Spent grain is a normal by-product of producing beer and constitutes a large portion of waste created by breweries.  As a leader in sustainability in the beer industry, instead of disposing of it, Woodstock Inn Brewery is committed to reusing ALL of it.

“100% of the spent grain gets re-used. Our in-house baker takes 5-10 gallons worth every week, some goes to Beveridge Craft Beer & Soap Company to make our beer soap & lotion and a local farmer drops a trailer off each week that we fill up with the rest,” said brewers Jacob Paine and Adam Burks.

Here’s where the spent grain beer bread recipe comes in…

Ingredients
– 3/4 cup warm water
– 2 TBSP yeast
– 1/4 cup butter
– 3/4 cup milk
– 1 cup apple juice
– 1/4 cup molasses
– 2 oz. sugar
– 1 TBSP salt
– 1 1/2 cups spent grain
– 1 cup wheat flour
– White flour: 4-5 cups white flour
– 1 egg for egg wash

Instructions
– Put warm water in mixing bowl, sprinkle with yeast and let dissolve.
– In sauce pan melt butter with milk. After butter is melted in the hot milk remove from stove and
add apple juice, molasses, salt and sugar.
– By now, the yeast has started to work, so add butter and milk mixture.
– Add spent grain and wheat flour. Start to mix and add white flour gradually until dough is
workable and does not stick to your hands. Knead dough for several minutes, then let rise to
double its size.
– Knock back to original size.
– Make into 2 loaves, put on a sheet pan lined with parchment paper that is sprinkled with corn
meal. Brush loaves with egg wash and sprinkle with spent grain and let rise. Cook at 325 for
about 45 minutes.

Need spent grain? If you live nearby and/or are coming to visit soon email the brewery to make sure it’s easily available for you. Or you can most likely get some from your local brewery.

Pick it up, get baking and let Woodstock Inn Brewery know how it turned out.

The post Sustainable Brewing: Spent Grain Beer Bread Recipe appeared first on Woodstock Inn Brewery.

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 is a rock star employee for Woodstock Inn Brewery – working front desk, the restaurant & more.  She hikes in her free time and is a staff expert if you have questions about trails and hiking in the White Mountains.

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

Fall is right around the corner. What are you looking forward to the most as Autumn approaches?? Football, Crockpot cooking, hiking in the Whites? All great choices! But for us, Autumn Ale Brew is #1 on the list!

We asked Scott Rice, our owner and founder, why & when we started making this beer. If you’re keeping track – in our inaugural year, back in 1995 – Red Rack was the first beer we ever made, then Pig’s Ear Brown Ale and shortly after… our Autumn Ale Brew was born.

If you haven’t tried, it’s a light bodied English style ale with subtle apple tones and a pinch of cinnamon in the finish.

Thinking back 22 years ago, Scott said, “the leaves were turning, it was Fall and we just thought apples… so a bunch of us sat down, started slicing apples for the recipe.” He laughed and said, “this is true.”

Like cooking with beer? Scott suggested basting your pork or turkey with Autumn Ale Brew or adding it to your gravy… saying, “it’s delicious. Unbelievably good”

Stop by and fill up a growler or grab a pint while enjoying New Hampshire’s finest foliage. It’s also available in NH at places like at Market Basket, Hannaford’s, Shaw’s and select locations.

Pick it up at stores throughout Massachusetts, including all Wegmans and Total Wine locations. You can find it in Maine, Rhode Island and Vermont too.

The post Autumn Ale. Brewed for the Pumpkin Intolerant. appeared first on Woodstock Inn Brewery.

Photos & blog by: Haley Dumont

Walking Home: The Zealand Bonds Traverse, Day One

The Zealand Bonds traverse is one of the most spectacular hikes in the White Mountains. Not only are these peaks remote and wild, they offer some truly incredible views. Beginning in Twin Mountain NH at the Zealand trailhead, you hike 21 miles through the wilderness and end at Lincoln Woods trailhead in Lincoln. I have lived in the Lincoln/North Woodstock area for 2 and a half years now, so I like to think of it as walking home for me.

This particular adventure is typically done with a partner or a small group due to the fact that you need a car spot, but in this case I went solo. I was fortunate enough to have a friend pick me up at Lincoln Woods and drop me off at Zealand trailhead so I could just walk back to my car. Some people choose to do this hike in a day and just start early but I chose to do it as an overnight backpacking trip. There is a campsite run by the AMC that is 9 miles from the Zealand trailhead that allows you to break it up into two days. The Guyot campsite is nestled on the shoulder of Mt. Bond and for $10 per night it offers a shelter, tent platforms, a composting privy, water source, bear boxes and a caretaker staffed by the AMC to look over operations at the campsite.

Before even beginning this hike there is a lot of research involved. It is incredibly important to check the weather for the higher summits, I find myself checking the weather multiple days in advance and checking it daily. There is always a level of danger when you are hiking in the higher summits of the White Mountains because the weather can change so quickly here. It can also be very deceiving in the valley, where it could be 80 degrees with light winds. However, in the higher elevations it is typically much cooler, the wind is stronger and you are more exposed to the elements the higher you climb. I generally use these websites for checking the weather: https://www.mountain-forecast.com/ and https://trailsnh.com/tools/wx.php

I had been watching the weather and hoping for two days of good weather and I got pretty lucky. I left my plans with my brother and co-workers in case anything happened. For safety, I leave a map with the trails I plan on taking outlined, where I’ll be staying, what time I think I would be returning to my car and I try to check in with them when I have service. This hike includes 4 of New Hampshire’s 48 4,000 footers and is relatively challenging due to its distance. 

DAY 1:

Starting at Zealand trailhead, you hike 2.5 easy miles on old logging roads through beautiful forests, walking by beaver ponds and babbling brooks. On this day I was lucky enough to spot a moose in the water right off the trail! Soon you approach the Zealand Falls Hut which is run by the Appalachian Mountain Club as a back country lodging facility. Here you can refill your water bottles, use the rest rooms or buy some fresh made snacks prepared by the Hut Croo **it is important to note here that this is the last place where you can refill your water without using a filter**.

Directly in front of the Hut is Zealand Falls, then begins the climb up the Twinway Trail. In my experience the hardest part of this hike is the section between the Zealand Falls hut and Zeacliff, which is my next stop. After about a mile and a half you approach a right hand turn in the trail where there is a small sign that reads “VIEW”. If you take the small spur path on the left of the trail you will soon find yourself on the Zeacliff outlook, which boasts an excellent view of the Pemigewasset Wilderness. Zeacliff is one of my favorite spots in the White Mountains, and if you ever find yourself out there, you would see why. After a quick stop at Zeacliff to admire the views and eat a quick snack its time to get back on the trail, you are about half way to the campsite at this point.

Beyond Zeacliff there is a moderate climb to Zealand Mountain, the first 4,000 footer of this hike and unlike the other mountains you will summit along the way, this mountain has no views. There is a short spur path on the Twinway on the right that leads you to the true summit of Mt. Zealand, where there is a small clearing and a really neat sign. After you retrace your steps to the Twinway you begin do descend a little between Mt. Zealand and Mt. Guyot. Soon you will pop out above tree line and enter the alpine zone.

At the junction of the Twinway and Bondcliff trail, you take a left and continue to the summit of Mt. Guyot, which despite being over 4,000 feet, does not meet the requirements to be on the list of 48 4,000 footers. Regardless of its status on the 4,000 footers list, Mt. Guyot does not disappoint because it has a bald summit with 360 degree views. I stopped here for a while to soak in the views and sit in the sunshine before I headed down to the campsite, which is under a mile from this point.

After taking a left off of Bondcliff trail, there is a short but semi steep hike down to the campsite, where you will find the caretakers tent. This is where you stop and pay and check in, this is a good time to ask any questions you might have. The caretakers at the AMC campsites and huts are full of knowledge and experience and can steer you in the right direction. Typically when I stay at the Guyot campsite I either sleep in my tent or I hang up my hammock, so this time I decided I would try sleeping in the shelter. I set up my sleeping pad and sleeping bag in the shelter and sat on the porch outside of the shelter and relaxed before I headed for my next destination: West Bond for sunset. West Bond is conveniently located under a mile from the campsite and has outstanding views.

Watching sunset from the summit of a mountain is incredible, it’s a very special time to be in the woods and you never know what colors you will get. Each sunset is unique as the sun fades away it paints the sky with its colors and light. Sitting atop West Bond for sunset is special in its own way because you are far from everything, technically you are 9 miles from the nearest road in every direction. There are no houses or buildings, just wilderness spread out in front of you for miles. You cant get much farther removed from society and structures in the state of New Hampshire.

One thing that I noticed through years of catching sunsets and sunrises is that sometimes, the best colors happen right before the sun rises or right after the sun sets. So after the sun set on West Bond I waited to see what the sky would do now that the sun said goodnight. I departed the summit to head back to Guyot campsite to get some rest for day two of this adventure.

A side note concerning the shelter: This was my first time in the shelter and though I enjoyed not carrying the extra weight of my tent/hammock, I will most likely not stay in a shelter again. Being a light sleeper it was hard to get to sleep due to a symphony of snores and hearing every time someone adjusted in their sleeping bags. That being said, I tried to get as much rest as I could before waking up to hike Mt. Bond for sunrise.

About Haley:
Haley is a rock star employee for Woodstock Inn Brewery – working front desk, the restaurant & more.  She hikes in her free time and is a staff expert if you have questions about trails and hiking in the White Mountains.

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

We talked to Scott about a beer brine for Turkey. He’s a giant fan of brining turkey “because you can impart whatever flavor you would like while keeping the moisture in the bird.” Using beer can add flavor and/or floral characteristics plus it’s great as a tenderizing marinade so he walked us through the process and we’re sharing it with you!!

Below are the ingredients he suggested based on a 6 pound turkey. You can always adapt it based on the size of your bird.

8 cups of water
8 cups of beer (try a malty one like Pig’s Ear Brown Ale or Autumn Brew Ale)
1/2 cup sugar
3/4 cups course salt

A few employees who ‘swear by this’ do it a day ahead of time but you can do it in as few as 6 hours beforehand.

Combine the ingredients in large stock pot or bowl. Stir the sugar and salt until they dissolve. Rinse the turkey, discard excess fat and place in pot with brine, breast side down. If you have a really big bird you’ll have to get creative… maybe use a cleaned cooler? If it won’t fit in your fridge hopefully it’s cold enough outside to store overnight on your porch or in a garage.

Anyway, remove your turkey from the brine an hour or so before roasting. Pat it dry with paper towels and let stand at room temp.

Then stuff and/or cook per usual and bask in the limelight as all your guests freak out over how tender and juicy your turkey is!

Cheers and Happy Thanksgiving from all of us at Woodstock Inn Brewery!

No time to make Thanksgiving Turkey this year?
Stay over with our special deal and join us for our Thanksgiving buffet.

The post Thanksgiving Turkey Beer Brine appeared first on Woodstock Inn Brewery.

Greeley… the pond. the trail. the beer.

Photos & blog by: Haley Dumont

Greeley Pond is nestled in a valley off the Kancamagus Highway. It’s a local White Mountain gem and a 15-minute drive from the Woodstock Inn Brewery, heading east on the Kancamagus Highway aka “ the kanc.”

LOCAL TIP: On your way, make sure you stop at the Osceola’s Outlook on the right hand side of the Kancamagus  for some dramatic mountain scenery!

Greeley Ponds trail head has 2 vastly different hiking choices:
(1) You can take the pleasant, easy grade of the Greeley Ponds trail to the two small ponds with wonderful mountain views. The Greeley ponds hike is roughly 3 miles round trip and a good hike for beginners. This trail is also commonly used by cross country skiers.

(2) The other option is to hike Mt. Osceola trail at the Greeley Pond and Mt. Osceola trail junction and bag two 4,000 footers, East Osceola and Mt. Osceola. This is a very challenging hike and is only recommended for experienced hikers. If you are prepared and ready for a tough climb, you would be rewarded with spectacular views from Mt. Osceola.

Woodstock Inn Brewery has an ode to this awesome pond and trail with a beer called Greeley Double IPA. It will be out later this month.

Adam, one of the brewers described Greeley DIPA as “an abundantly hopped double IPA. Pine, resin, bitter citrus, and passion fruit flavors are prominent in this beer, backed up by hint of caramel malt sweetness.”

Give it a try on tap at the brewery or in 16oz, 4-pack cans in stores throughout New Hampshire, Maine, Massachusetts, Rhode Island & Vermont.

Either hike I outlined above is deserving of a reward and Greeley Double IPA would make a great choice.

About Haley:
Haley is a rock star employee for Woodstock Inn Brewery – working front desk, restaurant & more.  She hikes in her free time and is a staff expert if you have questions about trails and hiking in the White Mountains.

The post appeared first on Woodstock Inn Brewery.

If you’ve visited our restaurant you might have tried our Beer Dip from the appetizer menu.

We’re sharing it here using Woodstock IPA. You can also substitute 4000 Footer IPA, Pemi Pale Ale, Moody Brew or any other IPA’s and Pale Ales we make to mix it up. This is an awesome dip for a playoff/Superbowl party.

Here’s the recipe our owner Scott sent over.

INGREDIENTS
1/2 cup white onion diced
1/4 cup minced garlic
One, 8 ounce can roasted red peppers
One small bag of spinach
1 lb cream cheese
1/4 cup Gorgonzola cheese
2/3 cup fresh grated parm
1/4 cup Mayo
1/5 ounce Sriracha Sauce
Pinch of Kosher salt
Pinch of coarse ground Black Pepper

DIRECTIONS
1. Sauté to caramelize onions and garlic deglaze with about a 1/2 cup of Woodstock IPA
2. Add spinach until wilted
3. Mix with all ingredients and simmer until hot.

OPTIONAL
Bake in casserole at 375 degrees for with some mozzarella on top until melted and browned. Approximately 15-20 min.

The post Woodstock IPA Beer Dip appeared first on Woodstock Inn Brewery.

Updated 3/17/2020:

Dear friends and guests –

We imagine everyone has heard that NH Governor Chris Sununu mandated restaurant closures in the state yesterday as a response to the corona virus. As of now, the closure is through April 7th, at least. While he is allowing restaurants to offer take-out, it’s not sustainable for our business.

As of today, all rooms and restaurant operations are temporarily closed. The brewery will remain open.

Woodstock Inn Brewery is just a building without our 130 hard working employees.  We are deeply saddened by having to layoff more than 100 employees today. Thank you to our governor for his quick action and help with unemployment to ease this disaster for employees in the hospitality industry.

We will be supporting staff in whatever ways we can by doing things like continuing to pay all benefits and using as many employees as possible to work on the maintenance crew. If you want to help, please take advantage of our gift card special (details below).

This is one of the weirdest times we’ve been through since opening more than 35 years ago but we know things will be OK in the end. During times like this we lean on each other and we appreciate many of you reaching out with positive vibes. We’re paying it forward by sending to-go meals to 160 senior citizens tonight.

CHANGES AS OF MARCH 17TH
– Brewery operations will continue per usual
– Our Giftshop is open for beer and apparel Monday-Friday 9a-4p
– Phones will be answered Monday-Friday 9a-4p
– The inn, restaurants and bars are closed until April 7th, including take-out.
– Our friends at Gordi’s, Black Mountain Burger and Pemi Public House are open in our area for take-out in the meantime.
– Rooms that are booked for 4/7-6/1 will be allowed to cancel for up to 24-hrs prior to arrival

GIFT CARD SPECIAL – ONLINE ONLY
For every 50$ gift card bought, get a $5 bonus card
3/18-4/15

While we’re closed we’ll be making in-house upgrades including kitchen renovations, cleaning and painting projects.

As we closely monitor updates and guidelines set forth by the Centers for Disease Control and Prevention and World Health Organization as well as city, state and federal officials we will make changes as needed.

Kindest regards,
Molly, Peggy & Scott Rice
Owners & Founders

The post COVID-19 Update 3/17/2020 appeared first on Woodstock Inn Brewery.

Get your ice cold beer here! We’re open for kegs, growlers and cans right now Monday through Friday from 9a to 4p.

If you’re purchasing a keg the deposit is $100 and must be paid at time of pick-up. We have 10 hand pumps available for rent as do our friends next door @ Wayne’s Market.

LOGS: $48 each except Moody Brew & Lost Time @ $58

Pig’s Ear Brown Ale
Lost River light
Double pig’s Ear Brown Ale
Exit 32, Galaxy hopped pale ale
Moody Brew NEIPA log-14
Lost time *1 available*
Frosty Goggles Red pale Ale
Friendly fitzy *1 available*
Dunkel *1 available*
Scottish Ale *1 available*
Old Man Oatmeal Stout on Nitro
Pemi pale Ale *1 available*
4K IPA *1 available*

1/2 BARRELS: $125 each except Moody Brew & Lost Time @ $135
Pig’s Ear Brown Ale
Lost river Light
Double pig’s Ear Brown Ale
Exit 32, Galaxy hopped pale ale
Moody Brew NEIPA
Mtn vista
Lost time
Frosty Goggles
Trailblazer

GROWLERS for $12.
NO REFILLS.
All beer lines have been cleaned and emptied and new kegs will be filling the beer available below.
Wassail
Pig’s Ear
Exit 32
Lost river light
Friendly fitzy
Mosaic Papaya Pale Ale
Frosty Goggles
Mtn Vista
4K IPA
Trailblazer

6-PACK CANS for $8 except root beer @ $6
Root beer (n/a)
Lost Time
Lost River light
Lemon Blueberry Pale Ale
Red Rack
Woodstock IPA
Exit 32
Frosty Goggles
Pemi pale Ale
Pig’s Ear Brown Ale

4-PACK CANS for $11
Maple Porter
Moody Brew NEIPA
Double Pig’s Ear

12-PACKS for $12
4K IPA
Frosty Goggles
Pig’s ear Brown Ale
Variety Packs

The post Beer Menu for Kegs, Growlers & Cans appeared first on Woodstock Inn Brewery.

At our brewery there are two thing we love: great beer & great food. Here’s a great recipe for a perfect dinner. Easy to make and even better to eat. Plus, we’re braising meat in beer, which is never a bad idea!!

We use our roasted, nutty, malty, Double Pig’s Ear Brown Ale in this recipe.

Ingredients:

• 2 lbs of Boneless short Ribs
• 1 large shallot
• 1 medium white onion
• 3 carrots
• 3 sprigs of fresh rosemary & thyme
• 1 cup of diced pancetta
• 2 cups of beef broth
• 2 cups of Double Pigs Ear Brown Ale
• 1/2 cup of all-purpose flower
• 2-3 tablespoons of evoo
• Salt & Pepper to taste

Cooking Instructions:

1. Salt & pepper your short ribs then dredge in flour
2. Dice your veggies
3. Dice your pancetta
4. In your Dutch Oven, cook pancetta until all fat has rendered. Then remove pancetta. Do not discard the grease.
5. Add 1 tablespoon of evoo to pancetta grease
6. Turn heat up to high and brown short ribs on all sides. Remove short ribs once browned.
7. Lower heat to medium
8. Add diced veggies with 1 tablespoon of evoo, cook until onions are translucent.
9. Deglaze the pan with veggies left in it with 2 cups of Double Pigs Ear Brown Ale
10. Bring to boil for 2-3 minutes
11. Add 2 cups of beef broth
12. Add Short Ribs into cooking liquid (submerged)
13. Add cooked pancetta
14. Add sprigs of whole rosemary & thyme
15. Add salt & pepper to taste
16. Put lid on place into oven at 350 for 2 hours. Then reduce heat to 325 and cook for additional 35-45 minutes
17. Remove from oven let sit with lid on for 20 minutes before serving

Serve Short Ribs over a bed of mashed potato with your choice of vegetable.

Enjoy!

The post Double Pig’s Ear Brown Ale and Herb, Slow Roasted Short Ribs appeared first on Woodstock Inn Brewery.

How about a touch of New England in a Manhattan Clam Chowder!? Exactly what this recipe is will give you by adding the one and only Red Rack Red Ale to it. So lets give this classic metropolitan chowder a little touch of the mountains in every bite!

Prep time: 15 minutes
Cook time: 50 minutes
Yield: Serves 6-8
Cost: About $30

INGREDIENTS:

• 4 slices of bacon, cut in to small pieces
• 1 tablespoon Extra virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large garlic clove, minced
• ½ teaspoon dried thyme
• 2 bay leaves
• 1, 16oz can petite diced tomatoes
• 12oz V8 Juice – original recipe
• 2, 14oz cans of clam broth or juice
• 2, 10oz cans or 2 frozen packages of baby clams
• 1 pound red bliss potatoes, peeled and cut in to evenly-sized chunks
• 1 cup Red Rack beer
• A dozen (or so) live small clams – i.e. littleneck or Manila clams
• Salt and pepper to taste
• Tabasco or preferred hot sauce

INSTRUCTIONS:

1. Cook the bacon. Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and the fat is rendered. Remove the bacon from pot, reserving the bacon grease.
2. Add the carrot, celery, onion; then garlic. Increase the heat to medium-high, in the bacon grease, sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Add the garlic and cook for an additional minute. Return bacon to the pot.
3. Add Red Rack beer and frozen/canned clams to the pot. Bring to a boil, and continue boiling for 3-4 minutes until the alcohol has cooked off.
4. Add herbs, V8 Juice and clam broth, and mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done; about 30-40 minutes.
5. Add live clams. When the potatoes are tender, add the live clams. Cover the pot and simmer until the live clams open up, about 5-10 minutes.
6. Add hot sauce (if desired), salt and pepper to taste.

Place a clam shell or 2 in each bowl when serving.

The post Red Rack Ale Manhattan Clam Chowder appeared first on Woodstock Inn Brewery.

Spent grain is a normal by-product of producing beer and constitutes a large portion of waste created by breweries.  As a leader in sustainability in the beer industry, instead of disposing of it, Woodstock Inn Brewery is committed to reusing ALL of it.

“100% of the spent grain gets re-used. Our in-house baker takes 5-10 gallons worth every week, some goes to Beveridge Craft Beer & Soap Company to make our beer soap & lotion and a local farmer drops a trailer off each week that we fill up with the rest,” said brewers Jacob Paine and Adam Burks.

Here’s where the spent grain beer bread recipe comes in…

Ingredients
– 3/4 cup warm water
– 2 TBSP yeast
– 1/4 cup butter
– 3/4 cup milk
– 1 cup apple juice
– 1/4 cup molasses
– 2 oz. sugar
– 1 TBSP salt
– 1 1/2 cups spent grain
– 1 cup wheat flour
– White flour: 4-5 cups white flour
– 1 egg for egg wash

Instructions
– Put warm water in mixing bowl, sprinkle with yeast and let dissolve.
– In sauce pan melt butter with milk. After butter is melted in the hot milk remove from stove and
add apple juice, molasses, salt and sugar.
– By now, the yeast has started to work, so add butter and milk mixture.
– Add spent grain and wheat flour. Start to mix and add white flour gradually until dough is
workable and does not stick to your hands. Knead dough for several minutes, then let rise to
double its size.
– Knock back to original size.
– Make into 2 loaves, put on a sheet pan lined with parchment paper that is sprinkled with corn
meal. Brush loaves with egg wash and sprinkle with spent grain and let rise. Cook at 325 for
about 45 minutes.

Need spent grain? If you live nearby and/or are coming to visit soon email the brewery to make sure it’s easily available for you. Or you can most likely get some from your local brewery.

Dont have time to make it? We sell our bread in loaves at the brewery. $6/loaf (a 2ft loaf) or small round loaves for $3.  We suggest emailing us so we can have it ready for you.

Pick it up, get baking and let Woodstock Inn Brewery know how it turned out.

The post Sustainable Brewing: Spent Grain Beer Bread Recipe appeared first on Woodstock Inn Brewery.

How can you add a touch of New England in a Manhattan Clam Chowder? With a can of Red Rack Ale! It gives this classic metropolitan chowder a little touch of the White Mountains in every bite.

Prep time: 15 minutes
Cook time: 50 minutes
Yield: Serves 6-8
Cost: Approx $30

INGREDIENTS:

• 4 slices of bacon, cut in to small pieces
• 1 tablespoon Extra virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large garlic clove, minced
• ½ teaspoon dried thyme
• 2 bay leaves
• 1, 16oz can petite diced tomatoes
• 12oz V8 Juice – original recipe
• 2, 14oz cans of clam broth or juice
• 2, 10oz cans or 2 frozen packages of baby clams
• 1 pound red bliss potatoes, peeled and cut in to evenly-sized chunks
• 1 cup Red Rack beer
• A dozen (or so) live small clams – i.e. littleneck or Manila clams
• Salt and pepper to taste
• Tabasco or preferred hot sauce

INSTRUCTIONS:

1. Cook the bacon. Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and the fat is rendered. Remove the bacon from pot, reserving the bacon grease.
2. Add the carrot, celery, onion; then garlic. Increase the heat to medium-high, in the bacon grease, sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Add the garlic and cook for an additional minute. Return bacon to the pot.
3. Add Red Rack beer and frozen/canned clams to the pot. Bring to a boil, and continue boiling for 3-4 minutes until the alcohol has cooked off.
4. Add herbs, V8 Juice and clam broth, and mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done; about 30-40 minutes.
5. Add live clams. When the potatoes are tender, add the live clams. Cover the pot and simmer until the live clams open up, about 5-10 minutes.
6. Add hot sauce, salt and pepper to taste.

Place a clam shell or 2 in each bowl when serving.

The post Red Rack Ale Manhattan Clam Chowder appeared first on Woodstock Inn Brewery.

It’s grilling season and that means Lemon Blueberry Pale Ale is in season too! It’s brewed for drinking while grilling and for cooking too. How’s a Lemon Blueberry Balsamic reduction on a big thick Center Cut Pork Chop sound!? Here you go.

Ingredients:
1 lb Boneless center-cut pork chops (or boneless chicken breasts)
Lemon Pepper Mrs. Dash
1/2 can of Woodstock Lemon Blueberry Pale Ale

Sauce:
2 cups blueberries (fresh or frozen)
1 tbsp fresh lemon zest
1 cup Balsamic vinegar
1/2 cup sugar
1/2 can of Woodstock Lemon Blueberry Pale Ale

Directions:
Preheat oven to 375.
While oven is preheating, flash grill your meat (just for grill marks – will finish cooking in the oven).
Spray 9X9-inch baking pan with Pam.
Sprinkle some Mrs. Dash in the bottom of the pan.
Place pork/chicken in the pan, sprinkle with more Mrs. Dash.
Pour Lemon Blueberry Pale Ale over everything.
Bake for 20-40 minutes (depending on the thickness of your chops or chicken).
While your meat is cooking, put all of your sauce ingredients in a small sauce pan, cooking over low/med heat – stirring frequently. Sauce will reduce and thicken upon cooking.
Once your meat is cooked thru, remove from pan, spoon some sauce over the meat.

Serve with a side of veggie and starch of your choice. We did roasted brussel sprouts and baby fingerling potatoes!

Notes:
Yeilds 4
Approx cost: $20

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Fried seafood. Mosaic Papaya Pale Ale. When these two ingredients collide we get happiness and beer battered shrimp. Enjoy this new, make-at-home recipe.

Mosaic Papaya Beer Battered Tempura Shrimp

Yields: 4 Servings

• 1 ½ cups all-purpose flour
• 1 ½  cups Woodstock Mosaic Papaya Pale Ale (Cold)
• 1 teaspoon salt
• ½ cup soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sugar
• ½ teaspoon white vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 2 green onions, thinly sliced
• 1 ½ pounds raw, deveined shrimp
• Vegetable or Canola oil for frying

INSTRUCTIONS:

1. Combine flour, beer and salt in a medium bowl just until mixed. Batter should be thin and lumpy. DO NOT OVERMIX. Let stand for 15 minutes.
2. Meanwhile, combine soy sauce, rice wine, sugar & vinegar in a small sauce pan; cook and stir over medium heat for 3 minutes or until sugar dissolves. Add ginger and garlic; cook and stir for 2 minutes. Stir in green onions; remove from heat.
3. If deep frying, add battered shrimp to hot oil and cook until floating.  If AIR FRYING, preheat Air fryer to 375, once the Air fryer has reached temperature, add shrimp and cook for 9 minutes – flipping halfway through cooking.

Cheers!

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In the dog days of summer, what’s better than a light meal on the deck? Enter Mosaic Pineapple Kickin’ Chicken.

Marinated in our new Mosaic Pineapple Pale Ale, pineapple juice and some spice for some kick. This dish is served with fresh pineapple salsa over coconut jasmine rice and will surely become a new summer favorite!

Yields 4-6 servings
Cost: $30 including beer

Ingredients:

For Chicken marinade:

• 2lbs boneless, skinless chicken thighs
• 1/2 can pineapple tidbits
• Juice from 1 can of pineapple tidbits
• 1/2 can Woodstock Mosaic Pineapple Pale Ale
• 1 teaspoon crushed red pepper
• 1 tablespoon Jamaican jerk seasoning

For Salsa:

• 1/2 can pineapple tidbits (or pineapple rings, chopped)
• 2 medium sized jalapenos, finely diced with ribs and seeds removed
• 1 medium tomato, diced with seeds removed
• 2 tablespoons cilantro, chopped
• 2-3 tablespoons pineapple juice

For Rice:

• 1-1/2 cups unsweetened coconut milk (shake can VERY well before using)
• 2 cups chicken stock
• 2 teaspoons light brown sugar
• 1 teaspoon salt
• 2 cups Jasmine rice, well rinsed and drained

Instructions:

1. Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to the bag with chicken. Seal the bag and place in the refrigerator for at least 3 hours, up to 24 hours.

2. In a small mixing bowl, add salsa ingredients and stir until well combined.  Set aside while you cook the chicken and rice.

3. For the rice, combine the chicken stock, coconut milk, brown sugar and salt in a large sauce pan. Bring to a simmer, then stir in the rice.

   • Return to a gentle boil, cover and reduce heat and simmer for 15 minutes.

   • Remove from heat and let stand for 10 minutes, remove lid and fluff gently with a fork.

4. While rice is cooking, start grill and set to med-high heat – spray grill with non-stick cooking spray.  Once grill is hot, put the chicken on and cook for 4-5 minutes per side, until slightly charred and cooked through.

5. Let chicken rest for 5-10 minutes.

Serve chicken over coconut rice, top with the pineapple salsa and pair with a cold Woodstock Inn Brewery Mosaic Pineapple Pale Ale.  Cheers!!

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Hot summer day but still want a wholesome meal? We got you covered! Take a whole chicken rub it down with some sage & black pepper, then crack open one of our new Honey Lemon Blonde Ales and stuff it right up the “you know where” of the chicken! Then let the grill do the work while enjoying a cold Honey Lemon Blonde!

INGREDIENTS:

• 1 4lb whole chicken
• 3 tablespoons extra virgin olive oil
• 1 can Woodstock Inn Brewery Honey Lemon Blonde Ale
• Garlic salt
• Thyme (dried or fresh)
• Dried sage
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• Black pepper

INSTRUCTIONS:

1. Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving the other side free of coals.  If you are using a gas grill, fire up only half of the burners.
2. Season the chicken, rub with oil, honey & lemon juice: Remove neck and giblets from cavity of chicken.  Mix the oil, honey and lemon juice in a small bowl, and rub mixture all over the chicken. Then, mix the garlic salt, thyme, sage and pepper in another bowl and rub the spice mixture all over the chicken.
3. Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer – reserve the other half.  If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.  Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
4. Grill on indirect heat:  Place the chicken, standing upright, in a grill-safe or disposable sheet pan.  Pour the reserved half can of beer and pour it in the pan.  Place pan on the cool side of the grill.

COVER THE GRILL AND WALK AWAY!!! Do not even check the chicken for at least an hour.  After an hour, check the chicken and refresh the coals, if you are using a charcoal grill.

Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reaches 160-165F.

The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill.  A 4lb chicken will usually take approximately 1 and a 1/2 hours.

If you don’t have a meat thermometer, another way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this) if the juice runs clear, not pink, the chicken is done.

Carefully transfer the chicken to a tray or pan:  I say “carefully” because the beer can and the beer inside will be hot!!  One way to do this is to slide a metal spatula under the bottom of the beer can.  Use tongs to hold the top of the chicken.

Lift the chicken, beer can still inside, and move it to a tray.  Let the chicken rest for 10 minutes.  Carefully lift the chicken off of the can.  If it gets stuck, lay the chicken on its side and pull the can out with tongs.

Serve with some roasted potatoes and corn on the cob, and wash it all down with a cold Honey Lemon Blonde Ale!
Cheers!!

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Woodstock Inn Brewery Autumn Ale is made with Apple & Cinnamon flavor. Great to drink and also to cook with. This Autumn Ale Pork Demi Glace, this is sure to become a new Fall favorite. Slow braised pork tenderloin over a bed of roasted root veggies finished with a sip of our Autumn Ale will certainly help you get over summer! Enjoy!

INGREDIENTS:

For demi glace:
1 tsp olive oil
1/4 stick butter
1 whole shallot, diced
4oz beef stock reduction
5 tbs chunky apple sauce
3 small-med sized apples, thinly sliced & sauteed in butter until soft
1/4 cup apple cider vinegar
2 tbs brown sugar
1/2 tsp ground nutmeg
1 tsp fresh sage, chopped
salt & pepper to taste

For pork:
3lb pork tenderloin
1/4 stick of butter
1 can Woodstock Inn Brewery Autumn Ale
1 cup beef stock
2 tbs Garlic powder
1/2 tbs Nutmeg
1 tbs Dried sage
1/2 tbs Dry mustard
Salt & Pepper

INSTRUCTIONS:

1. Trim silver skin from tenderloin.
2. Mix dry spices together to make a rub for the pork.  Once mixed, rub all over the pork tenderloin.
3. Heat up a large skillet, put 1/4 stick of butter in skillet until melted – sear pork in butter on all sides.
4. Transfer pork in to a roasting pan, pour beef stock and can of Autumn Ale in the bottom of the roasting pan.
5. Cover and bake at 300 for 1 hour.
6. Next, in a medium sauce pan, saute shallots in olive oil and butter, once translucent, deglaze the pan with a splash of Autumn ale.
7. Stir in beef stock reduction, sauteed apples, applesauce, vinegar, brown sugar and sage. Simmer; reduce by 25%.  Season to taste with salt & pepper.
8. Once pork is done, remove from roasting pan, slice thin, spoon some of that delicious sauce over the meat – serve over a bed of your favorite fall roasted root veggies.

Enjoy with a cold Autumn Ale!  Cheers!

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2020 means coming up with different types of contactless and/or virtual events.

On September 12th we participated in the NH Brewers Drive-Thru & Virtual Tasting Event. Pretty cool idea where festival-goers pre-orderd a NH Mystery Mixed 6 or 12-pack online.

Mystery packs were comprised of an array of cans from a variety of NH Breweries. On event  day festival-goers stopped by the or curbside pickup station at Backyard Brewery, then returned to the comfort of their homes to tune in a for a virtual tasting event.

We submitted a video for this event so fest-goers could check in with us, come along for a virtual tour and get the tasting notes for 2 beers – Mosaic Papaya Pale Ale and Double Pigs Ear Brown Ale.

We also chatted about some new beers that just landed in the market – Honey Lemon Blonde Ale and Mountain Haze NEIPA. Mosaic Pineapple Pale Ale, too.

Telepathy told us you wanted to see it. Click to watch!!!

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Woodstock Inn Brewery, a 40-year-old a multifaceted tourist destination is celebrating its silver anniversary as a brewery in New Hampshire. For 25 years beer lovers and enthusiasts have visited and stayed.

Woodstock Inn Brewery is one of the state’s most visited destinations. The all-inclusive property features an inn with 40 uniquely styled rooms and suites; an award-winning restaurant serving breakfast, lunch and dinner and multiple bars. But for many visitors, they are drawn to the location for the brewery, located at the basecamp of the White Mountains. The brewery started as a brew pub and expanded into a multi-million dollar 30-barrel production facility.

“We’re excited to celebrate a quarter-century in the brewing industry. It’s another way for us to welcome locals and visitors to our corner of New Hampshire,” said Scott Rice, owner of Woodstock Inn Brewery. “We can’t wait to introduce our wonderful property to new friends and families, and to see those returning for another experience with us.”

The on-site brewery is one of the oldest in the state. Inside every one of their beers, you’ll discover a little bit of what makes New Hampshire special. From the mountains, lakes, and streams, to the farms, small towns, cities and seacoast. The brewery makes 25 year-round and seasonal brews. Additionally, as many as 15 beers rotate on tap, many of which are brewery-only recipes.

Scott added, “Right now we’re focused on the safety of our staff and guests. From the brewery, to the restaurant and our Inn, our #1 priority is doing everything we can to ensure a safe, clean environment.”

With so much to offer, Woodstock Inn Brewery is the ideal location for your destination wedding, corporate event, special party or just romantic getaway weekend. With its signature beers, award-winning food, entertainment and all the beauty of New Hampshire to share, all that’s missing is you!

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