Stone Hammer Recipes

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STONE HAMMER SESSION ALE CHIPOTLE CHEESE DIP

8 oz cream cheese

1 cup + ¼ cup (divided) mozzarella, shredded

1 cup + ¼ cup (divided) cheddar, shredded

2-3 chipotle chilies in adobo, chopped

½ tsp garlic powder

½ tsp onion powder

¾ cup Stone Hammer Session Pale Ale

2 tbsp cornstarch

½ cup cilantro, chopped (plus additional for garnish, if desired)

1. Preheat the oven to 350.

2. In a blender or food processor add the cream cheese, 1 cup shredded mozzarella, 1 cup cheddar, chipotle chilies, garlic powder, onion powder, beer, and corn starch.

3. Process until very smooth, about 3 to 5 minutes.

4. Add the cilantro, pulse a few times to combine.

5. Add to an oven safe dish. Sprinkle with remaining cheese.

6. Bake at 350 for 15-20 minutes or until cheese is bubbly.

7. Garnish with cilantro if desired, serve warm with chips.

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STONE HAMMER OATMEAL COFFEE STOUT QUICK BREAD

1 3/4 cups all-purpose flour

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

6 tablespoons butter, softened 

3/4 cup packed dark brown sugar 

2 large eggs

1/2 teaspoon vanilla extract 

1 bottle of Stone Hammer Oatmeal Coffee Stout

1/2 cup fat-free sour cream 

4 tablespoons light to medium maple syrup

5 tablespoons powdered sugar

1. FLOUR BOWL: Combine flour, baking soda, baking powder and salt into a bowl, stirring well with a whisk, and place aside.

2. BEER BOWL: In a third bowl, combine 3/4 cup of Stone Hammer Oatmeal Coffee Stout, vanilla, sour cream, and 3 tablespoons of maple syrup, stirring well with a whisk.

3. MIXING BOWL: Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition.

4. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.

5. Preheat oven to 350°. Scrape batter into a 9 x 5-inch greased (butter, baking spray, etc.) metal loaf pan. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.

6. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

7. SMALL BOWL: Place powdered sugar in bowl. Add remaining 1 tablespoon syrup; stir until smooth. Add additional Stone Hammer Oatmeal Coffee Stout (roughly 1-2 tablespoons) until the glaze is of a consistency you desire. Drizzle glaze over cooled bread; let stand until set.

8. Drink remaining Stone Hammer Oatmeal Coffee Stout with a slice of bread!

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STONE HAMMER SAUSAGE & CHICKPEA SOUP (Recipe by Woolwich Arrow in Guelph)

• 1 White Onion, 1 Carrot, 1/2 Head Celery, 1 Green Pepper, 1 Red Pepper, all diced • 4 Garlic cloves, minced • 8 Sausages, decased • 1 bottle Stone Hammer Dark Ale • 1 Can of Chickpeas • 1 Cup Corn and 1 Cup Peas, frozen • 1/4 Cup Maple Syrup • 1 Can Diced Tomatoes • 2 Springs of fresh Thyme • 1 Teaspoon Nutmeg • 1 Tablespoon Oregano & Paprika, each • Salt & Pepper to taste

1. Saute onion, carrot, garlic and celery until it starts to turn brown. 2. Add above and beer to deglazed pot. 3. Add decased sausage, peppers, maple syrup and seasoning. 4. Add enough water to cover meat and vegetables, then add tomatoes. Bring to a rolling boil and reduce to simmer. 5. Add chickpeas, corn, peas to finish.  Add salt, pepper and/or more seasonings if needed. 6. If soup is too thick, add more water and recheck seasonings once simmering.

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STONE HAMMER DARK ALE LAMB STEW

• 1 Pound of Lamb, cut into chunks • 3-4 Carrots, peeled and sliced • Pearl Onions, peeled • Garlic, minced • Pinch of dried Thyme • 6 Potatoes, cut into bit sized chunks • 4 Cups of Beef Broth • 1 Bottle of Stone Hammer Dark Ale • 1/2 Bag of frozen Peas • 1 Tablespoon of Worcestershire Sauce • Salt and Pepper to taste • 3 Tablespoons of  Cornstarch which has been dissolved in cold water • Sliced of roasted Cabbage

1. Add first 8 ingredients to a slow cooker, set to low and go outside for 6-8 hours. 2. Stir in next 4 ingredients, turn slow cooker to high. 3. Then stew has thickened, remove and serve. 4. Garnish with slice of roasted cabbage.

Thanks for Hanna for the recipe: http://www.brewerscrap.com/blogs/news/5867645-water-grain-yeast-beer-and-bread

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STONE HAMMER DARK ALE SAUSAGES

Brewmaster George Eagleson's partner Hanna made some wonderful Stone Hammer Dark Ale Sausages and posted them on her blog with lots of lovely photos! Seems to us that instead of re-typing it all out for our own recipe blog, we should just link to her blog, so here we, and you, go: http://www.brewerscrap.com/blogs/news/5803285-sausages-and-stone-hammer

ENJOY!

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OATMEAL COFFEE STOUT COOKIES

• 2 Bottles of Stone Hammer Oatmeal Coffee Stout • 1 Cup of Brown Sugar • 1 Cup of White Sugar • 2-3/4 Cups of Flour • 1/3 Cup of Cocoa Powder • 1 Teaspoon of Instant Coffee Powder • 3/4 Teaspoon of Baking Soda • 1/2 Teaspoon of Salt • 3/4 cup butter • 1 Teaspoon of Vanilla • 2 Eggs • Optional: 1 Cup of each White Chocolate and Semi-Sweet Chocolate Chunks.

1. Reduce beer to almost a molasses texture: Simmer 2 Bottles of Stone Hammer Oatmeal Coffee Stout in a saucepan at medium heat, with 1/2 Cup of Brown Sugar added, for roughly 30-40 minutes. Do not boil. 2. While the reduction of beer is taking place, in a bowl mix together flour, cocoa powder, coffee powder, baking soda and salt. 3. In separate, large bowl, cream together butter, white sugar, rest of brown sugar. 4. Add eggs and vanilla to large bowl. 5. Add 1/3 cup of reduced beer syrup. 6. Add flour mixed from step 2. 7. Add white chocolate and semi-sweet chocolate chunks. 8. Place mixture, in teaspoon sizes lumps, onto a backing sheet. 9. Bake at 350° for 12-14 minutes. 10. Remove from oven (they may not looked cooked, they but are!) and let cool for 2 minutes on baking sheet before moving to cooling rack.

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OATMEAL COFFEE STOUT ICE CREAM

• 2 large eggs • 1/2 Cups of white sugar • 1/4 Cups of brown sugar • 2 Cups of heavy cream • 1 Cups of whole milk • 1 Bottle of Stone Hammer Oatmeal Coffee Stout • Ice Cream maker is recommended

1. Whisk eggs until light and fluffy, about two minutes. 2. Add sugar and brown sugar gradually while whisking until well blended. 3. Whisk in milk and cream. 4. Finally whisk in the bottle of Oatmeal Coffee Stout. 5. Chill ice cream mixture in fridge for 5 hours. 6. After 5 hours, churn your ice cream according to your ice cream maker's directions, adding 50% longer in time due to the alcohol. 7. Place mixture in freezer overnight, covered. Mixture will be a bit runnier than normal ice cream due to the alcohol, however the ice cream will solidify in the freezer. 8. Next day, your ice cream is ready to scoop and serve! It will still be pretty soft as the ice cream wouldn’t fully harden because of the alcohol content.