Storage- Wine, Beer, Liquor

wine storage

 

Bottle Storage:

Wine

Store in a cool, dark place at 50-55 degrees, (do not fluctuate temperature, keep constant). Wine turns/oxidizes at 75 degrees. Store horizontally to keep the cork moist and prevent it from drying out. Keep still. Try not to move the wine bottles once stored. Dark green bottles are preferable.

Beer

Store upright to minimize oxidation between beer and bottle cap, and so unfiltered beer sediment stays on bottom. Like wine, it is recommended to find a cool, dark place with a temperature of 50-55 degrees. Most beers have an expiration date and are not recommended for aging, except for those heftier beers that are ripe for maturation, such as: vintage beers, barleywines, imperial stouts, Belgian strong ales, lambics, and old ales…

Liquor

Store upright. The theory is that lids are less reliable and can leak. A bottle of vodka will not go bad due to its alcohol content.

Colored Bottles

Does bottle color matter?

Not if bottles are stored in a cool, dark place (*more on storage later). Direct sunlight and fluorescent or UV lighting will speed the oxidation process. The darker the tint of glass, the more light diffused, helping to protect the liquid within.

Clear bottles are popular with white wine producers, however, most red wine worldwide is still bottled in green glass. Beer is typically stored in green or brown bottles, as well as clear. Liquor comes in a myriad of colors, mostly due to Marketing.

BBQ Spicy Beer Ribs + Tofu ‘Rib’ Alternative

We marinaded the ribs overnight with a *homemade Sriracha

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IMG_0361 copyMarinade:

1 cup onion, grated

3/4 cup flat beer (we used Murphy’s Stout for its low carbonation)

3/4 cup Sriracha or (*plain tomato sauce, tomato paste, apple cider vinegar, garlic powder, onion powder, chili pepper, cayenne)

3 tbsp Dijon mustard

1 tbsp Worcestershire

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

salt & pepper

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IMG_3497 copy2Coleslaw:

green & purple cabbage

mayonnaise

chopped pickles

pickle juice

salt & pepper

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Shandy = Beer + Lemonade (preferably carbonated)

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IMG_3531 copy 2Dessert: Murphy’s Stout Brownies

3 ½ oz (1 bar) 70% + dark chocolate

8 tbsp of butter

1 cup stout beer (we used Murphy’s, or recommend an espresso stout)

1/2 cup white sugar

1 cup brown sugar, loose, not packed

4 eggs

2 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1 cup flour

1 tsp salt

1 cup semi-sweet chocolate chips

1 cup toasted walnuts (*optional)

– Preheat oven to 350 degrees

– Melt chocolate and butter together, set aside to cool slightly, stir in stout

– Beat eggs and sugar together, add vanilla extract

– Mix dry ingredients together (flour, cocoa powder & salt)

– In a large bowl, blend everything together till moist, then fold in chips and walnuts

– Baking time: 40-45 minutes

serve with fresh strawberries

Beer Chilli con Carne

BEER CHILLI *CON CARNE

– In a large pot (no lid), fry 1 1/2 onions and 1 head of garlic in olive oil. Cook 2 minutes, before clear, then,

– Add 1 family pack ground beef / or 2 containers, (*can substitute vegetables for beef)

– When meat has browned, and fat is drained, add 3 tbsp chilli powder (to taste), 1tbsp cumin, 1 tsp oregano, a pinch of cayenne, and salt & pepper,

– Add 2 1/2 (28 oz) *cans chunky tomato sauce (*from a carton or glass container is better), 1 cup beef stock, and 1 cup stout beer,

– Bring to a boil, then simmer everything on low for 1 hour,

– Stir in 3 (15 oz) cans kidney beans,

semi-optional: add 1/2 tbsp olive oil, and 1/4 bar of 85% dark chocolate (do it!)

serve with Southern-style cornbread, sour cream and some shredded cheddar