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Jack Daniel’s Char-Grilled Brined Pork Tenderloin

Jack Daniels Pork Tenderloin Jack Daniel’s Char Grilled Brined Pork TenderloinCompiled by Matt Goldstein

Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin.  Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus.  Add the pan fried sweet onions and this Jack Daniel’s recipe is pure fire!

Ingredients:

2 quarts water (slightly warm) to aid in dissolving ingredients

1/2 cup Kosher salt

3/4 cup dark brown sugar

1 cup Jack Daniel’s Tennessee Whiskey

1 can Chipotle peppers, pureed

1/4 cup blackening spice

3 rosemary stems

 

Directions:

1. In a large non-reactive container, add water then the rest of the ingredients and stir with a whisk until totally dissolved.

2. Add the pork tenderloins and brine for 24 hours

3. Remove pork tenderloins from brine and discard the brine.

4. Char-Grill the pork tenderloins until medium 140 to 145 degrees.

5. Slice into 2 inch medallions and top with Honey Braised Sweet Onions.

 

Honey Braised Sweet Onions

Ingredients:

2 one to one and a half pound pork tenderloins

4 large sweet onions (Vidalia preferable), thinly sliced

1 cup Jack Daniel’s Tennessee Honey

2 sprigs fresh thyme

1 cup chicken broth

3 tablespoons unsalted butter

2 tablespoons olive oil

salt and pepper

 

Directions:

1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions, and cook, stirring constantly, until the onions begin to soften, about 10 minutes.

2. Keep stirring and cook another 10-15 minutes until golden brown.

3. Carefully pour in the Jack Daniel’s Tennessee Honey and cook until most of the liquid has evaporated, add the chicken broth and thyme sprigs, then cook until most of the liquid has evaporated.

4. Turn the heat down to low and simmer the onions for another 10 minutes, season with salt and pepper then serve immediately over the sliced pork tenderloin medallions.

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The Capital Grill Wagyu Pot Roast

Capital Grill Wagyu Pot Roast The Capital Grill Wagyu Pot RoastBy Executive Chef Jim Nuetzi

There are few dishes more red, white and blue than pot roast. It’s been a staple in American dining rooms since, well, since there’s been an America. So the question is, can a classic be improved upon and still remain a classic? Executive Chef Jim Nuetzi’s delicious recipe calls for many of the traditional ingredients that give pot roast its iconic flavor, but proposes elevating the main ingredient to exceptionally high quality Wagyu beef. Yes, Wagyu can be expensive, but using the blade cut is an economical way to enjoy it. The rich marbling really shines through in the blade roast, and creates an incredibly tender roast that is classic enough to satisfy family tradition, and elegant enough to impress guests. (Some grocery stores require advance ordering for Wagyu beef, but specialty butchers will always have Wagyu available.)

 

Ingredients(Serves 4-6)               

Wagyu Blade Roast         3 lbs

Kosher Salt         1 Tbsp

Olive Oil, Blended            2 Tbsp

Onions, Medium Spanish             2 each

Carrots, large     2 each

Granulated Sugar             1 tsp

Tomato Paste    1 Tbsp

White Wine        1 1/2 Cups

Beef Stock, prepared     1 1/2 Cups

Fresh Thyme                      2 Sprigs

Smoked Paprika               1 tsp

Bay Leaf               1 each

Dijon Mustard   2 Tbsp

Fresh Bread Crumbs       1/4 Cup

Italian Parsley, Chopped               3 Tbsp

Chopped Hazelnuts        2 Tbsp

White Soy           2 tsp

Sherry Vinegar  2 tsp

Preparation

Heat the oven to 275°F.

Peel the carrots and onions. Dice into 1/2”sized pieces.

Season the blade roast all over with 1-1/2 tsp of the kosher salt.

Heat a large heavy Dutch oven with the blended oil to the smoke point over medium high heat and sear the roast until deep brown, approximately 4 minutes on each side.

Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Coat the vegetables well with the drippings/oil and season with the remaining salt and sugar.

Cook the vegetables over medium low heat, stirring frequently for 30 minutes.

Stir in the tomato paste and cook, stirring frequently for an additional 10 minutes.

Deglaze the pan with the white wine and scrape up any browned bits off the bottom of the pan. Bring the wine to a boil.

Add the beef stock, thyme, paprika, bay leaf, and Dijon Mustard, whisk well to combine.

Return the seared roast to the pan. Cover tightly and place in the pre-heated oven.

Cook the roast for two hours and then remove the cover.

Cook, uncovered until fork tender (about 1 1/2 additional hours).

Remove from the oven and strain the liquid from the pan into a small sauce pan. Discard the vegetables.

Bring the liquid to a simmer and skim the fat from the surface. Reduce liquid to approximately one cup in volume.

Stir in the bread crumbs, parsley, nuts, soy and vinegar and simmer on low heat for 5 minutes. Adjust seasonings to taste with salt and pepper.

Place the roast on a serving platter and garnish with the finished sauce and Roasted Root Vegetables.

*This recipe may be done through step 15 and refrigerated overnight. Place in a 275°F degree oven to re-heat. Heat one hour until the meat reaches an internal temperature of 165°F prior to serving.*

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The Pan Fried Cajun Creole Jack Daniel’s Louisiana BBQ Shrimp

jack daniels logo pic 234x300 The Pan Fried Cajun Creole Jack Daniel’s Louisiana BBQ ShrimpAdd Some Heat to Your New Year

By Chef Rusty Hamlin

Add some heat to your new year with Chef Rusty Hamlin’s Louisiana BBQ Shrimp!  Pan fried and fire hot, these BBQ shrimp can be cooked in any kitchen in any season.  Rusty Hamlin, a successful chef from Louisiana, is now the official chef for the Zac Brown Band who also partner with Jack Daniels.  Check out this Cajun Creole style shrimp recipe and fire up your next meal with the Louisiana BBQ Shrimp!

Ingredients:

 

3 ounces unsalted butter

1teaspoon Worcestershire Sauce

1/4 teaspoon Black Pepper

1teaspoon Dried Basil

1/2 Lemon juiced and zest

1/2 tablespoon Cajun Blackening Seasoning

1/2 teaspoon Salt

1/2 teaspoon Cayenne Pepper

1/2 tablespoon Pepper Sauce

3 cloves garlic

1/2 small onion

1 pound fresh 16-20 count Gulf Shrimp (head on)

1/4 cup Jack Daniel’s Tennessee Whiskey

Chopped Parsley and French Bread for garnish

 

Directions:

 

Cleaning Shrimp:

1. Leave the head on and using a paring knife cut the top of the shell on the tail from front to back only going thru 1/2 of the tail meat.

2. Carefully wash the trail out of the tail with running water in the sink.

 

Making Compound Butter:

1. In a food processor puree the onion and garlic till fine.

2. Add all of the first nine ingredients and process till all is blended.

 

Cooking:

1. Melt butter on medium heat and add shrimp. I like to line them up in the same direction, it makes it easer to turn and work with.

2. Cook shrimp in compound butter for four minutes on each side and remove from pan.

3. Line up shrimp on a serving platter all facing the same direction.

4. Add Jack Daniel’s to butter mixture and flame.

5. Once reduced (3 min) pour mixture over shrimp and garnish with chopped parsley and lots of French bread for dipping.

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The Woodford Reserve White Chocolate Bourbon Bread Pudding

woodford reserve white chocolate bread pudding The Woodford Reserve White Chocolate Bourbon Bread PuddingThis holiday season; impress your party going guests with the Woodford Reserve White Chocolate Bread Pudding.  Well-crafted holiday parties include well-crafted cocktails.  And while there are always the classics, a signature drink and a well-paired appetizer can separate your party from the rest.  We’ve assembled some of our favorite Woodford Reserve cocktails and some tasty bites that will have people talking until next holiday season.

 

White Chocolate Sauce

2 tbsp. Woodford Reserve®

1 c. Heavy cream

4 oz. White chocolate, finely chopped

Bread Pudding

4 oz. French bread or Challah, crusts removed and cut into ½-in. cubes

1 ½ c. Half-and-half

½ c. Heavy cream

4 oz. White chocolate, finely chopped

4 egg yolks

1 egg

¼ c. Sugar

1 ½ tsp. Vanilla extract

For the sauce, heat the heavy cream in a saucepan over medium heat; do not boil. Add the chocolate and cook until blended, whisking constantly. Remove from the heat and stir in the bourbon. Chill, covered, for up to 1 day.  For the pudding, spread the bread cubes in a single layer on a baking sheet and bake for 10 minutes or until golden brown. Arrange the bread cubes evenly in 6 lightly greased ramekins or custard cups.  Heat the half-and-half and heavy cream in a saucepan over medium heat. Stir in the chocolate and cook over low heat until blended, stirring constantly. Whisk the egg yolks, egg and sugar in a heatproof bowl until blended. Gradually add ¼ of the hot cream mixture to the egg mixture, whisking constantly. Whisk in the remaining hot cream mixture until blended and stir in the vanilla. Pour the cream mixture evenly into the prepared ramekins and let stand for 30 minutes or store, covered, in the refrigerator for 8 to 10 hours.

Preheat the oven to 350 degrees. Arrange the ramekins in a 9×13-inch baking pan and add enough boiling water to the baking pan to measure 1 inch. Bake for 25 minutes or just until set. The baking time will have to be lengthened if the ramekins have been chilled.  To serve, reheat the sauce over low heat and drizzle over the warm puddings.

You may bake the bread pudding in a 10-inch round baking dish. Bake without the water bath for 30 to 35 minutes or until set and cut into wedges to serve.  You may bake in advance and store, covered, in the refrigerator. Reheat before serving

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The Jack Daniels Jack Hot Wings

Jack Daniels Jack Hot Wings The Jack Daniels Jack Hot WingsTry the Jack Daniels original Jack Hot Wings with an original hot sauce and original wing recipe great for frying, grilling or baking.  The Jack Daniels original recipes range from hundreds of cocktails to hundreds of grilling recipes and they go perfect together.  Keep checking back for more Jack Daniels cocktails and great grilling recipes to kill it at the BBQ.

¾ cup all-purpose flour

1 ½ teaspoons salt

¼ teaspoon black pepper

2 pounds chicken drumettes

Vegetable oil

Sauce

½ cup (1 stick) butter

½ cup Jack Daniel’s® Tennessee Whiskey

¼ cup ketchup

1/3 cup hot pepper sauce, or to taste

Combine flour, salt, and pepper in a shallow bowl. Coat the wings with the flour mixture. Heat 2 to 3 inches of oil in a fryer or heavy pot to 365°F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

Combine all the sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in the sauce. Serve with blue cheese dressing and fresh celery and carrot sticks. Makes 6 to 8 servings.

To bake the wings, place them in a roasting pan. Brush wings with melted butter and sprinkle with salt and pepper. Bake in a 450°F oven until lightly browned and cooked through, about 30 minutes. Don’t forget you can grill the wings over medium heat for about 30 minutes, turning frequently.

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The Capital Grille Roasted Chanterelle Mushrooms

The Capital Grille Chanterelle Mushrooms The Capital Grille Roasted Chanterelle MushroomsBy Executive Chef Jim Nuetzi

With their rich, distinctive flavor, it’s no surprise that chanterelle mushrooms were considered a culinary delicacy throughout the 17th and 18th centuries. And because they’re only available fresh a few months of the year, they still add an air of gourmet elegance to any dish they accompany. Some chanterelles have a woodsy, earthy flavor, while others can taste a little spicy. But they all taste even more delicious when roasted with fresh herbs, olive oil and garlic, and make a wonderful complement for lobster.

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Ingredients (Serves 4)

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Chanterelle Mushrooms               1 lb

Garlic     1 Clove

Fresh Rosemary               1 Sprig

Fresh Thyme      2 Sprigs

Extra Virgin Olive Oil       2 Tbsp

Kosher Salt                         1 tsp

Freshly Ground Black Pepper     1/2 tsp

Butter, unsalted               2 Tbsp

 

Preparation

Preheat the oven to 425° F.

Clean the chanterelles (see note below).

Finely chop the garlic clove.

Pull the leaves off the rosemary and thyme and chop the herbs finely .

Combine the mushrooms, garlic, herbs, olive oil, salt, and pepper in a large mixing bowl and toss well to combine.

Place the mushrooms on a clean pan and roast them until tender (approximately 10 minutes).

Remove the mushrooms from the oven, toss them with butter and place them on a clean platter and serve.

To clean fresh chanterelles, it is best to brush them and pick off any dirt unless they are very dirty. If washing is required, do so immediately before cooking to avoid storing wet mushrooms. Occasionally, you may find a few tiny insects on the inside of your chanterelles. Dunk the mushrooms in salted water for a few minutes prior to cooking.

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The Capital Grille Baked Stuffed Lobster

capital grille lobster The Capital Grille Baked Stuffed LobsterBy Executive Chef Jim Nuetzi

They say a picture is worth a thousand words. But there are certain words with the ability to paint a mighty robust picture themselves. “Lobster” is one of them. Just speaking it conjures up images of special occasions, beautifully dressed dinner guests, and elegant, sophisticated tables. None of that need be the case, of course, to enjoy lobster, but your guests will be thinking it anyway, making your dinner party memorable before anyone even sits down. Executive Chef Jim Nuetzi proposes stuffing lobster with scallops, shrimp and a little Parmesan, along with adding some fresh herbs to lighten up the flavor. This is a wonderful dish for a celebration. And your guests will be impressed just seeing it come to the table.

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Serves one as an entrée or two as a mixed grill

Ingredients

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1 lb Lobster (prepared) 1 each

Clarified Butter 2 oz

Bay Scallops        6 each

Bay Shrimp         6 each

Kosher Salt         1/2 tsp

Heavy Cream     1/4 Cup

Parmesan, Grated           2 Tbsp

Freshly Chopped Tarragon           2 tsp

Freshly Chopped Parsley              2 tsp

Panko Bread Crumbs                      1/4 Cup

Butter   2 Tbsp

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Preparation

Using a large sauté pan, warm the clarified butter over medium heat.

Add the scallops and shrimp and cook for 2 minutes.

Season with the salt and add the heavy cream.

Simmer for 2 minutes and add the cheese.

Remove from the heat and allow to cool.

Fold in the lobster claws, knuckles, fresh herbs and refrigerate until ready to use (up to one day in advance) or proceed to step 7.

Place the stuffing into the lobster (this will fill the cavity and cover the tail).

When ready to serve, preheat the oven to 400° F.

Melt the butter in the microwave (30 seconds for most microwaves).

Combine the melted butter with the bread crumbs and top the stuffing with the bread crumbs.

Bake the lobster until the bread crumbs are golden brown (7-10 minutes).

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The Knob Creek Peanut Glazed Chicken

Knob Creek Peaunut Glazed Chicken recipe mike isabella 300x199 The Knob Creek Peanut Glazed ChickenRecipe by Chef Mike Isabella

Mike Isabella received his formal chef training at The Restaurant School in New York, taking classes and cooking at some of New York City’s greatest restaurants. After New York, Chef Isabella made his way to Philadelphia where he worked at Alma de Cuba and then several Stephen Starr restaurants. Most recently, Chef Isabella was the executive chef of Jose Andres’ Zaytinya restaurant in Washington, DC.  Chef Isabella recently appeared on Season Six of Top Chef and was the runner-up finalist on Top Chef All-Stars.

 

CHICKEN

Ingredients:

120 Chicken Wings, deboned

3 quarts Buttermilk

10 lbs All Purpose Flour

½ cup Salt

¼ cup Pepper

½ cup Coriander

Preparation:

1. Let the chicken soak for at least an hour in the buttermilk.

2. Combine the flour with salt, pepper and coriander.

3. Remove the chicken from the buttermilk and coat with the flour.

4. Fry at 350 degrees until cooked through.

5. Remove and drain on towel.

***

PEANUT GLAZE

Ingredients:

6 cups Peanuts, ground fine

8 cups Coconut Milk

1 cup Ginger, sliced

½ cup Garlic

½ cup Sambal Chili Paste

½ cup Soy Sauce

1 cup Knob Creek Bourbon

1 cup Glucose Syrup

 

1. Sweat the ginger, garlic and sambal chili paste by heating over medium-low heat until

the ginger and garlic are softened and translucent in color.

2. Stir in the Knob Creek bourbon, soy sauce and glucose.

3. Add the coconut milk and bring to a boil, let steep for 1 hour.

4. Strain and bring back to a simmer.

5. Add the ground peanuts and cook on low for about a half hour.

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PICKLED CELERY

Ingredients:

3 bunches Celery, cut on the bias, ¼” thick

2 cups Rice Wine Vinegar

1 cup Sugar

3 cups Water

2 bunches Thai Basil, thinly sliced

Preparation:

1. Bring the vinegar, sugar and water to a boil.

2. Cool down and pour over the celery.

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TO SERVE

1. Toss the chicken with the peanut glaze and serve with pickled celery.

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The Knob Creek Bourbon Poached Lobster

KC Event Knob Creek Poached Lobster 300x200 The Knob Creek Bourbon Poached Lobster By Mike Isabella from Top Chef All Stars

 Mike Isabella received his formal chef training at The Restaurant School in New York, taking classes and cooking at some of New York City’s greatest restaurants. After New York, Chef Isabella made his way to Philadelphia where he worked at Alma de Cuba and then several Stephen Starr restaurants. Most recently, Chef Isabella was the executive chef of Jose Andres’ Zaytinya restaurant in Washington, DC..  Chef Isabella recently appeared on Season Six of Top Chef and was the runner-up finalist on Top

Chef All-Stars.

 

 

knob creek single barrel reserve logo print The Knob Creek Bourbon Poached Lobster Ingredients:

 

24 1lb Lobsters

Salt

Corn Nuts, crushed

Chive, sliced very thin

Preparation:

1. Poach the lobster in water for 3 minutes.

2. Pull out and ice down.

3. Take lobster out of shells and cut into portions (½ oz rounds).

***

 

BOURBON POACHING LIQUID

Ingredients:

2 cups Knob Creek Bourbon

2 cups Water

½ cup Shallots, sliced

¼ oz Thyme Sprigs

4 lbs Butter

Preparation:

1. Mix together Knob Creek bourbon, water, shallots and thyme and reduce to 1 cup over

heat.

2. Strain liquid and put back on the heat and mount the sauce with butter.

***

 

CORN SAUCE

Ingredients:

1 Case Yellow Corn

1 quart Mascarpone

¼ cup Grade B Dark Maple Syrup

Preparation:

1. Juice the corn kernels with a vegetable juicer.

2. Place juice in a pot and bring to boil.

3. Make sure to have a whisk and rubber spatula handy, then whisk the sauce until it starts

to thicken. Switch to a rubber spatula and stir until it comes to a boil.

4. Remove from heat and cool to room temp.

5. Whisk in the mascarpone and maple syrup and chill.

***

 

TO SERVE

1. Slice the lobster into ¼ inch medallions.

2. Spoon corn sauce into spoon and top with medallion.

3. Top with chives and crushed up corn nuts.

 

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The Oktoberfest Wiener Schnitzel: A Breaded Veal Recipe

Oktoberfest 700PX LR 300x137 The Oktoberfest Wiener Schnitzel: A Breaded Veal RecipeAn Oktoberfest Recipe Featuring Illg’s Meats

By Tim Rodgers

Oktoberfest, it’s that time of year again.  If the Germans know anything about beer, than they sure know something about meats.  For those of you that live in the Philadelphia area or even New york/New Jersey for that matter I encourage you to visit Illg’s Meats in Bucks County  Pennsylvania.  You can even pick up some of Illg’s delicasies at the Apple Valley Farm stand in the Reading Terminal in Center City Philadelphia.

weiner schnitzel The Oktoberfest Wiener Schnitzel: A Breaded Veal RecipeAccording to the Illg family, “Ernst came to America in 1952 and settled in the Brewerytown section of Philadelphia, at 29th and Master Streets; a good neighborhood for lunch meats and sausage.  German, Irish, Polish and Jewish people.  They liked our meats.  So business exploded.  And all we had was a little rowhouse-in front, the store; in the middle, the icebox; in back, the sausage kitchen; upstairs, the family.  So we moved to Chalfont.  We took over a store from a butcher who was American but with German parents, so he had a few German items.  We just put our items out, and all of a sudden we didn’t know where all these people were coming from.  It’s not just people from Germany like these meats, you know.  It’s people from Poland, from Russia, from all over Europe.  We even make Hungarian sausage.  We’re Germans, but we make it.  And we make it good.”

I grew up eating the lunch meat, brats, sauerkraut, and butcher cuts from the Chalfont store.  But comfort food has kind of been my go-to cuisine and nothing takes me back to my childhood better than some basic ole’ fashioned Wiener Schnitzel.

Basically, its merely a fried breaded veal cutlet served with a lemon wedge.

The Winer Schnitzel Recipe:

1 lb of fresh veal cutlets from Illg’s Meats tenderized and pounded flat

1 cup of UNSEASONED bread crumbs

1 cup of flour

2 eggs

Splash of milk

2 tablespoons fresh parsley flakes

Salt & Pepper to taste

1 lemon

3 tablespoons of butter

Cooking oil

 

First pound out your veal cutlets.  Next, mix some fresh ground pepper into your flour and set aside.

Beat your eggs with the milk and set aside.  Mix your parsley with the bread crumbs.  Next you will be breading your cutlets by dipping each cutlet into your flour mixture assuring that the entire piece is coated and shake off any excess flour.  Next dip it into the beaten eggs, and finally dip the cutlet into the bread crumb mixture.  Repeat this process for each piece.  Heat your cooking oil in a large skillet.  Once hot, add the butter until that melts and begin frying your breaded cutlets until golden brown on each side.

Once each side is fried set aside on a paper towel to drain any excess oil.  Squeeze a lemon wedge on your Schnitzel and serve with a lemon wedge and parsley garnish.

Really, Wiener Schnitzel is an Austrian dish, but culturally, its close enough.  It is also tradition to serve your Wiener Schnitzel with parsley herb potato wedges and a parsley garnish.  I would pair this bad boy with this years Whiskey Goldmine Oktoberfest Champion Spaten Oktoberfest!

The Illgs Store by the way, is at 365 Folly Road, Chalfont, PA is open from 8:00 AM to 6:00 PM Tuesday through Friday and from 8:00 AM to 5:00 PM on Saturday.  “Tell people to call (215-343-0670) before they come, and I will give them directions,” says Ernst Illg.

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The Top 10 Breweries in the World: Founders, Bell’s, Ballast Point, Stone, Port/Lost Abbey

 

The Top 25 Beers in a Can: Oscar Blues, Sly Fox, Maui Brewing, Young’s Double Chocolate, Caldera, 21st Amendment

 

Pennsylvania Crushes Germany in the Top 10 Pilsners: Pilzilla, Prima Pils, Stoudt’s Pils, Pikeland Pils, Troegs Sunshine Pils

 

The Best Beer under $20 a Case: Yuengling Lager, Bitburger, Leinenkugels, Shiner Bock, Lionshead and more…

 

The Top 25 Stouts: Founders KBS, Breakfast Stout, Bell’s Kalamazoo, Rogue Shakespear Oatmeal, Goose Island Black Cat Bourbon, Deschutes the Abyss

 

The Top 10 Oktoberfest Beers: Ayinger, Beck’s, Hacker Pschorr, Flying Fish, Hofbrau, Stoudt’s, Lefthand, Magic Hat, Spaten

 

The Top Ten Belgian White Ales from a Taste Test: Blanche de Bruxelles, Hoegaarden, Ommengangs Witte, Victory Wirlwind, St. Brnardis Blanche, Allagash White, Blue Moon and more…

 

The Top 10 Mexican Beers: Bohemia, Negra Modela, Dos Equis, Corona, Carta Blanca, Tecate, Sol and more…

 

Top 50 Pound for Pound Beer List: Chimay, Dogfish Head, Sierra Nevada, Bells’, Victory, Founders, Hacker-Pschorr, Weyerbacher and more…

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