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Thursday, January 24, 2013

OC Beer Society 2nd Annual Chili Cook-off & Bottle-share at Peace Brewing

OC Beer Society 2nd Annual Chili Cook-off & Bottle-share
Wow, that title is quite a mouthful, but clearly articulates what went down over the weekend.  For the second year in a row I attended and entered chili at OC Beer Society's 2nd Annual Chili Cook-off & Bottle Share which was held once again at my buddy Brad's house (aka Peace Brewing).  If you would like a rundown of last year go check out the post Greg at OC Beer Blog put up.

This year the turnout was pretty much double what it was last year, and the competition for top chili honors was fierce. Where as last year I helped my wife make a kick-ass turkey chili with IPA this year I was really shooting for the gold with what I thought would be hands down winner - Barrel Aged 33 Brand Chili (recipe below).  To seal the deal I even went the extra steps of topping it with bacon.  Unfortunately in the end it was to no avail and Greg ended up taking the top prize with Daniel coming in second, but enough about the chili let's talk beer!

I brought four beers this year; Cuvée Saint-Gilloise (Cantillon), Holiday Beer 2010 (SNB Brewing), Commander (Lift Bridge) and The Auroch’s Horn Aged On Rhubarb (Olvalde).  The Cuvée was excellent and was my 1,200th check in on Untappd. I was really surprised by how good the Holiday Beer 2010 had gotten, all the spices have really melded well into the beer to create something truly special. I've got two bottles left and I think I'm going to continue the tradition of opening them at this event next year and the year after.  The other beer I brought that I was surprised by how much I enjoyed it was The Auroch’s Horn Aged On Rhubarb (Olvalde).  I got a slight sour/tart note on it that reminded me of chardonnay.  I asked someone who knew wine what she thought and while she didn't get chardonnay she could see where I was coming from when I described why I was tasting chardonnay.

Some of the beers I thought were highlights of the event for me were; Four and Five (Surly - shocking I know), Rooster King (Beancurdturtle Brewing - really developing nicely with the Portola coffee), Murda'd Out Stout (Three Floyds - I'd wanted to try it), Kopi-Speedway Stout (AleSmith - score), Le Bleu (Ithaca - fantastic blueberry beer) and Black Note (Bell's - once I'm back from Europe and the frenzy dies down I'm trading for a 4-pack)

Here's the complete list of beers (red highlights = what I brought / blue highlights = highlights for me)
  • Rooster King by Beancurdturtle Brewing
  • Thumbprint Cran-bic Ale (2011) by New Glarus Brewing Company
  • Totality (2012) by FiftyFifty Brewing Co.
  • Cuvée Saint-Gilloise (Champions) by Brasserie Cantillon - Untappd Check-in 1,200!
  • Trappistes Rochefort 10 by Abbey Notre-Dame de Saint-Rémy
  • 120 Minute IPA (2012) by Dogfish Head Craft Brewery
  • Five by Surly Brewing Company
  • Murda'd Out Stout by Three Floyds Brewing Company
  • Winter Ale by Kern River Brewing Company
  • Four by Surly Brewing Company
  • Holiday Beer 2010 by SNB Brewing
  • Kentucky Dark Star by Fremont Brewing
  • Stone Old Guardian Barley Wine Style Ale Aged In Bourbon Barrels (2010) by Stone Brewing
  • Firestone 13 Anniversary Ale by Firestone Walker Brewing Company
  • Earl by Hill Farmstead Brewery
  • Commander Bona Fide Barleywine (2011) by Lift Bridge Brewery
  • Speedway Stout (Kopi Luwak) by AleSmith Brewing Company
  • Bourbon Abominable by Fremont Brewing
  • Black Note Bourbon Barrel Aged by Bell's Brewery, Inc.
  • Gingerbread Stout by Hardywood Park Craft Brewery
  • Bourbon Barrel Aged Plead The 5th (2012) by Dark Horse Brewing Co.
  • Excelsior! Le Bleu by Ithaca Beer Company
  • Rodenbach Caractère Rouge by Brouwerij Rodenbach (Palm Breweries)
  • Excelsior! White Gold by Ithaca Beer Company
  • Ola Dubh 18 Year Special Reserve by Harviestoun Brewery
  • Trappist Westvleteren 8 by Brouwerij De Sint-Sixtusabdij van Westvleteren
  • Noyaux by Cascade Brewing Company
  • The Auroch’s Horn Aged On Rhubarb by Olvalde Farm and Brewing Company
  • 50 25 Sour Belgian Style Quad Ale by Stoudts Brewing Company
  • Arthur by Hill Farmstead Brewery
  • The Count by Grimm Brothers Brewhouse
  • Eclipse - Heaven Hill Rye (2009) by FiftyFifty Brewing Co.
  • R & D Golden Ale by New Glarus Brewing Company
  • Ruination IPA with Habanero Peppers by Stone Brewing Co.
Scott and Brian (Thee Beer Book)
It was a great afternoon of beer. Brad and Ron (OC Beer Society) really put together an incredible event that was a ton of fun.  I got to try a lot of great beer but more than that I got to hang out and really get to know a lot of the OC beer scene.  For me it was really a fusion of multiple groups; OC Beer Society, SBS (Scott, Steve, Ryan with David and Marisa) Brewluminti etc.  A few people from the OC Beer Society like Chris (Orangey) I'd seen only online while others like Nick (Miklos) and Jeff I'd met before but got to know this round.
I honestly can't wait for the 3rd Annual!



Barrel Aged 33 Brand Chili

4 tbs olive oil
2 red (small) onion, chopped (about 1 cup)
1 orange bell pepper, chopped, stem and seeds removed
1 red bell pepper, chopped, stem and seeds removed
2 Jalapenos peppers, chopped, stem and seeds removed
1 Habanero pepper, chopped, stem and seeds removed
12 oz chorizo, raw, removed from casing
2 lb ground beef chuck (80/20 lean to fat)
8 cloves garlic, minced
3 cups Barrel Aged 33 Stout
2x14 oz stewed diced tomatoes (canned is fine)
4 chipotle pepper in adobo (from can), minced plus more if desired
All the adobo sauce
1 tsp smoked paprika
2 tsp black pepper
2 tsp cumin
4 tbs Worcestershire sauce
4 tbs Aged Tabasco sauce
5 bacon strips to top
1/2 cup Bourbon


  1. In a large pot or Dutch oven, heat the olive oil. Add the onion and peppers and cook until onion softens but isn’t browned, about 5 minutes.
  2. Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir.
  3. Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin, Aged Tabasco sauce and Worcestershire sauce. Allow to simmer for about 3 hours, until thickened. Add additional chipotle peppers as desired to raise heat level.
  4. Transfer to a crock-pot insert and let chill overnight in the fridge
  5. The next day put the insert into the crock-pot and heat till hot, once heated add Bourbon. Prep the bacon, drain and chop
  6. Plate and top with chopped bacon
Based on a recipe found at the The Beeroness 


Chili Prep
The ingredients (well most of them)
Prepped Peppers
The meat and chipotle chilies
Bacon! part 2

The Cook-Off

Check In 1,200
OC Beer Society
Effin @scottmarcoly bringing
out my favorite beer!
I will straight up Murda'd you
if I don't get a pour - Pens
Artsy shot
My Mead Master - Chad
Ron (OC Beer Society) laying
down the law
The chili
The bottle pile-up at my table
Steve and Greg
Effin @scottmarcoly again...
Really Bro....
Putting the Beer in OC Beer Blog
David the Kern Ambassador
Marisa the Younger
Getting so good
Taking a shot of Scott taking a shot
Steve pouring the Westy 8
Critical evaluation for the future
of beer consumption - Daniel

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