By: Julia Falk, Digital Marketing Published:
We all love beer here at Harpoon, but we’re not all brewers. That changes when the Kettle Cup, our annual employee brewing competition, rolls around. Over the last few weeks, small teams of employees from all over the brewery have been working with a brewer to perfect a recipe and brew what they ALL believe to be the winner. Everyone’s dream starts on our 20 gallon pilot system.
The stakes are high – the winning team is crowned the Kettle Cup champion and the winning beer will be featured as part of the 2015 100 Barrel Series (our small batch, limited edition beers). Over the next few weeks, we’ll be tasting and voting to select a handful of beers to move on to the final round. Before a team gets their profiles sketched on the back label and reaches superstar fame (dream big!), a team must beat out more than 20 other hungry teams competing. The big day comes on September 15th where the winner is crowned at our annual company outing at our Windsor, VT brewery.
For now, recipes and names are kept hush, hush. But that doesn’t mean there isn’t plenty of trash talk buzzing around the brewery. We’ll keep you in the loop after the winner has been crowned. After all, you’ll be the one eventually enjoying the fruits of the winning teams’ labor!
By: Corey Johnson, National Sales Account Manager Published:
Cooking up a tasty beer can bird is an art form. A couple missed steps and boom, you're stuck with a burnt bird and a bunch of hangry friends. But don’t let that scare you. Here are four tips that help prevent a bland bird, or worse, a scorched one:
- Drink up! Drink 1/3 of the can of beer before you get started; you don’t want a full can. You can use a ‘church key’ opener or a screw driver to poke some extra holes in the top. You may also add some of the dry rub to the beer, just know that it will fizz a bit.
- Rub it down. After you clean the bird, it’s helpful to give it a little rub down with a spice blend of your choice. I like maple and chipotle over a can of Harpoon IPA. When I go UFO White, I do a little butter, sea salt, and rosemary UNDER the skin where you can and then lightly all over. Pair flavors that complement the beer.
- Low and Slow. Keep your grill at 300 degrees and cook for 45 minutes. You can even go as low as 200 degrees for an hour. If you poke your bird with a knife, you know it’s done when the juices run clear.
- Fat = Flame. If the fat drips into the flame, you will get char marks. Here’s two ways to avoid it: Heat on one side of the grill, cook on the other or toss a bit of foil or a disposable pan down to catch the fat before it hits the flame. Or, do both, you can never be too careful!
Last but not least, it doesn’t hurt to sing the bird a little tune before you begin. I mean, we’re not savages. Good luck and happy grilling!