Beer Epiphany

While I’m waiting for the next step in my homebrew cider odyssey, (more on that later) I am indulging in a single bottle of Weyerbacher Imperial Pumpkin Ale. While I am not the beer gourmand that I once was (meaning I used to drink a lot more beer), I do appreciate a good craft brew.

Weyerbacher Imperial Pumpkin Ale

Here’s where I spill the beans about my beer epiphany. In the Summer of 1983, I took a 6 week trip to Germany with my future wife. We stayed with her parents, who were living in Stuttgart for a couple of years. Up to that point, my experience with beer was pretty limited and basically was your typical binge and purge college experiences with Miller Beer. And then I arrived in Germany. West Germany, at the time. The regional beer was Dinkel Acker and my first one was a revelation in unpasteurized flavor and hops.

Eventually, I learned that there were, in addition to the regional beers, local beers that were specific to even the smallest town. I also learned that a 1/2 liter beer in one town, was NOT necessarily the same in the next town over. Where I am from, there was a limit of about 5% alcohol in beer. One could drive to a neighboring state and purchase beer with a slightly higher alcohol level, but none of it was particularly good. In Germany, the beer did not have a standard alcohol percentage . It varied from beer to beer, without warning! Sometimes, I could drink a liter ( two “large” beers) and have a small buzz; while other times, I would have a 1/2 liter (one “large” beer) and have a serious buzz going! And it all TASTED GOOD!!!

My understanding is that it wasn’t until 1978 that Jimmy Carter signed the law that allowed legal home brewing. Is that widely known?! I’m no Jimmy Carter fan, but he DID have one major accomplishment as President! By 1983, the “micro-brew” phenomenon was still in its infancy in the United States and microbrews were practically unknown. After 6 weeks traveling West Germany and visiting surrounding countries, I returned to the United States and, at some point, bought a six back of Miller Beer. I almost did the comedy classic “spewing of the beverage” when I took my first swig. Had someone switched my beer with a bottle of dog urine?!  I couldn’t drink it! (Sorry, Miller Beer.)

Over time, as budget permitted, I would seek out imported beer that was, while pasteurized, still very good. Eventually, the micro-brews started taking off. Home brewers were finding a new audience and stepping up. Soon, even the beer giants started offering some more flavorful beers. I did settle into a regular domestic that was okay and affordable and I drank plenty of it. Then, the doctor said that I would greatly benefit from a serious reduction in alcohol consumption! So now, I rarely have any alcohol and never more than one serving. But could that serving be more worthwhile? Well, craft brews are numerous now, but they can be pricey. What could be more affordable? One look at the internet and you will see that home brewing is still VERY popular and there are people who are seriously absorbed by it!  After an initial investment of about $100 to $150 though, basic brewing isn’t really too hard and the actual ingredients make home brewed beer fairly inexpensive. (I’m hoping my town will have a brew shop soon! Until then, I’ll drive the 15 miles or so to get my supplies.) I was actually pretty happy without alcohol; however, an abundance of crabapples has led me down the path to brewing. (I have all the jelly and crabapple butter i need for the next year.)

While out and about today, I came across the Weyerbacher Pumpkin Ale, brewed in Easton, Pennsylvania. Since I just cooked up several quarts of pumpkin puree and have been reading a bunch of brewing forums lately, it caught my eye. So, while I am far from a gourmet who is qualified to critique someone else’s product, I do know what I like.

At $3 per bottle, it’s all about quality, not quantity.

Technical points aside, since I wouldn’t know what I was talking about; I like this Weyerbacher Ale.

It’s a little bitter, but not overpoweringly so. It’s a pretty color and has a nice aroma. I guess I get the spices a little, but they aren’t assertive. I don’t know if actual pumpkin was used in the process, but I get the overall idea.

Nice color on the Pumpkin Ale.

Did that sound pretentious enough? Well, at $3 per bottle, I felt obligated. Anyway, this ale is something I would like to replicate sometime in the future with a brew of my own, just a little less bitter. Okay…enough for tonight. I think I’ll drink the other half of my beer and hit the sack. (My tolerance has really dropped over the last few years!)

Apple Butter Coffee Cake

Have a nice wedge!

I have crabapple trees in a common area near my house and I hate to see the fruit drop and rot! Starting last year, I gathered crabapples and made jelly. (2nd place winner at the NC State Fair in 2012!) Then I experimented with crabapple butter. Then I found that I can use the pulp leftover from the jelly making process to make the crabapple butter…even more efficient! Now, I need some way to use some of this crabapple butter. I can only use so much on toast, biscuits and peanut butter sandwiches. So, I came up with this coffee cake and it uses two cups of fruit butter! I’m calling the recipe “Apple Butter Coffee Cake” for wider appeal. Heck, you can even buy apple butter at the store and use it, but there’s something really satisfying about using foraged, free fruit! Either way, I hope you’ll give it a try and enjoy! (Before starting recipe, see update and amended recipe below!)

Crabapple Butter Coffee Cake

Crumb topped coffee cake with a layer of old fashioned crabapple butter in the middle. (You can substitute apple butter.)

For the crumble: ¼ c. King Arthur Unbleached All Purpose Flour

2 T. Granulated Sugar

1 T. Butter

Ingredients

For the batter:   2 c. King Arthur Unbleached All Purpose Flour

¾ c. granulated sugar

1-1/2 t. Baking Powder

1 stick (1/2 c.) Butter

1 whole egg, large

1 t. Pure Vanilla Extract

¾ c. milk, 1% (2% or whole milk are ok substitutes)

For the Filling:    2 c. Prepared, Homemade Crabapple Butter. (Homemade or purchased apple butter are ok substitutes.)

Assembly:  Preheat oven to 350F. Butter a 9” cake pan. Make the crumble by combining the ingredients and working the butter into the dry ingredients until crumbles form, about the size of small peas. Set aside.

Next, in a mixing bowl, combine all the dry ingredients for the batter and stir or whisk to combine. In the same manner you worked the butter into the crumble, work the stick of butter into the dry ingredients for the batter. A looser texture is okay here.

Batter, lightly combined

In a separate mixing bowl, combine the eggs, milk and vanilla. Whisk to combine well. Pour the wet ingredients into the dry ingredients and mix together until all the dry ingredients are just evenly moist, but do not overwork the batter.

Crabapple Butter filling

Put half of the batter into the buttered cake pan and spread evenly. Put the crabapple or apple butter in a bowl and stir to make sure it is smooth. Spread the fruit butter evenly over the batter, leaving ¼” from perimeter edge. Top with remaining batter and spread evenly to cover. Distribute the crumb topping over the top.

Covered with more batter and crumbles added.

Golden brown and delicious!

Bake the coffee cake in the center of the oven for 45 to 55 minutes, until the crumbles are browned and a toothpick or skewer poke in the center of the cake does not quite come out clean.

Transfer to a cooling rack and cool to room temperature (or almost!). Serve with hot coffee and enjoy!

***UPDATE: I am entering this coffee cake in a competition sponsored by the King Arthur Flour Co. at the NC State Fair. After my test-bake, I decided to make some tweaks to the recipe. I added a little sour cream, hoping to keep the cake a little more moist. I doubled the amount of crumbles and added cinnamon to them. I also cut the apple butter in half. It just seemed like too much in the test cake. Here is the amended recipe:

 

Ready for competition.

Apple Butter Coffee Cake

Crumb topped coffee cake with a layer of old fashioned apple butter in the middle. (I like to use homemade crabapple butter!)

For the crumble: ½ c. King Arthur Unbleached All Purpose Flour

1 t. Ground Cinnamon

4 T. Granulated Sugar

3 T. Butter

For the batter:   2 c. King Arthur Unbleached All Purpose Flour

½  c. Granulated Sugar

¼ c.  Light Brown Sugar, packed

1-1/2 t. Baking Powder

1 stick (1/2 c.) Butter

1 Whole Egg, large

1 t. Pure Vanilla Extract

¾ c. Milk, any fat content is okay

1/3 c. Sour Cream

 

For the Filling:    1 c. Prepared Apple Butter. (Homemade crabapple is even better!)

 

Assembly:  Preheat oven to 350F. Butter a 9” cake pan. Make the crumble by combining the ingredients and working the butter into the dry ingredients with your fingers, a fork or a pastry blender until crumbles form, about the size of small peas. Set aside.

Next, in a mixing bowl, combine all the dry ingredients for the batter and stir or whisk to combine. In the same manner you worked the butter into the crumble, work the stick of butter into the dry ingredients for the batter. A looser texture is okay here.

In a separate mixing bowl, combine the eggs, milk, sour cream and vanilla. Whisk to combine well.  (You can get this much done the night before, cover, and refrigerate. Finish the process and bake in the morning.)

Pour the wet ingredients into the dry ingredients and mix together until all the dry ingredients are just evenly moist, but do not overwork the batter.

Put half of the batter into the buttered cake pan and spread evenly. Put the apple butter in a bowl and stir to make sure it is smooth. Spread the fruit butter evenly over the batter, leaving 1/2” from perimeter edge. Top with remaining batter and spread evenly to cover. Distribute the crumb topping over the top.

Revised recipe final product…ready for competition!

Bake the coffee cake in the center of the oven for 55 to 65 minutes, until the crumbles are browned and a toothpick or skewer poked in the center of the cake comes out clean. Transfer to a cooling rack. Serve warm or at room temperature. Enjoy! ***NOTE 10/27/13 UNFORTUNATELY, I DID NOT HAVE A WINNER THE BAKING CONTEST. JUDGES HAD FAVORABLE COMMENTS. THE ONLY NEGATIVE WAS “A LITTLE BIT DRY. IT WAS DEFINITELY MORE MOIST THAN THE TEST BAKE. IN FACT, ALL THE TWEAKS THAT I MADE WERE IMPROVEMENTS. ONE OF THE WINNERS WAS A “CINNAMON PECAN COFFEE CAKE”. HOW ORIGINAL/CREATIVE IS THAT?! I STAND BY MY RECIPE!

After the competition, I finally got to see it cut and try it myself! I’m happy with it!