February 2015: Ripsnorter

About Ripsnorter

Ripsnorter label

Rich, full bodied, and dark. Lots of flavors going on here including hints of roasted malts, caramel, coffee, dried fruit, and chocolate. Well balanced vanilla, bourbon, and oak from the addition of fresh vanilla beans and bourbon barrel oak staves round out the intense flavor.

  • Style: Imperial Porter
  • Colour: Black, 31 SRM
  • ABV: 8.7%
  • IBU: 37
  • Hops: Magnum

About Imperial Porters

History

Porter is a dark style of beer originating in London in the 18th century, descended from brown beer, a well-hopped beer made from brown malt. The name is thought to come from its popularity with street and river porters. (source)

The first written mention of Porter comes from a letter written by César de Saussure, a Swiss travel writer, in 1726 in England, where he writes: “Another kind of beer is called porter, meaning carrier, because the greater quantity of this beer is consumed by the working classes. It is a thick and strong beverage, and the effect it produces, if drunk in excess, is the same as that of wine; this porter costs threepence a pot.”

Serving Temperature (°C)

Cool, 8-12° to Cellar, 12-14°

Glassware

Pint or nonic, beer mug

Food Pairings

Roasted, smoked and barbecued foods, including beef, poultry, seafood, sausage, chili and hearty stews. Also easily combined with sweet desserts.

ripsnorter bread pudding

Pecan and Ripsnorter Bread Pudding with Bourbon Sauce and Ripsnorter Bourbon Glaze

4 hours 12

Pudding

Ingredients
  • 1 lbs of day old bread (mix of white and light rye) crusts removed
  • ½ cup of unsalted butter (melted)
  • 1 ½ cups of sugar plus 2 tablespoons
  • 5 large eggs
  • 4 cups of 35% cream
  • Pinch of kosher salt
  • 5 tablespoons of Refined Fool Ripsnorter Bourbon Porter
  • ½ vanilla bean (split and remove seeds)
  • 2 cups of toasted pecan pieces
Preparation
  1. Toss bread (1/2” cubes), melted butter and 2 tablespoons of sugar in bowl and mix well. Set aside.
  2. Using an electric mixer, beat eggs, sugar until light and fluffy (3-4 minutes)
  3. Add cream and salt and blend for 1 minute
  4. In a separate bowl mix vanilla bean seeds and Ripsnorter Bourbon Porter and add to egg and cream mixture.
  5. Pour mixture over bread and mix well. Add pecans and mix well again.
  6. Pour into 13x9 baking dish, cover with plastic wrap and refrigerate for at least 4 hours.
  7. Remove plastic wrap and bake at 325F for 1.5 hours or until top is browned and tester (toothpick) comes out clean.
  8. Remove from oven at let cool at room temperature for 1 hour. Serve with bourbon Sauce, glaze, whip cream (optional) and mint garnish.

Bourbon Sauce

Ingredients
  • ½ cup unsalted butter
  • 1 cup sugar
  • 90 ml of 35% cream
  • 75 ml of Refined Fool Ripsnorter Bourbon Porter
  • Pinch of salt
Preparation
  1. Melt butter in small saucepan over medium heat.
  2. Whisk in remaining ingredients and simmer until thickened whisking often (3 minutes).
  3. Cool slightly and set aside at room temperature until serving dessert.

Ripsnorter Bourbon Glaze

Ingredients
  • 500 ml Refined Fool Ripsnorter Bourbon Porter
  • ¾ cup brown sugar
  • ½ cinnamon stick
  • 1 whole clove
  • ½ vanilla bean (seeds removed)
Preparation
  1. Using the other half of vanilla bean from bread pudding recipe), scrape seeds from pod and place in small pot with all ingredients.
  2. Reduce liquid by half simmering at medium heat.
  3. Strain and reserve for plating of bread pudding.

Pairings

Bothwell's Two Year Old Artisan Maple Smoked Cheddar

This Canadian Cheddar provided an exceptional balance of flavour. We all agreed without hesitation that this was the most perfect match for the Ripsnorter. As well, The Cheese Store's four year old artisan cheddar was an excellent match.

This mature cheddar is gently bathed in the cool smoke from smoldering pure maple wood. The result is a full, smoky flavour that complements the complex, nutty taste of this aged cheese.

- Paired by The Cheese Store in Point Edward, ON

Saint-André Triple Cream Brie

This Cheese, which hails from France is soft and delicious and one of the top Triple Cream Bries. In some ways, this Cheese is almost an opposite to the Ripsnorter. When pairing Beer and Cheese, we can match the flavour or provide a contrast to the particular Beer or Cheese. Any high quality Triple Cream Brie will be an excellent selection for the Ripsnorter.

Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The flavours of the satiny, edible rind are tangy perfectly complementing the rich, slightly salty and decadent centre.

- Paired by The Cheese Store in Point Edward, ON