At BrewDog we want to push the boundaries and challenge people’s perceptions about what beer is and how it can be enjoyed. We ultimately want to show people that there is an alternative to the mainstream, generic beers and make other people as passionate about craft beer as we are. We have pushed the limits of beers in many directions, ultra hoppy low abv beers (such as Nanny State), Islay Barrel Aged Stouts, Ageing IPAs on the Ocean and doing off the wall collaborations.

For the taxidermy art followers, here’s the reason to cheer with BrewDog’s most expensive beer. The award-winning Scottish brewery has unveiled their 55% ABV “The End of History” beer which will be sold inside dead stuffed animals (a stuffed stoat or gray squirrel). The name derives from the famous work of philosopher Francis Fukuyama, “this is to beer what democracy is to history.” This blond Belgian ale is infused with nettles from the Scottish Highlands and fresh juniper berries. Only 12 bottles have been made and each comes with its authenticity certificate. The collection features a limited run of 11 bottles, 7 stoats and 4 gray squirrels. The packaging uses road kill animals dressed in eccentric outfits and each bottle is priced at $762 for the stoat model and $1,067 for the gray squirrel.   [LINK]

Here is a tasty recipe,  the only problem with it, is. . . .  its not enough.  I would suggest doubling or tripling, because it is sooooo good.  The smokiness and texture of the salmon combined with the dill and cream cheese is simply magnificent.  The smoked salmon is easy available at most grocery stores in the Seafood section and is usually pre-packaged.  —  I would never order fish or salmon at a restaurant, simply because I’m a steak kind of guy…. but this is definitely worth a try even if your not a big fan of fish!!!  Try it !

Ingredients

For The Filling

• 2 tablespoon(s) unsalted butter
• 1/3 cup(s) finely chopped shallot
• 1/2 cup(s) finely chopped smoked salmon (about 1/4 pound)
• 1/4 cup(s) cream cheese at room temperature
• 2 tablespoon(s) minced fresh dill
• 3 tablespoon(s) minced fresh chives
• 2 tablespoon(s) fresh lemon juice
• Salt and freshly ground pepper
• 24 won ton wrappers (available at asian markets and many supermarkets) thawed if frozen
• Melted butter, sour cream and minced fresh dill, as accompaniments

Directions

• In a small skillet melt the butter over moderate heat and cook the shallots, stirring, until soft.
• Transfer to a bowl and let cool.
• Stir in the salmon, cream cheese, dill, chives, lemon juice, salt and pepper, mixing well to combine and chill, covered, for 1 hour.
• Prepare the won ton ravioli with a small scoop of the salmon mixture and wet edges with water and seal. Boil for 2-4 minutes or until the ravioli rise to the surface.
• Serve the warm ravioli drizzled with the melted butter and topped with sour cream and minced fresh dill.

This is Alton Brown’s cookie recipe.   It is good !   I have made it several times — –   with nuts or with out nuts….  Yummy!

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

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