Big Dog’s Brewing Company and ALT 107.5 are hosting Dogtoberfest Unleashed!, a virtual Craft Beer Tasting Experience on Saturday, October 17th! Delicious Craft Beer, Fun Food Pairings, Halloween Fun, Interviews with the Team @ Big Dog’s, and more!
SPONSORED BY...
Barrel drawing to be held on Thursday, October 22nd!
Dave & Mahoney from x107.5, Hosts
Dave Pascual, Big Dog's Director of Brewing Operations
Amanda Koeller, Big Dog's Lead Brewer
Sergio Meza. Big Dog's Executive Chef
Josh Brown, Big Dog's General Manager
Michelle Beck, Three Square
Ryan Snyder, Public Coast Farm
Will Leroux, Public Coast Brewing
Chef Sergio and his team have put togather an excellent charcuterie board, perfectly paired with today's beers.
Creminelli's Whiskey Salami
Pair with "A Dog Gose Woof!" Barrel Aged Leipzig-style Gose
Spanish Chorizo
Pair with "Underbite" Double IPA
Candied Bacon
Pair with "Red Hydrant" English-style Brown
Homemade Pimento Cheese
Made with Wisconsin's Roth Grand Cru Surchoix Smoked Gouda & "Can I Pet that Daawg?" Hazy IPA
Pair with "Can I Pet That Daawg?" Hazy IPA
Beehive Cheddar Cheese Seahive
Pair with "Bee-atches Forever" Barrel Aged Imperial Blonde Ale with Oregon Honey
Collaboration with Public Coast Brewery (Cannon Beach, Oregon)
Kicked Up Mixed Nuts
Homemade hops-infused, sweet and spicy nuts sprinkled with an ancho, cascabel and arbol chile powder
Greek Olives
Figs Spread
Naan Bread
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Appearance
Cloudy yellow straw-like color & white head
Aroma
Fruity, tropical, pungent, lime, pineapple, melon, peach, grass, pine
Taste
Juice-like, fruity, smooth hop finish
Body
Medium-full mouthfeel, Soft, Medium carbonation
Hops
Cascade, Cashmere, Simcoe, Idaho 7
Homemade Pimento Cheese
Fish Sandwich, Country Fried Steak & Eggs
Orange Starburst
Hazy IPA Shrimp Aguachile
Recipe
Ingredients:
1 lb – Shrimp whole with shell and head on medium
2 each – Serrano chiles stem removed and chopped
2 tbsp. – Water
5 each – Fresh Lime juice (about 4-5 limes)
¼ cup – Red onion thinly sliced
2 tbsp – Cucumbers seeded and diced small
2 tbsp – Fresh pineapple diced small
2 tbsp – Can I pet that Daawg? Hazy IPA
5 each – Tostadas small
Salt & Pepper to taste
Sliced Avocados for serving
(1) If using fresh and never frozen shrimp then rinse them, take the head and shell off and save for other use.
(2) Split the shrimp in half lengthwise and deveine
(3) Place shrimp on a plate, sprinkle all over with the kosher sale and cover with plastic. Let it rest refrigerated for about 1.5 hours but no more than 2.
(4) In a molcajete (mortar and pestle), combine the chiles with a pinch of salt and pulverize thoroughly, then add water and continue to work until the chiles are pureed. If not mortar and pestle, use a blender and add the water and blend until pureed.
(5) Add the lime juice, beer and season with salt and pepper.
In a mixing bowl, combine the shrimp, chili-lime beer marinade, onion, cucumber and pineapple, adjust seasonings and served with toastadas and sliced avocadoes.
(6) Enjoy with a pint of Big Dog’s Can I Pet that Daawg? Hazy IPA
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Appearance
Pale Gold
Aroma
Citrus, Pine, Pineapple & Grapefruit
Taste
Assertive hop character up front with light bitter finish
Body
Medium-Light
Hops
Warrior, Cascade, Centennial, Amarillo, Citra, Chinook, Chinook and more Chinook!
Spanish Chorizo
Pulled Pork Sandwich, Old Fashioned Fish & Chips
Pineapple Now & Later
Red Hound Hoptail
Recipe
Ingredients:
1 oz. Vodka
1 oz. Ruby Red Grapefruit juice
Squeeze of Lime
1 oz. Simple Syrup
Underbite Double IPA
(1) Mix Ruby Red Grapefruit juice, Simple syrup, lime and Vodka
(2) Shake in a shaker tin
(3) Pour over ice
(4) Top with Big Dog’s Underbite Double IPA
(5) Garnish with lime and enjoy!
Please Note: Simple Syrump can be made at home with... 1 cup of sugar, 1cup of water - bring to a boil while stirring and remove from heat once the sugar is dissolved.
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Appearance
Hazy Gold
Aroma
Citrus, spice (coriander), slight acidity
Taste
Refreshingly sour, briny, lemon
Body
Light body
Hops:
Hallertau
Creminelli’s Whiskey Salami
Black Bean & Quinoa Salad, Smokey Brat Mac & Cheese
Frooties Lemon Lime
Beergarita
Recipe
Ingredients:
1 oz. Agave
1 oz. Orange Juice
½ oz. Lime juice
½ oz. Triple sec
1 oz. Tequila
Fresh Lime
"A Dog Gose Woof!" Barrel Aged Leipzig style Gose
(1) Mix agave, orange juice, lime juice, triple sec & tequila
(2) Shake in a shaker tin
(3) Pour over ice
(4) Top with Big Dog’s A Dog Gose Woof!
(5) Garnish with lime and enjoy!
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Apperance
A bright rich mahogany with a creamy tan head
Aroma
Caramel malts dominate with hints of toffee, toasted malt and a touch of roasted barley.
Taste
This English-style brown ale has generous caramel malt flavor and hints of toasted malt along with mild hoppiness
Body
Medium body, with a balanced finsh.
Hops
English Fuggles
Candied Bacon
Pot Roast Melt, Brownie Sundae, Red Hydrant Chili, Baby Back Ribs
Whoppers Malted Milk Balls
Pot Roast Melt
Recipe
Ingredients
1 oz. Garlic Butter
1 each Ciabatta Bread
2 each Muenster Cheese Slices
1 oz. Dill Creamy Horseradish Sauce
5 oz. Pot Roast meat shredded
1 oz. Balsamic Sauteed Red Onion
½ cup Au Jus
1/3 cup Red Hydrant Ale Beer
(1) Spread garlic butter on both slices of bread, grilled until golden brown.
(2) Add a slice of Muenster cheese on each slice of bread on the buttered side, melt the cheese.
(3) Heat the shredded pot roast meat on the griddle adding the Red Hydrant ale beer, add some of the au jus to steam the meat. Wait until it evaporates but not dried.
(4) Add creamy horseradish sauce to the bottom of the bread
(5) Grill onions, and place on top of the horseradish.
(6) Place pot roast meat on top of the onions
(7) Place top slice of bread on and make sure cheese is melted and bread is toasted golden brown.
(8) Served with au jus for dipping.
(9) Enjoy with a pint of Big Dog’s Red Hydrant Ale beer.
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Appearance
Slightly hazy dark gold to amber
Aroma
Intense sweet malt, touch of honey, strong caramel, whiskey, coconut
Taste
Medium sweetness, malt, honey, whiskey, caramel, smooth for high abv
Body
Medium full, lower end carbonation
Hops
Magnum, Hallertau
Beehive Cheddar Cheese Seahive
Honey Mustard Chicken Salad, Crème Brûlée Cheescake
Bit O’ Honey
Dijon Blonde Ale Sauce
Recipe
Ingredients:
6 oz. “Bee-atches Forever” Bourbon Aged Imperial Blonde
1 tbsp. Salted Butter
2 tbsp. Hot water
2 tsp. Mayonnaise
½ cup Dijon Mustard
2 tbsp. Fresh Lemon Juice
½ tsp Salt
½ tsp. White pepper
(1) Let the beer sit at room temperature to let the carbonation settle.
(2) In a medium saucepan, combine the beer, butter, water, mayonnaise and mustard.
(3) Simmer on medium heat for about 30 minutes until creamy.
(4) Remove from heat and add lemon juice, salt and pepper.
(5) Serve with cheese-stuffed shrimp, bacon, chicken cordon blue, eggs benedict
About Public Coast Brewing: https://publiccoastbrewing.com/
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