Skip to main content

Uncommon Brewer's Baltic Porter {Beer}

While we were at Millennium on a deliciously fun double date, we, uncharacteristically, opted to order beers versus a bottle of wine.

Jake and Brian ordered two bottles of organic chocolate stout from Bison Brewing out of Berkeley. They craft their Original Chocolate Stout with Peruvian cocoa and describe it as "Barry White’s voice in a bottle."

While Bison’s Chocolate Stout is not new to us, it is still as amazing as ever! It's rich with voluptuous flavors of dark chocolate and espresso, with a creamy, dry finish.

The new-to-us beer was Uncommon Brewer's Baltic Porter, an ale brewed with two of my favorite flavors: licorice and star anise.


Late in the 18th century Britain's great brewing families were striving to break into new markets. For the Baltic Sea ports they created a version of their traditional British Porter. Styled like an IPA to preserve them for the voyage, those Baltic Porters served to ward off the chill winds of that northern sea.

When the brewers at Uncommon Brewer's weren't satisfied with their Baltic Porter's traditionally subtle hint of black licorice, they amped up the flavor with whole licorice root and star anise to create a unique addition to that traditional export Porter's hearty character.

It was delicious. I typically don't buy beer in cans. But I will definitely buy this again...as soon as I can find it!

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.