Pumpkin Beer and Brown Sugar Cookies

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I’ve been sitting here for longer than I care to admit trying to come up with something to say for this intro. But my mind is totally fried. The regular 8-5 day job has been particularly soul-sucking lately, and all my spare time has been going to job hunting. Which is also destroying my soul…the amount of rejections I have gotten makes me want to give up forever and totally makes me feel like I have nothing to offer the work force. The struggle to keep hope alive and continue this battle is very real.

But somehow I keep pressing on. As much as I hate job hunting, I know it’s the only way to be free of this day job I hate even more. And so the hunt continues. After all, among hundreds (yes, hundreds) of noes, it only takes one “yes” to change my fortune.

To perk up my spirits during this especially trying time of my life, I baked cookies. And not just any cookies- soft batch cookies. Meaning they are crazy soft, chewy, moist, and have a slightly under-baked texture (which is my favorite in cookies). Add in some pumpkin beer and some pumpkin pie spice, and you’ve got the PERFECT cookie for fall. Now excuse me while I eat a massive pile and write more cover letters…

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Pumpkin Beer and Brown Sugar Cookies

AUTHOR: Natalie Bates | PREP TIME: 10 min | COOK TIME: 12-14 min

INGREDIENTS

  • ¾ cups unsalted butter, softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat)
  • 2 ¼ cups All purpose flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • 1 tsp pumpkin pie spice

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. In a large bowl, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluffy. Add the beer, beat until well combined.
  3. In a separate bowl, add flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice.
  4. Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  5. Spoon out balls of dough slightly smaller than a golf ball onto well greased cookie sheets.
  6. Bake at 325° for 12-14 minutes or until the edges just start to turn golden brown. Immediately transfer cookies to cooling racks and allow the cookies to cool to room temperature.

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The thing that is so great about this cookie recipe is its versatility. You could sub any beer you want really, and play with different spices. Or leave the spices out all together for just a beer and brown sugar flavor to your cookies. The sky is the limit! If you try any other variations, let me know how they come out in the comments!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂

 

 

 

Harvest Shandy

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Happy Halloween my Wanderers! Ok ok, I know Halloween was actually yesterday, but that’s when I made these cocktails, so it’s basically still Halloween on this blog.

This month just flew by. October is always one of my busiest months, cause it’s my favorite and I like to pack it full of seasonal fun! Apple picking, corn mazes, pumpkin patches, parties, eating and drinking pumpkin everything, haunted houses, and just all sorts of spooky goodness. I love it all, and I wouldn’t change any of the craziness.

However with an unusually packed social calendar comes a certain level of neglect towards regular life stuff. So I also always look forward to November. The Halloween insanity has passed, and the whirlwind that is Christmas hasn’t started yet. It’s like a calm between two storms, and a perfect chance to catch up on life.

Meaning all those apartment projects I’ve been putting off might actually get finished. And I MIGHT even work on dealing with all the random stuff I left behind at my parents house during my move this past spring. Maybe. This also means that I will have some extra time to give some much needed love and attention to this blog.

Ok this intro got really long…oops. I made this cocktail last night to enjoy while carving pumpkins and watching the original “Dracula” with Robbie and my sister, and it was the perfect addition for our festive evening!

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Harvest Shandy

AUTHOR: Natalie Bates | PREP TIME: 5 min | COOK TIME: 5 min | YIELD AMOUNT : 2 cocktails

INGREDIENTS

  • 6oz your choice of pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat…make sure it’s chilled well)
  • 6oz chilled sparkling apple cider
  • 2oz bourbon (I used Maker’s Mark)
  • Apple slices and cinnamon sticks to garnish

INSTRUCTIONS

  1. Combine pumpkin beer and sparkling cider in a glass.
  2. Pour a shot of bourbon over the top.
  3. Garnish will apple slices and cinnamon sticks, if desired.

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Seriously guys, this drink is fast and easy to make. And it’s practically impossible to mess up. And it tastes like pure fall in a cup. This is a drink I’m gonna keep making all through the rest of November! Pre-Thanksgiving dinner cocktails, anyone? Slainte!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂

 

 

IPA Chicken Strips and Flaky Pepper Biscuits

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I am a sucker for comfort foods. Fried chicken, mashed potatoes, mac and cheese, any sort of bread or pasta… you know, all the stuff that is just awful for your waistline, but incredibly delicious. We try to be healthy as often as we can at home, but sometimes you just have to give in to the cravings. I am all for eating a balanced diet, but in my opinion, part of that balance includes eating the things you love.

My mom has been making these chicken strips for my sisters and me since we were little kids. She would make up a big batch and pack them in the ice chest whenever we went to the beach (so in our household this chicken recipe became known as “beach chicken”). Well now that I have a home (well, apartment) of my own, I decided to carry on the tradition and keep making this chicken, except I gave it a little twist- beer!

And since any good entree requires equally tasty side dishes, I found this perfect biscuit recipe from my favorite food website, The Beeroness. The result? Pure awesomeness.

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IPA Chicken Strips and Flaky Pepper Biscuits

AUTHOR: Jackie Dodd (biscuits), Natalie Bates (chicken strips) | PREP TIME: 5 min biscuits, 10 min chicken | COOK TIME: 10 min biscuits, 10-15 min chicken

INGREDIENTS

For the biscuits:
  • 3-1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp sugar
  • 8 tbs unsalted cold butter, cut into cubes
  • 1/2 cup buttermilk
  • 2/3 cup wheat beer (I used Lagunitas Doppel Weizen)
  • 2 tbs melted butter
  • ¼ tsp course sea salt
For the chicken strips:
  • 1 cup pale ale (I used Strand Brewing Co Atticus IPA)
  • 3 eggs
  • 1 lbs boneless, skinless chicken, cut into 2 inch strips
  • 2 cups flour
  • 1 tbs seasoning salt (add more or less to taste)
  • Vegetable oil (for frying)

INSTRUCTIONS

Make the biscuits:
  1. Preheat oven to 425°F.
  2. In a large bowl add flour, baking powder, baking soda, salt, pepper and sugar. Stir to combine.
  3. Add the cold butter, mix with beaters until well combined.
  4. Add the buttermilk and beer. Mix with a fork until just combined.
  5. Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1″ in thickness, using as few strokes as possible.
  6. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1″ thickness, fold in thirds again. Gently roll into about 1-1/2″ thickness (this will give you flaky layers).
  7. Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  8. Brush biscuits with melted butter, sprinkle salt.
  9. Bake at 425° for 10-12 minutes or until the tops are golden brown.
Make the chicken:
  1. Mix eggs and beer in a medium bowl until well combined.
  2. Add flour and seasoning salt to a large ziplock bag and shake until combined.
  3. Add an inch or so of vegetable oil to a large skillet and heat until it’s hot enough for frying (To test: Dip the handle-end of the spoon into the oil. Oil that’s ready for frying will bubble around the handle).
  4. One at a time, coat thawed chicken strips in the egg mixture, place in the ziplock bag filled with flour, and shake until chicken is thoroughly coated in flour mixture. Carefully place in oil. Be sure not to overfill your pan so each strip has room to be surrounded by oil.
  5. Cook until breading is golden brown and strips are cooked all the way through (flip and rotate chicken as needed to cook evenly).
  6. Place finished strips on a plate covered in paper towels to absorb excess oil before serving.

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This is one dinner that is sure to please the even the pickiest of eaters. It is comfort food at it’s finest, sort of an at-home version of KFC. Except this version includes beer, which automatically makes it better. This chicken tastes great cold too, making it a good choice to throw in the ice chest for camping trips, beach days, or picnics.

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Biscuit recipe obtained from The Beeroness. Check out her website for more great recipes!

Photos, thoughts, and chicken strip recipe are my own; biscuit recipe by The Beeroness.

 

 

Blood Orange Wit Margarita

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Life has a way of getting crazy, and things tend to fall by the wayside. Like this blog. In a perfect world, I would have time to post everyday. But somehow that never seems to happen. I get sidetracked by job hunting, working at my current job, staying on top of my freelance writing gigs, trying to maintain a clean apartment, trying to organize and decorate said apartment, going to Robbie’s shows, trying to take care of myself and be healthy… Basically, there is never a shortage of things to do, and there never seems to be time anymore to do all the things I want to do after all the things I HAVE to do are done. I’m working on fixing this.

Where was I going with all this? I originally made this delicious cocktail recipe during a summer visit to Lake Mead in Nevada, when the temperature was 115° outside. And am just getting around to posting it now, thus why it is seasonally out of place. I am all about hot toddys and spiked cider now, not citrus margaritas! But it would be a shame to let this recipe go to waste, and it is still hot out here in southern CA, so why not make margaritas?

I found this recipe on Beer Girl Cooks, which is a delightful website full of beer fun. Check it out, or look her up on Pinterest. She always posts a bunch of great recipes! I couldn’t find some of the ingredients in the original recipe, so here is my adapted version:

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Blood Orange Wit Margarita

AUTHOR: Rachelle, Beer Girl Cooks – Altered by: Natalie Bates | YIELD AMOUNT: 2 margaritas

INGREDIENTS

  • Juice of 1 orange (blood orange if you can find one, about 6 tablespoons)
  • 8 oz silver tequila
  • 4 oz triple sec
  • 1 can blood orange wit beer
  • Margarita salt for the rim
  • Lime and orange slices to garnish, optional

INSTRUCTIONS

  1. Combine orange juice, tequila, and triple sec in a cocktail shaker with ice and shake
  2. Pour some beer in a bowl and margarita salt in another bowl
  3. Dip the rims of two tall pint size glasses into the beer then the salt to coat
  4. Add ice to the glasses, pour tequila mixture over ice, top with remaining beer, garnish with orange and lime slices if using

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This drink was so tasty! The original recipe called for blood orange gose and blood orange juice, so I definitely will be wanting to try making these again when I can find those ingredients. But, if you’re like me and can’t seem to find those things anywhere, subbing in other juices and other types of beer (as long as they are citrusy) works just fine!

Enjoy this beverage anytime you want it to feel like summer.

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Recipe by Beer Girl Cooks. Check out her website for more great recipe ideas!

All photos and thoughts are my own, recipe by Beer Girl Cooks.

Chili Brown Sugar Campfire Beer Can Chicken

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I love camping, as I’m sure anyone who reads this blog knows. Tents, no TV, campfires, actually being able to see stars…ahhh. My friends and I always take at least one camping trip a year (a tradition for the past 10 years), and over time, I have become the designated camp chef. Of course we always have to have a hot dogs night, but this time, I wanted to step up my game. I found this recipe on The Beeroness and was immediately intrigued. Her recipe uses an oven, but what can be made in an oven can surely be done over a fire too, right? Plus I knew the photos of this would be ridiculous, and that is reason enough for me to do anything.

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Teamwork… my hands were covered in raw chicken, so I enlisted a beer-drinking helper

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CHILI BROWN SUGAR CAMPFIRE BEER CAN CHICKEN

AUTHOR: Jackie Dodd | PREP TIME: 15 min | COOK TIME: At least a couple hours (mine took 3hrs)

INGREDIENTS

  • Whole roasting chicken
  • 1 tablespoon, plus 1 teaspoon kosher salt, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 teaspoon chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon baking powder
  • 1 can of beer (I used Fosters)

INSTRUCTIONS

  1. Remove the giblets and rinse the chicken inside and out. Dry very well with paper towels until all the moisture is gone.
  2. Sprinkle the inside cavity with 1 tablespoon salt.
  3. In a small bowl stir together the remaining 1 teaspoon salt, brown sugar, smoked paprika, garlic powder, black pepper, chili powder, onion powder and baking powder (this will help crisp the skin). *TIP: I mixed the spices at home and brought them ready to go in a ziplock bag so I wouldn’t have to pack all the spice containers*
  4. Rub the outside of the chicken with the spice mixture.
  5. Pour about ¼ of a cup of beer out of the can (or drink it). Place the can on a flat surface.
  6. Lower the chicken down onto the can until the can is well inside the chicken cavity. Set the chicken and can upright (use the two legs and the can to create a tripod) on a grill over the campfire. Roast until temperature reads 165° F on a meat thermometer, rotating (carefully!) as needed to ensure even cooking.

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The seasoning rub was Ah-MAZE-ing!!! And the chicken came out so incredibly moist. I had four very happy friends after dinner that night. On the downside, it took forever to cook. So give yourself plenty of time for this one (if you are using a campfire). Campfire cooking can be so tricky.

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Recipe obtained from The Beeroness. Check out her website for more awesome recipes!

Photos and thoughts are my own; recipe by The Beeroness.

Brewery Spotlight: Deschutes

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Oregon is a big player in the craft beer scene. You can find beer from several of their breweries in bars and stores in other states, making odds pretty high you’ve come across their beers before. Easily one of the most recognizable and widely distributed of these beers from Oregon is Deschutes Brewery. Robbie and I went to their Public House for lunch during a whirlwind weekend trip to Portland (their main brewery is in Bend). And OMG. The food was ridiculously delicious, and so was the beer. We were short on time so I was only able to try one beer while we were there, but I picked up several to try back at home! And goodness, it was challenging figuring out how to stuff them into my suitcase for the flight back to LA.

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Deschutes is a family and employee owned company based in Bend, OR since 1988. They are on a mission to deliver the finest beers in the world, build a healthier society, make every visit to their pubs and breweries an awesome experience, and celebrate the culture of beer. Seems to me like they are living up to and exceeding their goals. Yay Deschutes!

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Portland Public House

The distinctly Northwestern Portland Public House features 26 beers on tap, including the Deschutes mainstays, seasonal beers, and some brewed onsite exclusively for the Portland location.

The restaurant serves up classic pub food made from local ingredients, bringing a taste of Central Oregon to downtown Portland. The dishes were created by Chef Jill Ramseier and were made to pair perfectly with their beer (some of the dishes even use Deschutes beer). This isn’t your standard pub fare. Even non beer drinkers will love coming to Deschutes for the food alone. And on top of that, the Public House is located in a great area surrounded by tons of shopping. Definitely a must-see on any Portland visit.

For additional information on the Portland Public House, visit their website.

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Of the 26 beers on tap at the Portland Public House, six of them are currently brewed onsite and are available only at this location. Click here for a list of all the beers on tap. I think it goes without saying that if you visit the Portland location, you should probably try the beer you can’t get anywhere else. Buuuuuut since it was my first experience with Deschutes (and having a boyfriend from Oregon, I know we’ll be back), I went with one of their year-round mainstays: the Pacific Wonderland Lager.

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Pacific Wonderland Lager, pilsner, ABV 5.5%. Citrus, floral and herbal hop flavors, with a delicate malt body and crisp, clean lager finish.

From the Deschutes website: “We’ve always believed the best way to respect tradition is to brew the unexpected. So when we set out to create a sessionable lager befitting of the Pacific Northwest, our sense of exploration led us to this dry-hopped wonder befitting of everyday adventure. Citrusy Tettnang Mandarina hops combine with the crisp, bright character of a traditional lager to deliver a beer that is truly refreshing, and undoubtedly worth sharing.”

I loved the Pacific Wonderland Lager! Very light, crisp, and refreshing, it was the perfect companion for a warm Portland afternoon. And it paired beautifully with my dungeness crab lunch.

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On our lunch menu:

  • Dungeness Crab Roll
    Pacific crab tossed with onion, celery, lemon and mayonnaise in a seared East Coast-style bun
  • Brewery Pretzel
    Creamy white cheese, Black Butte Porter stone ground mustard
  • House Salad
    Sweet field greens with seasonal garnishes, candied malt, choice of Fresh Squeezed IPA vinaigrette, smoked blue cheese or hopped buttermilk dressing

And they were all AH-MAZE-ING!!! Just writing this post is making me hungry and wanting to eat that meal again.

Click here to see their full menu.

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PORTLAND PUBLIC HOUSE LOCATION:

210 NW 11th Ave.
Portland, OR 97209

(503) 296-4906


HOURS:

Sunday – Thursday: 11am – 11pm

Friday – Saturday: 11am – 12am


There is a small gift shop onsite selling Deschutes merch, gift cards, bottled beer, growler fills, and kegs.

 

Have you tried Deschutes beer? Tell me what are your favorites!

 

Brewery Spotlight: Angel City Brewery

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As a born and raised Los Angeleno (a rare specimen in this town), this brewery holds a special place in my heart. I get so weirdly proud when I see Angel City beers on supermarket shelves, and am so glad I finally found a day to check out their brewery and public house. I dragged my boyfriend Robbie over there for an Earth Day festival last month, and it was everything I could’ve hoped for!

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The brewery is located in a weird industrial section on the outskirts of downtown LA, right on the edge of Little Tokyo and the Arts District. You would never expect to find a brewery here. I’ve driven through this area hundreds of times over the years and had no idea it was here until a couple months ago. The area seems a little sketchy, but this part of town is actually ok. It’s just a little dirty and rundown.

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Angel City Brewing was founded in 1997. It started out modestly, operating out of a German-made brewery in Alpine Village (near LA) until moving to its current location in the historic John A. Roebling building in LA’s Downtown Arts District in 2010. In 2012, Angel City Brewing was bought by craft beer collaboration Alchemy & Science and began undergoing massive renovations. They started brewing onsite in April of 2012, and opened the doors to the brewery and public house in 2013. Their goal was to give Los Angeles a great brewery, and they were absolutely successful.

The brewery offers a rotating selection of Angel City beers on tap, including ones available exclusively at the brewery. They also offer tours, events, a shop, and bottled beers and growlers to take home. Plus it’s just overall a really cool place to hang out.

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The building itself is super cool. It looks like it could’ve been an old factory or warehouse (which makes sense, based on the area it’s in). It’s very wide and open, with tons of seating. The bar can get pretty busy and it may take awhile to get a drink though.

There is almost always something happening at Angel City, so it’s worth checking out their event calendar before heading over. Craft vendors, live music, yoga, karaoke… no two weeks are the same here. And there are always games such as darts or corn hole available to play at the brewery regardless of what else is going on.

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Since we were there for an Earth Day event, we wanted to walk around and check everything out before settling in to drink. So we each grabbed a pint to sip on as we strolled through the festival. I tried the Saaz-berry, which was fruity and refreshing and wonderful, brewed with raspberries, blueberries, elderberries, and noble hops.

SAAZ-BERRY, fruit beer, 4.8% ABV

There are around 14 beers on tap to choose from, so definitely try more than one.

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After we were hot and tired from walking around (I am fairly certain the brewery doesn’t have air conditioning), it was time to get our drink on! We ordered a flight and sat down to drink it while watching one of the bands performing at the festival.

Our beer flight:

WHITE NITE, nitrogenated ale, 4.3% ABV

ANGEL CITY LAger, honey grapefruit lager, 4.8% ABV

BERLINER WEISSE, berliner weisse, 3.3% ABV

BLACK DAY DRY STOUT, dry Irish stout, 4.6% ABV

RAUCHBIER, rauchbier, 5.5% ABV

My top pick: the White Nite. While listed as a nitrogenated ale on the website, the menu in the brewery called it a white stout, which is what intrigued me. This is one of the trippiest beers I’ve ever had. The flavor was just like a stout, except the beer was less heavy. It was so weird getting a stout flavor from a light beer. All the flavor, way less filling. Super cool.

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My boyfriend is a total stud ❤

The brewery itself doesn’t serve food, but there is always a food truck or two parked outside, and you are totally welcome to bring your food into the brewery. We got these awesome veggie nachos. Yum. Click here for their food truck schedule!

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On the way out we stopped by the gift shop, which has tons of cool merch and bottled beers to take home (and also a smaller, secondary bar/tasting area). We picked up a bottle of their Srirachelada, and when we brought it up to pay, the bartender offered us a sample.

O.M.G. it was so good! Basically a pre-mixed michelada in a bottle. Served with lime and some tajin on the rim…perfection.

SRIRACHELADA, ale, 4.0% ABV

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LOCATION

216 Alameda St.
Los Angeles, CA 90012
Phone: (213) 622-1261

HOURS

Mon-Thurs: 4pm – 1am
Fri: 4pm – 2am
Sat: 12pm – 2am
Sun: 12pm – 1am
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I ❤ photo booths!

I think this quote from Robbie as we were driving back home best sums up our time at Angel City Brewery: “We drank a lot of good beers today.”

For more information, check out their website!


Have you been to Angel City Brewery or tried any of their beers from the store? Share your thoughts!

Brewery Spotlight: OB Brewery

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One of the delightful perks of dating a professional musician is the wide variety of places our weekends take us. When Robbie’s band booked a gig in Ocean Beach, I immediately started searching for a cool place we could grab dinner before his show. And so we discovered OB Brewery. His band, Green ToDay (Southern CA’s most awesome Green Day tribute band), was playing directly across the street from the brewery at The Holding Co, so the location couldn’t have been more perfect for our evening. Though our time at the brewery was brief, we quickly fell in love with this place.

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View of the pier from the rooftop seating area

San Diego is the epicenter of California’s craft beer scene. Boasting dozens upon dozens of craft breweries, it takes something special to set one brewery apart from the next. Up against brewery giants like Karl Strauss and Stone Brewing, it is easy for smaller ones to get lost. But OB Brewery has managed to make itself stand out in the crowd.

Located in the heart of Ocean Beach (an artsy, laid back enclave of San Diego), OB Brewery opened its doors just steps from the beach in 2008. The goal was to craft a distinctly local beer inspired by the culture of Ocean Beach, putting Ocean Beach on the map of the So Cal craft beer scene.

It has since grown into a place loved by both locals and visitors, and is a perfect destination for happy hour, date night, or just grabbing a beer after hanging out at the beach. It seriously doesn’t get much more southern CA than this.

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Robbie and me enjoying the sunset from the roof

Since we were pressed for time and couldn’t allow ourselves to get buzzed, we opted to split a flight. We chose our flight from the beers OB Brewery brews onsite (listed below).

Beer Menu at Ocean Beach Brewery

Photo: OB Brewery website

We selected the Hop On Board IPA, Long Time Coming agave cream ale, Roll Wit’ It Belgian wit, Elevator red IPA, and the Dunkelweizen.

While they were all tasty, we particularly LOVED the agave cream ale and the dunkelweizen. They were very unique beers with an interesting taste, and would be our recommendation to anyone who comes here.

They also have a huge selection of other beers served on tap or by the bottle as well, but it seems kinda silly to visit a brewery and order a beer you could get anywhere.

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The brewery is divided into three floors, and as Robbie noted, each has it’s own atmosphere, creating the the effect of being three places combined into one. The ground level feels like a traditional brewery, containing a bar with bar seating. The second floor is like a fun gaming area on an open balcony with multiple game tables available for customers to use, including foosball and shuffleboard. The third level is the roof, which features the bulk of the brewery seating area with tables and a small bar. It is completely open, and offers fantastic panoramic views of the pier and the ocean. We were there right at sunset, and it was absolutely perfect and beautiful.

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The food here at OB Brewery is absolutely incredible. Each bite was packed with flavor and full of fresh ingredients. The cod was particularly delicious- it’s hard to beat fresh seafood when you’re right there on the waterfront.

I ordered the beer batter cod pita taco, which was grilled garlic pita bread, house slaw, and spicy aioli. I added an order of house fries on the side, but honestly just the one taco was plenty to fill me up. Robbie had the fish and chips, which came with pickled slaw and gremolata fries. The portions were huge, and I thought they were beautifully plated (especially Robbie’s fish and chips).

The menu features appetizers, entrees, and a rotating “dessert of the day.” Even if you’re not into beer, the food is reason enough to come here. The whole restaurant is open seating. We were lucky to find a spot on the roof… it’s a small place, and very popular and crowded.

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OB Brewery is located at:

5041 Newport Ave, San Diego, CA 92107, just half a block from the pier

619-955-8053


 Restaurant Hours:

Sunday – Thursday   11am – 9pm

Friday – Saturday     11am – 10pm

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Ocean Beach Brewery Happy Hour Specials

Photo: OB Brewery website

While most people breeze right past Ocean Beach and continue heading straight into downtown San Diego, it is definitely worth taking the time to stop here. It’s places like this where you truly get to experience the real southern CA. For additional information, visit the OB Brewery website.

Have you been to OB Brewery? Tell me which beers you loved!

Pale Ale Spinach Artichoke Dip

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Welcome to my new cooking with booze section! When I first started The Whiskey Wanderer a couple years ago, I intended it to only be a travel blog. But as time wore on, I decided I wanted it to include more of my interests. Not only does including more content make it a more interesting site for my readers, but it also makes it more fun for me. We are all multi-faceted people with many interests, so I wanted to be able to dabble in my other passions more regularly. The next few weeks will bring a TON of new content to The Whiskey Wanderer, and I couldn’t be more excited to share it all with you!

And so Boozy Recipes has been born. This section will feature food and drink recipes made with beer and whiskey. Some of the recipes will be my own, others will be adapted from existing recipes, and others will be recipes I love from food bloggers I greatly admire. I seriously can’t wait to cook all this delicious food!

On that note, I give you the first recipe featured in Boozy Recipes: Pale Ale Spinach Artichoke Dip!! Yay!! This recipe was made following a recipe from a website dedicated to cooking with beer, Beer Bitty. I stumbled upon that site through the almighty god of creativity, Pinterest, and immediately pinned dozens of her recipes. This recipe was super fun and easy to make, and came out AMAZING. I intended to bring it over to our friend’s house, but when my boyfriend ended up not feeling well, we ate the dip at home laying in bed watching Dr. Who instead. Whatever, more dip for me!

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Pale Ale Spinach Artichoke Dip

 Author: Beer Bitty | Prep time:  5 mins | Cook time:  15 mins | Total time:  20 mins
 Ingredients
  • 16 ounces thawed, chopped frozen spinach
  • 12 ounces thawed, chopped frozen artichoke hearts (or jarred)
  • 2 Tbs. butter
  • ½ cup minced onion
  • 2 Tbs. garlic, minced
  • ½ cup pale ale (I used Saint Archer Pale Ale)
  • 6 ounces cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup parmesan, grated
  • ½ cup monterey jack or mozzarella, grated
  • 2 Tbs. lemon juice
  • 1 Tbs. worcestershire sauce (optional)
  • ½ tsp. red pepper flakes
  • ¼ tsp. salt

Instructions
  1. Boil spinach and artichokes in 2½ cups water until tender. Transfer to a fine mesh strainer to drain, using the back of a spoon to press out any remaining liquid. Set aside.
  2. Melt butter in a saucepan over medium heat; add the onion and cook, stirring occasionally, until soft and beginning to brown, about 10 minutes. Add garlic and cook an additional minute until fragrant
  3. Stir in the beer followed by the cream cheese, sour cream, mayonnaise, and grated cheeses. Cook, stirring regularly, until the cheese is fully melted and incorporated. Add lemon juice, worcestershire sauce, red pepper flakes, and salt to taste. Stir in the spinach and artichokes and transfer to an oven-proof bowl or casserole dish.
  4. To create a browned crust, add additional cheese to the top of the dip and place under the broiler for 3 minutes right before serving.

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This recipe was pretty easy to follow as written. The only thing I would do differently next time would be to mince and measure out the garlic ahead of time (which was an error on my part, not the recipe). I used a garlic press and minced each clove one by one into the pan, which took too long and made the onions start to burn. And I have no idea how much garlic I ended up using. So if using fresh garlic cloves, mince and measure before adding to the pan.

I served it with a bag of baked sea salt pita chips, but it would also be delicious with naan, pita bread, french bread, sourdough bread, or crostini.


Recipe obtained from Beer Bitty. Check out her website for more great recipes!

Brewery Spotlight: Pelican Brewing Company

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When my boyfriend invited me to travel up to Oregon with him this fall to attend his mom’s wedding, of course I said yes. I would’ve said yes no matter where it was held, but this particular wedding destination had me really excited. They were getting married on the coast of Oregon in the town of Pacific City, which is located near Cape Kiwanda (of Goonies fame). And the best part? The after party (held in lieu of a formal reception) was taking place on the beach next to Pelican Brewing Company.

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The view from the back patio of Pelican Brewery

Pelican Brewing Company was created by three beer enthusiasts back in 1996 in this small coastal town in Oregon. Since then, their beers have gone on to receive numerous awards and can be found throughout the Northwest and all over the world. This brewery and its founders embody the true spirit of Oregon, combining rugged outdoor charm and impeccable beer.

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This brewery serves six beers on tap year-round, as well as a seasonal selection, their Lone Pelican Series, and their Barrel-Aged Collection.

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My boyfriend and his sister enjoying the back patio.

During our visit, I tried:

Kiwanda, a Pre-Prohibition Cream Ale, ABV 5.4%. Brewed using locally sourced hops and water, this beer is light, refreshing, and an excellent choice to enjoy while watching the sunset behind Haystack Rock.

Udder Tugger, Milk Stout, ABV 7%. Creamy, dark, and full-bodied, just like a perfectly brewed espresso.

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Pelican Brewing Company has a restaurant-style atmosphere, complete with a full food menu and indoor and outdoor seating areas. While the indoor area is nice, I recommend sitting outdoors. How many other breweries are located right on the sand like this? So you’ve gotta take advantage of this unique opportunity.

Pub is open: Sunday – Thursday: 8 am – 10 pm
Friday – Saturday: 8 am – 11 pm

Beer can also be purchased in to-go 22oz bottles, 6-packs and growlers. So I also recommend grabbing some to-go and enjoying them down by the water.

Pelican Brewing Company is located at 33180 Cape Kiwanda Dr, Pacific City, OR 97135, (503)965-7007.

Have you been to Pelican Brewing Company? I’d love to hear your thoughts on the beers! Share your opinions in the comments.

 

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