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The Brewers Pub - Sit and raise your glass with friends!

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The Brewers Pub - Sit and raise your glass with friends!

If you are a brewer, a lover of home brew beer, or just interested in making beer or wine at home, this is your place. I do not support anyone provider of brewing items, but the community. I brew what tastes good to me and so should you. PROST!

Members: 85
Latest Activity: Jun 9

Beef Ribs dinner to accompany your beer.

We all know beer goes very well with beef. So, here is a recipe I made recently using local grass fed/finished beef ribs with tomatoes, sweet potato and coleslaw made from items from our local Farmers Market to go with my homebrewed India Pale Ale.  Of course, the beverage of choice was my IPA!! Enjoy.

Braised Beef Ribs

1. 3#s beef short ribs trimmed of extra fat*

2. 1/4 cup Worcestershire sauce

3. 1/4 cup Brags Organic Cider Vinegar (unfiltered)

4. 4 tbs Olive Oil - 2 tbs for marinade, 2 tbs for browning

5. 1/2 tsp Garlic Powder

6. 1/2 tsp Onion powder

7. 1/2 tsp Smoked Paprika

8. Salt & Pepper to taste

9. 12 oz India Pale Ale (6%ABV min)

Directions:

Marinade: Mix ingredients #2-8 in a closable bag Add short ribs covering the meat with the sauce. Be careful not to puncture the bag with the rib bones. Marinate in the icebox for at least 2 hours.

Cooking: Preheat oven to 300 degrees Using a deep sauté pan or Dutch oven, coat pan with olive oil Remove ribs from marinade Brown the ribs Remove pan from heat Remove the ribs Drain excess oil leaving cracklings on the bottom of the pan Replace in heat Pour beer into pan bring to a boil, scrape cracklings into the mixture. Replace ribs into pan, cover.

Placed in preheated 300 deg oven and simmer for 2-3 hours, until meat is ~140 degrees.

* Freeze those fat trimmings!!!! I cut mine into cubes (lardons) and render them in a slow oven. I strain the cracklings from the fat, jar the fat, refrigerate it, use it in lieu of butter or oil, especially when sautéing onions for my french onion soup.

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Comment Wall

Comment by John F. Houpt II, PhD on February 17, 2014 at 11:22am

What are you serving with your brews?  How about sharing your favorite snack or meal recipes along with the pairing brew(s) and  brewing recipe.  Afterwards, I'll make an e-book and post it for the membership with full recognition to the author(s).  And for grips and grins:  the recipe - brew, meal, snack - with the most "Best" vote comments will win a special gift, like a ball of ice from our ice storm,  (kidding) for the brewer and cook. Contest starts today 17 Feb and ends 17 March 2014. May the best recipe(s) win!

Comment by John F. Houpt II, PhD on May 1, 2018 at 7:07pm

Ok, it's not beer, but it is fermenting - salt brine sauerkraut.  In the back right is the wife's Kombucha. Sorry, drank the coffee (German).  Beer is latter this week after the garden. Whit bier!!!! 

Comment by Wes Keenan on May 2, 2018 at 8:39am

Home made is always better than store bought. 

Comment by John F. Houpt II, PhD on May 2, 2018 at 6:20pm

Wes, what are you brewing in the Upstate? I'm going for a whit bier with a slight twist of adding smoked grain to the batch and see what happens. Trying for a simple rauchbier without all the issues of smoked grains unless I have to. And then I'll try my smoker and see what I come up with. SLANTE

Comment by John F. Houpt II, PhD on May 21, 2018 at 2:13pm

YE HA!! The yeast is on order for receipt latter this week. Lookout kitchen, it's brewing time again in the homestead. A nice Belgian Whit bier with a touch of smoked malt. Next if the stand-by old Hefiweisen in time for Oktoberfest.  

Comment by John F. Houpt II, PhD on June 9, 2018 at 5:11pm

Well, I finally broke down  and the Grainfather Connect (Bluetooth app) all grain brewing system. Seems the older I get, the more the back and legs don't  want to cooperate. So, instead of my multiple vessel set up on propane burners and handling the hot liquor and wort,  I'll see if this all in one unit will work for me. 

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