2013 was a great year for us and we want to thank you all for continuing to read and share our articles, tagging your photos #hookedonhops, and saying hello to us when we are out at a bar or festival. We appreciate all of it, and we are excited for what’s to come in 2014!

In the meantime, I have compiled the articles and topics that were the most popular over the past year. Enjoy! (more…)

It’s 11:30 AM, I’m hungover from drinking too much at The Trappist in Oakland, and I just scarfed down a Korean burrito for “breakfast”. I’m standing in a line about half a block long. There’s a guy asking people for money in line, but not for beer or drugs, god forbid, no it’s for arts materials for “the kids.” Everyone replies no, or so I would imagine. Welcome to the Tenderloin, home of Mikkeller Bar SF. (more…)

Hello,

Today we will be Tiramisu with a twist. Instead of using Rum and Espresso we will be using Beer Geek Breakfast. You can find the review on the beer in the previous post on HookedOnHops.com

On to Cooking!

Ingredients:

• 3/4 c Cold Heavy Cream
• 2 ea Eggs
• 1 c Confectioner’s Sugar
• 2 1/2 t Pure Vanilla Extract
• 2 ea (8 oz) Tubs Mascarpone Cheese at toom temperature.
• 2 c Mikkeller Beer Geek Breakfast
• 40 ea Ladyfinger Cookies
• 1/2 c Unsweetened Cocoa Powder

Preparation:

1. In a chilled bowl, whip the Cream until stiff peaks form, making sure not to overbeat. Cover the bowl when done and set it aside in the refrigerator.
2. In another bowl, beat Eggs and Salt until the volume doubles and the color lightens. Add the Sugar, Vanilla and Mascarpone. Mix gently until incorporated.
3. Fold in the whipped cream and then set aside in the refrigerator.
4. In a shallow dish quickly dunk both sides of the Ladyfingers. Arrange them in a single layer in an 8 inch square dish.
5. Spread the layer of Mascarpone mixture over the Ladyfingers. Sprinkle on a liberal amount of cocoa using a fine mesh sieve. Repeat the layers, using all the Ladyfingers and Mascarpone mixture, and generously dusting with Cocoa again.
6. Cover and refrigerate for at least 2 hours before serving.

Notes:

Beeramisu will keep covered and refrigerated for up to 2 days.

The final product will look like this:

All of us here at Hooked on Hops got together to taste the three different Mikkeller “breakfast” beers that are currently available in Las Vegas. Beer Geek Breakfast, Beer Hop Breakfast, and Beer Geek Brunch Weasel, to be exact.

All three of these beers are oatmeal stouts brewed with coffee that are of moderate strength at 7.5%. Beer Geek Brunch is the odd man out here boasting an ABV of 10.9%.

First up, Beer Geek Breakfast. This is the normal one of the three. The original, if you will. This beer tastes like a bitter, black coffee with a nice, sweet oatmeal finish. Goran personally doesn’t care for the taste of coffee, but he loved this beer. We all loved this beer. I strongly urge anyone who loves stouts to buy this beer! Perfect smell, taste and mouthfeel, this is an incredible beer.

Next up was Beer Geek Brunch Weasel. It is essentially the same beer as before, however the alcohol level is bumped up to 10.9%. Also the coffee Is made from weasel shit. Seriously. Go ahead and search Civet coffee on the internet, I’ll wait.

This beer was a bit sweeter than Beer Geek Breakfast. The added sweetness is a result of the additional malt needed to get alcohol content up. The finish was also a bit more bitter than the last beer. Tastes like a lot more coffee was used. In addition to giving the beer more alcohol, the added malt also made the body thicker. This beer was a bit syrupy and very filling. It had a velvety texture. Or as Armando stated, “This tastes like fucking velvet!” The taste was incredible, like an amped up version of Beer Geek Breakfast. I do not, however, recommend you drink this beer alone. It is very flavorful, thick, and filling. Trying to drink the entire bottle by yourself is a bit much.

Finally we tasted Beer Hop Breakfast. This beer is essentially the same as Beer Geek Breakfast (same alcohol level and type of coffee used) except it is very heavily dry hopped. For the unfamiliar, dry hopping a beer means to add hops post fermentation.

This beer has a very big grapefruit aroma pouring out of the glass. The coffee bitterness is still there, however it is now paired with big, leafy, green hop flavor. This beer is meant for the hop lovers. It’s not necessarily bitter hoppy, like an IPA. It instead focuses on aroma and flavor. This is a very unique take on the stout style that can be very delicious to some, but a bit odd to others.

So which one is the best? They are all fantastic beers for different purposes. If you want to drink one of the best stouts you will ever have, get Beer Geek Breakfast. If you want something that is more of a dessert beer, get Beer Geek Brunch Weasel, it would go great with ice cream or even by itself as an after dinner beer. If you want to try something unique, kind of a blend of a stout and an IPA, try Beer Hop Breakfast.

All of these beers are currently available at Whole Foods and Khoury’s Fine Wine.

Special thanks to Danny Szeto for taking these awesome photos

Beer Geek Brunch Weasel is a fine oatmeal stout brewed with kopi luwak, or civet coffee, which is one of the rarest coffees in the world. It is derived from the droppings of weasel-like civet cats which eat the ripe coffee berries. So, how is it? To say that this is the finest oatmeal stout that I have tasted would be an understatement. This would easily rate in the top 5 brews that I have had the pleasure to ingest. From the pitch black color, to the velvety texture, to the fantastic chocolate, coffee flavors, this is a beer to go out of your way to track down!

Get yours at:
Whole Foods Market
6689 Las Vegas Blvd.
Las Vegas, NV 89119