Cedar Springs Brewing Company

https://www.facebook.com/CedarSpringsBrew/?sk=app_350090741787212

Thanks to the wonderful world of technology, we will be able to let you know what’s on tap via digitalpour.com 

Check it out -- then come visit us... we are officially open for business!

Sneak Preview Photos!!

Join us tomorrow, November 13th for our Ribbon cutting and first pour at 1pm! 

PROST!

It’s ALL HAPPENING this week!! 

Join us for our Ribbon Cutting and First Pour on Friday, November 13 @ 1pm

Full dining menu unveiled and available.

Initial beer menu unveiled and available, featuring Küsterer & Cedar Springs brands.

Old Cedar Creek Sodas available.

Vino131 wines poured for the first time.

Cedar Cider on tap.

Stammtisch Club memberships still available. (Check out the brewery before everyone else FTW!) 

Merchandise available.

Thank you for your patience and support!

We look forward to meeting all of you this week.

PROST! – CSBrew Team

Beer Braised Beef Recipe

This slow cooked, beer-braised beef is the perfect topping for mashed potatoes or noodles. INGREDIENTS 1 Cup Onion, chopped and refrigerated   1 Pound Boneless Top Round Steak, trimmed 1 14.5-ounce can Diced Tomatoes with Basil, Garlic, and Oregano, undrained 1/2 Cup Beer 2 Tablespoons Molasses 1/4 Teaspoon Salt Cooking Spray

Directions:

Place the onion in a 3 to 3¼ quart slow cooker coated with the cooking spray. Heat a large nonstick skillet over medium-high heat and coat the pan with cooking spray. Add the steak and cook until well browned on each side, about 3 minutes. Place the steak over the onion in the slowcooker and pour the tomatoes and beer over steak. Cover and cook on low for 8 hours or until the steak is very tender.

Herzlich Willkommen am Stammtisch!

In Bavaria and some areas of Germany, a Stammgast is a regular guest, who sits at the Stammtisch, or regular’s table, by invitation only. Our members are invited to enjoy:

Discounted Beer EVERY DAY, including draft, package, or to-go growlers.

Special Stammtisch Days with Additional Discounts on Beverages and selected Menu Items

Exclusive Stammtisch-only Glassware

Exclusive member T-Shirt and Membership Card (with right to purchase future additional exclusive Stammtisch-only Gear)

Exclusive Stammtisch Seating Privileges

Exclusive Stammtisch-only beer releases

Exclusive Stammtisch-only Dinners & Feedback Nights, with your opportunity to influence future beer and menu releases

10% Discount (or more) on Merchandise

Preferential Stammtisch Reservation Privileges

Discounted Beer Dinners

Email Newsletter

Early Access to selected Beer Releases

Early Access and/or Discounts to selected Special Events

Early Access to our Opening Festivities.

Annual fee: $49 + $8 one-time registration.

Member numbers will be assigned on a “first come, first served” basis. Nicknames are subject to company approval.

Stammtisch Membership is only a few short steps away.  Fill out the form by following this link, then check the email you used to sign up. The email will provide additional instructions to complete application. 

Contact us if you have any questions at [email protected].

Schmeckt gut!

We are scheduled to open!

Grand Opening weekend: Friday, November 13 – Saturday, November 14th

“Ribbon Cutting and First Pour” will be Friday, November 13 @ 1pm

Full dining menu unveiled and available.

Initial beer menu unveiled and available, featuring Küsterer & Cedar Springs brands.

Old Cedar Creek Sodas available.

Vino131 wines poured for the first time.

Cedar Cider on tap.

Stammtisch Club memberships still available.

Merchandise available.

Thank you for your support! 

We look forward to meeting all of you soon. – CSBrew Team

STOUT PULLED PORK

Let your slow cooker and a bottle of your favorite local Stout do the work to create the tastiest fall-apart-on-your-fork pulled pork ever. 

PREP: 5 MINS COOK: 10 HOURS TOTAL: 10 HOURS 5 MINS

INGREDIENTS:

1 Tbsp. smoked paprika

2 tsp. salt

1 tsp. crushed red pepper

1/2 tsp. garlic powder

1/2 tsp. freshly-cracked black pepper

4 lb. boneless pork butt or shoulder or loin

1 large white onion, thinly sliced

1 (12oz) bottle local Stout craft beer

DIRECTIONS:

In a small bowl, whisk together paprika, salt, crushed red pepper, garlic powder, and black pepper until combined. Rub the mixture all over the surface of the pork until covered.

Spread out the sliced onions over the bottom of the slow cooker. Then place the pork on top. And then pour the beer on top.

Cover and cook on low for 10-12 hours, or until the pork literally falls apart on your pork. Serve on sliders, tacos, salads, or however you would like!

The Legend of King Gambrinus, the Beer King Who can drink this beer stein full of beer in one draft is sure to earn Gambrinus's approval and sheer delight. Because it was his imperviousness to drink which prompted brewers to appoint him as their patron many centuries ago.

How it happened is related in the following legend:

Around the year 1100, the brewers of Brussels deliberated which strong and courageous man should be their leader. They organized a contest, at which a large beer barrel was placed on the ground. The one who could carry it to a spot two stone's throws away would become their head brewer.

Among many who registered for the contest was a Duke from Brabent, whose name was Jan Primus, a man of great strength and considerable intellect.  With obvious joy, he followed the futile efforts of the numerous competitors to move the beer barrel.  When his turn came, he ordered the servant to beat a spigot into the bunghole.  He then lied down under the barrel, opened the tap and drank until the barrel was empty.  Having done this, he carried the barrel effortlessly to the winning post.

On the strength of this clever idea, the brewers of Brussels appointed him as their honorary leader.  From then on he was the patron of brewers and innkeepers and Jan Primus became Gambrinus, the King of Beer.

I’m not sure if it’s a carryover of a misunderstanding of spirits or the term “light beer,” but there’s a persistent misbelief that darker beers are heavier in alcohol than their pale counterparts. 

Do’s and Don’ts to Pairing Craft Beer and Cheese. 

Rules? We don’t need no stinking rules!

If the rules of pairing craft beer with artisan cheese, or any food for that matter, were definite, would it be as exciting? The experience of craft beer and food pairing is constantly changing and always based on the individual’s perception. The different variations and seemingly limitless styles and flavors are what makes pairing craft beer and cheese so interesting.

So don’t dismiss a Mango Stilton paired with a Munich Helles because it’s against some rule—don’t knock any pairing until you try it. Take a look at these suggestions to help you create an enjoyable and memorable craft beer and cheese experience.

Craft Beer and Cheese: The Do’s

Choose the cheese first. If the multitude of styles of craft beer seems daunting, try shopping for the cheese first. If you start with a local cheese retailer, they can offer insights on the cheese and help you decide what might pair best with different styles of craft beer.

Look for common characteristics. Similar to the tips for pairing craft beer and food, look for characteristics (both in flavor and texture) in what you’re pairing that will complement each other. Ultimately, you should expect a great pairing to provide some type of balance; just like what you’re looking for in a great craft beer!

Pick only one or two cheeses. One of the advantages of pairing cheese with craft beer is versatility. Many different beers can pair nicely with the same cheese. Pairing a few different beers with the same cheese allows distinct characteristics of each to come through.

Order is everything. Typically, when tasting craft beer, you normally taste in order from lightest mouthfeel and lowest alcohol content, to heaviest mouthfeel and highest alcohol content. The same is applied to pairings. Begin with the lightest and work your way to the heaviest and most complex.

Craft Beer and Cheese: The Don’ts

Shopping ahead. Cheese is best served fresh. Try to do your shopping the day of the tasting, or if necessary, the day before.

Serving too cold. Many styles of beer taste better if allowed to warm up/breathe; the same is true for cheese. Remove cheeses from the refrigerator at least one hour before serving, depending on the type of cheese.

Oxygenation. Oxygen can be detrimental to the flavor of both beer and cheese. Try to avoid cubing or slicing in advance, as to avoid too much exposure to oxygen.