Colin’s Award Winning Bitch Creek Pecan Pie

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Colin Nicholson took home first prize in our 2013 pie baking contest.  He was generous enough to share his recipe here.  Enjoy! 
 
Pie Crust (makes 3 crusts): 
1-1/2 cup Crisco vegetable shortening
3 cups all-purpose flour
1 egg
4 Tbs cold water
1 Tbs Grand Teton Brewing’s Bitch Creek ESB 1 Tbs white vinegar
1 Ts salt
 
Work the Crisco into the flour for about 3 or 4 minutes. It should be pretty crumbly at that point. Just be sure to incorporate the flour and shortening evenly. In another bowl, beat an egg and pour it into the flour/shortening mixture. Add your remaining ingredients (water, Bitch Creek, vinegar, and salt.) Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds and roll into evenly sized balls. place in seperate ziplock bags and flatten them a bit to assist in rolling later. Place in the freezer for 20 mins. When your dough is ready, remove from freezer and roll it out to have about a 1/4 inch overhang on your pie plate. Take the overhang and fold it up to form a rim for the upper crust.
 
Pecan Pie:
1 unbaked pie crust
1 cup white sugar
3 Tablespoons brown sugar
1/2 teaspoon finely ground sea salt
3/4 cup corn syrup
1/4 cup light corn syrup
3/4 teaspoons vanilla
1/3 cup melted salted butter
3 eggs, lightly beaten
1 cup  chopped pecans
1/2 cup whole pecans
1/3 cup Grand Teton Brewing’s Bitch Creek ESB
 
First, marinate chopped pecans in 1/3 c Bitch Creek. Set aside. Remove your pie crust from the freezer, roll out, and place in your pie plate. Crimp edges as desired. Next, mix white sugar, brown sugar, salt, corn syrup, light corn syrup, butter, eggs, and vanilla in a bowl. Pour your marinated chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Take remaining 1/2 cup of pecans and arrange on the pie surface. Cover the pie with foil. Bake pie at 350º for 50 minutes. Remove foil, then continue baking for 20 minutes. Note: Baking times vary based on ovens and elevations, so just keep an eye on it. Mine took 50 with the foil, 20 without. Yours might be different. When it is done, it will be slightly, but not overly jiggly. It will set as it cools. Overnight should do it.

Teton Ale Marinated Grilled Skirt Steak

ImageIngredients

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
5 or 6 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup Teton Ale (also try Old Faithful or Bitch Creek)
1/2 cup soy sauce

Directions

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate overnight in the refrigerator or 1 hour at room temperature. Prepare a barbecue on medium-high heat or preheat a broiler. Remove the meat from the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare and coat with marinade in the early stage of grilling. Serving suggestion: serve with tortillas, ranchero beans, avocado and salad.

Please see the original recipe here.

Lost Continent Double IPA Lemon Bars

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It should be a known fact that the spring season demands lemon bars. The tartness of lemon along with the freshness of Lost Continent Double IPA make these bars a quick, portable dessert to bring to any event.  Pucker up!

 

If you haven’t visited The Beeroness, you are missing out! This amazing woman provides gourmet recipes for any gathering. Using our Lost Continent, we put her Double IPA Lemon Bar recipe to the test. The recipe passed with flying colors. We altered the recipe just a bit to enhance the flavors of lemon and the bitterness from our Lost Continent Double IPA.

 

Prep Time: 15 minutes
Cooking Time: 80 minutes
Yield: 16 bars

 

Ingredients:

Crust:
  • 1 cup flour
  • 1/3 cup powdered sugar
  • 6 tbsp unsalted butter
  • pinch salt
Filling:
  • 3 large eggs
  • 1 ½ cups sugar
  • ¼ cup flour
  • 2 ½ tbsp corn starch
  • 2 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • ½ cup Lost Continent Double IPA beer
  • Powdered sugar for dusting

Directions

  • Mix flour, powdered sugar, butter and salt by hand using a food processor until well combined.
  • Press mixture into the bottom of a greased 8×8 pan. Refrigerate for 15 minutes.
  • Preheat oven to 350 degrees.
  • Bake for 20 to 25 minutes or until golden brown. Allow to cool for 15 minutes.
  • In a large bowl whisk together the eggs, sugar, flour and corn starch. Stir in the lemon juice, zest and Lost Continent. Pour the mixture over the cooled crust.
  • Bake until the center has set, about 20 to 25 minutes. Cool 10 minutes then refrigerate 2 to 3 hours before cutting. Dust with powdered sugar before serving.
  • Serve with a 4-oz taster of Lost Continent Double IPA.

Please visit The Beeroness for the original recipe as well as other delicious recipes.

Quality Control: Behind the Scenes at Grand Teton Brewing

Our Quality Manager Katie takes a sample of beer for testing.

Our Quality Manager Katie takes a sample of beer for testing.

Do you ever wonder what happens to a beer before it reaches your lips? At Grand Teton Brewing, we strive for consistency by taking a myriad of steps to reach our goals. Unlike many breweries our size, we have a full-time quality control manager who makes sure beer is consistent, has a good flavor and tastes great until the last day of its shelf life. We are lucky to have Katie making sure our beer is always at its best.

Each batch of brewed beer undergoes extensive testing to ensure the best product is sent to you. Before its even bottled, the beer is tested four times for any bacterial or wild yeast contamination. A small sample is taken and grown on four different types of media. Media are semi-solid gels made up of nutrients that will enable bacteria and yeast to grow, so that we can identify and count exactly what is growing. In the beer world, there are only a couple strains of bacteria or wild yeast that could change flavor. If any media shows bacterial or wild yeast growth, a single colony is mounted on a slide, stained for further identification and then studied under a microscope. If the plates come back without growth or if bacteria are identified as non-detrimental, we clear the beer to be packaged. Once we determine the beer is ready, it’s off to be packaged.  This is when the fun part starts.

Katie plates samples of beer to see what's growing.

Katie plates samples of beer to see what’s growing.

On bottling day, we perform a taste test (often before 8 am!), verifying that the quality and the taste meet our standards. Once bottled, we ‘force age’ a few samples of beer in an 85 degree hotbox to mimic shelf life in the average store. This beer is compared to properly stored beer in a blind taste test. These samples ensure that the beer is aging well, even when it isn’t being stored at the proper temperature. We taste test each batch of beer three times after it is shipped, using a panel of six ‘expert’ tasters to guarantee that the beer will be the highest quality throughout its shelf life. We strongly recommend that all beers in our Signature and Brewers’ Series be consumed within four months from the ‘bottled-on’ date.  

Even when all tests are completed, every once in a while we have a batch of beer that doesn’t meet our standards. This past year right before Christmas, we were getting ready to bottle a batch of Sweetgrass when our cellarman noticed a yeasty, tart flavor completely foreign to the American Pale Ale style. A number of staff tasted it and agreed that this was not what we wanted our consumers to drink. 140 barrels were dumped that evening, leaving us scrambling to meet order demands and to quickly start brewing another batch of our beloved Sweetgrass.

Katie, Quality Control Manager at Grand Teton Brewing.

Katie, Quality Control Manager at Grand Teton Brewing.

5 Reasons my job is awesome:

  1.  I work in a brewery. What? That isn’t reason enough?
  2. I get to wear steel-toed mud boots, every day.
  3. Safety glasses and earplugs make quite the fashion statement.
  4. Tasting beer before I’ve had breakfast is normal, and approved.
  5. At the end of the day, I’m able to sit and enjoy a beer at my favorite bar, without having to go anywhere.

Easy Spicy Double Vision Doppelbock Mustard

Mustard has been the long-time favorite American condiment. It pairs well with meats, cheeses, sandwiches, bratwursts and of course, beer! This spicy beer mustard recipe will surely knock your sandwich’s socks off. The addition of Double Vision Doppelbock gives the spicy mustard depth. Please share what you paired this mustard alongside.

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YIELD: Makes about 3 cups
ACTIVE TIME: 15 minutes
TOTAL TIME: 16 hours
SPECIAL EQUIPMENT: Blender
 

Ingredients

  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup cider vinegar
  • 1 cup Double Vision Doppelbock, divided
  • 3 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ground allspice

How to:

  1. In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.
  2. In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.
  3. In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.

Original recipe: Serious Eats

Brewery Bio – Chuck Nowicki: Aggie Beer Salesman of the West

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Chuck Nowicki, Sales and Marketing Director for Grand Teton Brewing

An Aggie walks into a bar with a pig under his arm. The bartender says, “Where’d you get that?” The pig says, “I won him in a raffle.”

How does a Texas A&M Aggie find his way to Victor, Idaho and Grand Teton Brewing?Chuck Nowicki, our National Sales and Marketing Director for Grand Teton Brewing and a 1995 graduate of A&M, decided to “check out” Jackson, Wyoming in early 2005. While there, he saw an ad for a beer salesman in the Jackson Hole Daily, drove over Teton Pass to be interviewed by Charlie Otto and Rob Mullin (our COO and Brewmaster), and “the rest is history”.

Armed with an honor’s degree in electrical engineering, Chuck and his wife, Virginia (also an A&M grad), moved to California in 1995 to start their careers.  Chuck became a computer chip salesman for a semi-conductor company and spent the next nine years in both Silicon Valley and Los Angeles advancing his career in sales and living “the good life”.  Yet Chuck and Virginia became increasingly unhappy with the quality of life in LA.   Chuck resigned his job for ethical reasons and then spent five months selling health insurance. Chuck and Virginia decided to relocate with their son, Calvin, to a more environmentally pleasing area of the U.S.  They chose Jackson, Wyoming for what it had to offer:  clean air, beautiful mountains, skiing, hunting, fishing, great schools, and entertainment.

Chuck started his sales job with Grand Teton Brewing in May, 2005 and remembers coming to the brewery wearing his “fancy shirt and pants” and driving his BMW sedan (leftovers from living in LA).  He soon adapted to the casual lifestyle of Teton Valley.  His sales expertise, however, was anything but casual.   He’s taken skills learned in the high stress job of selling semi conductors and applied them to selling beer for Grand Teton Brewing.  He’s always been interested in “good beer”, not “yellow fizzy stuff”, and even installed a tap system in his house in the late 90’s.  In simple words, Chuck has a knack for selling beer.  When asked why he likes being a beer salesman, Chuck responded, “Craft beer is a fun product and no one gets upset when you bring them a free sample.”

Chuck’s position with Grand Teton Brewing has changed over the past seven years.  In 2005, he took over sales territories in Montana, Idaho, Utah and Jackson Hole while Charlie Otto held on to Wyoming and Yellowstone Park.  With no marketing budget at that time, he tried to expand to other states by “begging distributors to take us on.”  Chuck helped Charlie Otto bring Grand Teton beer into Colorado, Washington, Oregon, California, New York, Minnesota, Arizona, Kansas and Missouri.

Chuck also designed labels including the original Double Vision Doppelbock, XX Bitch Creek, Bonewarmer, Howling Wolf and Sheepeater, all in Liter bottles, as well as Au Naturale.  He’s probably best known for developing the current Lost Continent label and it’s slogan, “Get Lost”; as well as the Cellar Reserve Slogan, “Beer Fantasy, Brewed to Reality.”

After the brewery ownership changed in March 2009, Chuck became National Sales Manager.  Currently, he oversees two more salesman headquartered in California and the Midwest, manages  sales projections for the year, develops marketing materials with the help of our in house graphic artist, and handles direct beer sales in Idaho, Montana, Wyoming, South Carolina and Illinois.  Chuck stated that the most important part of his job is “revenue generation.”   He is trying to develop brand awareness by more clearly defining the marketing program for Grand Teton Brewing.  Chuck stated that “our reputation has improved so much that now I get two to four calls a week” to add distribution in new states.

What does Chuck like to do for fun?  He is a very avid skier, fisherman, hunter, scuba diver and general outdoor enthusiast.  He started his love for the outdoors while growing up learning to hunt and fish.  Born in Lake Anne, Michigan, his parents moved their family to California, Tennessee, Florida and Texas, where they opened RV Travel Resorts and operated the associated Sales Center. Probably his most unique hobby is his love for both indoor and beach volleyball.  Chuck was a semi-pro beach volleyball player in LA for seven years. He was part of a practice squad that played against Karch Kiraly, the only man to win Olympic gold medals in both indoor (team) volleyball and beach volleyball.    Chuck continues to play volleyball in Jackson leagues.

Chuck is proud to be part of the Grand Teton Brewing team, helping to increase sales 20% each year since 2009. Chuck has indeed turned his fantasy into a reality by living in the “best place to brew beer”.

Chocolate Black Cauldron Cupcakes with Buttercream Frosting

Cupcakes

Employee birthdays are momentous days at the brewery. For our latest celebration, our Quality Control Manager, Katie, baked off delectable cupcakes for our graphic artist’s birthday.  These exceptional “chocolatey” cupcakes are sure to impress your valentine!

Cupcakes:

  • 3 cups flour
  • 1 ½ cup Black Cauldron Stout
  • 1 ½ cup (3 sticks butter)
  • 1 1/8 cup cocoa powder
  • 2 ½ cups sugar
  • 2 ½ tsp. baking soda
  • 1 tsp. salt
  • 3 large eggs
  • 1 cup sour cream

Preheat oven to 350 degrees. Line muffin tin with paper cups. In medium saucepan, over medium heat, bring stout and butter to a gentle simmer, whisk in cocoa powder until it forms a smooth mixture. Allow to cool as you are prepping other ingredients.

In a large bowl, mix flour, sugar, baking soda and salt. In another bowl beat sour cream and eggs until smooth. Whisk in stout mixture and blend until just combined. Add to the flour mixture and fold in until all the flour is combined. Spoon mixture into muffin tins until about ¾ of the way full, as these will rise more than you expect. Bake about 20 minutes, or until tester inserted in center comes out clean. Allow to cool completely (about an hour).

Buttercream Frosting:

  • 1 ½ sticks butter, softened
  • 2 cups powdered sugar
  • ½ tsp. vanilla
  • 2-3 tbs. milk or cream

Whisk ingredients together until they form a creamy mixture, adding more milk or powdered sugar to reach desired consistency.

Cool in refrigerator at least 1 hour.

Use piping kit, or spatula, decorate cupcakes. Dust lightly with cocoa powder.

Grab a taster of Black Cauldron and enjoy! 

Recipe adapted from Smitten Kitchen