November '97; Portland, OR – The first craft brewery to introduce seasonal biers to America returns this winter with a holiday favorite, available in kegs and for the first time in bottles. Winternacht from Widmer Brothers Brewing Company arrives in 16 states and select US cities in mid-October and is available through the end of December.
"We're passionate about brewing great seasonal biers," says Kurt Widmer, President. "And this year we're very pleased to release bottled Winternacht. Now you can enjoy the spirit of the holidays at home."
Winternacht means winter night, and this is one craft bier that will warm up your fall and winter evenings. Widmer Winternacht is brewed to provide the rich, full flavor of the holiday season. The popular seasonal bier is made from perle and styrian hops, and an abundance of specialty malts, including roasted malted barley, malted wheat, and caramel, chocolate and Munich malts. An authentic German altbier, Winternacht is top-fermented to impart the character of an ale and cold-conditioned for the smoothness of a lager.
As Chef of the Widmer Gasthaus restaurant in Portland for the past two years, Patrick Mullen uses Widmer Winternacht in three favorite recipes he created. They can be found on bottom of the Winternacht 6-packs: Winternacht Turkey Stew, Winternacht Cheese Soup, and Winternacht Braised Beef [recipes attached].
"As winter approaches and people yearn for more hearty meals, Winternacht adds a wonderful warm flavor to many family favorites," says Mullen. "Use good ingredients in your dishes, and you can't help but taste the results when you sit down with your family and friends."
Known for innovation in craft biers, Widmer Brothers Brewing Company also brews four other seasonal biers at various times throughout the year. Additionally, Widmer continues to brew its signature line of year-round biers. They include Amberbier, Widberry, Blackbier, Vienna, Czech Pilsner, and the best-selling America's Original Hefeweizen, which for more than eight years has remained the top-selling craft bier in Oregon.
Brothers Kurt and Rob Widmer founded Widmer Brothers Brewing Company in 1984. The Widmer combination of craft, innovation, and commitment has resulted in a winning blend that's propelled Widmer as a leading craft brewery, and produced some of the most popular craft biers in the country.
Contact: Greg Jackson, Metropolitan Group, 503.223.3299
Yield: 8 servings
| 1 Quart cooked white beans |
| 1 lb turkey breast, medium diced |
| 1 medium onion, diced |
| 2 carrots, diced |
| 3 celery stalks, diced |
| 1 tbl minced garlic |
| 2 medium tomatoes, diced |
| 2 cups rich chicken broth |
| 2 bottles Widmer Winternacht bier |
| 2 tsp fresh thyme |
| 1 tsp fresh ground black pepper |
| 1 tsp red chile flakes |
| season to taste with salt |
In a stew pot sautŽ over medium-high heat with two tablespoons canola oil the onion, carrot and celery until onions are translucent. Add garlic and tomato and sautŽ about two more minutes. Add turkey, chicken broth, Winternacht bier, beans, thyme, chile flakes and black pepper. Bring to a boil then turn down to a simmer for about one hour. Season with salt if needed. Serve with corn bread or warm sourdough baguette, seven friends and plenty of Winternacht bier.
Yield 6-8 Servings
| 6 oz butter |
| 6 oz yellow onion, chopped fine |
| 4 oz flour |
| 1 1/4 qts chicken broth, scalding |
| 1 1/2 Widmer Winternacht, scalding |
| 1 1/2 pints hot milk |
| 1 pint heavy cream (hot) |
| 1 1/2 lbs sharp or medium cheddar cheeses, grated |
| salt and pepper to taste |
| garnish, chopped chives |
Sweat onions in butter, do not let them color. Add flour. Stir well to make a roux. Cook the roux for a few minutes, but do not let it start to brown. Add chicken broth and Widmer Winternacht bier, beating with whip as you slowly pour it in. Simmer for about 10 minutes then add cream and milk to thin soup to proper consistency. Whisk in cheese. Salt and pepper to taste. Garnish with chives or green onion and large glasses to hold more Winternacht bier.
Yield: 6-8 Servings
| 1 large onion sliced |
| 8 whole peppercorns |
| 4 large bay leaves |
| 1-2 tsp ground allspice |
| 2-3 cups dry red wine |
| 1-3 cup cider vinegar |
| 3 lbs beef rump or round |
| 2 tsps dried marjoram |
| 2 tsps butter |
| 1 tbl canola oil |
| 2-3 cup rich beef broth |
| 3 tbl tomato paste |
| 1 clove garlic, chopped fine |
| 1-4 tsp fresh ground black pepper |
| 1 bottle Widmer Winternacht bier |
Combine Widmer Winternacht bier, onion, peppercorns, bay leaves and allspice in medium saucepan and bring to boil over high heat. Boil until onion is soft, about 3 minutes. Remove from heat and stir in 1-3 cups of the wine and the vinegar. Cool to room temperature. Rub beef with 1 teaspoon of the marjoram and place in large glass bowl. Pour cooled wine mixture over meat. Cover with plastic wrap and refrigerate 1 to 2 days, turning meat occasionally. Drain meat. discarding marinade. Pat meat dry with paper towels. Brown in butter and oil in 10 inch skillet over medium-high heat, 4-5 minutes on each side. Combine broth, remaining wine, tomato paste, garlic, remaining marjoram and pepper and pour over meat. Reduce heat to low. Cover and cook until meat is tender, 1 1/2 hours. Slice and serve hot with pan juices, friends and interesting conversation.
