Beer for Breakfast
There are things in this world that, once you’ve graduated from college and entered the harsh, cruel world, you’re simply not supposed to do anymore.
Pull an all-nighter, for example.
Break into the astronomy observatory at three in the morning to use their printer to publish an underground magazine, for another. (Just us?)
Or have beer for breakfast.
Well, we’re here to stymie that last one. We’re here to tell you that there’s absolutely nothing wrong with having beer for breakfast. After all, it’s the most important meal of the day. In fact, a beer like Crushin’ It is practically screaming to be sipped during your first meal of the day.
So, we got together with our CIA-trained Culinary Ops & Soda Guru JP Thomas to build the perfect breakfast using our beers in the recipes and pairing each dish with another delicious CMBC brew.
Or just pair them with Crushin’ It. You don’t really need to look much further, particularly for breakfast.
If you’re hosting a breakfast party, we’ve got a whole menu for you. Or, if you’ve got an end-of-summer staycation coming up, we’ve got nearly an entire week of breakfasts waiting to be devoured.
The great thing about summer is that we have a number of fruity beers that are perfect for breakfast. And the great thing about JP is that he’s probably almost definitely had a beer for breakfast at some point in his life.
“Yeah, that sounds like something I’d do,” he says.
But, we’ve got so many beers on the roster that could be used for breakfast, we didn’t bog ourselves down (get it?!?) with trying to keep to the fruity ones.
Crushin’ It French Toast
JP’s getting a little fancy with this one.
“For Crushin’ It, I was thinking a French toast,” JP says. “Maybe do something like a custard and put some Crushin’ It and orange zest in there.”
Instead of using whole eggs and milk to coat your French toast, you’re going to use egg yolks and Crushin’ It. The egg yolks will keep the richness that you need and the Crushin’ It will thin it down to the point that you want. Then get out your zester or microplane and zest the orange right into the mixture, ensuring that you avoid the bitter, white pith. Toss in some cinnamon or nutmeg — even some vanilla extract to give it a bit of a Kohr’s Bros. feel.
“Then dredge your bread in there,” JP says.
But don’t use some lame Wonder bread, he suggests.
“Use a good hearty white or an Italian. You need some of that thick stuff, like Texas toast or something.”
JP suggests some toasted almonds on top.
“Get that little crunch factor,” he says. “This way, you’ll have the citrus, you’ll have the nuts. You get that nice crunch. Top it with a little powdered sugar. Boom.”
Pairing: Devil’s Reach
“Devil’s would be good,” JP says. “It’s got a little bit of sweetness to it and with all its fruity esters, it goes really well with oranges.”
New Jersey Eggs Benedict with Cape May IPA Cheese Sauce
“Beer cheese is great!” JP says. “It would be great as an eggs benedict, using the beer cheese sauce instead of the hollandaise.”
We’re usually purists when it comes to our eggs benedict, but eggs and cheese is always a winning combination.
Making a beer sauce is ridiculously easy. Take a pint of heavy cream, reduce it down, add about a half-a-can of Cape May IPA, maybe more depending on taste, and reduce it down even further. Then add a couple of bay leaves and some nutmeg, then add whatever cheese you want — a good, sharp cheddar is always good — but not too sharp or you’ll get a lot of oils out of the cheese that you don’t necessarily want.
“That’s beer cheese sauce,” JP says. “That’s all it is, man. Maybe throw some fresh thyme in there. Done!
“Then poach an egg, toast an English muffin, and heat up some pork roll — that’s what makes it New Jersey-style.”
Toss a sprig of fresh thyme on there for garnish, and you’ve got an excellent breakfast dish.
Pairing: Coastal Evacuation
“Coastal would be great for this,” JP says. “You’ve got that egg: it’s so rich. The cheese is rich. Coastal would hang in there. The super hoppiness of the double IPA would go really well.”
This is another dish that’s insanely easy — but, then again, most breakfast dishes are. Probably because our brains are too clouded by sleep to really formulate anything difficult.
“The Bog is tart and super sweet,” JP says, “so I’m thinking a berry compote.”
Luckily, right now, just about every berry is in season: strawberries, blueberries, blackberries, so on and so forth. And, since we’re in New Jersey, you can get them at nearly every roadside stand between Philadelphia and Cape May.
Take your berries and toss them in a pot, then add just enough of The Bog to cover the berries. Then reduce it all down until everything begins to explode and turn into a sauce.
“Normally, you’d add sugar, water, and the berries,” JP says, “but with The Bog, you do not need sugar water.”
Then make a batch of your favorite pancake or waffle recipe, and top them with the berry compote and some whipped cream.
Pairing: Possibly Maybe
“Possibly Maybe would be great,” JP says. “You’ve got the super fatty whipped cream and the pancakes and the waffles that are really heavy, and you’ve got the acidity from the sour and the berries that would cut right through all of that. Beautiful.”
Ham and Biscuits with Takes Two to Mango Glaze
This is a take on a similar dish using red-eye gravy, usually made with reduced sweetened coffee. However, you really can’t beat the combination of mango and ham — add the sourness from Takes Two to Mango and you’ve got a winning dish.
“Takes Two to Mango has an earthiness to it from the Simcoe,” JP says. “You could definitely glaze a ham with that. It’s still got a lot of sweetness to it.”
Another really easy dish, you’ll mix a can of Takes Two to Mango with a little bit of sugar — maybe a tablespoon. Stir it up and reduce it down.
“Make the glaze, then take a small ham, bake it in the oven, then pull it out, slice it down and place it on your biscuits,” JP says.
If you’ve got a light and flaky biscuit recipe, this is the perfect complement. If you’re still trying to perfect your biscuit recipe — and creating the perfect biscuit is a lifelong endeavor — the canned variety from Pillsbury are really good.
“Make sure you hold on to a little of that glaze to drizzle on top of the biscuits,” JP says.
Pairing: Always Ready
“Always Ready would be great because the ham is so salty and so savory,” he says. “It’ll help accent the hops — Always Ready is a light, refreshing beer, clean and crisp. It’ll brighten up that salty, smoky, porky flavor.”
We don’t know about you, but we’re ready for breakfast. If you make any of these, be sure to let us know. (Ahead of time. Because we’re coming over for breakfast.)
In a wonderful twist of fate, all of the beer JP’s used in this blog are currently available in cans from our Tasting Room. See you soon!