By: Jordan McMillan, Digital Content Coordinator Published:
When I first heard about our new UFO Winter Seasonal, I have to admit, I was a bit…skeptical. Being someone who isn’t a big fan of coffee or coffee flavored anything, I was pretty reluctant to try it. But after trying it on a cold night, I quickly realized I had found my new winter go-to beer.
Its subtle vanilla sweetness and even more subtle hint of coffee makes it an easy drinking and extremely refreshing beer. Pair it with the vanilla and cinnamon in the banana bread and it’s a match made in wintery heaven. Impress your coworkers, win over your new boo, or just hoard it for yourself, but whatever you do, make sure to enjoy this banana bread with a pint of UFO Winter Blonde!
Makes one loaf
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup chopped walnuts
- 3/4 tsp salt
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1/3 cup melted unsalted butter
- 1/4 cup UFO Winter Blonde Ale
- 1 tsp of cinnamon
- 1 tbsp vanilla extract
- Crack open a bottle of UFO Winter Blonde and take a sip.
- Preheat your oven to 350°F. Make sure your rack is in the middle of the oven.
- Grease a bread pan with unsalted butter and line with a thin layer of flour to make sure your bread does not stick.
- Whisk together the flour, baking soda, baking powder, salt, sugar, and cinnamon.
- In a separate bowl whisk the eggs until frothy. Add the banana, melted butter, vanilla extract, and UFO Winter Blonde.
- Mix so there are no big chunks of banana and then start adding the dry mix. Mix until combined and do not over-mix.
- Fold in the walnuts with a spatula and then scrape into your prepared bread pan.
- Bake for 50-55 minutes. Check the bread by using a toothpick and seeing if any liquid comes out when you poke the middle of the bread.
- Allow to cool on a wire rack for at least 30 minutes.
- Slice and enjoy with the remainder of your UFO Winter Blonde!
By: Tim Scialabba, Brewery Sales Representative for Maine/Sales Published:
In 2014 we became employee-owned. Sounds cool, but what does that mean exactly you ask? This new structure of employee ownership means you can count on Harpoon to stay independent and dedicated to its mission: brewing great beer and sharing unforgettable beer drinking experiences. In order to do that, we have some pretty incredible people working at the brewery. This blog series - The Harpoon Employee-Owner Spotlight - is meant to introduce you to those people. That way, when you see them at the brewery or in your neighborhood, who know who to high-five (or hug).
This month, meet Tim. He's our kickass Brewery Sales Rep for Maine!
Name: Tim Scialabba (Pronounced Sha-La-Ba, hey it’s Sicilian!)
Title/Department: Brewery Sales Representative for Maine/Sales
How did you get started at Harpoon?
This happens to be a bit of a life story as of late, with many pieces falling perfectly into place. Since nobody has time for all that, I’ll give you the abridged version. A few years back, I was running a craft beer and wood-fired pizza restaurant in my hometown of Glens Falls, NY. We happened to cultivate a strong Harpoon following; pouring many UFO Whites and our very own private label Downtown Pale Ale, crafted by Harpoon. Having become a big Harpoon fan, I was invited by our sales rep to visit the brand new Beer Hall. I was amazed. What a place! It was like Disneyland for beer! After that visit, I knew I wanted to become part of the Harpoon family. Flash forward to the Fall of 2013, my girlfriend’s lifelong dream of living in Maine came true when she accepted a position at York Hospital. This required a relocation for us both. A long and arduous job search turned up empty after many tries. I was ready to make the move with little prospect of finding the right job until I noticed the Maine Sales Rep position available at Harpoon. After a few rounds of interviews, I was offered the position, (which I gladly accepted) and the rest is history! (Since starting the job with Harpoon, we got engaged, bought a house, got married on top of Sunday River and most recently had a baby boy named George!)
What are the different jobs you’ve had?
Most of my former jobs were in food and beverage and sales. After graduating from the University of Colorado, I turned a summer gig at the Boulder Country Club into a management position for a few years. I decided to move back from Colorado to NY in 2010 and took a management position with Prime Steakhouse at Saratoga National Resort. From there, a 2-year stint in sales at the Post Star was followed by the GM position at Downtown City Tavern in Glens Falls, NY.
What do you like about Harpoon?
The BEER, duh! Well, besides stating the obvious, I can’t speak enough about the culture we have at Harpoon. Between the festivals, Harpoon Helps, the beer hall, and of course the people, Harpoon rocks. It really is special to be a part of this company.
What’s changed, if anything since being ESOP?
While I was living in Colorado, I loved to visit New Belgium Brewery. Their culture was very unique, their beer was great and coolest of all, they were independently owned by employees. I hoped my career would lead me to work for a company embodying those ideals. When I started at Harpoon, we had many of those pieces already in place. When it was announced that we would become employee owned, it was like Christmas! No exaggeration. Everyone was elated- we celebrated over many, many IPAs. The sense of pride amongst employee owners is the foundation that makes Harpoon so great.
Favorite beer? Toss-up- Sweet Spot and IPA
Who would you want to sit at our bar and have a pint with? This guy: Glen Plake- The Godfather of Extreme Skiing and overall badass!