New Planet Beer Company (NPB) from Boulder, Colorado is expanding the frontiers of gluten-free Beer in both availability and style! State approvals have just come through, and the nation’s leader in 100% gluten-free beer is expanding into Texas and Wisconsin this month. The long anticipated expansion brings the count to 46 states. NPB sales growth is ahead of the national Craft Beer average YTD, and the addition of Texas and Wisconsin will undoubtedly raise that number dramatically.
Added to the new distribution, New Planet will also be releasing the 1st nationally available gluten-free Brown Ale in the fall. This rich, dark and decidedly tasty ale is brewed with coffee and cocoa which lends a complex and roasted flavor profile to balance brown sugar notes of a typical American Brown Ale. In 2012 NPB won a Silver Medal at the GABF in the Gluten Free Category with the Brown Ale, and starting this September, will be packaging and distributing this ale nationally.
NPB has been on the frontier of gluten-free beer innovation since its inception in 2008. The release of the Brown Ale looks to be a winning move and will again cement the brewery’s position as America’s leading 100% gluten-free Craft Brewer.
Current New Planet Beers:
- Pale Ale
- Amber Ale
- Blonde Ale
- Raspberry Ale
- Belgian Ale
- Brown Ale – Silver Medal – 2012 GABF Gluten Free Category
No other US brewer offers the range of style in the Gluten Free Category. www.newplanetbeer.com
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For more information please contact peter@newplanetbeer.com – (303)499-4978
Starting July 26th, 2013, New Planet Beer will be offering limited tasting hours at our Boulder Brewery. We will be offering small samples of all of our styles, and some limited release beers as well. Gluten-Free Beer Education is our goal, and great tasting beer is our medium!
Tasting Room Information
Hours: Every Second Friday Through October, from 4:00-6:00 pm
Dates: 7/26, 8/9, 8/16, 8/30, 9/13, 9/27, 10/11, 10/25.
Address: 6560 Odell Place, Unit D, Boulder CO 80301
Entrance & parking on West Side of Building.
The tasting room will also be available for small private functions and events.
For more information please contact peter@newplanetbeer.com or call (303) 499-4978
The Perfect Planet Burger – So simple, it is Perfect!:
Submitted by Scott G.
One pound of prime burger (80/20)
Chopped onion (add diced jalapeños for added kick)
Blue cheese
Maple wood bacon
Salt and pepper
New Planet Pale Ale
On medium heat, grill burger (with chopped onion mixed in…and jalapeños of desired) on one side for three minutes. Pour New Plant Pale Ale over burger…wait thirty seconds and flip. Pour a little more beer on the burger. Add salt and pepper…wait two minutes. Add blue cheese and bacon (previously cooked)… Wait two minutes and you are done. The perfect burger.
Enjoy
This tasty offering was submitted by Keri C.
Beer Braised Grilled Lamb Shanks
4 lamb shanks, about 1 pound each (leave fat on)
1 bottle New Planet Amber Ale – extra bottle may be necessary for consumption, during cooking 🙂
2 yellow onions, sliced thin
Chicken/beef stock (homemade is best, if commercial look for low-sodium varieties)
5-6 garlic cloves
1 tsp whole peppercorns
1 tsp whole Allspice
2-3 sprigs fresh rosemary, thyme, or other aromatic herb
Salt and pepper
Line bottom of slow cooker or dutch oven with onion slices. Place lamb shanks on top of layer of onions. Pour in beer. Add enough chicken or beef stock to cover lamb about 2/3 of the way. Add in whole peppercorns, whole allspice, garlic cloves, and rosemary or other aromatic herbs.
If using slow cooker, set to low heat for 8 hours, turning meat about 5 hours through cooking process.
If using dutch oven, turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning every 30 minutes, until shanks are very tender (at least 2 hours but probably longer).
Remove shanks and onions and strain the sauce. Prepare your grill (preferably charcoal or wood fired to get smoke flavor, but gas can work too). Grill shanks until nicely browned all over, sprinkling them with salt and pepper and turning once so both sides are browned (if you need to you can refrigerate the shanks after the braising process and reheat later using the grilling step).
Meanwhile, heat the braising liquid on the stove to reduce it to amore sauce-like consistency (this will take more time if you used a slow cooker as less of the braising liquid will have evaporated). Only once it has reduced can you season it with salt and pepper. You can also thicken it with cornstarch at this time, if desired. You can also add other seasonings at this time (such as an acid like lemon juice, or other herbs/spices).
Serve grilled shanks (the meat should all but fall off the bone at this point) with sauce and onion slices, preferably with a big pile of mashed potatoes and more New Planet Amber Ale!
Enjoy!
This Tasty offering was submitted by Brian G.
Belgian Ale Pork Chops
Marinade:
1 bottle of New Planet Belgium Ale
1/2 cup of Extra Virgin Olive Oil
3 Cloves of fresh garlic (minced)
1/4 cup of fresh lime juice
1/4 cup of dijon mustard
1 tsp of course sea salt
1 tsp of honey
1 tsp of black pepper
Mix all of the above ingredients in a zip lock baggy. Add 6 center cut pork chops 1 1/4″ thick (ask your butcher for America’s Cut). Marinate for 2 hours in the refrigerator. Remove chops from zip lock baggy and discard marinade. Over a medium flame, grill chops for approximately 8 minutes on each side or until internal temperature reaches 140 degrees. Best served medium rare (Yes, you can eat pork that is still a bit pink inside!)
Pairs particularly well with Colorado Grilled Palisade Peaches and New Planet Blond Ale or the Belgian Ale.
We Want YOU to share your favorite
Gluten-Free BBQ recipe with the Nation!
Plan: We are asking our fans – YOU – to submit their favorite gluten-free BBQ recipes & beer pairings featuring New Planet Beer. Submissions will need to be received via email by June 27th, and will be posted on Facebook and our website as the featured recipes for July.
3 winners will be chosen. Winning entries will need to feature a New Planet Beer either in the actual recipe, or as a “perfect pairing.” Pictures to accompany the recipes will be welcomed.
Winning recipes will be posted to the New Planet Beer website the week of JULY 4th – for all to see – with a quick Bio on the Recipe Author, and then shared on our Facebook and Twitter network.
Winners will also receive a custom prize pack featuring a New Planet Beer Apron, T-shirt, Bottle Opener and Baseball Cap as well as a Four-Pack of the Beer of their choice! Lastly, winners will also receive a personally signed copy of the best selling book, Defeat Wheat, by Brian Gansman.
Recipes to be emailed to peter@newplanetbeer.com by 11:59pm 6/27/13, Winners will be notified by email and posted 7/1/13
Rules:
Must be 21 years or older to enter
Participants can submit as many GF recipes as they want
Recipe must be Gluten Free and either feature a NPB or be paired with a NPB
Questions? Please email Peter@newplanetbeer.com
Please enjoy this yummy summer recipe, courtesy of Brenda Fae Forrest
Gluten Free Raspberry Beer Chicken:
In a Ziplock bag combine:
1 Large Sweet Onion; Cut into large chunks
Zest 1 Lime
1 Large or 2 Small Limes cut into 1/4’s
Salt and Pepper to Taste
1 tsp. Paprika
1 tsp. Cayenne Pepper
Fresh Garlic to taste
Add and mix together:
8 0z. Gluten-free Raspberry Ale
(Save remaining 4 oz Ale for another step)
Add:
4 Boneless Skinless Chicken Breast: washed and cleaned up
Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator. Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.
While the Chicken has been Marinating:
Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)
Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.
Save the Bacon Fat
Using the same pan that you fried the Bacon in.
Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don’t want to use the Bacon Fat) Remove the Chicken from the Marinate,, Discard the Marinate.
Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley. Brown the second Side Approximately 3 minutes. Then add the Remaining 4 oz Ale. Turn the heat down to Medium.
Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes
Add 6 oz Fresh Raspberries; sprinkle around the pan
Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes
Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165*
Sprinkle on the Chopped Bacon.
Remove from the Stove
I served my Chicken with Jasmine Rice
Pour some of the Raspberry Sauce over the Chicken and Rice.
I also made Oven Roasted Asparagus
Oven Roasted Asparagus:
Snap off the tough ends of each Asparagus Stem
Place in a 9X13 Pan
Salt and Pepper and lightly Drizzle with Extra Virgin
Bake in a 400* Oven for Approximately 25-30 or until done.
Tossing them a few times while roasting.
ENJOY!
You can watch the VIDEO as well. Visit Brenda’s Blog to find more recipes.
A great time was had by all at this weekends CDF Expo in Los Angeles. The star of the weekend was our Raspberry “BeerMosas”, so we thought we would post the “recipe.”
So here you go:
Take one bottle of nicely chilled New Planet Raspberry Ale and pour into wine glass, then add 1oz of freshly squeezed orange juice. Sip & Enjoy!
Best served at brunch, but makes a wonderful breakfast beer. 🙂
Even the L.A.Times dropped by. Read the article HERE
Find our Raspberry Ale near you by clicking HERE.
