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Newport Storm Adds Coffee To Brew For First ‘After Dinner’ Beer

Friday, November 01, 2013

 

Newport Storm's Annual Release '13 brings coffee into the brew--grab it while it's still available.

Leave it to Newport Storm to add Rhode Island's favorite flavor--coffee--to its latest brew.

The brewery's Annual Release '13, which is available beginning today, incorporated 50 pounds of "Newport Blend" coffee beans into the dark base beer during fermentation. The result: the perfect "after-dinner beer," according to Newport Storm, featuring bold flavors. The brew was also aged on wood from rum barrels "to add a hint of vanilla and bring out that 'sipping cordial' note for the after-drink character."

Newport Storm, based of course in Newport, RI, kept the project completely local: Pawtucket's Ocean Coffee Roasters supplied the beans for this limited-run brew.

The magic blend

“Pale and cara malts were carefully blended with German Chocolate Wheat, English Roasted and Chocolate malts to create a black-as-black base brew," said Newport Storm's brew master Derek Luke. "Just enough hops were added to balance out these sweet malts in a single kettle addition," he said.

As with previous Annual Releases, Luke said, the '13 was brewed within the first months of the year, and bottle conditioned for the last 6 months in 750ml bottles. "Mike [Kapos of Ocean Coffee Roasters] came to the brewery in early April to help add the 50 pounds of beans," Luke said. "The coffee and rum flavors were allowed to mature and fully develop over those months, to be ready for fans throughout RI, CT and MA, right in time for the holiday season."

How best to enjoy Annual 13? “We suggest you to enjoy this beer, straight up, without the cream and sugar, at 50 degrees F," Luke joked.

Get it now, get it signed November 14th

Only a single batch of the '13 (about 3,000 bottles) is brewed, so grab up this limited release beer before it sells out. Then, consider getting your bottle signed and meet the men behind the '13 on Thursday, November 14th. The first 30 people at the brewery with a bottle of '13 in hand (that's your ticket to this bottle signing event!) will be welcomed to a festive talk and bottle signing: from 6-8pm Derek Luke
and Mike Kapos will be at the Brewery chatting about what makes these little beans so tasty and that beer so special.

For more information and details where the '13 can be found, visit www.NewportStorm.com. For more information on Ocean Coffee Roasters, visit www.oceancoffee.com

 

Related Slideshow: 12 Fall Recipes With Classic Rhode Island Ingredients

Bring the flavors of Rhode Island into your own kitchen with these great recipes for football days, and every day. Use these specific Rhode Island food products if you have them, or substitute with your own local ingredients.

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Our local specialty, johnnycakes (or jonnycakes, or johnny cakes, whichever way you spell them) isn’t just for breakfast, though we can’t deny they’re pretty terrific slathered with butter and local maple syrup.  Why not go savory? Serve these Italian-inspired mini cornmeal cakes for an appetizer or halftime snack, with beer or cocktails.

Find the recipe here.

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Fritters

Baked clam and corn cake “fritters”

with Iggy’s Chopped Clams, Kenyon’s Clam & Fritter Mix, and Rhode Island Red Hot Sauce

Even though summer’s gone, you can enjoy the taste of the beach in your kitchen year-round. Make these packed-with-clams fritters with canned chopped clams and frozen corn, Kenyon’s Clam Cake & Fritter Mix and a splash of zingy hot sauce.

Find the recipe here.

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Nachos

Slow cooker sweet coffee flank steak nachos

with Dave’s All-Natural Coffee Syrup

We know what you’re thinking: my goodness, these look great, but what about the caffeine? We have the answer! Dave’s All-Natural Decaf Coffee Syrup, made right here in Rhode Island, is perfect in the slow cooker. These unusual nachos will wake up your taste buds and delight your friends.

Find the recipe here.

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Meatball sandwiches

Rhode Island weiner spice meatball sandwiches (slow cooker)

with Olneyville NY System spice mix

Imagine our glee when we first discovered Olneyville NY System’s “secret” spice mix, packaged and sold in our local supermarket! In Rhode Island Recipes, we made appetizer meatballs dunked in salsa. Here, we used the slow cooker to make turkey meatballs, and topped them with onions and mustard.

Find the recipe here.

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Apple cider coffee pork

Sweet and sassy slow cooker apple cider coffee pork

with Dave’s All-Natural Coffee Syrup

Easy enough for every day, fancy enough for company, this pork loin cooks low and slow in your Crock Pot. Coffee syrup is the magic ingredient.

Find the recipe here.

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Pulled chicken roll-ups

Slow cooker coffee-chipotle pulled chicken roll-ups

with Dave’s All Natural Coffee Syrup and Rhode Island Red Hot Sauce

There’s a lot of Rhode Island goodness wrapped up in these sandwiches! You can make the chicken ahead (get your kids to help with the “pulling”), then stuff it together with your favorite cole slaw, or sliced apples, or avocado. Pack these roll-ups for tailgating or lunch on the go.

Find the recipe here.

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Pot roast stew

Slow cooker root vegetable and beer pot roast stew

with Wicked Natural Caramel Mustard and Newport Storm beer

A cook-all-day recipe, this beef stew combines meat and potatoes, root vegetables and beer. Start this in the morning with just a few minutes of prep, and it will be ready when your pick-up football game ends in the afternoon.

Find the recipe here.

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Vegetable lasagna

Triple-herb vegetable lasagna

with patty pan squash and carrots, with Mayor’s Own Marinara Sauce and Narragansett Creamery cheeses

Wednesday might be Prince Spaghetti Day, but any day can be lasagna day. This veggie lasagna, packed with herbs and vegetables and our great local cheeses, uses Buddy Cianci’s marinara sauce, which we love because it’s all-natural. Substitute your own homemade sauce, if you prefer. It’s a stick-to-your-ribs family-friendly pasta dish that won’t weigh you down.

Find the recipe here.

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Linguini

with vegetables topped with romaine and feta, with Narragansett Creamery Salty Feta

If pasta is a staple in your kitchen, try this dish of pasta topped with salad. Think of it as your entire meal in one bowl! You can use any vegetables of the season, and a good, fresh feta cheese to add some tang.

Find the recipe here.

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White clam chowder

Quick and easy white clam chowder

with Iggy’s clams

White, red, or clear -- where you come from probably determines your loyalty to one chowder or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? She’d create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. To enjoy this chowder year-round, we've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice.

Find the recipe here.

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Maple syrup doughnuts

Maple syrup whole wheat doughnuts

with Chepachet Farms maple syrup

In Apple Valley, where one half of the Rhode Island Recipes team lives, you can smell cider doughnuts baking as you drive from one pick-your-own farm to the next. These baked doughnuts, with apple cider and maple syrup, might just be the best you’ve ever tasted.

Find the recipe here.

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RI Hot chocolate

Rhode Island Hot Chocolate

with faux fluff, with Dave’s, Autocrat or Eclipse coffee syrup

After a day of raking leaves, nothing tastes better than hot chocolate. Kick yours up a bit with some (decaf) coffee syrup and homemade marshmallow fluff. Is it healthy? Well, no, not really. But it’s good for the soul.

Find the recipe here.

 
 

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