Photos & blog by: Haley Dumont

Days like today are what life is really about.

I love spending time outdoors and living in the White Mountains of NH doesn’t disappoint. An endless amount of beautiful outdoor destinations. From 4000 Footers, to waterfalls to fishing or hitting a swimming hole.

I recently did a 4-spot adventure in one day that I’m sharing with you below. I hope to inspire you to make the best of your time in the glorious western White Mountains. If you have any questions or comments, I’d love to hear from you. Carpe diem!

Part 1:Franconia Ridge Loop- Falling Waters trail to Greenleaf trail and Old Bridal Path in Franconia Notch
This is one of my go to spots because of the waterfalls and the 360 degree views from the ridge. It’s a quick 15 minute drive from the brewery. You can do the whole climb or just hike approximately 45 minutes to an hour up the Falling Waters Trail and just view the waterfalls. If you plan to do the whole Franconia Ridge Loop make sure that you check the weather before you head out! Here is a link to check the forecast for Mt. Lafayette.

This hike has almost 2 miles of above tree line hiking, climbs two 5,000 foot peaks and can be very dangerous in bad weather, it is not recommended for inexperienced hikers.

*This climb is challenging and can take you 6 to 8 hours to complete. Make sure you bring the ten essentials:
Headlamp, Map, Extra clothes, Water, Food, first aid kit, waterproof matches, knife, emergency shelter, (ex. space blanket) and sunscreen.

Part 2:
Lupine fields in Sugar Hill
A 30-minute drive from The Woodstock Inn Brewery through Franconia Notch will bring you to the tiny town of Sugar Hill New Hampshire, every year during the month of June there is a Lupine Festival. The Festival hosts multiple vendors and there are homemade gifts for sale in the center of town on Main Street. Lupines are wildflowers that only grow in specific areas in the White Mountains. Sugar Hill has wonderful views of the surrounding landscape and many places to pull over and view the Lupines. This is an activity you could do with the whole family! Click for more information.

Part 3:
Kayak Coffin Pond in Sugar Hill
A short drive from the Lupine fields in Sugar Hill, you will find Coffin Pond. This pond offers wonderful views of Mt. Lafayette and Cannon Mountain. You can spend your time having a picnic on shore, bird watching, fishing, kayaking or just enjoy the beautiful view. There are no kayak rental shops in this area so you must bring your own. This pond is about 10 minutes from Cannon Mountain where you can take the aerial tram to the 4,080 ft summit. Close by Cannon is also Echo Lake Beach, Artist Bluff and Bald Mountain.

Part 4:
Sunset from Bald Mountain in Franconia
Head up 93 North from the brewery for about 13 minutes and you’re at this scenic spot on Exit 34C. One of the best bang for your buck hikes in the White Mountains. This short hike will give you incredible views of Franconia Notch and is good for sunset from early spring until June-ish. If you’re looking for a fun and rewarding hike for your family, this is your best option. Dogs will love it too! You can continue hiking over the ridge to Artist Bluff to complete the loop and get two different views of the mountains. If you plan to do a sunset hike, make sure you don’t forget your headlamp!

About Haley:
Haley works at Woodstock Inn Brewery and lives nearby.  She hikes in her free time (almost every day) and is an expert if you have questions about trails and hiking in the White Mountains.

The post Hiking with Haley appeared first on Woodstock Inn Brewery.

Lost River Light Beer Butter Glaze with Fish or Chicken

A White Mountains summer means many things to do. One of our favorite pastimes on a hot day is an adventure on the river with friends, family, and of course our Lost River Light Ale! After a great day at the river, bring that refreshing feeling home with this Lost River Light Beer Butter Glaze recipe to cook with cod, haddock, salmon, or chicken. Enjoy!

INGREDIENTS 

• 1 stick of melted butter (let cool to room temperature)
• 1/4 cup of Lost River Light Ale
• 1 tablespoon minced basil
• 1 tablespoon minced garlic
• 1 teaspoon Old Bay seasoning
• 1 teaspoon brown sugar or honey
• A pinch of salt and pepper
• A squeeze of lemon

DIRECTIONS

• Combine all ingredients in a mixing bowl and whisk together (can use as a marinade and/or glaze).
• For fish, sear on high heat for 3-5 minutes per side (8-10 minutes total), then roast/bake at 350 degrees for 15-20 minutes while basting with glaze. 
• For chicken, grill on medium heat while basting until done.

Our crisp Lost River Ale has a low hop bitterness and is perfect for lazy days at the local swimming hole – and delicious in recipes, too! Find our beers here at the brewery, or at a store near you.

If you are interested in trying more recipes using our beer, check out our 40th Anniversary Cookbook!

If you like our Lost River Light Beer Butter Glazed Fish or Chicken, take a picture and tag us on Facebook or Instagram. We would love to see it!

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Hazy IPA Wings

This Hazy IPA wing recipe takes wings to new hazy heights! Simple and delicious, this beer brine and hot sauce recipe is a perfect union of our Mountain Haze & Moody Brew IPAs. Hazy brews with hazy wings is a winner every time!

INGREDIENTS FOR BRINE

• 1 16 oz. can Moody Brew IPA
• 1 16 oz. can Mountain Haze IPA
• 1/4 cup salt
• 1/4 cup pepper
• 1/4 cup onion powder
• 1 tablespoon red pepper flake
• whole lemon squeezed
• 2-3 lbs. fresh chicken wings

INGREDIENTS FOR IPA HOT SAUCE

•  1 16 oz. can of Moody Brew OR Mountain Haze IPA
• 1/2 cup of white vinegar
• 1 teaspoon red pepper flake
• pinch of cayenne pepper
• 1/4 stick of butter
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic

DIRECTIONS

Mix all the brine ingredients together in a large mixing bowl. Add chicken wings and brine for 6-24 hrs. Once brine is complete, grill, bake, or fry. While cooking, combine IPA Hot Sauce ingredients in a medium saucepan, bring to boil, then simmer and whisk for 5-7 minutes. Remove from heat and toss wings in the hot sauce. Optional: briefly add the wings back on the heat. 

Find our beers here at the brewery, or at a store near you.

If you are interested in trying more recipes using our beer, check out our 40th Anniversary Cookbook!

If you like our Hazy IPA Wings, take a picture and tag us on Facebook or Instagram. We would love to see it!

The post Hazy IPA Wings appeared first on Woodstock Inn Brewery.

Autumn Ale Pork Chops: Autumn Ale Braised Panko Pork Chops with an Autumn Ale Apple Demi-Glaze

This comfort food recipe for Autumn Ale Pork Chops is sure to put summer in the rear view mirror and fill your heart with happy autumn vibes! Enjoy with a pint of Autumn Ale!

INGREDIENTS FOR BRINE

• 2-3 lbs. bone-in pork chops
• salt and pepper
• 2 cups buttermilk
• 1 can of Autumn Ale

DIRECTIONS FOR BRINE & FRY

Mix brine ingredients together in large bowl. Add pork chops and let sit for 2-4 hours. Once brined, dip pork chops in egg wash and bread with mixture of seasoned (salt and pepper) flour and panko bread crumbs. Heat oil to 350-400 degrees and fry accordingly.

INGREDIENTS FOR AUTUMN ALE APPLE DEMI-GLAZE

• 3 McIntosh apples, peeled and sliced thin
• cinnamon and nutmeg to coat apple slices
• 1 tsp. nutmeg
• 1 tsp. red chile flakes
• 1 tsp. garlic powder
• 1 tsp. brown sugar
• 1/2 stick butter
• 1 can Autumn Ale
• 1/2 cup chicken or beef stock

DIRECTIONS FOR AUTUMN ALE APPLE DEMI-GLAZE

Toss apple slices in mixture of cinnamon and nutmeg. Brown a 1/2 stick of butter in large pan on medium heat. Add apple slices, nutmeg, red chile flakes, garlic powder, and brown sugar to pan, and saute until browned. Deglaze with 1 can of Autumn Ale and a 1/2 cup of chicken or beef stock. Simmer until reduced and thickened. Add to pork chops and enjoy!

Find our beers here at the brewery, or at a store near you.

If you are interested in trying more recipes using our beer, check out our 40th Anniversary Cookbook!

If you like our Autumn Ale Pork Chops, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

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Wassail Ale Brined and Glazed Roast Chicken

It’s the most wonderful time of the year! Let us help you make it even more wonderful with this Wassail Ale Brined and Glazed Roast Chicken recipe. It’s sure to be a holiday hit!

BRINE INGREDIENTS:

• 1 16 oz. can Wassail Ale
• 1 full orange peel
• 1 bushel of fresh sage
• 1 tbsp. salt & pepper
• 1 tbsp. sugar

BRINE DIRECTIONS:

Combine brine ingredients and pour over whole chicken in a bowl. Add water until chicken is submerged and let sit for 4-24 hours. Roast in oven at 450 degrees for 15-20 minutes. Lower heat to 350 degrees and cook 15 minutes per lb. or until internal temperature reaches 165 degrees, basting regularly.

WASSAIL CRANBERRY GLAZE INGREDIENTS:

• 1  16 oz. can Wassail Ale
• 1 bag of cranberries
• 1 squeezed orange
• 1/4 stick unsalted butter
• 1 tbsp. honey
• 2 tbsp. brown sugar
• 1 tbsp. sugar

GLAZE DIRECTIONS:

Bring Wassail Ale to a boil in medium saucepan. Add the remainder of the glaze ingredients and lower heat to a simmer until thickened. Emulsify at the end for a smoother consistency. Let glaze cool and set before glazing chicken. Enjoy with a cold Wassail winter seasonal ale!

Find Wassail Ale here at the brewery, or at a store near you.

If you are interested in trying more recipes using our beer, check out our 40th Anniversary Cookbook!

If you like this recipe, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

The post Wassail Ale Brined and Glazed Roast Chicken appeared first on Woodstock Inn Brewery.

WINTER WHIRL BEER CHEESE DIP

Give this Winter Whirl Beer Cheese Dip a whirl! It’s made with our new Winter Whirl seasonal brew and our ever popular Pig’s Ear Brown Ale Cheddar Cheese, both available for purchase in our Company Store. This is sure to be a weekend favorite to share with friends or keep all to yourself!

INGREDIENTS

• 2 TBSP unsalted butter
• 3 TBSP all-purpose flour
• 2 TSP fresh thyme leaves
• 2 TSP Dijon mustard
• 1 (12 oz.) can Winter Whirl 
• 4 oz. cream cheese, room temperature, cut into 6-8 pieces
• 6 oz. or 2 blocks of Pig’s Ear Cheddar Cheese 
• 6 oz. Gruyère, grated (about 1 1/2 cups)
• Dash of Worcestershire sauce
• pinch of salt & pepper

DIRECTIONS

Melt butter in a medium saucepan over medium heat. Add flour and whisk for 2 minutes. Add thyme and mustard, then slowly add beer, whisking until smooth. Bring to a boil over high heat and cook 1 minute more.

Reduce heat to medium. Add cream cheese, a piece at a time, and whisk until smooth. Add and whisk Pig’s Ear Cheddar & Gruyère a handful at a time until melted. Remove from heat. Add Worcestershire. Season with salt & pepper. Enjoy!

Tip: keep dip warm in fondu pot or slow cooker. 

Find our beers here at the brewery, or at a store near you.

If you are interested in trying more recipes using our beer, check out our 40th Anniversary Cookbook!

If you like our Winter Whirl Cheese Dip, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

DOUBLE PIG’S EAR BRAISED CHICKEN THIGHS

This recipe for Double Pig’s Ear Braised Chicken Thighs takes comfort food to the next level. Made with one of our most popular brews, it will hit the spot any day of the week! Enjoy!

INGREDIENTS

• 1 TBSP brown sugar
• 1/2 TBSP chili powder
• 1/2 TBSP garlic powder
• 1/2 TBSP paprika
• 1/4 TSP crushed red pepper
• pinch of salt & pepper
• 8 skin on boneless chicken thighs
• 1 medium sliced onion (white or yellow)
• 2 stalks of celery chopped
• 8-10 small carrots
• 1 TBSP olive oil
• 2 TBSP all-purpose flour
• 2-3 peeled garlic cloves
• 1 1/2 cups chicken broth
• 1 16 oz. can Double Pig’s Ear Brown Ale

DIRECTIONS

Pre-heat oven to 350 degrees. Mix together brown sugar, chili powder, garlic powder, paprika, crushed red pepper, salt, and pepper, and rub on chicken thighs. Sear chicken thighs in dutch oven or any stove/oven-safe pan, then remove and drain all but a tablespoon of fat. Add onion, celery, carrots, and flour, and sautée for 5 minutes on medium heat.

Add 12 oz. of Double Pig’s Ear Brown Ale and drink the other 4 oz! Add chicken broth and garlic cloves, then add the chicken thighs back into the pan. Cover and cook in oven for 40 minutes.

Pour yourself a brew and enjoy a great dinner!

Find Double Pig’s Ear Brown Ale here at the brewery, or at a store near you.

If you like our Double Pig’s Ear Braised Chicken Thighs, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

Summer is the season for grilling! Try this quick and easy go-to summer recipe for Honey Lemon Blonde Glazed Chicken & Shrimp Skewers. Grab a 4-pack of Honey Lemon Blonde here at the brewery or at a store near you, pour one in a frosty pint glass, and another in the sauce pan, and get going. Cheers to summertime beer with summertime food! 

INGREDIENTS:

1/4 stick of butter
8 oz. Honey Lemon Blonde (drink the rest)
2 TBSP NH Honey
1 TSP Brown Sugar
1 TSP Lemon Zest
Pinch of Red Pepper Flakes
Pinch of Salt & Pepper

DIRECTIONS:

Combine ingredients in sauce pan and bring to boil. Simmer until thickened. Glaze chicken tenders or chunks and large shrimp on skewers. Place on grill and continue to baste with glaze until cooked completely. Enjoy!

If you like our Honey Lemon Blonde Glazed Chicken & Shrimp Skewers, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

Autumn Ale Bread Pudding with White Chocolate & Salted Caramel Sauce is the fall dessert you’ll be craving all season long! 

INGREDIENTS:

1/2 cup + 2 tsp. packed light brown sugar
1/2 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
4 large eggs
2 large egg yolks
2 large apples (any kind), peeled and sliced
1 stick salted butter
1 1/2 cups half & half
1 cup whole milk
1 tsp. vanilla extract
8 oz. of Woodstock Inn Brewery Autumn Ale
1 (16 oz.) loaf crusty french bread, cut into 1-inch cubes

For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup + 2 tbsp. water
1/4 cup salted butter, diced into 1 tbsp. pieces
1/2 cup heavy cream
1/2 tsp. fine sea salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, and ginger.

2. In a large saucepan, melt one stick of butter. Once butter is melted, add apples and 8 oz. of Autumn Ale. Allow apples to simmer until almost all of the liquid is reduced. ***Remove from heat and allow the apple mixture to COOL completely.***

3. In the mixing bowl with your brown sugar and spices, whisk in eggs and egg yolks. Stir in half & half, milk, vanilla, and cooled apples.

4. Place bread cubes in an extra large mixing bowl. Pour half & half mixture evenly over bread cubes then gently toss to coat. Let rest for 10 minutes.

5. Spoon mixture into a buttered 13X9 inch baking dish and lightly press down on the cubes to even it out. Bake in preheated oven until set; about 45-50 minutes.

To make the salted caramel sauce:
***This part goes quickly, so make sure you have gathered all of your ingredients and have them ready to add to the mixture as needed.***

1. In a heavy-bottomed 2-3 quart saucepan, heat sugar, salt, and water over medium-high heat, whisking constantly to dissolve sugar.

2. Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color, carefully swirling the pan occassionally (this will take time, so be patient!).

3. When you have reached the desired color, slowly whisk in the heavy cream, and add the butter in 1 piece at a time and continue whisking until smooth. If mixture is too thick, gradually add more heavy cream until desired consistency is reached.

Time for the good part!
Scoop some of the hot bread pudding into a dish, drizzle with your salted caramel sauce, top with whipped cream or vanilla ice cream, pair it with an ice cold Woodstock Inn Brewery Autumn Ale, and ENJOY!!!

If you like our Autumn Ale Bread Pudding, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

Our popular S’mores Imperial Stout takes this classic dessert to a new level!

INGREDIENTS:
1 1/2 cups heavy whipping cream
16 ounces mascarpone cheese, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups Woodstock Inn Brewery S’mores Imperial Stout
3 tbsp coffee flavored liquor, optional (Kahlua or Kamora)
1 package lady fingers
4 graham crackers, crushed
mini marshmallows (for garnish)
melted chocolate or chocolate sauce

DIRECTIONS:
1) Add whipping cream to a mixing bowl and beat on medium speed with electric mixer or stand mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and fold it in the whipping cream mixture until combined. Set aside.
2) Simmer S’mores Imperial Stout in sauce pan over medium heat for 10-15 minutes until reduced and thickened.
3) Combine S’mores Imperial stout reduction and coffee liquor in a shallow bowl. Lightly dip (don’t soak) the lady fingers in the mixture and lay them in a single layer in an 8″X8″ or similar size dish.
4) Smooth half the mascarpone mixture over the top. Sprinkle a thin layer of crushed graham crackers over the mascarpone. Add another layer of dipped lady fingers. Smooth remaining mascarpone mixture over the top.
5) Sprinkle the rest of the crushed graham crackers on the top. Drizzle some melted chocolate or chocolate sauce over the graham crackers. Garnish with mini marshmallows.
6) ENJOY!!!!

Find our beers here at the brewery, or at a store near you.

If you like our S’mores Imperial Tiramisu, take a picture and tag us on Facebook or Instagram. We would love to see it!

Recipe by Arthur

P.S. We just want to take a moment and give a quick shout out to Sticker Mule for making our awesome new tap handle custom magnets! The customer service is top-notch, the turnaround time is quick, and the product is great quality. Highly recommend!