Sunday
May312015

VIP Bathroom Fight Crown Beer Fest Bonus Video 

Monday
May252015

6th Annual Crown Beer Fest

 

This is the first time our group had the pleasure to go to Crown Fest.  We talk with Burn'em about their beer, we talk to NWI Girls Pint Out about the growth of women in the community, and we find shocking news about Figure 8 brewer Mike Lahti.
Music By...
Old Salt Union
"On and On"
OldSaltUnion.com
twitter.com/OldSaltUnion
facebook.com/OldSaltUnion

This is the first time our group had the pleasure to go to Crown Fest.  We talk with Burn'em about their beer, we talk to NWI Girls Pint Out about the growth of women in the community, and we find shocking news about Figure 8 brewer Mike Lahti.
Music By...Old Salt Union"On and On"OldSaltUnion.comtwitter.com/OldSaltUnionfacebook.com/OldSaltUnion

 

Tuesday
Apr212015

5th Annual Bloomington Craft Beer Festival

 

 

Music By...
Shadowood
"Beer"
shadowoodmusic.com
twitter.com/shadowoodmusic
facebook.com/shadowoodmusic
Tuesday
Feb102015

Brewers of Indiana Guild Winterfest 2015 

Thursday
Oct302014

Pot Roast of the Valkyries

Ingrediants

1 tsp olive oil

1 (2 to 3-pound) boneless chuck roast, trimmed

2 tsp salt

1/2 tsp black pepper

2 Tsp Butter

1 onion, sliced

2 stalks celery, cut into 1 inch pieces

3 garlic cloves, crushed

1 Tbs Flour

¼ tsp Cayenne Pepper

1 tsp dried Thyme

2 bay leafs

1 Tomato chopped

12 Oz or 1 bottle of Beer (I am using Bonfire of the Valkyries from New Albanian Brewing Company)

1 pound baby carrots

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

 

 

Directions

Preheat oven to 325 degrees.

Heat olive oil in a Dutch oven over medium-high heat. Season chuck roast with 1 tsp of salt and pepper, and sear brown on all sides in Dutch oven. Remove roast from pan, and set aside.

Melt butter in the bottom of the Dutch oven, and add onion and celery to Dutch oven and sauté until tender. Add garlic, and allow to cook for an additional minute. Stir in flour, cayenne, thyme, and bay leafs.

Return browned roast to pan, and cover with tomato and beer. Cover on Dutch Oven with lid and place in pre-heated oven for 1 1/2 hours or until the roast is near tender.

Add potatoes and carrots to pan and continue to bake in the oven for an additional 1 to 1 ½ hours, or until vegetables are tender.  Once done, remove from oven and discard bay leafs.  Lightly shred Roast into 1 inch chunks, and serve. Salt and pepper to taste.

 

Additional Options

Beer Choice: Besides smoked beers, I really enjoy Black IPAs and Chocolate stouts for this recipe.

Addtions: Try throwing in a cup of frozen peas at the end of cooking and let them thaw in the remaining heat.