Expert Picks for October 2016

There’s probably no season in the brewing calendar more resplendent with delicious tastes than fall. From ales to ciders, the warmer and spicier notes that accompany cooler temperatures are perfect guests at your harvest table. Blake’s® Flannel Mouth Hard Cider Blake’s Flannel Mouth is 100% fermented apple juice from a wide array of late season […]

There’s probably no season in the brewing calendar more resplendent with delicious tastes than fall. From ales to ciders, the warmer and spicier notes that accompany cooler temperatures are perfect guests at your harvest table.

Blake’s® Flannel Mouth Hard Cider

Blake’s Flannel Mouth is 100% fermented apple juice from a wide array of late season table and dessert apples. This succulent combination gives it a sweet flavor that finishes extremely smooth. Made with 100% Michigan-grown apples and a passion for pushing the boundaries of hard cider, Flannel Mouth is sure to win you over again and again.


Blake’s Flannel Mouth pairs beautifully with pork and chicken dishes. Try it with and in this delicious recipe for Braised Chicken Breast.

Flannel Mouth Braised Chicken Breast


  • 3 lb Bone-in, skinned chicken breasts (approximately four)
  • Kosher salt and ground black pepper
  • 2 tsp Extra virgin olive oil
  • 4 slices Thick-cut bacon
  • 3 Tbsp Minced shallots
  • 2½ cups Flannel Mouth Hard Cider
  • 1 Tbsp Fresh rosemary (chopped very fine)
  • 1lb Parsnips (cut into sticks and peeled entirely)


  1. Preheat oven to 325°F
  2. Rinse chicken breast and dry thoroughly with paper towel. Salt and pepper chicken for seasoning and set aside.
  3. In a large lid skillet, combine oil and bacon pieces over medium heat. Stir around for about six minutes and transfer bacon to paper towel to drain. Discard all leftover oil and grease but approximately 2 Tbsp.
  4. Place skillet back on burner and face chicken breasts skin side down in the pan to brown – do not alter for a few minutes; once the skin is slightly golden, flip (this will typically take 5-6 minutes). After you’ve completed the same procedure on the opposite side, transfer chicken to a large plate to sit in its juices. You DO NOT want the chicken to dry out.
  5. Return skillet back to burner and add shallot. It will brown VERY quickly, do not let burn. Pour in the two cups of Flannel Mouth to deglaze; scrape the bottom of the pan with wooden spoon to loosen browned bits – they will flavor the sauce. Let the Flannel Mouth continue to boil until it is reduced down to about ½ cup. This will take about 15 minutes or so. Add in the rosemary and the additional ½ cup of Flannel Mouth and boil down again for approximately 8 minutes. The Flannel Mouth will not appear to be very thick, but that’s OKAY! Don’t worry.
  6. Add in the parsnips and season with plenty of black pepper with a pinch of salt. Break up the bacon and place over the parsnips, with the chicken on the very top. Cover the pan with parchment paper that is pressed against the chicken breasts, and place skillet in the oven. The paper should hang over the edge of the pan. After 25 minutes, turn the chicken breasts and check the liquid level. If it looks as if the liquid is running low, the temperature of the oven is too high and should be lowered 15°F. Continue cooking on this side for 25 minutes. Chicken should be fully cooked – BUT cut open with knife to ensure it is a bright white temping at 165°F or higher for at least one minute.
  7. Serve with an ice cold glass of Flannel Mouth and enjoy!


Shipyard® Pumpkinhead

The original pumpkin ale, Shipyard Pumpkinhead is a seasonal favorite. Crisp and refreshing with delightful aromatics and subtle spiced flavor, it’s delicious with a shot of spiced rum or in a pint glass rimmed with sugar and cinnamon.


Shipyard Pumpkinhead pairs well with nearly any fall flavor. Try it with corn bread, pasta, roasted lamb, turkey, duck, or scallops, and of course, for dessert, serve it alongside pumpkin pie for an exceptional treat.


New Holland® Ichabod

New Holland Ichabod is brewed with real pumpkin, cinnamon, and nutmeg, and at 4.5% ABV, it’s a drinkable, delicious and inviting fall beer that’s great with any dish on your harvest table.

Ichabod’s Chicken

“Ichabod’s Chicken was inspired by our pumpkin ale. The spices and pumpkin combine to create a very autumnal feeling. This is a pairing example that illustrates the strength of conjuring flavor memories and following your gut.” –New Holland Brewing



  • ½ cup Soy sauce
  • 3 oz Sesame oil
  • ¼ cup Fish sauce
  • 4 tsp Chopped minced ginger
  • 4 tsp Chopped fresh garlic
  • 2 tsp Ground coriander
  • 1 tsp Red pepper flakes
  • 1 Whole chicken, broken down for grilling

Peanut Sauce (2 chickens worth):

  • 1½ oz Unsweetened coconut milk
  • ½ oz Lime juice
  • ½ oz Soy sauce
  • ½ Tbsp Fish sauce
  • ½ Tbsp Hot sauce
  • 1 Tbsp Chopped garlic
  • ½ Tbsp Chopped ginger
  • ¾ cups Creamy peanut butter
  • ½ cup Ichabod Pumpkin Ale
  • 2 Tbsp Chopped cilantro


  • ¼ cup Sesame oil
  • 3 cups Chopped collard greens
  • 1 Medium onion, halved and sliced
  • 4 cloves Garlic
  • ½ oz Soy sauce
  • 2 tsp Hot sauce
  • 1 Tbsp Flax or sesame seed


  1. Marinade: In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
  2. Grill: Remove chicken from marinade and grill on a preheated grill 15-25 minutes total, starting bone-side down and turning halfway through, until internal temp of 165°F.
  3. Peanut Sauce: Combine the coconut milk, lime juice, soy sauce, fish sauce, chopped garlic, and ginger in the food processor. Add ¼ cup of the beer and peanut butter and pulse. Add remaining stock until you reach the desired sauce consistency. Fold in cilantro, cover and refrigerate. Bring to room temperature to serve.
  4. Greens: Heat sesame oil in a skillet or wok. Add sliced onion, top with soy sauce and hot sauce; sauté until tender, 3-5 minutes. Add garlic and toss; top immediately with chopped greens, tossing again. After 10 minutes, toss with flax seed, and correct seasoning to taste with soy and hot sauce. Check for doneness at 15-20 minutes.
  5. Plate: Mound cooked greens on plate, top with chicken, and drizzle with peanut sauce. Add a ramekin of sauce on the side and serve with a cold glass of Ichabod Pumpkin Ale.

Serves: 2-4


Blue Moon® Harvest Pumpkin Ale

In 1995, the Blue Moon Brewing Company crafted its first autumn seasonal: Pumpkin Ale. At the time, Oktoberfest beers were in high demand. For Blue Moon’s version, they wanted to create a beer that was a little different and complemented seasonal flavors. It was so popular, it became the first nationally available pumpkin ale. Harvest Pumpkin Ale, as it’s called now, is crafted with pumpkin and spices of cinnamon, nutmeg, cloves, and allspice for a taste you’ll want to fall right into.


The cinnamon, nutmeg and other harvest spices in Harvest Pumpkin Ale pair well with beef dishes, roasted chicken and seasonal soups, and if you want a real treat, serve it in and with this delicious roast chicken recipe.

The Roast with the Most


  • 5 Chickens
  • Salt and pepper to taste
  • A dab of oil
  • A knob of butter
  • Flour
  • 1 bottle Blue Moon® Harvest Pumpkin Ale
  • 2 cups Chicken stock


  1. Season chickens liberally and rub with oil.
  2. Roast on a rack-lined baking pan at 350°F until done and juices run clear.
  3. Remove rack and move pan to stovetop.
  4. Heat the pan, add butter and flour and smooth out.
  5. Deglaze with beer and reduce, add stock, and season with additional salt and pepper.
  6. Serve with chicken and lick fingers.