Fall Football Tailgating Trick
Steamworks Brewing Company call this brew “the one that started it all.”Steam Engine Lager is noted for its malt sweetness and hop spice with a smooth, dry finish. The Lager’s balanced profile and crisp finish make it a very versatile beer to pair with many types of foods.Brewers’ tip: This crisp well-balanced lager goes particularly well with red meat, spicy foods and cheddar cheese.Steamworks Brewing Company is one of more than 20 breweries featured at Saturday’s Steamboat Brewers’ Festival in Steamboat Springs. The event, taking place from noon to 4 p.m., features live music by jamgrass-bluegrass band WhiteWater Ramble out of Fort Collins and Steamboat’s own Jebus, a root beer bar for kids, family activities and food vendors.
Extra-sharp cheddar and malty ale balance perfectly in this hearty soup:• 2 medium leeks (white and pale green parts only), cut into 14-inch dice (2 cups)• 2 medium carrots, cut into 1/4-inch dice (1 cup)• 2 celery ribs, cut into 1/4-inch dice (1 cup)• 2 teaspoons finely chopped garlic• 1 Turkish or 1/2 California bay leaf• 1/2 stick (1/4 cup) unsalted butter• 1/3 cup all-purpose flour• 2 cups whole milk
• 13/4 cups reduced-sodium chicken broth (14 fl oz)• 1 (12-oz) bottle Steamworks Steam Engine Lager• 1 tablespoon Worcestershire sauce• 1 teaspoon dry mustard• 1 teaspoon salt• 1/4 teaspoon black pepper• 1 lb extra-sharp cheddar (preferably English; rind removed if necessary), grated (4 cups)
• 4 bacon slices (312 oz total), cooked and crumbled Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a four-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about five minutes.Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, three minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, five minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.Add cheese by handfuls, stirring constantly, and cook until cheese is melted, three to four minutes (do not boil). Discard bay leaf.Serve sprinkled with bacon. Makes four to six servings.- Courtesy of http://www.www.epicurious.com
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