Hoppy Caramels


1 stick Butter

2 ½ cups Sugar

½ cup Brown Sugar

1 cup Corn Syrup

2 cups Heavy Cream

½ tps Salt

1 bottle of IPA Beer (I am using Half Cycle IPA from Flat 12 Bierwerks)



Lightly grease an 11 by 7 inch baking dish with butter, and then place the remaining butter into a heavy, tall-sided saucepan.  Add remaining ingredients to saucepan and place on medium heat.  Stir to combine and bring mix to a boil.

Once the mix boils, stop stirring and inset candy thermometer.  Keep the mix on medium heat until the thermometer reaches 250 degrees.  Remove from heat and pour mix into baking dish.  Allow to cool to room temperature, and then cut into 1 inch squares.  Store wrapped in or between layers of waxed paper.


Additional Options

Beer Choice: Nearly any beer works in this recipe to give a subtle characteristic.  I like using a chocolate stout.

Caramel Apples: After removing mix from heat, dip apples that have had a chopstick inserted into the center from the stem.  I prefer using Granny Smith apples.

Toppings: After pouring mix into baking dish, immediately top with topping and let cool.  Toppings can include coarse salt, chopped nuts, crushed pretzels, toasted coconut, dried fruit, etc.


Stout Jalapeno and Cheddar Corn Bread


½ stick Butter (or use 4 Tbs Bacon Grease)

½ cup chopped Onion

2 chopped Jalapenos

½ cup Butter Milk

1 Egg beaten

1 cup Cheddar Cheese

½ cup cook Bacon crumbled (Optional)

1 ½ cups yellow Cornmeal

3 cups All Purpose Flour

¾ cup Sugar

1 tps Baking Powder

1 tps Baking Soda

1 tps Salt

¼ tps Black Pepper

1 12oz bottle of stout beer (I am using Triton Brewing Company’s Deadeye Stout)



Using butter, Sauté onion in a pan until translucent. Let onions cool to room temperature.  Add peppers, milk, egg, cheese, bacon, and cornmeal to onions and stir until combined.  Set mix in fridge for 30 minutes.

In separate bowl, combine flour, sugar, baking powder, baking soda, salt and pepper.  Add cornmeal mixture to dry ingredients as well as bottle of beer. Fold just enough to fully combine ingredients.  Pour and spread mixture into 11 by 7 inch greased baking pan.

Bake bread in a preheated 350 degree oven for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Cool bread completely before and serving. Toast slices in oven before serving if desired.


Beer Chicken & Chorizo Étouffée


1 stick Butter

½ cup Vegetable Oil

1 cup Flour

1 cup chopped Onion

½ cup chopped Green Pepper

½ cup chopped Celery

3 cloves crushed Garlic

1 Tbs Salt

1 tsp Pepper

1 tsp Cayenne Pepper

1 tsp Paprika

½ tsp Thyme

2 Bay Leaves

1 bottle Amber Beer (I am using Preacher's Daughter Amber Ale from Fountain Square Brewery)

1 quart Chicken Stock

2 tsb Worcestershire

1 Tbs Hot Sauce (optional)

2 pounds Chicken Thighs

1 pound Chorizo



Make a roux by heating oil, butter, and flour in a Dutch oven on medium low heat. Stir the roux constantly until it turns a dark reddish-brown, or the color of melted milk chocolate, about 15 to 20 minutes.

Add onion, green pepper, celery, and garlic and cook until soft, 3 to 5 minutes. Then add salt, peppers, paprika, thyme, and bay leaves and stir to combine. Once combined, add beer, half of the chicken stock, Worcestershire, and hot sauce.

In separate pan sear chicken thighs until golden brown, and then add to roux.  In same pan, brown chorizo and then add to Roux.  Add remaining stock to pan and stir to loosen up any brown bits stuck to the pan, and then add to roux.

Raise temperature to medium high heat until boil, and then lower to simmer for 1 hour. Remove chicken and bay leaves.  Remove bones from chicken, then shred meat and return to the pot.  Simmer for another 15 minutes until done.  Serve with rice or mashed potatoes, and garnish with green onion or parsley.


Additional Options

Beer Choice: Besides an Amber beer, I really like using a bottle of wheat beer for this recipe.


Painting at Fountain Square Brewing

Today is an exciting day.  Starting September 2nd and then to take place every Tuesday for the months of September and October, I will be inside of the outstanding Fountain Square Brewing creating a one of a kind painting of the brewery’s interior.  I will be there from 4:00 pm to 9:00 pm each day working through the stages of painting a 2 by 4 foot canvas.  Make sure you come each week to check out their amazing beer, but also watch my painting progress to its completion.  The address is listed below.


Fountain Square Brewing

1301 Barth Ave

Indianapolis, IN 46203


Another really important part of this event, throughout the month of September, much of my older pieces will be on display and for sale.  Then, during the month of November, the piece that I complete at the brewery will be on display as well as all of my newer work that I plan on completing at home during the next 2 months.  Pieces will include paintings of Tomlinson Tap Room, New Albanian, Half Acre, as well as many other bar and brewery paintings. 

Keep checking out this website for progress updates, but also keep a lookout at and even for the most up to date information.


Tulip Trestle is complete

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