We at Frankenmuth Brewery decided to craft an event at our brewery specifically for beer bloggers in Michigan. On Thursday, October 20, 2011, bloggers from all over the state of Michigan attended for a private tour and enjoyed a 6-course menu featuring fabulous Frankenmuth beer pairings!

Haithem Sarafa greeted the beer bloggers with a warm welcome to the brewery.  The private tour began in the Brew House, where brew master Jeff Coon revealed the method to his beer-making madness.  He educated the beer bloggers on how craft beer is made in the brewery.

Following the tour was a perfectly paired six-course menu, made specifically for the event.  Each course consisted of a Frankenmuth Beer alongside a delectable dinner plate.  Jeff and the Brewery chefs developed the menu together, making sure each beer and food pairing complemented one another perfectly. The 6-course menu was as follows:

1. Red Sky Ale, paired with Alpine Canape. Herb goat cheese and mushroom crostini, drizzled with a savory mushroom demi.
2. Batch 69 IPA, paired with a shrimp and lobster gumbo. A traditional creole specialty with the brewer’s touch.
3.  Frankenmuth Pilsener, paired with bleu cheese stuffed figs wrapped with bacon and prosciutto, drizzled with a mint raspberry vinaigrette on a bed of fresh greens.
4. American blonde Ale paired with melon sorbet topped with pineapple compote!
5. Munich Style Dunkel Lager paired with Elk flambeed with brandy, atop caramelized parsnips with a red currant and mushroom reduction. An edible flower too!
6. Hefeweizen Ale alongside a Toffee Fig Creme Brulee.  A traditional French dessert with a caramelized sugar glass lid topped off with figs and toffee pieces.

Menu

Red Sky Ale

Batch 69 IPA

Munich Style Dunkel Lager

Frankenmuth Brewery Chefs

The feedback from the meal was so outstanding, many of the dishes may even be added to the restaurant’s normal menu!  Head chef Taffy Cline shared a recipe from the Brewery menu with the beer bloggers, that uses Frankenmuth beer as an ingredient. Try it for yourself at home!

FRANKENMUTH BREWERY FRENCH ONION SOUP

Ingredients

• 4 Tbs. veg oil
• 2 Tbs. Ground Fresh Garlic
• 5 lbs. yellow onion- each julienned
• 2 whole dried bay leaves
• 2 Tbs. Dried Oregano
• 2 cups red wine
• 1 gallon of beef stock
• 1 pint Franknemuth Brewery Dunkel beer

Directions

First you will want to Julienne all of the onions first. Then in a large pot pour in the vegetable oil, garlic and bay leaves. When the oil is hot put in the onions and stir it up to coat the onions. (If you feel you need a little more oil the go ahead but sparingly). Cover the pot with a lid or a piece of aluminum foil to help sweat the onions. Sautee the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat). After all of the onions have turned brown, make a whole in the onions to see the bottom of the pan. Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan. Let the wine reduce slightly and then add the beef stock and the oregano. Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock. Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165* F. Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, Gruyere or even mozzarella cheese. Place in broiler part of oven until cheese us just turning brown and serve.

Note:
After you add the beer you will want to taste it as you keep going. Sometimes the beer may reduce too much and then become over bearing. Always taste your foods as you cook: Remember- you can always add more ingredients but you can not take them out.

View the photo gallery on our Frankenmuth Brewery Facebook page for more event photos!

Brew Master Jeff Coon

Shoutout to Michigan Beer Blog, I’m a Beer Hound, and Motor City Brew Tours!

Somewhere along the road from casual beer drinker to avid beer enthusiast, one must understand the key elements of beer. Among these basics: what is the difference between ales and lagers? Generally this is one of the first steps on the journey toward aficionado status. If you haven’t already, why not take that step with us now, and let Frankenmuth Brewery explain the difference between the ales and lagers.

In comparing ales and lagers, color and alcohol content don’t really factor in. The main thing we’re concerned with is yeast. The type of yeast used will effect which ingredients and techniques can be used in the brewing process.

Ales are top-fermented at warm temperatures, usually between 60-75 degrees. At this temperature, yeast tends to mature and ferment faster, sometimes in as little as a week. Lagers, on the other hand, are bottom-fermented at 45-59 degrees, which generally takes much longer. In fact, the word lager comes from the German word lagern, which means “to store”.

As the name suggestions, the yeast in the top-fermented ales rises to the top of the brew during fermentation. And as you might’ve guessed, bottom-fermented lagers are just the opposite. Because of the fast and warm fermentation, many consider ales have a stronger, bolder taste. Lagers are considered to have a smoother, cleaner taste.

There’s even a difference in how these beers are traditionally served. Ales are considered to be best at “cellar temperature”, between 50-55 degrees. Lagers should be much colder, at a crisp 40-45 degrees.

Those are the principle differences between ales and lagers. Now that you’re on the road to worldly beer connoisseur status, don’t forget to stop by Frankenmuth Brewery on the way! We’ve got a fine mix of ales and lagers to tempt your taste buds. Among our lagers is the Munich Style Dunkel and our flagship beer, the Pilsner. For ales, we brew the popular Cass River Blonde, Red Sky, Batch 69 IPA, and the Hefeweizen.

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