Category: Good Eats

Beers That Give Back for International Beer Day

By dweb247 on August 6th 2020

Beer me! Friday, August 7th is International Beer Day and we’re celebrating by (1) cracking a few cold ones, and (2) celebrating Earth… because it’s the only planet with beer on it (that we know of). Beer and Planet Earth — what a dynamic duo. In fact, it’s SO dynamic that a bunch of breweries think so, too. As 1% for the planet members, these breweries care about good ingredients and good business.

What does it mean to be a 1% for the Planet Brewery?

As fellow members of 1% for the Planet, these breweries have pledged to support environmental justice with profits and products. They also taste delicious. 1% for the Planet members measure success in business by how much they’re able to give to nonprofits each year. (PS, we’re 1% FTP Members too). Here’s a round up of some of our favorite international 1% FTP breweries.

(PSA: If we don’t name a brewery in your neck of the woods, check the 1% directory then let us know. We love new breweries.)

Bent Paddle Brewing Co

From Duluth, MN and made with water from Lake Superior and local ingredients. Their aluminum cans are made from more than 50% recycled content (and cans are lighter to ship and get about 30% more volume per truckload than glass bottles, so less of a carbon footprint!) and they’ve supported over 500 community organizations through their “Paddle It Forward” initiatives since opening in 2013.

Maine Beer Company

From Freeport, ME — home to our Freeport Toad&Co store and our East Coast Toads (Freeport, not the brewery… kind of). This is a local’s favorite and they are all about supporting the locals. They give back to The Billion Oyster Project + 24 other nonprofits! Also, we love their tagline: “Do what’s right.”

Topa Topa Brewing Co.

From Ventura, CA, just a hop and a skip from Toad HQ in Santa Barbara. Aside from making great beer in small batches and supporting Heal the Ocean + 22 other nonprofits, the folks at Topa (as we call it) are just downright good company. Over the years we’ve partnered up on community fundraisers and 1% FTP events and they are always game — ready and willing with smiles, high fives, and of course, cold kegs of beer.

Tempest Brewing Co.

From South Scotland, UK, and this is some bloody good beer! In 2010 the head brewers were crafting home brews in a garage in New Zealand that was SO good, they moved back to Scotland and got serious. Fast forward to 2018 and they land on RateBeers 100 best breweries in the world, and in 2019 they became the first brewery in the UK to join 1% for the planet. This means getting involved in various projects to offset their carbon footprint and connecting with local environmental causes. Slàinte mhath!

Moustache Brewing Co.

From Riverhead, NY, this micro-brewery based out of the east end of Long Island, NY is made up of a husband and wife team that started in 2012 as a one barrel operation. They’ve (obviously) since grown, and now support local nonprofits like the Shinnecock Bay Restoration Program. ( PS – Google “Shinnecock Bay” — it’s real pretty).

New Belgium Brewing Co.

From Fort Collins, CO, New Belgium is the grand daddy (or mammy!) of 1% FTP breweries. In 2008 it was the first brewery to join 1% for the planet and they’ve since donates hundreds of thousands of dollars from the sales of their “Fat Tire” beer to organizations like Leave No Trace and 311 others! Good beer, good intentions, and great role models.

4 Pines Brewing Company

From Manly, Australia and they aren’t just a 1% FTP company, they’re also a Certified B-Corp, which means they meet the highest standards of social and environmental impact. Among things like sourcing sustainable and domestic ingredients from ethical farmers, 4 Pines also does an annual garbage audit (!!!) to see how much they’re recycling vs. tossing (good news, they recycle more), a water audit, and an energy audit — all with the intention of improving a little bit more every year. Also, they make great beer that supports Surfrider Foundation Australia and others.

Hopworks Urban Brewing

From Portland, OR (another town the Toad calls home!), HUB is all about good collaborations like working with farmers for organic ingredients and seeking third-party certifications to make sure every step of the supply chain is done in a sustainable way. Which, BTW, they’ve totally nailed. In 2015 they were the first brewery in the Pacific Northwest to become a certified B-Corp member, and in 2016 they joined 1% for the Planet. Hopworks focuses their giving on water, forest, and bike related causes through special collaborations and partnerships with non-profits like Oregon Wild and 19 other nonprofits.

MadTree Brewing

From Cincinnati, OH, MadTree might have our favorite tagline EVER: Inspiring Madness, Rooted in Purpose. And that purpose is, unsurprisingly, saving the trees. So far they have donated 15,000 saplings to regenerate the forests donate 50k pounds of spent grain to feed local livestock each week, and engage patrons of the taproom with the greatest drinking game of all time: customers can toss a buck to go to non-profits like the Arbor Day Foundation.

Have a great International Beer Day (and a great international beer year), and don’t forget to drink responsibly!

Tiki Tiki Rum Rum Recipe

By dweb247 on June 13th 2020

It’s not as impressive as 10 hours of extra features on the Lord of the Rings DVD set, but this recipe is our version of “behind the scenes.” When we shot our Spring/Summer 2020 collection in Joshua Tree last fall, our awesome creative team set up basecamp at Arrive Hotel in Palm Springs – a funky mid-century oasis with a stellar in-house gastro pub.

After hours in the desert sun, we’d wrap each day by chowing down on pastrami sandos and slurping fruity cocktails. We’d be lying if we said we got the recipes (we didn’t), but we did walk away with a renewed appreciation for tiki umbrellas and dark rum. So here’s our best attempt at a recreation…

Tiki Tiki Rum Rum (inspired by Wexler’s @ Arrive Palm Springs)

Ingredients

• 2 oz. dark rum
• 1 oz. passion fruit syrup
• 1 oz. fresh lemon juice
• Pineapple slice, lime wedge, umbrella for garnish

Directions

Fill a tall glass with crushed ice (if you don’t have crushed ice, put ice in a plastic bag and crush with a rolling pin — save and reuse the bag!). Combine rum, passion fruit syrup, and lemon juice in a shaker with some ice cubes. Do a little dance and shake until the shaker is cold n’ frosty. Pour into the glass. Garnish with pineapple slice, lime, umbrella… whatever feels tropical!

The Quarantinarita

By dweb247 on May 2nd 2020

This recipe comes from Daisy, copywriter extraordinaire and cocktail Queen.

I’ll be frank: I buy in bulk. Not toilet paper, but tequila. It’s a staple in my kitchen (right up there with garbanzo beans and Top Ramen), and it’s been the cornerstone of my “What’s in the pantry?” margaritas of late.

With the shelter-in-place order in full effect in our Central CA town, I’ve had to get creative. I’ve started infusing simple syrups with anything I can scrounge (Rosemary? Yep. Lavender? Sure thing); I’ve made friends with neighbors with overflowing citrus trees; and I’ve resolved to use up all those random liqueurs that I bought for that one cocktail, that one time…

So this cocktail – the Quarantinarita – is a product of the times: Costco tequila, big batch simple syrup, Aperol from last Summer’s “Spritz Blitz,” and oranges straight from my neighbor’s trees. It’s whatever’s in the pantry, shaken, poured over ice, and best consumed during a sunset neighborhood stroll. Yeah, I could get used to this.

QUARANTINARITA – MAKES 1:

  • 1oz (standard shot glass) simple syrup
  • 2oz tequila
  • 1 cap-full of Aperol (about 1.5 tbsp)
  • Juice of 1 orange
  • Juice of 1/2 blood orange
  • Bubbly water (club soda, La Croix, soda stream – whatever you’ve got)
  • Blood orange slices for garnish
  • Ice

To Make Basic Simple Syrup:

1 cup water, 1 cup granulated white sugar. Combine and bring to a boil; simmer for 3 minutes until sugar dissolves. Cool immediately. Store in the fridge for a month or freeze forever.

To Make the Drink:

Fill a shaker with ice and combine simple syrup, tequila, Aperol, orange juice, and blood orange juice. Shake the living daylights out of it. Pour over ice and fill to the brim with bubbly water. Garnish with a slice of blood orange for fancy pants points. Enjoy responsibly and “air cheers” your neighbors.

Winner Winner, Grilled Cheese Dinner

By dweb247 on April 15th 2020

Since the dawn of time (okay, since 2012), we have gathered for our annual Grilled Cheese Smackdown – a gourmand competition where teams throw down their cheesiest masterpieces for a chance to win the coveted Golden Spatula Award. This year marked our 8th annual Smackdown… and the first time we went totally virtual.

Instead of a panel of esteemed judges sampling each sammie, we gave that task to you – THE PEOPLE! – to vote on the best recipes in our first ever Smackdown-meets-Instagram competition.

The winner? The Dracula Slayer, made by our newest Toad, SJ and her beau, Tommy. This recipe is equal parts Van Helsing (absurd amounts of garlic) and Martha Stewart (homemade bread baked by Tommy). So we recommend enjoying with a someone who will put up with your garlic breath.

THE DRACULA SLAYER – Makes 2 servings

4 slices rustic bread (we used homemade rosemary bread)

1 head roasted garlic

2 slices aged cheddar

2 slices Havarti

2 slices aged swiss

⅓ stick of butter

a little bit of fresh cracked pepper

optional (but so good) spicy brown mustard

Roast your garlic (chop off the head, drizzle with S&P and olive oil, roast at 400º for 45 mins). With your butter at room temperature, mash your roasted garlic cloves into the butter. Heat a griddle (or grill pan) to medium. Slather the outside of your bread in your garlic butter, spread a healthy dose of mustard on the inside, and stack up the cheese! Add a few turns of cracked pepper to the inside (very important), and close ‘er up. Grill each side until golden brown and crispy.

Tip: Cover your sandwich to up the steam effect while cooking each side. And E N J O Y with a tasty beverage. Serve with a Bloody Mary if you need more garlic.

Hibiscus Gin Spritz

By dweb247 on April 10th 2020

Anyone else feel like we’re in a month full of Sundays? Well you know what they say: when life hands you Sundays, make brunch. Start with this Hibiscus Gin Spritz. It’s refreshing, citrusy, sweet, and has a healthy dose of DIY (because you’ve got the time). Toss on someGarden Party tunes and step into the sunshine.

*Bonus: Make extra and and deliver to a friend’s doorstep. Nothing says “we’re in this together” like a cocktail delivery.

Hibiscus Simple Syrup:

  • 2 cups cane sugar
  • 1 cup dried hibiscus leaves (get at certain grocery stores or online)
  • 2 cups water

 

Combine water and sugar in a saucepan. Bring to a boil. Stir in hibiscus leaves and bring to a simmer. Keep stirring until you get a syrupy consistency that coats the spoon. Remove from heat and let cool. Strain hibiscus leaves and store syrup in a jar the fridge. Syrup will last for a week+ in the fridge and can be used in iced teas, over ice cream, in other cocktails, or anything else that calls for a sweet pick-me-up.

Hibiscus Gin Spritz – makes 1:

  • 1oz (standard shot glass) hibiscus simple syrup
  • 2oz gin (full disclosure: we ran out of gin, so tequila works too!)
  • 1oz lemon juice (typically the juice of 1/2 lemon)
  • Tonic water
  • Lemon slices
  • Ice

 

Fill a glass with ice (12oz glass or bigger is best). Add gin, lemon juice and hibiscus syrup. Give it a quick mix with a spoon. Top it off with tonic water and a few slices of lemon. Top with a flower from your garden if you’re feeling fancy.