Sentences with phrase «stout from»

Then I came across this recipe for black bean chilli with stout from L.V. Anderson at Slate magazine's «Brow Beat» column.

Try this silky, roasty stout from Maryland's Flying Dog, which is made with locally harvested Rappahannock River oysters.

«We thought this was good, but it was kind of missing something, so we added in 2 percent of imperial stout from a barrel and, all of a sudden, it created way more depth and became a more interesting beer,» Pauwels says.

5.5 % ABV The milk stout from Norfolk, Virginia's Smartmouth Brewing Co., is nearly pitch - black and opaque, with a tan - to - light - brown head.

I reduced some of the leftover stout from making the cake and added in a bit of sugar.

Being the considerate people we are, we took one for the team and tasted 15 chile stouts from San Diego to Chicago to Tampa.

Not exact matches

Stephen Innes, head of trading for Asia - Pacific at futures brokerage Oanda in Singapore said a «beaming economic forecast along with stout compliance from OPEC (to withhold production) is providing convincing support.»

Vermont's Potlicker Kitchen, for instance, offers shoppers a variety of jellies with a beer base — ranging from IPAs and Oatmeal Stouts to Hefeweizens and Porters.

If you've been confusing your pilsners with your IPAs and imperial stouts, you need to consult this thorough chart from Greg Engert.

The hallowed principles of journalistic, artistic and academic freedom are threatened, they argue, and only a stout defense of the barricades will prevent a «neo-McCarthy» backlash from overwhelming the social and political progress of the last few decades.

It is true that such efforts met with stout opposition from the conservative votaries of the faith.

They're smaller and stouter than regular dates, with deep red skin, and come from a tree belonging to the buckthorn family, thus they're quite nutritious.

Chocolate and stout are a classic combination in baked goods — just Google «chocolate stout cake» and you will see from the plethora of 5 - star recipes that it's an incredible pairing.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

Most people are familiar with the long, thin, olive oil - infused breadsticks imported from Europe, but Angonoa's thicker, heartier and slightly more stout version makes its breadsticks uniquely American and, in Zampieri's opinion, better for dipping.

The next venture, set to open in late Summer 2018, will offer beer from the brewery's established range including English style ales, barrel aged stouts, dry hopped IPAs, sours and lagers, while the new brewmaster will lead a team creating bespoke, one - off and seasonal drinks on - site.

O'Reilly has brewed more than 100 different styles of beer, many that mimic popular styles from all over the world — Belgian and English ales and lagers, Irish stouts, and German and Czechoslovakian pilsners.

I was preparing dinner one evening with the Cooking Channel on in the background, as I often do, when I overheard Chuck Hughes, from Chuck's Day Off, describe his chocolate stout cake.

Crack open these other nut beers — from pistachio milk stouts to chestnut brown ale.

From winter warmers to big imperial stouts to IPAs, craft brewers tell us about the 2017 winter beers they're releasing this season.

This version is also delicious, but the cocoa started to take away from the stout.

Boulevard Brewing Company in Kansas City, Missouri, has a barrel program that has evolved from a once - a-year release of several styles — including bourbon barrel — aged quadrupel ale and its whiskey - barrel imperial stout — to year - round releases in more accessible 12 - ounce four packs rather than individual 750 - milliliter bottles.

Our range will include a wide variety of styles from lagers and ales through to porters and stouts, with all our recipes designed in - house.

Attendees will enjoy food selections while strolling among award - winning whites, reds, and rosés from area vintners or sampling a black stout, pale ale, or other specialty craft beer.

The first event, in fall 2013 in Pasadena, featured Angel City's White Nite, a golden - hued «stout» that receives its roastiness and chocolate notes from espresso beans and cacao nibs, and Eagle Rock Brewery's Gold Line.

Our range will include a variety of styles from lagers and ales through to porters and stouts, with all our recipes designed in - house.

Don't worry about the heat though, while the chile brings spice to the table, the base of the stout will provide relief from the heat simultaneously, making the same cooling effect milk would after you try to impress your friends by dousing the XXX FIRE sauce on your tacos.

Following World War II, the British government allegedly banned brewers from using the word milk in ads and labels and touting milk stout's healthful properties, and it went under the generalized mantle of sweet stout.

Over the last few years, his Oklahoma brewery's fragrant saisons, muscular stouts, and funky brews have been sold domestically and internationally, from Brazil to Denmark, Australia, and points beyond.

While the London brewery is helping lead the city's craft beer revolution with its thoroughly modern, hopped - up pale ales, it looked to a recipe from 1890 for this obsidian stout.

«It's a bit of departure from winter's typical big brown porters and stouts,» says head brewer Mike Hiller, who notes that March marks sunnier, more spring - like weather in Richmond.

Armed with water, hops, grain, and yeast, brewers created a range of unique ales and lagers, from bitter India pale ales to chocolaty stouts as dark as December night.

If you're looking to stray from the beaten path, instead of having a stout with chocolate cake or dessert, he suggested trying a tart raspberry beer.

The unfiltered, unpasteurized releases range from the silky, milk chocolaty Montserrat stout to the lightly smoky Coaner dark lager and Antius, a fruity English - style bitter.

Some of these coffee beers have long been favorites, and some have newly set the bar — big, rich coffee stouts and porters from Firestone Walker, Spiteful, 5 Rabbit, 4 Hands, Half Acre, Perennial, and one of the first lighter amber ales on the scene from Local Option Bierwerker.

Magical natural process coffee beans from Ethiopia leads to aromas of sweet roastiness and flavors of blueberry pie in this medium bodied milk stout

Blueprint Brewing Co., Harleysville's first brewery, brews everything from IPAs to Stouts and everything in between.

From dung - smoked whale testicles — stay with us — to chocolate oyster stouts, experimental beers are having a moment.

For a choice of beverage, you may wish to taste locally distilled Dingle Gin or Dungarven Ales and Stouts, or choose from The Cellar's collection of old and new world wines from around the globe.

As well as pouring the famous GUINNESS stout and the latest innovations from the BREWERS PROJECT, such as Guinness Nitro IPA, Hop House 13 Lager, Guinness Dublin Porter and Guinness West Indies Porter, the brewers will be sharing early, small batch versions of their experimental beers to taste.

Where There's Smoke, There's Beer: From porters to imperial stouts and wheat beers, smoky beers are on fire.

I'll be opening a 2014 bottle of The Bruery's bold limited release stout Black Tuesday on Turkey Day this year, as well as a bottle from the elusive Fable Farms Fermentory (the all - natural, unpolished, small - batch ciders from Fable Farm are my favorite on this planet).

This beginning of this is going to sound a little redundant from my last post I did on bison tenderloin in which I marinated the roast in coffee stout and garlic.

I am on the hunt for a pan for home (i usually do my baking at work, i am a chef at a small restaurant in toronto) for interest's sake i have tried the oatmeal stout cake from Regan Daley's book in a bundt pan and it was fabulous.

The Denver Broncos utilized a stout defense and stellar game from quarterback Peyton Manning, as they cruised to their tenth consecutive win, a 34 - 12 victory over the Cleveland Browns on Sunday at Sports Authority Field at Mile High.

They only committed one turnover, but forced five with stout defense, holding Denver to just 39.8 percent shooting and 0 - for - 4 from the three - point line.

This is an incredibly difficult question to answer for a variety of reasons, most importantly because over the years our once vaunted «beautiful» style of play has become a shadow of it's former self, only to be replaced by a less than stellar «plug and play» mentality where players play out of position and adjustments / substitutions are rarely forthcoming before the 75th minute... if you look at our current players, very few would make sense in the traditional Wengerian system... at present, we don't have the personnel to move the ball quickly from deep - lying position, efficient one touch midfielders that can make the necessary through balls or the disciplined and pacey forwards to stretch defences into wide positions, without the aid of the backs coming up into the final 3rd, so that we can attack the defensive lanes in the same clinical fashion we did years ago... on this current squad, we have only 1 central defender on staf, Mustafi, who seems to have any prowess in the offensive zone or who can even pass two zones through so that we can advance play quickly out of our own end (I have seen some inklings that suggest Holding might have some offensive qualities but too early to tell)... unfortunately Mustafi has a tendency to get himself in trouble when he gets overly aggressive on the ball... from our backs out wide, we've seen pace from the likes of Bellerin and Gibbs and the spirited albeit offensively stunted play of Monreal, but none of these players possess the skill - set required in the offensive zone for the new Wenger scheme which requires deft touches, timely runs to the baseline and consistent crossing, especially when Giroud was playing and his ratio of scored goals per clear chances was relatively low (better last year though)... obviously I like Bellerin's future prospects, as you can't teach pace, but I do worry that he regressed last season, which was obvious to Wenger because there was no way he would have used Ox as the right side wing - back so often knowing that Barcelona could come calling in the off - season, if he thought otherwise... as for our midfielders, not a single one, minus the more confident Xhaka I watched played for the Swiss national team a couple years ago, who truly makes sense under the traditional Wenger model... Ramsey holds onto the ball too long, gives the ball away cheaply far too often and abandons his defensive responsibilities on a regular basis (doesn't score enough recently to justify): that being said, I've always thought he does possess a little something special, unfortunately he thinks so too... Xhaka is a little too slow to ever boss the midfield and he tends to telegraph his one true strength, his long ball play: although I must admit he did get a bit better during some points in the latter part of last season... it always made me wonder why whenever he played with Coq Wenger always seemed to play Francis in a more advanced role on the pitch... as for Coq, he is way too reckless at the wrong times and has exhibited little offensive prowess yet finds himself in and around the box far too often... let's face it Wenger was ready to throw him in the trash heap when injuries forced him to use Francis and then he had the nerve to act like this was all part of a bigger Wenger constructed plan... he like Ramsey, Xhaka and Elneny don't offer the skills necessary to satisfy the quick transitory nature of our old offensive scheme or the stout defensive mindset needed to protect the defensive zone so that our offensive players can remain aggressive in the final third... on the front end, we have Ozil, a player of immense skill but stunted by his physical demeanor that tends to offend, the fact that he's been played out of position far too many times since arriving and that the players in front of him, minus Sanchez, make little to no sense considering what he has to offer (especially Giroud); just think about the quick counter-attack offence in Real or the space and protection he receives in the German National team's midfield, where teams couldn't afford to focus too heavily on one individual... this player was a passing «specialist» long before he arrived in North London, so only an arrogant or ignorant individual would try to reinvent the wheel and / or not surround such a talent with the necessary components... in regards to Ox, Walcott and Welbeck, although they all possess serious talents I see them in large part as headless chickens who are on the injury table too much, lack the necessary first - touch and / or lack the finishing flair to warrant their inclusion in a regular starting eleven; I would say that, of the 3, Ox showed the most upside once we went to a back 3, but even he became a bit too consumed by his pending contract talks before the season ended and that concerned me a bit... if I had to choose one of those 3 players to stay on it would be Ox due to his potential as a plausible alternative to Bellerin in that wing - back position should we continue to use that formation... in Sanchez, we get one of the most committed skill players we've seen on this squad for some years but that could all change soon, if it hasn't already of course... strangely enough, even he doesn't make sense given the constructs of the original Wenger offensive model because he holds onto the ball too long and he will give the ball up a little too often in the offensive zone... a fact that is largely forgotten due to his infectious energy and the fact that the numbers he has achieved seem to justify the means... finally, and in many ways most crucially, Giroud, there is nothing about this team or the offensive system that Wenger has traditionally employed that would even suggest such a player would make sense as a starter... too slow, too inefficient and way too easily dispossessed... once again, I think he has some special skills and, at times, has showed some world - class qualities but he's lack of mobility is an albatross around the necks of our offence... so when you ask who would be our best starting 11, I don't have a clue because of the 5 or 6 players that truly deserve a place in this side, 1 just arrived, 3 aren't under contract beyond 2018 and the other was just sold to Juve... man, this is theraputic because following this team is like an addiction to heroin without the benefits

In the bushland of Rhodesia a stout band of Africans have been fighting for three bruising and bloody years to save the game herds from the floodwaters of the Zambezi River

A'Shawn played some 3 - tech, but he is more of a stout guy that I would say is a 1 - tech in a 4 - 3 alignment and played 5 - tech (played all over though from what I read) at Alabama.

During the two - hour training sessions, Osterhout, with his tall and stout former linemen physique and deep baritone voice will occasionally remind players what to expect from different coaches they may have or in the schemes they will run in college.