improving the quality of life with grain

Archive for January, 2017

Brooks Grain Exhibiting at ACSA Convention & Vendor Show

The American Craft Spirits Association (ACSA) is hosting its 4th Annual Distillers Convention & Vendor Trade Show on February 16-17, 2017, in Nashville, Tennessee. Home to some of country music’s greatest artists, Nashville is a spirited city filled with creativity and excellent craft spirits.

Craft spirit producers from around the nation will gather at the Renaissance Nashville Hotel in February to partake in the largest assembly of licensed craft spirit producers in America. The ACSA will be offering top-notch educational content that will help craft distillers bring their spirit game to the next level.

From small craft distillers just entering into the industry to experienced producers, attendees will have the opportunity to learn new techniques, creative sales ideas, and other crucial tools that will aid them in running a more successful craft spirits business.

To kick off the event, Ken Grossman, founder of Sierra Nevada Brewing Company, will be giving the keynote address which focuses on one essential question. How do you take your business to the next level? The educational sessions will dive into this question by exploring everything from marketing and safety to distilling techniques and growth opportunities.

In addition to educational content, vendors from around the U.S. will be providing crucial services and products to these growing craft spirit producers. Brooks Grain will be sharing their extensive knowledge of the grain and craft spirits industry at the Vendor Trade Show.

Interested in the 4th Annual Distillers Convention and Trade Show? Click here to learn more about this exciting event.  

Brooks Grain provides high quality grain services for the craft distilling industry, backed by 50 years of experience. We’re happy to do whatever we can to help craft distilleries get off the ground, and with 50 years of seeing what it takes to survive in the whiskey business, we are here to guide you on the path to success.

 

ACSA

Moonshine:  the white whiskey most infamously known for its illicit nature and high-proof.  The folklore behind the making and selling of moonshine is thick with both truth and exaggeration, but the fact remains that moonshine abides still and the distilling of the drink is frequently attempted by amateurs.  Although moonshine typically refers to the illegal version of the beverage, there are legal versions produced in order to provide the reveler with a similar white-hot liquor experience.  For an illicit as well as a legal moonshine recipe, follow along.

We should mention first of all that we aren’t endorsing the illegal production of liquor.  Secondly, most home brewed shine tends to be poisonous due its heavy metal concentration (lead) and the oft found presence of ethyl carbamate (also nasty stuff), and any moonshine recipe advertising a product of 50% alcohol volume concentration or more is highly flammable.  Be ye warned.

Without further adieu…

 

Popcorn Sutton’s Moonshine Recipe

25 lbs coarse ground white cornmeal, or enough to fill half of your barrel/container
50 lbs of sugar (1 pound of sugar per gallon of water or total volume)
1 gallon of malt (can be corn, barley, rye or a combination)

The way this was typically done was to boil the water, cook in the cornmeal, and then allow it to cool.  After cooling, the moonshiner would add the sugar and malt and stir it in until thoroughly combined.  They would then leave the mixture for a day and come back to (hopefully) find it bubbling, stir one last time, and then let it rest.  The next step would be to either siphon off the liquor or distill it for a higher quality shine.

And then for the legal stuff…

 

Caramel Apple Moonshine Recipe

2 qts apple juice
2 qts apple cider
4 cinnamon sticks
8 whole cloves
1 cup light brown sugar
1 cup white sugar
10 soft caramel candies
500 ml Junior Johnson Moonshine
250 ml Caramel Vodka

Mix everything except the liquor and bring to a boil, then reduce to a simmer, cover, and let simmer for at least an hour.  Remove from heat, cool to room temp, strain out cinnamon sticks and cloves, and add in the moonshine and vodka.  Stir, bottle, and chill.

Moonshine recipe, Moonshine recipe

 

Recipes adapted from:  

http://www.ibtimes.com/popcorn-suttons-moonshine-recipes-make-your-own-hooch-391458

http://www.pinkheelspinktruck.com/caramel-apple-moonshine/

 

 

 

A great article from the New York Times on the evolving popularity of Rye Bread.

Click here to go to the Full Article

 

Roll

 

 

 

 

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan

Mitch-Morgan

The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth

 

Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda

Blackberry-Soda

Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye

Enjoy

Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

Integer eleifend laoreet orci. Sed eleifend scelerisque sapien, ac cursus massa interdum in. Praesent ac mauris pellentesque, consequat lectus vitae, feugiat enim. Nulla non nulla vel massa iaculis gravida quis vel odio. Duis tincidunt odio vitae orci posuere rhoncus. Nulla suscipit vel ipsum ac adipiscing. Duis non lobortis nunc. Morbi in odio mollis, placerat nibh vitae, scelerisque libero. Integer facilisis urna sit amet euismod semper.

Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks

drink

The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
Savor

 

 

Classic Manhattan

drink

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan

drink

2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.

 

Cara’s Feature

cara

750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**