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Archive for January, 2011

When Craft Beer Meets Heavy Metal

Thursday, January 13th, 2011

Heavy metal is the music genre of choice for many KegWorkers. We share iTunes libraries and it’s not unusual to share CD’s – so I’ve had my fair taste of songs like "Triple Corpse Hammerblow," off of the Children of Bodom disc Hate Crew Deathroll, "Scar Spangled Banner" (that’s by eXodus and the album is called Tempo of the Damned) and of course Slayer’s "Here Comes the Pain" from the album God Hates Us All.

In case you couldn’t tell by my slight sarcasm, I’m not exactly a huge metal head myself. I will admit however that it’s growing on me – slowly. Every now and then if I’m really pissed off, I’ll put on some Black Label Society and all of a sudden I feel like sunshine and rainbows again – sort of.

Regardless, my opinion of heavy metal is entirely irrelevant because the real news here is that Jester King Brewery a brand new Texas-based craft brewery launched by a former attorney and perceptible metal lover, Jeffrey Stuffing. They’ve released their first seasonal beer, cleverly named Black Metal Imperial Stout (also known as Suds of Northern Darkness, Iron Sword and El Martillo del Muerte.) I don’t remember too much of my high school Spanish at this point but I’m pretty sure Muerte means "death" or something of that nature. Sounds about right.

Jester King Black Metal Stout

According to their website, "Black Metal is a cruel and punishing beer fermented by the sheer force of its awesome will. We are pretty sure that Kreator wrote the song ‘Impossible Brutality’ about this beer while drinking it during their Extreme Aggression Tour."

All I have to say about this beer is that they have a sweet tap handle and it sounds pretty tasty. Horns up. \m/

Jester King Black Metal Stout

TAGS [ JESTER KING BREWERY | BLACK METAL STOUT | HEAVY METAL BEER ]

Custom Hanging Glass Racks for New Builds

Thursday, January 13th, 2011

Stemware Glass Racks

You might not know it but we’re actually able to create custom designed overhead glass racks. Whether you’re building your dream home or just remodeling your kitchen or bar area, we can create the perfect hanging glass rack for you.

We do have plenty of existing sizes and styles available but we can also work with you to make a rack that fits your unique space.

If you can’t find the size or style you need, you may want to consider having us make one for you. Our expert fabricators do a great job making your one of a kind piece, so just let us know what you’re looking for and we’ll provide you with a quote. Once we have the go-ahead, we’ll get to work.

It’ll be helpful if you can provide us with detailed drawings of your bar or kitchen and we’ll need to know which finish you’d like (polished brass, polished stainless, brushed stainless, oil rubbed bronze or brushed brass). Other finishes may be available too, so if there’s something you really want, just let us know.

Feel free to get in touch however you’d like and we’ll get you started:

Email: sales@kegworks.com
Fax: 716-856-9684 (ATTN: Sales Director)

Snail Mail:
KegWorks
ATTN: Sales Director
1460 Military Road, Rear Building
Kenmore, NY 14217

Once we receive your project details, we’ll be in touch with an estimate!

Questions? We’re here for you!
Give us a call Monday – Friday, 9:00 a.m. – 6:00 p.m. EST
Toll Free 877-636-3673
Outside the US 716-856-9675

TAGS [ GLASS RACKS | CUSTOM GLASS RACKS ]

Culinary Dropout Hall Pass

Wednesday, January 12th, 2011

Hall Pass CocktailJust happened upon this delicious-sounding tequila cocktail from mixologists at Culinary Dropout. Even if you’re not in the Scottsdale area, you can whip this one up at home for an experience that’s second to none.

Hall Pass
4 – 6 fresh raspberries
Pinch fresh rosemary
2 oz Reposado tequila
1 oz green Chartreuse
1 oz fresh lime juice
½ oz sugar cane syrup
2 dashes cherry bitters

Muddle fresh raspberries and rosemary together in your cocktail shaker. Add the tequila, Chartreuse, lime juice, sugar cane syrup and cherry bitters. Fill the shaker halfway with ice and shake the cocktail until condensation forms on the outside. Strain into a rocks glass filled with ice and enjoy.

TAGS [ COCKTAIL RECIPES | TEQUILA COCKTAILS | REPOSADO TEQUILA ]

La Fin du Monde Ultimate Onion Soup

Tuesday, January 11th, 2011

Unibroue’s La Fin du Monde is one of my very favorite beers and I’m a huge fan of onion soup so when I saw this recipe, I immediately started drooling. Must try ASAP.

Unibroue La Fin Du Monde Onion Soup

The Ultimate Onion Soup

Beer: Unibroue La Fin du Monde

Serves 6

Prep time: 10 minutes

Cooking time: 1 hour

Ingredients
6 medium onions, peeled and finely chopped (2 red, 2 white, 2 Vidalia)
1 green onion, chopped finely
1 bottle of Fin du Monde (750 ml,)
1 garlic clove chopped finely
3 tbsp of olive oil or butter
½ c Porto
½ c red wine
4 c beef broth
1 VERY small pinch of dried thyme
½ tsp celery seeds
1 large bay leaf (to be taken out before putting in oven)
Salt and ground pepper to taste
6 French bread slices – 1 cm (¼") thick
2 c grated swiss cheese (gruyère or emmental)
1 c fresh grated Parmigiano Reggiano cheese

Directions
1. In a large saucepan, caramelize half the onions at medium/low heat (1 of each color), the green onion and the garlic in the butter or olive oil, stirring often, until mix is a dark golden color (about 20 minutes)

2. Deglaze with Fin du Monde, while scraping bottom of pan – reduce to half

3. Add broth, Porto, red wine, thyme, celery seeds, bay leaf and leftover onion

4. Preheat oven to 450°F

5. Salt and pepper to taste then bring to a boil, reduce heat and simmer for about 25 minutes

6. Pour soup into 6 bowls, add a slice of bread over each one and cover with 1/3 cup of Swiss cheese and 1/6 cup of fresh Parmigiano Reggiano

7. Place the bowls on a cooking tray, brown the cheese in the oven and enjoy

Photo and recipe credit: Recettes de la mort

TAGS [ BEER SOUP | LA FIN DU MONDE | UNIBROUE | ONION SOUP | SOUP RECIPES ]

Craft Beer to Warm Hearts in the Coldest of Cold

Tuesday, January 11th, 2011

New Zealand craft brewer Moa is set to bring their delicious beers to pioneers on the coldest continent on Earth. Antarctica. According to an article on stuff.co.nz, currently those living in Antarctica drink about 30,000 cans of mass-produced beer, like Heineken, per year. Moa would be the first artesian brews to ever hit the continent.

Moa Brewery
Photo credit: Scott Hammond

John Scott, founder of Moa Brewery, said, "Hopefully it will warm their hearts when it’s completely dark down there. There are amazing people who have gone down and pioneered in Antarctica. It’s quite inspirational what they do, and it’s good to be involved."

Special measures for Antarctic beer have even been taken. The brews that will take the two-month journey will be packaged in 600ml plastic bottles, a first for Moa, so that they’re lightweight and recyclable, as all trash is transported back to New Zealand to be dealt with properly. The "Antarctica Edition" beers will even have special labels made, featuring penguins and seals.

Not only does Moa know that those stationed in Antarctica will enjoy their brews, but they hope that international sales with the U.S. will be on the up and up as well, once Americans in Antarctica get a good taste.

Cheers to Moa for bringing craft beer where no craft beer has gone before!

TAGS [ MOA | CRAFT BEER | ANTARCTICA | CRAFT BREWERY ]

CO2 Siphons Make Winter a Cozy Place

Monday, January 10th, 2011

Glass Mesh Soda SiphonYou’ve finally gotten that soda siphon you’ve been craving to make you look like a pro in your basement bar and are ready to entertain the throngs of guests that don’t happen to be related to you. Now what? When you begin to explore cocktails with seltzer and soda water you’ll notice that some cocktails just taste better than others with one type of fizz. That is because seltzer contains salt that the soda water doesn’t, gently changing the taste of your cocktail and making it that much better (with a soda siphon, you can add a pinch of table salt to your water before charging it and Ta-Da! you have seltzer). Here are a couple recipes that you can wow your guests with on the seltzer side and I’ll have some fun with soda water next time.

I love Sangria and this winter version of a summer classic gives you a nice drink that lets you share the winter weather with a couple of friends.

Winter Sangria

1½ c red wine
½ c fresh pomegranate seeds (from 1 pomegranate)
1 navel orange, halved and sliced ¼ inch thick
1 granny smith apple, thinly sliced into wedges and cored
1½ tbsp maple syrup
3 c seltzer, chilled
12 oz Regatta Ginger Beer, chilled
Ice

In a large pitcher, combine wine, seeds, orange, apple and maple syrup; refrigerate an hour or even overnight for maximum flavor. Stir in the seltzer and Regatta Ginger Beer when you’re ready to enjoy. Serve over ice.


Here’s an interesting Cocktail with a beverage I’d never heard of. Soju is native to Korea and is apparently rather similar to Vodka, only slightly sweeter. Traditionally made of rice, this liquor is typically classed as a wine in the US (between $10-20) and has an ABV of 25% (in Korea it can be up to 45%).

Apple-Soju Cocktail

1/3 glass Soju (can substitute with Vodka)
1/3 glass seltzer
1/3 glass apple juice
Ice, as needed
1 thin slice granny smith apple

Mix equal parts soju, seltzer and apple juice in a cocktail shaker filled with ice. Strain into martini glasses and garnish with apple slice.

The Sangria is nice, but let me know how the cocktail turns out, if you try it before I do.

TAGS [ COCKTAIL RECIPES | SANGRIA RECIPES | SODA SIPHONS ]

Four Loko: If We Can’t Drink It, We Might as Well Use It as Gas

Friday, January 7th, 2011

We’ve been chatting quite a bit about the alcoholic energy drink Four Loko; about its horrible taste and thoughts on why it shouldn’t be legal, or at least better regulated. After the FDA cracked down on sales of Four Loko and other alcoholic energy drinks, MXI Enterprises decided to put the beverages to good use.

MXI Enterprises and two other companies in the US recycle ethanol, so all three of these businesses will be accepting truckloads of Four Loko and the like for recycling. According to chicagobusiness.com, "MXI distills the alcohol from the drinks, then sells the fuel to be blended into gasoline, Potter said. It sells the aluminum cans to a recycler. Potter estimated it takes ’30 days until it’s back on the shelf as another beer can.’ It also recycles the drinks’ water, cardboard packaging and shipping pallets."

What a fantastic way to rid states of the illegal beverages without filling up landfills and incinerators. Those cans of Four Loko may not be going into our bellies, but they may very well find their way into our gas tanks.

Cheers!

TAGS [ FOUR LOKO | RECYCLING ETHANOL | ALCOHOL ENERGY DRINKS ]

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