Getting Grounded with Gravity

High gravity?  Low gravity?  'Scuse me?  Aren't we all feeling the effects of gravity right now?  Well I guess something similar happens to beer.   The original gravity subtracted from the final specific gravity identifies the alcohol content.

This formula actually calculates...something.  Too much?  Jibberish?

Okay, let me try another way.  I was hearing about this whole gravity thing and thought I would begin to comprehend it.  I will start by defining some of the phrases I previously recklessly thrown out.


Original gravity (OG) - starting measurement of the density of fermentable sugars mixed with malt and water

Final Specific Gravity (FSG) - measurement of the density of remaining fermentable sugars mixed with malt and water when brewing process has finished

How does one measure this so-called "gravity?"  A hydrometer!  After taking drips from your batch-to-be into a graduated cylinder, dip this thermometer-looking weighted tool into the liquid.  Operating on Archimedes' Principle, the density of the liquid will determine where the hydrometer will buoy.  The density should vary from the original sampling to the final.  I found this simple and informative video (below) that gives the skinny of how to measure the potential alcohol content when brewing.

Stovetop Strongbow Cider

I adore the taste of Strongbow Cider.  Sweet, bouncy, and bubbly.  It is a treat to the taste buds.  I have had this bottle of golden delicious staring at me from the depths of my fridge for a few weeks and have been racking my brain as to how I can incorporate it into the meal.  I felt by only allowing the bottle to sit at the corner of my placemat I was missing out on an abundance of flavor.  I searched and scoured the world wide web and shockingly there was not a lot that I wanted to work with (thanks, cheese-based recipes).  Aha!  I found a few recipes that I combined and altered to my tasting.  Below you will find the ingredients and recipe that I finally settled on.

3 boneless, skinless chicken breasts

1-1 1/2 cups of chopped onion

1/2 clove of finely chopped garlic

2 Tablespoons of olive oil

2/3 bottle of Strongbow Cider

Salt & pepper to taste

Season chicken with salt  and pepper.  Heat oil on medium-high heat.  Once hot, place chicken in oil for about 4-5 minutes each side.  

Remove chicken from heat.  Using the same pan, sautee onions and garlic (have a spatula handy to get the tasty pan scrapings mixed with the onion and garlic).  Once carmelized, place chicken back into the pan.  Pour Strongbow Cider into the pan.  

(Disclaimer: it is just about impossible to take an action shot of yourself pouring into a hot pan.)

Let the cider just about completely reduce into the onion and chicken.  Keep an eye on the pan.  In an attempt to multi-task with cleaning and putting ingredients away, I came close to burning the onions.  Okay, I was also singing and dancing to Christmas music.  Don't forget to temp your chicken periodically - ideally you want to reach165 degrees.  

You can see from above that the chicken has soaked up that cider goodness and takes on a golden color.  I placed one of the breasts and some of the onions on top of salad lightly tossed in Balsamic vinegar.  The acidic taste of the vinegar helped balance the sweetness of the onions and the chicken.

I was impressed with my own handywork!  I favor the dichotomous dynamics of hot and cold on the same plate.  Additionally, there is a refreshing sweet and sour playfulness with different textures.  While you cook, the smells emanate throughout the kitchen.  I loved the apple-y sweetness of the chicken, and how the onions took on  all of the pan's flavors.  Without a doubt, bursting with holiday notes.  Maybe you will find your own use for cider or beer in the kitchen.  Please share with me.  Slainte!

Sunday Sips: Christmas Ale

Beer Name:  Christmas Ale

Brewed By/In:  Great Lakes Brewing Company / Cleveland, OH

ABV:  7.5%

Best Served In:  Pint Glass

Characteristics:  This golden ruby pour is effervescent and aromatic.  It smells of citrus and tastes of spice with notes of honey, cinnamon, and ginger.  White head disappears quickly leaving an ever-thinning lace around the glass.  Medium-full mouthfeel, bready tasting.  The heat of the spices sit on the back of the palate, but not too hoppy.  

Food-pairing:  Winter fare - root vegetable soups, light meats

Overall:  8.7 - the first sips bring me right back to the smell of walking into my parents' house on a break from college.  True to its style, this winter warmer does just that.  The spices keep my mouth and my insides feeling toasty.  Besides, the label rings the holiday spirit.  They say this tastes even better from the tap.  So for my Philadelphians, head to Hawthorne's Cafe. With only 296 batches produced for the 2011 season, this brew is only available from November 1-late December.   Act fast if you want to enjoy this ginger bread brew!

I felt that it was appropriate to honor the lighting of my first Christmas tree with this holiday ale.  Let's raise a glass to hanging ornaments made in the first grade.  Slainte!