Featured Blog: How to Speak the Language of Craft Beer

Posted On: 11/8/2016

With all the different beer styles out there, it can be overwhelming to sort through the vocab and understand what makes one beer distinct from another. Sure, you probably know the difference in taste between a pale ale and a porter, but when your overly curious work buddy asks you if a stout is a lager, your beer brain suddenly fizzes out. So, we’ve decided to break down the ABC’s of beer to help you understand the complexities of each style. Consider this your Rosetta Stone for speaking the language of craft beer.

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Aroma: The Unsung Hero of Taste

Posted On: 8/19/2016

Aroma: The Unsung Hero of Taste

For most people, once a beer is poured and slid across the bar, the first step is to start chuggin’. Sure, you may have an appreciation for the taste, but there is a more subtle quality of beer that you might be missing out on. It’s one of the most important (and most overlooked) characteristics of beer − the smell.

The interplay of taste and smell significantly affects how our brains perceive flavor. The common perception is that our tongue is the main facilitator of all things culinary, but your taste buds aren’t capable of delivering the whole story alone. It’s no secret that eating with a stuffy nose leads to a positively depressing dining experience. Without smell, we’re left with tasteless filler. It’s only when we take the time to breathe in the aroma that we can fully tap into the flavor.

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Golden Ryetio

Posted On: 7/21/2016

Our brand new Golden Ryetio is a nod to the Golden Ratio found in nature and design (and now beer). The Fibonacci sequence inspired the grain bill (which includes rye malt) for this mildly sweet and well-balanced Belgian style ale. (And yes, we are aware that we are nerds. You’ll thank us when you try this beer.)

How To Craft The Perfect Backyard BBQ

Posted On: 7/20/2016

A "Guide to a Well Crafted Barbecue" header image
Summer is in full swing and with it comes one of our favorite pastimes: backyard BBQs! It’s time to break out the grill and let your friends at Bur Oak Brewing Company help you craft the perfect BBQ.

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Bur Oak Brewing Summer Cocktails

Posted On: 7/18/2016

Craft beer will always be our favorite summertime drink, but sometimes it’s fun to change things up! Any party can offer the usual drinks, but we’re here to take yours to the next level. We’ve crafted our very own cocktail recipe and the perfect summer sangria, both of which pair the tangy flavor of orange and the sweet taste of berries. Using our summer brew Lily Ale as a base, both of these drinks have the potential to make any gathering you’re hosting a hit with all of your guests. We’re loving these new recipes, so let us know if you are too!

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Lily Frozen Cocktail:

3-4 servings, pitcher

  • 1/4 orange concentrate
  • 1/4 cranberry concentrate
  • 8 ounces vodka
  • 12 ounces Lily Ale
  • 4 ounces club soda
  • garnish with raspberries and oranges


Lily Sangria:

1 serving

  • 1 ounce vodka
  • 2 ounces club soda
  • fill to top with Lily Ale
  • splash of cranberry
  • garnish with orange

 

 

 

The Secrets of the Saison: The Original Summer Ale

Posted On: 7/11/2016

The Saison: The Original Summer Ale

Introduction to The Saison

Most styles of beer carry a well-defined ancestry − a consistent, surveyable history that brewers and drinkers alike can tap into to fully appreciate a certain brew. The saison, however, is a different story.
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Fish Tacos with Spiced Aioli Sauce

Posted On: 7/29/2014

Pair with Sacred Sun Saison Ale

1 pound white flaky fish, such as mahi mahi or Tilapia
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

White Sauce:

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
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Seared Sea Scallops with Jalapeno Vinaigrette

Posted On: 7/29/2014

Pair with Trail Bender Wheat Ale

1 large jalapeno pepper, seeded and membranes removed
1/4 cup rice vinegar
1/4 cup olive oil
1/4 teaspoon Dijon mustard
salt & pepper to taste
1 tablespoon peanut oil
12 large fresh sea scallops
Pinch of sea salt
Pinch of cayenne pepper
2 oranges fully pealed and segmented
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Veal Parmesan

Posted On: 7/29/2014

Pair with Boone County Brown Ale

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter
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Asian Barbecue Burger

Posted On: 7/28/2014

Pair with DeVine IPA

1 pound ground beef
1/4 cup chopped green onion
2 tablespoons hoisin sauce
1 tablespoon Asian-style Sriracha chile-garlic sauce
1 teaspoon Asian (toasted) sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes, or to taste
1/4 teaspoon ground ginger
salt and ground black pepper to taste
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