A Look Back at Kyle’s Brew Fast

New Planet enjoyed a prime spot in the shade right in front of the stage!

New Planet Beer was requested by String Cheese Incident’s Kyle Hollingsworth for Kyle’s 2011 Brew Fest! We were able to provide gluten-free beer to those who would not otherwise have had the ability to enjoy a refreshing beer at a brew fest. Both gluten-free and non-gluten-free consumers all enjoyed the light refreshing taste of Tread Lightly Ale, 3R Raspberry Ale and Off Grid Pale Ale.

By the end of the day everyone’s thirst was quenched on a particularly hot day. The live music, wonderful beer, food and great fans made the event a success. New Planet Beer looks forward to being represented at Kyle’s beer festival in the future!

As the day continued on, Kyle, the keyboardist for String Cheese Incident, came by the booth to enjoy some New Planet Beer!

New Planet enthusiasts were extremely excited to see the beer represented at a Beer Festival. They could finally drink and enjoy!

 

 

 

 

 

 

 

 

 

Gluten-Free Peach Cobbler that Tastes Like Summer

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Bursting with sweet juice, ripe peaches are the epitome of summer, but like summer, they fade too fast. If you find yourself with a bag full of ripe fruit, this recipe is great for using them up before they’re past salvaging.

You may not think dessert is the best time to serve beer, but because this recipe isn’t very sweet, a light, fruity brew, like New Planet’s Gluten-Free 3R Raspberry Ale, is the perfect pairing for this mid-summer treat.

Summertime Gluten-Free Peach-Raspberry Cobbler

If you don’t have all the ingredients on hand, you’ll find them at your local natural foods grocery store. Feel free to substitute vegan versions for the egg and butter.

Ingredients:

  • 5 large, ripe peaches (about 4 cups), peeled
  • 2 tablespoons brown sugar
  • 1 tablespoon + ½ cup tapioca flour, divided
  • 1 cup sorghum (jowar) flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 cup white sugar
  • 6 tablespoons of butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-1/2 cups unsweetened coconut milk
  • 2 cups fresh raspberries
  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat the oven to 350° F. Grease an 8×8 baking pan with olive oil spray.
  2. Place the peaches in a large pot and add the brown sugar and add 1 tablespoon of the tapioca flour. Mix well. Cook over medium heat until the juices start bubbling slightly. Reduce heat to low and simmer for about 10 minutes.
  3. In a large bowl, mix together the sorghum and almond flours, adding the remaining 1/2 cup of tapioca flour. Add the salt, baking powder, baking soda, xanthan gum and sugar. Mix thoroughly.
  4. In a smaller bowl, beat together the butter, egg and vanilla, and then add the coconut milk. Add to flour mixture and mix until just smooth.
  5. Put the cooked peaches into the baking pan and gently fold in the raspberries. Top with spoonfuls of the batter. Sprinkle with cinnamon and bake for 25 to 30 minutes.

Serve Summertime Gluten-Free Peach Raspberry-Peach Cobbler piping hot and topped with home-made whipped cream or vanilla ice cream. You can also add a few fresh raspberries or blackberries to each serving.

Adapted from a recipe by Gluten-Free Goddess.

By the Beer Maven at BeerClubGuide: http://www.beerclubguide.com

Picture provided by Thomas Hawk

Turn on the Grill

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Its summer! Time to hike, bike, tan, and barbecue! Did you know that there are tons of great recipes and suggestions for putting on a gluten-free BBQ? Here are a few of our favorite ideas from around the web.

Apple Mint Salad

Adapted from Tassajara Cooking by Edward Espe Brown

  • 2 large gala or granny smith apples, diced
  • 1 large ruby red grapefruit, pared and diced
  • 3-5 leaves fresh mint
  • 1/4 cup orange juice
  • 2 tablespoons greek yogurt
  • 1 tablespoons honey

Directions:

  1. In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
  2. “Chiffonade” your fresh mint by rolling the leaves together horizontally. Then cut the roll into small slices, this will result in a chiffonade cut. Toss the chiffonaded mint into the apple and grapefruit.
  3. In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours.

Freakin’ Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

Serves 12-16: For 4 boneless breasts, just halve the recipe: you’ll probably have extra marinade, but that is ok.

  • 8 lbs. cut up chicken (or boneless, skinless breasts)
  • *Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
  • Marinade
  • 1/4 cup prepared mustard (I used French’s and Dijon, mixed)
  • 1 cup apple cider vinegar
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1/2 cup GF soy sauce or wheat-free tamari
  • 1 can (20 oz.) crushed pineapple with juice
  • 3/4 teaspoon ground ginger (I used ginger juice)
  • -these were my additions-
  • 2 T. Chinese Chili Sauce (optional)
  • Six cloves fresh garlic, crushed

Directions

  1. Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects.)
  2. Outside directions: Drain the chicken in a colander and grill on your favorite grill til done. A nice addition — sliced fresh pineapple, grilled on the side.
  3. Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done — it took me about 75 minutes in a convection oven.)

Memphis Style Ribs

  • 1 big rack of spare ribs (you can use baby back ribs if you want, but I like the bigger spare ribs)

FOR THE RUB:

  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cups hickory chips or chunks, soaked in cold water

Directions:

  1. Wash the ribs and blot dry.
  2. Combine the ingredients for the rub in bowl and stir to mix.  Rub as much of the mixture on both sides of the ribs as needed to coat.  If you have time, let the ribs “marinate” for a few hours in the fridge.  I didn’t, and it didn’t matter.
  3. Wrap the ribs tightly in aluminum foil and place in a baking pan (you don’t want a mess in the bottom of your oven).  Cook in a 325 degree oven for about 1 1/2 hours.  This will vary depending on how many ribs you are cooking and what kind they are.  You want them mostly done.
  4. While they are cooking, prepare the grill. If using a charcoal grill, arrange the coals on one side. The meat will go on the other side, so you are cooking over indirect heat. You also want to adjust the vents so the air comes up under the coals and goes out over the meat. (If you have a gas grill, well, you are on your own.)
  5. Put the hickory chips on the fire before the ribs. Place the ribs on the grill and cover the grill. They don’t take long on the grill, maybe 1/2 hour, because they will come out of the oven mostly (if not completely) cooked. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. If you want to add wet sauce, add it to the ribs only a few minutes before removing them from the grill (otherwise you will burn it).

Serve, and enjoy with a cold New Planet Beer!

What are your favorite BBQ recipes? Let us know with a comment!

 

July 23: Kyle’s Brew Fest

New Planet Beer has been personally selected by String Cheese Incident’s Kyle Hollingsworth to participate in Kyle’s Brew Fest 2011.  After selling out last year’s inaugural event, Kyle moves his charity festival and concert to the Boulder Beer Company.  Featuring over 25 breweries hand picked by Kyle, keyboardist for SCI, this year’s event will benefit Boulder-based charity Conscious Alliance. New Planet Beer will be a showcase beer as two members of String Cheese are gluten-free along with Kyle’s new collaboration with Boulder Beer, Hoopla Pale Ale. Do NOT miss this festival as your ticket includes an exclusive performance from the Kyle Hollingsworth Band, a Brew Fest pint glass, grilled eats, and, of course, beer! Come support New Planet in our home town of Boulder and have yourself an amazing Saturday at what promises to be an incredible festival supporting a great cause.

What: Kyle’s Brew Fest 2011

When: Saturday, July 23. 2–6 PM

Where: Outside of Boulder Beer Company, Boulder, CO (2880 Wilderness Place)

Website: http://www.craftbeer.com/pages/news-and-events/news/show?title=kyles-brew-fest-2011

Brew Fest Video: http://www.youtube.com/watch?v=pazYChsefiI&feature=player_embedded

 

Sept 29-Oct 1: Great American Beer Festival

New Planet Beer will finish off the “festival season” at the festival that needs no introduction, the Great American Beer Festival. With over 1,800 breweries, 2,200 beers, and close to 50,000 attendees over the 3 festival days, this is one of the biggest and best festivals in the world. Winning a Bronze Medal with our 3R Raspberry Ale last year, we’re excited to return to see if we can rack up some more of the most coveted beer awards in the world and have fun with friends from breweries around the world. This event promises not to disappoint and is truly a spectacle if you have never been. Tickets are already sold out so if you missed yours than it’s never too early to start looking around for some extras! We hope to see you at the consensus premier beer event in America, and possibly the world.

What: 2011 Great American Beer Festival

When: Thursday, September 29th – Saturday, October 1st

Where: Colorado Convention Center, Denver, CO

Website: http://www.greatamericanbeerfestival.com/

 

August 13-14: 9th Annual Craft Lager Festival

We’re excited to announce that New Planet Beer has been invited to participate in the Craft Lager Festival, named one of USA TODAY‘s Top Ten Beer Festivals in the United States. Festival goers will have the chance to sample not only all three of New Planet Beer’s offerings, but beers from some of the world’s top breweries in addition to spirits from local Colorado micro-distillers.  In line with part of New Planet Beer’s central mission, the Festival supports the environment by donating 100% of its proceeds to open space and parks and additionally is fully powered by an on-site solar array. The festival will be replete with great music and excellent food vendors and features early entry and after parties for those who purchase the VIP tickets. Last but not least, the Festival will include a highly competitive judging component…so come show your support and, should we win, help us celebrate! We’re really looking forward to this fun filled weekend and hope you will join us down in the Springs in August.

What: 9th Annual Craft Lager Festival

When: Saturday & Sunday, August 13th & 14th. 1PM-6PM both days with included post-festival events for those who purchase the VIP tickets

Where: Memorial Park, Manitou Springs, CO (502 Manitou Ave 80829)

Website: http://www.craftlagerfestival.com/

 

July 22: Denver Summer Brew Fest

New Planet Beer will be returning to the Denver Summer Brew Fest again this summer at the Mile High Station. Featuring over 125 beers, this fantastic event always delivers the fun in one of Denver’s coolest event venues. Benefiting Swallow Hill Music Association, the Fest will will feature excellent beers, food, local vendors, and music from Bop Skizzum and Andy Guerrero, guitarist from the Flobots. Right in downtown Denver, this festival is an excellent opportunity for our front-range fans to come support as well as sample beers from over 45 other breweries. See you there!

What: 2011 Denver Summer Brew Fest

When: Friday, July 22nd. 7-10PM

Where: Mile High Station, Denver, CO (2027 West Lower Colfax Ave 80204)

Website: http://www.denverbrewfest.com/summer/index.html

 

3R Raspberry Ale Wins Gold

New Planet Beer - Gluten FreeThe world of gluten-free beer is becoming more competitive every day. As people realize the benefits of eating and drinking gluten-free, and as more gluten-free options become available, the competition has begun to heat up.

New Planet Beer is excited to announce that 3R Raspberry Ale won GOLD at the Los Angeles International Commercial Beer Competition. This gold medal in the gluten-free beer category comes hot on the heels of 3R Raspberry Ale winning bronze at last year’s Great American Beer Festival. It looks like the Natural Oregon Raspberry Puree is a hit! 

New Planet Beer is dedicated to not only making our beer gluten-free and as healthy as possible, but also making sure that it tastes great. Thanks to everyone who helped us win this award, especially our fans!

 

Are Hops Gluten-Free?

Hops hold a special place in our hearts, as they heavily contribute to the brewing of one of the most sacred and special drinks…beer. Hops and beer go hand in hand. Without Hops, most beer would not exist (or at least have their taste), and without beer no one would care much for Hops. But is this special plant gluten-free? And the answer is…..drum roll please……YES! Hops are gluten-free!

Hops are technically a flower, and have no relation what so ever to gluten producing grains. This is fortunate because hops are crucial in creating the bitterness and aroma found in most beer. The gluten in most beers actually comes from the grains used in the brewing process, so by avoiding those grains, companies such as yours truly are able to make great tasting beer without gluten. In addition to making beer taste great, hops were once used as a folk remedy for sleeplessness and anxiety.

It should be noted however that if you are a dog, none of this applies to you. Hops are poisonous for dogs, so if you are a dog then you would be better off avoiding hops.