Tag Archives: Ommegang

Beer Pancake Bonanza

13 Dec

4 beers, one recipe and 5 satisfied, formerly-hungry friends.

So, the recipe was the constant in our experiment.  The beers varied in styles and hence, in tastes.

The recipe comes from CraftBeer.com, and was posted by Mike Burns of Twisted Pines Brewery.  His recipe used a Raspberry Wheat Ale, we simply substituted our four beers.  Take a look:

1 cup all-purpose flour, sifted
¼ cup white sugar
¾ tsp baking powder
½ tsp salt
1 egg, beaten
1 cup Beer
2 Tbsp butter, melted

Combine your dry ingredients and then add in your wet ingredients and mix thoroughly.  Then you have pancake batter and should know what to do with it from there (put it on a griddle or pan, wait for bubbles, flip, remove and enjoy.)

The Beers:

 

Left to Right: Ommegang's Three Philosophers, Troeg's Dreamweaver, Well's Banana Bread Beer, Lost Coast's Tangerine Wheat Beer.

The two best pancakes came from the batters that included Well’s Banana Bread Beer and Ommegang’s Three Philosopher’s.  My personal favorite was Three Philosopher’s: the dark fruit flavors came through and made for a nicely textured, thick pancake.  The Pancakes that used the Banana Bread beer tasted like delicious banana bread pancakes, no shock there.  I didn’t really notice any tangerine flavors coming through from Lost Coast’s wheat beer, and the Troeg’s Dream Weaver Wheat just couldn’t compare to the culinary orgy created by pancake melding with Three Philosophers or Well’s Banana Bread Beer.

For more information on the pancake extravaganza check out my friend (and fellow participant’s) blog, Foodonia.

Beer Bread Showdown

22 Nov

In a joint effort with Foodonia we have put together a beer bread test group, if you will.  We baked four loaves of bread all using the same recipe just adding a different beer to see how the results varied.

Beers Used:

the lineup

Budweiser was used because most recipes online call for Coors, or Bud light and a close friend requesting using straight-up Bud.  I chose #9 for it’s bit of Belgian yeast funk and spices.  The porter was used because I wanted to use a  beer with good, pronounced darker malts.  Lastly, Ommegang’s Hennepin was chosen for it’s white pepper notes and farmhouse qualities.

For a review of the bread baking process and recipe used make sure to check out Foodonia’s post.

The results were not exactly how I guessed things would have turned out.  The porter I had predicted to have tasted the best, however, almost none of the flavors stuck to the bread.  For the most part, it only imparted it’s color to the bread.  The Budweiser was deemed the worst of the breads.  The #9 and the Hennepin both came out giving off good flavors.  I preferred the Hennepin, though others backed the #9, and for good reason.

They boast a remarkably clean oven

The breads came out looking stupid.  I don’t really know how else to say it but they didn’t really get too much of a crust.  This is purely an aesthetic problem because the breads all tasted fine.  They were best after sitting for some time and for whatever reason when the bread is toasted the beer flavors become more pronounced. *shrugs*

If we were to do this again (and we may very well refine the recipe and the beers and give it another go) then I would consider using the following beers:

Young’s Double Chocolate Stout, Samuel Adam’s Winter Lager, Southern Tier’s Pumking, and Brown’s Harvest IPA.