by Justin Beckner

During a trip to Iowa (don’t ask me why I was there) I came across a brewpub called the Olde Main. It was slightly after noon and I was thirsty so I went inside. Upon speaking with the bartenders and other patrons there, I found that everyone in the bar knew a lot about the beer they were drinking. This was a place where beer was appreciated rather than simply consumed – this was my kind of bar.

The Olde Main had six classic styles of in house brews on tap. The vats that gave birth to the delicious beverages rested just beyond a sheet of glass behind the bar. As I sat there enjoying my beer –– A Scottish Ale called “Off Kilter” –– I began to ponder the rich history of beer brewing process. Everyone can enjoy the obvious effects of beer but it takes another breed to enjoy the science behind it.

I arranged to meet with the brewmaster Jeff “Puff” Irvin the next morning for a tour of the beer making process. Puff spoke with true passion as he explained each step taken to ensure that the beer at Olde Main is held to the highest standard. The following is an interview with Puff, an architect of delicious beer. A thorough explanation of the process used at Olde Main can be found here.

Justin Beckner: What are your credentials as a brewmaster?

Jeff “Puff” Irvin: I have an undergraduate degree in Biology from Iowa State University. Then I went to the University of California Davis and I graduated from the Master Brewers Program down there. Then I came back here to Ames, Iowa and started brewing beer.

JB: Was it always your plan to become a brewmaster or at what point did you decide that was what you wanted to do?

JPI: I had a job as a bartender here to put myself through undergraduate college and I wanted to learn more about the stuff I was serving so I did some brewing experiments at home before I went to school for it. I took a class at Iowa State called Plants & People where we talked about how plants have impacted society over the years so we learned a lot about the ingredients that go into making beer which I found to be really interesting. But I always had a passion for spirits, beer and wine, and I was fortunate enough to be in the right place at the right time and have the opportunity to get accepted to UC Davis. I’ve found that brewing beer has been a great fit for me and I’ve been doing it for the past eight years.

JB: Now, on the website people can check out the brewing by way of photos and your process is very well explained. You describe your brewing process here as being very “traditional”. What does that mean exactly?

JPI: We basically use large buckets to brew the beer which is a very old process. We don’t have a lot of the state of the art technology that some places can afford. But people have been making beer the same way for a very long time. We make it 500 gallons at a time. There are some things that we need to take into consideration because of that but the general process is the same as brewing it 5 gallons at a time in your home. It’s not rocket science.

JB: How many people work here?

JPI: The brewhouse in just myself and John, and then we’ve got four part-time guys who come in from time to time. We’ve also got a full time sales guy who’s always out on the road trying to sell the beer.

JB: Is the marketing world as difficult for breweries as it is for things like music and independent films?

JPI: It’s very similar in the fact that there are a lot of great breweries out there who are very good at marketing their product. In that sense, even though we’ve been around for eight years, we are still very new to the marketing aspects of the industry. We do have aspirations of getting bigger and hopefully soon building a new facility off site from here to keep up with production. We bottle five of our beers right now and we’d love to add some more seasonals to that.

JB: In your experimentations with making different kinds of beer and liquors, what would you say is the oddest ingredient you’ve ever used?

JPI: We do a chocolate porter here every year where we add 45 pounds of real Bavarian Chocolate – that’s our winter seasonal and it sells really well. We do an Irish Red beer for St. Patrick’s Day. We do a pumpkin brew for our fall seasonal. Some of the crazier stuff we do are our one-off runs. We did a 13 grain beer that had a bunch of holistic aphrodisiacs in it like Horny Goat Wheat Powder and Yohimbine. That was kind of funny and it sold well after we explained what was in it. We did a 4 Oat beer which we made with malted oats, flaked oats, toasted oats, and then an oat cereal that I can’t tell you the name of it because I called the company and since it is marketed to kids, they wouldn’t let us use the name anywhere. I can tell you that it was Magically Delicious – that’s what we called it. The interesting thing is that the cereal we used had marshmallows in it. We poured the boxes of cereal into our mash tub, so that was pretty interesting. We did a double IPA last spring which ended up being like 15.5 percent alcohol content. We used a process called dry hopping which we’d never used before here. It was a delicious beer but it was really a messy process. We’d like to make it again but we’ve got to figure out a better way to strain it from our tubs because it tends to clog everything up.

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by Laurelin

Change over time is a strange thing; it’s so gradual and so fast at the same time. One day you open your eyes and you’re like, wow, where did the time go? How did I get here in this apartment with all this stuff, with this job and this… life.

That’s how I felt high school and college were, and then all the years after that –– a montage of years blending, flickering in my memory like old movies, set to the most beautiful music. It all seemed to be only an exhale in a series of breaths, and all the breaths gone with only the slightest breeze before I’m even aware I’ve drawn another. It was forever and no time at all at the same time, and when it was finally over I couldn’t place how I had changed, or when; I just knew that somehow, I had. Looking back on the past month of my life I am finally able to look at something and know that without a doubt, this instance was when everything changed. This moment was mine.

I have always coasted though life with minimal responsibilities. At almost 30 I have to say I have the best and worst of it all: I have worked hard for every penny I’ve earned. I’ve always paid my own way. I fell into bartending because it paid my bills and still allowed me to party. This was a community where I could drink and stay up late and have a family, and a home away from home. I watched every friend I ever had in high school and then college settle and get married, start families, buy houses. And I stayed the same. I don’t think I ever had a problem, but I certainly never had any solutions. I never thought of it as a career, but it all of a sudden was mine, and while others turned up their noses I decided to make it my own. I never thought that anyone else would imagine me as being able to run a bar on my own; it was always someone else’s job. But then all of a sudden, there it was. An offer for this place to be mine –– really, actually mine.

Being offered a management position in an industry that has always allowed me to coast through life with minimal responsibilities seemed at first frightening. I can’t do this! Other people do this! It was scary, knowing that someone saw something in me, someone thinks I could run the show. What if I’m not good at it? What if I let everyone down? A chance to shine is also a chance to fail, and I always ran from responsibility in fear of failing. Mulling over my fate clutching my usual pint of beer, I consciously make a choice. This job I’ve chosen might not be what “everyone else” is doing, but it can be a career, it’s always been mine. I took a week to think about it and when I was finally ready to say “yes,” I knew that my life would never be the same. This was one of those moments where you take control and literally steer your life down one path. Mentally, I strap on my seatbelt and brace for impact.

My new manager pants seem to be fitting alright, but at the same time I am still so lost; working amongst friends and ex-boyfriends, trying to find my voice of authority while also trying to remain one of the gang. I have no idea who this person is who is supposed to be in charge. I feel like I haven’t found my voice. I can’t even control the color of my cheeks around my ex, how can I control the bar? I may not feel like I can find that voice of authority, but I have always had MY voice, and sometimes I hear that person I want to be stepping forward and speaking, as though someone else is finally accepting a role, and it takes a minute to realize that that person really is me.

I’m settling in in my own way, piece by piece. I’ve come to the conclusion that for me, there really isn’t a life beyond the bar scene. Some people were created just for this; born of late nights, shaken cocktails, of phone numbers and thoughts scribbled on cocktail napkins and spilt beer. I like to think that I didn’t just fall into this because it was easy. That’s how it started, sure. But it’s not how it’s going to end.

[..]

by Laurelin

People always think that as a bartender I must be always surrounded by men. Flirting with the bartender is just what people do, it’s true. I’m going to be honest though — besides the occasional coworker, in my years behind the bar I have never once met and wound up hooking up with or dating a guy I’ve met while working. I am friendly, but I am not one of those girls who bats her eyelashes for tips. I would rather impress you with my knowledge of beer selection than with my boobs (although I do have a pretty perky rack).

That being said, let’s move on to something a little on the girly side: hair. I have spent the majority of my life as a faux ginger. My hair is naturally mousy brown, and in high school (without my parents permission of course) I started dying it auburn. With the exception of a few years of rebellion with crazy haircuts and experimenting with pinks, blues, and purples, I have always had long, red hair. I woke up one morning about a month ago with a new idea in my head. Blonde. I wonder…Not an hour later I found myself in a salon chair covered in foils, and an hour after that, I was a different person. I looked in the mirror and couldn’t believe it. Could I touch it? Is this me?

I didn’t think anyone would care, but as the days went by I started to notice a serious difference in the way men talked to me. People held doors, bought me drinks, smiled more. Is this for real? Maybe it was in the way I held myself; I had just received two promotions at both my jobs and I admit to having a bit more pep in my step as of late. Either way, people always say blondes have more fun, and I’m starting to think they weren’t kidding. My bar shifts end in multiple phone numbers written on napkins and bar receipts. Guys hang around a little past closing and ask what I’m doing after work, I need to shove them out the door and try not to laugh. People whistle in the streets and I’m wondering, was I invisible as a red head? Seriously?

The other night at a charity event I met this guy who on paper, seemed perfect. We chatted, I wasn’t exactly interested but I wasn’t not interested. He wound up having too much to drink and in ordering us a round of beers he made a snide comment, purposely insulting the bartender. I was horrified, but I thanked him for the chat and went to find my friends. I could feel his eyes on me for the rest of the night, and I wished I had anywhere else to be.

One week later, I’d just started a shift at work. Before I can even take off my coat, I look up and there he is, the guy from the charity event. My cheeks burn and I open my mouth to speak but nothing comes out.

“Do you remember me?” he asks.

“Yes…” I say.

“I can’t stop thinking about you,” he says. “I can’t believe I didn’t get your number. Please, go out with me.” I look around, wondering if anyone else is hearing this. The coat I have taken only halfway off suddenly feels like a million pounds of wool, and I start sweating.

“Um, I’m flattered, but I’m kind of seeing someone…” I manage to stammer.

“I don’t care,” he says. “One coffee date.” Whelp, that’s it for me. The scent of desperation on anyone makes bile rise in my throat but at the same time I feel so bad for this guy that I can barely stand it.

“You should go,” I say. He doesn’t go, he stares at me, and as the other bartender walks up I hold my hand up in a half wave, and he finally gets it. He leaves, and I start my shift shaking.

Fucking blonde hair, seriously. I’m in trouble.

[..]

by Ryker Suicide

Ryker: Taqueria Style Chicken Tacos with Fire Roasted Salsa

For a brief time about 5 years ago, I lived in Santa Cruz, California. Of all the things I miss the most about Santa Cruz, I think the taquerías top the list. Where I lived, there were taquerias on every corner and everyone I knew had their favorite stop. Mine, was Tacos Morenos. I literally would dream about their chicken tacos (though they called them quesadillas, the only difference I could see between these and the tacos were the melted cheese on the corn tortilla). For nearly 5 years I have been trying to replicate both the fire roasted salsa, as well as the way they made this incredible pulled chicken. And finally, I think I’ve done it 🙂

Ingredients: For The Tacos

• 1-1.5 lbs chicken breast
• 1 can of diced tomatoes/peppers
• 2 packages of taco seasoning
• 1-2 cups of flour (for dredging)
• Ground cumin
• 1 can of diced green chili peppers
• 1 can of chicken broth
• 1 package of corn tortillas
• Fresh cilantro
• Cheese (such as queso fresco or 4 blend Mexican cheese)
• Shredded cabbage slaw
• 1 can of pinto beans
• olive oil

Directions:

1. Coat pan in olive oil and heat to medium high. Pat chicken dry, and cut each breast into two pieces (smaller pieces cook faster). Mix flour and one packet of taco seasoning. Dredge chicken in flour mixture and brown on both sides. While browning, sprinkle chicken with a bit of ground cumin. After chicken is browned, remove from pan and set aside.

2. In same pan, add 1 can of chicken broth and taco seasoning. Also add chili peppers and tomatoes. Mix together well, scraping up any little brown bits at the bottom of the pan. Return chicken to pan and allow to simmer for 45 minutes covered. (Now is a good time to start on the salsa, recipe follows below). Turn chicken after 45 minutes and allow to simmer for another 20-30 minutes until chicken is fork tender.

3. Once chicken is cooked, remove from pan and turn off heat. Allow chicken to cool a bit and then pull apart. Return pulled chicken to pan and allow to simmer on low for another 30-60 minutes uncovered, letting the liquid reduce a bit.

4. Once chicken is super juicy and tender, you are ready to assemble. Take two corn tortillas (feel free to heat in microwave ahead of time, it makes them more pliable) and add layers of cheese, cabbage, beans, chicken, salsa, and cilantro.

Eat and enjoy!!

Ingredients: For The Salsa

• 2 large tomatoes
• 1 poblano pepper
• 1 large jalapeño or two small ones
• 1-3 habanero (depending on your level of heat. 1 being mild, 3 being hot)
• 1 head of garlic
• 1 onion
• Olive oil
• Sea Salt
• 1 small can of jalapeño verde sauce

Directions: Fire Roasted Salsa:

1. Preheat oven to 375. Quarter tomatoes, seed and cores in tact. Slice peppers by the halves. Quarter onions. Coat everything heavily in olive oil, sprinkle with salt and pepper. Put in roasting pan, skin sides up.

2. For the garlic, slice top end off so the cloves are exposed. Pour with olive oil and wrap garlic in tin foil. Also insert in roasting pan. Roast veggies for 1-2 hours until charred and super soft.

3. In a food processor, blend roasted veggies, a handful of fresh cilantro, verde sauce, and salt (as needed).

Viola! You have fire-roasted salsa 🙂

Mmmmm….soo good!

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by Laurelin

I have always felt a little indifferent about Valentine’s Day. It seems cliché to hate it, stupid to love it, and all in all, just another day of the week. I don’t think I have ever had a spectacular Valentine’s Day even when I was in a relationship. In college, my boyfriend at the time told me we were supposed to go to dinner and then he wound up not being able to afford it. I was crushed. But I remember one other day, in the middle of the summer when he left a single red rose under my windshield wipers, and he hid so when I looked around the parking lot I didn’t see him until when I turned around, he was right there kissing me. It was one of the most romantic moments of my life, and it was also just another day.

A few Valentine’s days ago my boyfriend at the time and I went to a romantic dinner at a candlelit historic restaurant in Boston’s Beacon Hill district. The tables were so close together and we were both so tall that we looked like bulls in a china shop trying to be classy and quiet amidst normal sized couples. We wound up eating so much food and dessert that we couldn’t even make room for drinks afterwards, and we were both massively uncomfortable for the rest of the evening. Sexy.

I feel like Valentine’s Day is just one of those days that winds up making people feel bad, so I usually just do what I always do on every other day: hit the bars. If anyone is out at a bar in Boston on Valentine’s Day chances are they’re single. The odds of running into a guy lying about having a girlfriend on Valentine’s Day are slim to none, so I look forward every year to some guilt free bar scene action.

One year ago today I was with four single friends. One guy had just been dumped (they got back together), one had just been snubbed my by best friend and was nursing a bruised ego (he is now happily in a relationship), and then there was me and my friend Lindsay, two girls who can’t seem to be tamed. We were drinking twenty three ounce Harpoon UFO drafts and knocking back shots of Jameson when I glanced up and happened to meet eyes with a guy standing across the bar. I leaned into my friend Jay not-so-stealthily, “he’s CUTE!” I whispered, quickly looking away, my cheeks burning.

Not two seconds later I had a shot of Patron placed in front of me, and the bartender gestured towards that guy across the bar. “It’s on him,” the bartender said. I looked up and the guy was holding a shot as well, and I knew that there was no turning back now, I had to rip this shot and act like tequila didn’t make me throw up in my mouth. Turning down salt and lime, I got the shot down the hatch and stood up to go say thanks. I flashed my best smile and held out my hand, and I met Dan.

I remember leaving the bar that night with a smile stuck to my face. Who goes to a bar and meets a guy on Valentine’s Day? It was perfect, so sappy, so lame, and oh my god, why couldn’t I stop smiling? That night was the start of something that wound up being silly, tumultuous, fun and pretty important. Dan has become a staple in my life, someone I call when I need advice, need a drinking partner, need a pep talk on getting over an ex. We just got back from an 11 day cruise with a few other friends, and I couldn’t have asked for a better partner in crime with whom to spend that time in paradise with. Looking back one year later I can’t help but still have a smile stuck on my face.

It’s funny, how life works out. I always thought that Valentine’s Day was just another day, and it is — but you never know when life is going to hand you someone special — and as always, extra points when that someone special is holding a shot of tequila with your name on it.

[..]

by Ryker Suicide

I’m a huge Sriracha fan. I put it on almost everything. While I was visiting a very good friend of mine in Seattle over Thanksgiving, he introduced me to The Sriracha Cookbook by Randy Clemens. There are over 50 awesome recipes with Sriracha sauce as the star ingredient. The first thing we decided to try were these scrumptious Sriracha burgers. We ended up eating them ALL week long and I have been craving them ever since that trip. Last week I decided to make them again, but I changed a few things. I tend to like my food on the much hotter side, so I tripled the Sriracha in this recipe. The original recipe calls for 10 Tablespoons. So here is my take on the “Ultimate Sriracha Burger” from The Sriracha Cookbook 🙂 Enjoy!

Ingredients:

(Serves 8 – I like to form the meat patties and freeze them for quick meals later.)

• 3 lbs ground turkey
• 1/4 cup of Worcestershire sauce
• 1 1/2 cup-ish of Sriracha sauce, plus more for drizzling
• 4 teaspoons fresh ground black pepper
• 4 slices thick cut bacon
• 3/4 cup chunky Bleu Cheese dressing
• 2 large sweet onions, julienned
• 8 thick slices of your favorite cheese (personally I am a big fan of muenster with this recipe)
• 8 whole grain hamburger buns
• Romaine lettuce or arugula
• beefsteak tomato, sliced.

Directions:

1. In a pan, cook bacon. After bacon is cooked, remove and sauté julienned onions in bacon fat letting them caramelize slowly. While onions are cooking, start preparing turkey meat.

2. In a large mixing bowl, mix half of the Sriracha, Worcestershire, and pepper. Add in ground meat. Do not over-mix, and form into 8 patties. Refrigerate while onions finish cooking.

3. When onions are done, remove from pan. Either pan sear turkey burgers, or grill (to preference) until cooked to an internal temperature of 165 degrees. Set burgers aside. Add cheese while cooking, or after, to preference.

4. In a small bowl, mix together remaining Sriracha sauce and bleu cheese.

5. Now it’s time to assemble! Spoon some of the Sriracha-bleu cheese dressing on bottom bun and add turkey cheeseburger on top. Add two half strips of bacon, and a portion of caramelized onion. Top with another spoonful of Bleu-Sriracha dressing. Feel free to drizzle with more Sriracha. Add top bun, serve with lettuce and tomato on side.

Eat and enjoy!!!

[..]

by Ackley Suicide

A column which highlights Suicide Girls and their fave groups.

This week Ackley dishes on the tasty truth behind SG’s Some Like It Raw group.

Members: 370 / Comments: 817

WHY DO YOU LOVE IT?: It’s a great place to get recipes and info on raw foods and see how it’s changed the lives of different SG Members.

BEST RANDOM QUOTE: “Let Food Be Thy Medicine.”

MOST HEATED DISCUSSION THREAD: We are kind of “Anti Heat” when it comes to cooking, wink wink, but we eat more than twigs and berries – I promise.

WHO’S WELCOME TO JOIN?: I encourage anyone and everyone to join. Find out how you can add a little more life in your diet. See my before and after results here!!!

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