American Craft Beer Week Tasting & Brownies

Last weekend had us busy at the Avenue Pub with an American Craft Beer Week tasting event. We sat on their balcony for several hours, enjoying the beer and the view.

Here's what we tasted:

Abita Satsuma infused with Citra Hops(very tasty, as usual...and not too hoppy actually!):

Coney Island (Schmaltz) White Albino Python w/ginger (great gingery flavor):

Rogue Bitter IPA (cask):

Stone Sublimely Righteous Black IPA (hoppy nose, but very good):

Harpoon Leviathan Series Imperial Red Ale (too hoppy for me):

Lazy Magnolia Jefferson Sweet Potato Stout (Very good, Scott didn't like the nose, smelled like coffee to me!):

He'brew (Schmaltz) Lenny's RIPA aged in Sazerac Barrels, on cask (not my favorite, extremely hoppy):

Abita Select Imperial Pilsner (pretty good):

Unibroue Blanc de Chambly (nice, citrusy, refreshing):

Unibroue Chambly Noire (really nice):

Abita Jackamo, on cask (bitter, but good):

And last, but not least, Northcoast Red Seal Amber (very good, refreshing). Sorry, no picture! I got a "geaux" cup and took it on our walk outside....

Overall, I really enjoyed most of the beer. They had several casks available (which I don't think are vegan....sniff).

On to the food portion of my post....

BROWNIES! I love brownies.  I opened up my Sweet Utopia book again from Book Publishing Company and found a recipe to make:

Ultimate Brownies

from Sweet Utopia, by Sharon Valencik (published with permission from the publishing company)

(with my changes in noted)

1 cup all-purpose flour (I used whole wheat)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 ounces semisweet chocolate or 1/3 cup nondairy chocolate chips

3/4 cup granulated sugar (I used 1/2 cup turbinado)

1/3 cup vegan butter substitute

2 tablespoons soymilk (I used unsweetened)

1 3/4 teaspoons vanilla extract

1/2 cup nondairy chocolate chips (I used semi-sweet baking chocolate)

1/2 cup chopped walnuts (optional)

Preheat the oven to 325 degrees F and oil a 9-inch square baking pan. Sift the flour, baking powder, and baking soda into a large bowl

Melt the 2 ounces of semisweet chocolate and all of the sugar and vegan butter substitute in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute. Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Stir the chocolate mixture, the soymilk, and vanilla extract into the flour mixture using a wooden spoon. Fold in 1/4 cup of the chocolate chips and 1/4 cup of the optional walnuts. Spoon and press the mixture evenly into the prepared pan. Sprinkle the remaining chocolate chips and optional walnuts over the top, pressing them in gently so they stick in the batter. Bake for 30 minutes. Cool completely before cutting. Serve within several hours after baking.

Author's Note: To make the brownies easier to remove (and for easier cleanup), first line the baking pan with parchment paper and then oil it.

These were REALLY good, but....they were very very sticky trying to press them into the pan! Maybe it's because I added extra soymilk? The batter just seemed to dry to me.....hmmm......well, whatever, they were excellent :)

Giveaways: The Daily Raw blog is having a Matthew Kenney book giveaway!! I want one :)
-and check out their RAWVolution prepared raw foods to your doorstep giveaway too!
-and an Eden Organic Bamboo Sushi Mat and Untoasted Nori giveaway.

-and a Kaiya Foods giveaway for fruit leather, granola, sunflower seeds and kale chips!!
HURRY UP.....these end TONIGHT!!

Eat smart,

T.