Episode 262 - Mortalis Brewing Company
Full episode - https://bit.ly/uncapped262
This week we talked to Paul Grenier, the co-founder and CEO of Mortalis Brewing Company. We talked about how Paul got into craft beer, how the brewery was started, were the name came from, collaborations, and about craft beer in general.
Make sure to keep an eye on their social media for details on the festival they will be hosting on July 2nd.
Presented by Roasthouse Pub and Idiom Brewing Co.
And supported by ACS - Brand My Beverage, District East, and McClintock Distilling
Cooking With Niko Vol. 6
In this episode of Cooking With Niko (Roasthouse Pub) we talk Chocolate Peanut Butter Raspberry Brownie Sundae paired with Olde Mother Brewing Co.’s Tainted Love.
Cook time: 40 Min
Prep time: 25 Min
Serves: 6 - 8
Ingredients:
115 grams (1/2 cup) unsalted butter, chopped
200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
100 grams (1/2 cup) caster sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
85 grams (2/3 cup) plain flour
120 grams (1/2 cup) smooth peanut butter
A few tablespoons of Raspberry jam or jelly
1 small container of fresh raspberries, gently rinsed with warm water
1 pint of your favorite ice cream
Directions:
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
2. Add butter and chocolate to a heatproof bowl and heat in the microwave for a minute or two until melted. Stir until smooth.
3. Add sugar and vanilla and stir until combined. Add eggs, one at a time and mix again. Then sift in the flour and stir until smooth. Pour brownie mixture into prepared tin.
4. Very gently smooth the top. Gently dollop pieces of peanut butter all over the top, and then do the same with the jam. Use a butter knife to gently swirl the peanut butter and jam.
5. Bake brownie for approximately 40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Pull from oven and leave to cool completely.
Portion your brownies out into squares. You can warm them quickly in microwave just prior to building your sundae. In a pint glass, layer warm brownie squares with your choice of ice cream and fresh raspberries in between. Top with your favorite toppings and don’t forget the whipped cream
Episode 256 - Mast Landing Brewing Company
Full episode -- https://bit.ly/uncapped256
This weeks episode feature Parker Olen (co-owner) and Weston Shepherd (Production Manager) from Mast Landing Brewing Company out of Westbrook, Maine. We talked about how they got into craft beer, the history of the brewery, and beer in general.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling
Episode 254 - Drekker Brewing Company
Full episode -- https://bit.ly/uncapped254
This week we talked to Mark Bjornstad, one of the co-funders of Drekker Brewing Company in Fargo, North Dakota. We talked about how the brewery came to be, were the name came from, their philosophy on beer, and their upcoming hotel and event hall. Mark also told us about the interesting story of Robert Asp and replica of the Gokstad Viking that he built.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling
Cooking With Niko Vol. 5
In this episode of Cooking With Niko (Roasthouse Pub) we talk Baked Camembert Cheese with Cherry Preserves & Apple paired with Mad Elf from Tröegs Independent Brewing.
Here's how to make it.
Baked Camembert Cheese with Cherry Preserves & Apple
Cook time: 30 Min Prep time: 10 Min Serves: 6 - 8
Ingredients:
1 sheet puff pastry (thawed according to package directions if using frozen)
1 round or wedge Camembert cheese, about 8 ounces
2 tablespoons Cherry preserves
¼ ground Cinnamon
1 tablespoon brown sugar
1/4 cup maple syrup
Pinch of Sea Salt
1 beaten Egg
Directions:
1. Preheat the oven to 350°F
2. Chill your cheese in freezer for 10 mins then use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served
3. On a parchment paper lined baking sheet, lay out the puff pastry. Place the Brie round or wedge on top of the dough
4. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
5. Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie
6. Bake the pastry for 20 minutes
7. While Pastry is in oven slice Apple into thin half-moons
8. In a Bowl, mix the sliced Apples, Cherry preserves, Cinnamon, Brown Sugar, Maple Syrup and pinch of Sea Salt
9. After 20 minutes, remove pastry from oven and top with Apple mixture and return pastry to oven for 10 – 12 more minutes - Bake until the pastry is deep golden-brown
10. Remove form oven, cool for 10 minutes and Enjoy!
Episode 253 - Schilling Beer Co
Full episode -- https://bit.ly/uncapped253
This week we talk to Stu Cozzens (CEO/Cofounder) and Zac Porter (Director of Sales & Marketing) from Schilling Beer Co. located in Littleton, New Hampshire.
We talked about their absolutely delicious lagers, the founding of the brewery, and how it has grown over the years. We also discussed their annual Oktoberfest celebration and the various festivals they attend throughout the year.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling.
Episode 252 - Wooden Robot Brewery
Full episode -- https://bit.ly/uncapped252
This week I talked to Dan Wade (Head Brewer/Cofounder) and Mikey Foster (Sales Manager) from Charlotte North Carolina based Wooden Robot Brewery. We talked about how the brewery was started, were the name came from, and their philosophy on beer. We also talked about the North Carolina craft beer scene in general.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling.
Episode 251 - Oozlefinch and Nost
Full episode -- https://bit.ly/uncapped251
This week we talk to Rachel Howard (Head Brewer) and Russel Tinsley (Founder) of Oozlefinch Beers & Blending as well as a soon to be launched venture named Nost Brewing Project. We discussed the Oozlefinch name, adjunct beers, Rachel path to becoming a brewer, and got the details on Nost.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling.
Cooking with Niko: Moroccan Spice Rub
Chef Niko from Roasthouse Pub is back to tell us about his Moroccan Spice Rub. This recipe was developed to pair with True Respite Brewing Company's Moonlight Manifesto.
Cook time: User discretion Prep time: 15 Min Makes: approx. 1 cup
Ingredients:
3 tablespoons unrefined Coconut Sugar
8 teaspoon Smoked Paprika
8 teaspoon Cumin
4 teaspoon Cinnamon
4 teaspoon Turmeric
3 teaspoon ground Cloves
2 teaspoon ground Allspice
4 teaspoon Salt
4 teaspoons Black Pepper
1 teaspoon Cayenne Pepper
2 teaspoon Instant Coffee grounds
2 tablespoons minced Ginger
2 tablespoons minced Garlic
1/4 cup Olive Oil
1/4 cup warm Water
Directions:
1. In a mixing bowl, stir together ALL dry ingredients. Next, stir in the Ginger, Garlic, Olive Oil & Water until mixture forms a nice even paste. Set aside in covered bowl for at least 20 mins so that all the ingredients can interact with one another.
2. Choose what protein you will be grilling and generously rub your proteins of choice with paste, cover and place in refrigerator overnight to marinate. If using rub for veggies, it is not necessary to marinate overnight.
**You can store paste in airtight container in refrigerator for 3 months **
Episode 248 - Crooked Crab Brewing
Full episode -- https://bit.ly/uncapped248
This week we head to Odenton, Md to talk to Earl Holman and Adam Osborn from Crooked Crab Brewing Company. We talked about the origin of the brewery name, how it was started, Adam’s brewing career, and the collaboration beer we brewed that will be released on November 17th. We also discussed their Big Shake video that you are definitely going to want to watch. https://fb.watch/92M1dDeb3_/
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling.
Episode 247 - Olde Mother Brewing Co
Full episode -- https://bit.ly/uncapped247
In this 5th anniversary episode of the Uncapped Podcast we welcome our first guests ever Keith Marcoux and Nick "Eugene" Wilson from Olde Mother Brewing Co. back into the studio for their annual appearance. As usual shenanigans and tom foolery ensued. Also joining in on the fun was Ryan Chite to talk about his new business, Aleventures. Make sure to check out Chris' Instagram account (@uncappd) and the Olde Mother account (@oldemotherbrewing) for a special anniversary giveaway.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling
Episode 246 - Barrel Culture Brewing & Blending
Full episode -- https://bit.ly/uncapped246
For this week's episode Chris sat down with the owners of Barrel Culture Brewing and Blending, Caroline and Ethan Barbee. They talked about the Barrel Culture Invitational that had taken place the day before, how the they got into craft beer, were the brewery name came from, and how it has changed over the years. We also talked about how they will be focusing on disc golf in the future.
Presented by Roasthouse Pub
And supported by ACS - Brand My Beverage, Idiom Brewing Co., District East, and McClintock Distilling
