The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance
Aug 25th
The Craft of Stone Brewing Co. by Greg Koch and Steve Wagner with Randy Clemens
It is with great pride that I announce the publication of my next book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, gracing bookstore shelves on September 27, 2011. Not long after completing the manuscript for my first book (The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch), I started thinking about what on earth I wanted to do next. My answer? I wanted to write about one of my favorite craft breweries: Stone Brewing Co.
I worked tirelessly one evening back in January 2010, drawing up a completely unsolicited pitch email to Stone’s (in)famous CEO, Greg Koch, finally sending it off at 2:55am, telling myself I’d follow up if I hadn’t heard back within two weeks. Naturally, you can imagine my surprise waking up to a personal reply in my inbox at 6:53am!
Greg and I emailed back in forth a few times, coincidentally bumped into each other at a food industry trade show in San Francisco, and finally set up a meeting down at the brewery proper. I’d honed my pitch and expanded it to encompass a wide spectrum of topics–the history of beer and how it’s made, the history of Stone, its beers, and how it has grown, a food pairing primer, recipes from the award-winning Stone Brewing World Bistro & Gardens, as well as never before published homebrew formulas for some of Stone’s most prized beers.
Master Cleanse: My Semi-Annual Detox Plan
Jul 20th
The Master Cleanser detox plan
I’ve fallen in love with the Master Cleanse detox. I’m gearing up to do it again next week (my fourth time through it over the past 18 months), and I can’t begin to praise it highly enough. I get a lot of weird looks, and besides those I receive in general, I seem to get even more when I talk about the Master Cleanse. Then there are the inevitable questions and comments:
“Oh, the lemon juice thing? With the maple syrup and cayenne?”
“My friend did that. She lost like 10 pounds!”
“Is that even safe?”
“Aren’t you, like, starving?!” (Also: “tired” or “grumpy”)
And my personal favorite, “Oh, there’s no way I could do that!”
Bullshit. Yes, you can. Countless people have, of all shapes, sizes, and backgrounds. Far more challenging than any physical struggles is typically overcoming the perception that you will encounter any. I’ve yet to feel hungry once during one of my runs with the Master Cleanse, and I actually feel a boost of energy while I’m on it. So, how is it done? Read the rest of this entry »
Raw Sprouted Hummus Recipe
Feb 10th
This is easily my most-requested recipe, and I’m sorry it took me so long to post it. Sprouted garbanzo beans are an excellent source of protein, and their delicious, nutty — almost grassy — flavor helps to make this raw hummus a real crowd pleaser. It’s a lot of fun to make, and the unique texture that comes from using the raw sprouted garbanzo beans is what I think puts it over the top.
Sprouted garbanzo beans can be found at some Whole Foods Market locations, farmers markets, and health food stores. Or, you can always sprout your own garbanzo beans. Read the rest of this entry »
How to Sprout Raw Garbanzo Beans (Chickpeas)
Feb 10th
Sprouting beans, seeds, and grains is an amazing, easy way to unlock their hidden nutritional value. The sprouting process is quite simple, and allows for easier digestion and easier assimilation of countless nutrients. Besides adding a small handful to a bright, summer salad, sprouted garbanzo beans can be used in a variety of dishes, either cooked or raw. Hummus with raw tahini, garbanzo bean burgers, and raw falafel are just a few of my favorites.
To sprout garbanzo beans, also known as chickpeas, select a large glass jar or plastic food container that will allow for the beans to expand to up to three times their original size. Place dried (preferably organic) garbanzo beans in your sprouting vessel, and fill with about three times as much filtered water by volume. Cover the jar with a layer or two of cheesecloth, strapped on tight with a rubber band. Let the garbanzo beans soak at room temperature for 8-12 hours, away from direct sunlight. After their initial soak, drain the water off completely, and replace the jar in its cool, dark resting place. Read the rest of this entry »
Dionicess VIII: The Bruery & The Foundry on Melrose
Jan 24th
Mark your calendars, kids. I’m teaming up with my good friends Gev Kazanchyan and Dave “The Gueuzehound” Watrous to bring you yet another installment of the popular beer pairing event series: Dionicess.
Dionicess VIII marks the third such event that I’ve had the pleasure to work on. This time, we’re pairing up the world class beers of The Bruery with Chef Eric Greenspan, chef/owner of The Foundry on Melrose, to bring you an epic day of hedonism… with two separate tastings featuring two separate menus!
After really going over the top with Dionicess VII at The Foundry, pairing an eight course meal with eight different beers from Dogfish Head Craft Brewery, we weren’t sure how we were going to take Dionicess VIII to the next level. We’d approached our friends at The Bruery to see if they wanted to have part in our next event, and they were game from the first mention. Chef Greeny was in, no problem. And when it came time to bring them together for our first meeting/tasting, something amazing happened. Read the rest of this entry »
