[IBU] FW: Iowa Festival of Beers

[L GLASGOW]

Hi Guys,
Message from Teresa, some of you I'm sure have already received about the 
Beer Fest.  We still have room for two more brewers.  If you're interested 
in going, let me know.  Otherwise, come on out and support a good cause!

Lauri


** *FESTIVAL OF **IOWA** BEERS* Hey everyone, it’s time for the 3rd
Annual Festival of Iowa Beers. Last year 540 beer tasters showed up
and sampled over 30 different craft beers for the Festival of Iowa
Beers, this year who knows how big it will grow. This event is unlike
any beer festival today because it only involves the breweries that
are right here in Iowa. Of course the brewers who make the beer will
be on hand to sample their brews and tell you all about them. Along
with the brews, live music provided by Nick Stika and great food from
The Devotay out of Iowa City will help set the festive atmosphere.
Seven home brew clubs from around the state will be on hand to share
information about home brewing techniques and give tips and tastes.
The popular people’s choice award will be brought back again this year
too. The festival will be held at Millstream Brewing Company in Amana
on Labor Day Sunday, Sept 2, 2007 from 1-5 pm with a $12 admission.
The admission allows you to take home a souvenir sampling mug to
remember the event from and it can be taken to each of the breweries
during the festival to be filled with wonderful samples of Iowa’s
best. Also as in the past, the proceeds from the admission will go to
the Arthritis Foundation in Des Moines to help promote awareness and
research for juvenile arthritis. Iowa breweries that are setting up
booths for tasting are Millstream Brewing of Amana, Old Main Brewery
of Ames, Rock Bottom Brewery of Des Moines, Court Avenue Brewery of
Des Moines, Raccoon River Brewery of Des Moines, Old Capitol Brew
Works of Iowa City, 3rd Base Sports Bar & Brewery of Cedar Rapids,
Lost Duck Brewery of Fort Madison and Granite City Brewery of Clive
and Cedar Rapids. Two new additions to the festival this year are
Worth Brewing Co out of Northwood and Sutliff Cider Co. out of Lisbon.
“Come taste for yourself and enjoy the afternoon with us!” For more
information about the festival contact Teresa at 319-622-3672 or email
at teresa at millstreambrewing.com {mailto:teresa at millstreambrewing.com}.
*Beer Potluck Dinner* Thanks to everyone who attended the Beer Potluck
Dinner! What a great time we had. We had about 35 people show up and
dined on 20 fabulous beer dishes. Matt Rippe won the peoples choice
award with his Hickory Smoked Warsh Pale Ale Marinated Pork Ribs with
Colony Stout BBQ Sauce. Congrads Mark! The pressure is on for next
year! It sure made our day here at the brewery, hope you had as much
fun as we did. Also, ask Joe for his autograph for being on the
Channel 2 news with his interview! Joe also had the most unusual beer
recipe so we thought we’d pass it onto everyone who wasn’t able to
attend the potluck. – ice cream and chocolate sauce. On a side note,
if anyone took any pictures at the potluck would you please send them
to Teresa at teresa at millstreambrewing.com. I forgot to bring the
camera down. *Cherry Wheat Beer Ice Cream*Joe Stutler – Joe’s Kitchen,
Beer University www.joeskitchen.info {http://www.joeskitchen.info/}
www.beer-u.com {http://www.beer-u.com}Yield: A single batch for most
home ice cream machines
(1/2 gallon finished batch). If you like, you can double
the quantities…make one now, save the second for up to a
week refrigerated in an airtight container and make again.
Ingredients:2 cups heavy cream2 cups cherry wheat beer3 Tablespoons
malt syrup (sure, you can substitute honey if you need to…or
  corn syrup. ‘s all good.)1/2 teaspoon kosher salt11/2 cup sugar6 egg
yolks1 cup chopped cherries(optional – cherry concentrate or juice to
taste2)Method:Heat heavy cream and cherry wheat beer in a saucepan.
Add the malt syrup
and salt to mixture and cook, whisking constantly until hot but not
boiling
(about 184°F).In a bowl, whisk together egg yolks and sugar. While
whisking, pour in
1/3 of the hot cream mixture into the bowl to temper the eggs. Pour
egg
mixture into the saucepan and cook, whisking constantly to 184°F or
until
the mixture coats the back of a spoon.Transfer custard to a mixing
bowl set over an ice bath and stir to cool
  the mixture. Once cooled, add cherry concentrate if desired and
process
in an ice cream machine according to the manufacturer’s instructions,
adding
  the chopped cherries as recommended therein.The Fine Print:1 “Salt?
In Ice Cream?!?”, you say? Yep. Here’s the deal…there’s not so much
salt in this that you notice it, but a little bit of salt helps to
enhance and
  intensify the other flavors in foods. In ice cream, this is
especially
beneficial, because the colder foods (and beverages) are, the less
intense
  they taste (and smell, which is a key component of what we call
taste).
So a little salt helps this sweet and cold treat taste even better.2
As with the note 1 above, when stuff is cold it just doesn’t have the
same flavor intensity as it does when it’s warm. I like to add some
good
  cherry concentrate or juice to bring the flavor up a bit. Don’t use
artificial flavors and such, they’ll only make the finished product
“medicine-y”, and who really wants to eat ice cream that tastes like
  cough syrup? Copyright © 2007, Joe Stutler. All rights reserved.
www.joeskitchen.info {http://www.joeskitchen.info/},
  www.beer-u.com {http://www.beer-u.com}*Dark Chocolate Stout
Sauce*Joe Stutler – Joe’s Kitchen, Beer University
www.joeskitchen.info {http://www.joeskitchen.info/} www.beer-u.com
{http://www.beer-u.com/} Delicious over boxty, ice cream, cake or as a
dip for fresh fruit, this
  sauce can also be made in the microwave.Yield: About 2 cups. Ramp up
the quantities if you like. Keep refrigerated
  and this’ll keep for a few months (as if any true chocolate lover
would be
  able to keep this around for a period of time measured in anything
longer
  than days…yeah, it could happen….as if.)Ingredients:8 oz
high-quality dark chocolate1/4 cup light corn syrup1/2 cup
Stout(optional – a couple tablespoons of Grand Mariner, Chambord, etc.
to taste)Method:Chop the chocolate into small bits. Put in the top of
a double boiler
(or microwave-safe bowl and nuke it) and stir constantly until
melted.
  Add the corn syrup and stout and whisk until smooth and shiny. Whisk

in optional liqueur if desired.While still warm, pour chocolate sauce
into glass jars.Copyright © 2007, Joe Stutler. All rights reserved.
www.joeskitchen.info {http://www.joeskitchen.info/},
www.beer-u.com {http://www.beer-u.com}

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