the brewery for a refund. Find someone out there who will trade you for it. Rather than seeing it get dumped, put it to use… in a sour fiend’s mouth. :)
I made an adjustment on an already adjusted recipe. It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce). Behold…
Beer Cheese Dip
makes about 4 cups
- 1 lb cheese, grated (4 cups)
- 4 cloves garlic, mashed
- 2 tsp minced onion (or 1/2 tsp onion powder)
- 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
- 2-3 tsp hot sauce (tabasco, etc)
- 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
- 1 Tbl butter (or butter substitute)
- 8 oz. beer
- Warm all ingredients to room temperature.
- Grate or grind the cheese.
- Place all the ingredients, except beer, in mixer bowl.
- Gradually add beer and beat until smooth and fluffy. This is where a food processor is handy.
- Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
- Serve at room temperature with chips, crackers or dark bread.
Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy. I made it for a Christmas dinner tonight, and it is bound to be a hit. My cheese: sharp cheddar. My beer: Deschutes Black Butte. My hot sauce: Frank’s RedHot Aged Cayenne.
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.
Happy Festivus! Oh, and yeah, this would make a kick ass Super Bowl snack recipe. Super easy and quite delish!
merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…