Stoudts Brewing – Beer News and Recipe
Adamstown, Pa. July will see the release of a new style for the Brewer’s Reserve, a Belgian Style Quadruple. This copper colored Belgian style ale has a good balance of malty sweetness and hop bitterness. It is full bodied with hints of banana and raisins derived from the Belgian yeast strain used. This ale finishes with a slight warmth, and pleasant aromatic hop flavor.40 IBU’s, 11% alcohol by volume
The All-American menu at President Obama’s celebration July 4th included Stoudts American Pale Ale.
I guess that means now we have to send him a t-shirt…J
Deadline for the “Name that Beer and Design the Logo Contest” has come to a close. The decision for the winner will be announced at the 2nd Annual Battle of the Brewery Bands July 25th. We had some amazing submissions and truly appreciate all your hard work and efforts. Some of you folks love beer more that we do and it shows.
The anxiously awaited 2nd Annual Battle of the Brewery bands will be held July 25th at Stoudt’s Biergarten. We raised $5,000 for charity last year and plan to top that this year. Join in the fun and cheer on your favorite participating brewery competing for the Golden Keg and their chosen charity. Great times, rocking tunes, fantastic beer and lots of laughs. Get your tickets soon, they sell out fast. Any help that you can do in spreading the word would help immensely. Call the Stoudt’s office in Adamstown at 717-484-4386×204 and ask for Maika.
Stoudt’s beer will debut at the following events for July
July 11th Noddinghead’s Royal Stumble
Pouring American Pale Ale
July 28th Farm to City and Slow Food Celebration at Headhouse Square
Pouring Scarlet Lady ESB and Pils
July 25th Brew at the Zoo
Pouring American Pale Ale and Pils
Carol Stoudt’s Chicken Heifer n Wheat
6 pieces of chicken ( legs, thighs, breast)
1 12-oz bottle of Stoudts heifer n wheat
1/2 cup canola oil
1/4 cup basil
1 sprig of fresh thyme
1 sprig of fresh tarragon
2 sprigs of fresh parsley
2 cloves of garlic
2 medium shallots
coarse sea salt
fresh ground black pepper
1. season chicken generously with salt and pepper.
2. In a glass bowl combine the Stoudts heifer n wheat, oil, chopped garlic, shallots, and herbs.
3. Pour over chicken and marinate overnight.
4. Remove chicken from marinade and pat dry. Discard the marinade.
5. Season chicken with pepper and salt.
6. Grill skin side down on high heat for about 3-4 minutes or until brown -turn and brown the other side
7. Lower the heat and cook until done- about 8-10 minutes.( I like to remove from heat while chicken is a bit pink and let it rest doe 5 minutes.
Sprinkle with finely chopped herbs if desired – parsley, basil, tarragon. Serve with couscous, rice or your favorite grain and a seasonal vegetable and of course a Stoudts heifer n’wheat.