The Craft Of Stone Brewing Co Liquid Lore Epic Recipes And Unabashed Arrogance Greg Koch Randy Clemens Steve Wagner by Greg Koch & Randy Clemens & Steve Wagner 9781607740551, 1607740559 instant download after payment.

Featured Recipe: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

Serves 2 as a main course or 4 as a side dish

Ingredients
1 pound brussels sprouts (about 4 cups)
1/4 cup canola or vegetable oil
1/4 pound pancetta, diced
6 cloves garlic, minced
1 1/2 cups (12 fluid ounces) Stone Pale Ale
1/4 cup vegetable stock
Salt
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish

Instructions
Set up a steamer with 1 to 2 inches of salted water and bring the water to a rolling boil. Put the brussels sprouts in the steamer, cover, and cook until slightly tender, about 4 minutes. Drain and immediately transfer the Brussels sprouts to a large bowl of ice water to halt the cooking and preserve their bright green color. Let them cool in the ice water for about 1 minute, then drain. Lay them on a clean dish towel and pat dry. Cut them in half vertically, right through the core.

In a large wok or cast-iron skillet, heat the oil over high heat until it begins to shimmer. Turn the heat down to medium. Add the pancetta and cook, stirring occasionally, until it begins to brown. Stir in the garlic and cook until fragrant, about 30 seconds. Turn the heat up to high, add the brussels sprouts, and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

Add the beer and continue to cook over high heat until the liquid is mostly evaporated. Deglaze the pan by adding the vegetable stock, stirring and scraping up any browned bits that may be affixed to the pan. Season with salt and pepper to taste. Garnish with the tomato and Parmigiano-Reggiano. Serve immediately.

“All-Time Top Brewery on Planet Earth. The most popular and highest-rated brewery . . . ever.” 
—BeerAdvocate
“Not for the faint of heart, [Stone’s] bold brews have a strong and fast-growing fan base.”
—Bon Appétit
“Stone Brewing makes aggressive beer--good news for those tired of the fizzy yellow stuff.”
—Los Angeles Times
“San Diego [is] the new beer capital of the United States. Stone exemplifies the local approach, with aggressively hopped but completely drinkable brews.”
—Men’s Journal      
“Stone Brewing’s ‘extreme’ beers are like standard ales in overdrive.”
—Food & Wine  
“[Stone] has no interest in going mainstream if that means watering down the product.”
—Inc.
“[Stone] is one of the best-known West Coast brewers with one of the most devoted cult followings this side of The Grateful Dead.”
—Beverage World
“Stone Brewing Company from San Diego is arguably the most notorious player on America’s exhilarating craft brewing scene . . . .”
—The Publican