Thank you fellow beer lovers for supporting Hermannator for the past 25 years! Wow, time flies when you're brewing and having fun, but we are proud to say that Hermannator hasn't aged a bit (other than the 3 months in cold tanks). He's as great tasting and maybe even more distinguished since he was first brewed in 1987.
Brewed in limited batches each year, Hermannator Ice Bock was first introduced by Hermann, one of our original Brewmasters, during the holiday as a unique gift to his closest friends and customers. Crafted at 9.5% abv, using a signature blend of chocolate and caramel malts, this German Eisbock is slowly cold aged in our cellar for over 3 months.
Hermannator Ice Bock pairs well with pork, sausages, red meats and desserts - think tiramisu. The sweet malts and slight roasted chocolate flavours balance rich foods and enhance sweets.
Hermannator's Famous Chili - The Terminator
SERVES 6 - 8
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 bottle Hermannator Ice Bock (341 mL)
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped
1. Heat oil.
2. Cook onions, garlic and meat until brown.
3. Add tomatoes, Hermannator, coffee, tomato paste and beef broth.
4. Add spices, stir in 2 cans of kidney beans and peppers.
5. Reduce heat and simmer for 1 1/2 hours.
6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
2 Bottles Hermannator Beer (Yes you have to give them up, but the combination of chocolate and Hermannator Beer is very tasty and so worth it.)
1/2 cup brown sugar
2 & 3/4 cup flour
1/3 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp salt
3/4 tsp baking soda
1/2 cup butter softened to room temperature
1/2 cup shortening
1 cup white sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
2 cups white chocolate chips
1 cup milk chocolate chips
Preheat oven to 350.
Put beer and brown sugar in a medium saucepan over medium heat reduce until syrupy and measures 1/3 cup this usually takes about 30 –45 minutes. Watch it carefully because you don’t want to scorch it. Remove syrup from heat; set aside to cool slightly.
Whisk together flour, cocoa powder, espresso powder, baking soda and salt in a bowl and set aside.
Cream butter, shortening, white sugar, 1/2 cup brown sugar, in a large bowl until fluffy. Add beer syrup, eggs and vanilla; mix to combine.
Stir flour-cocoa mixture into creamed mixture until flour is incorporated. Do not beat or over mix you could end up with tough cookies.
Fold in the chocolate and drop by teaspoons onto cookie sheets. The batter may appear dry but don’t worry they will bake into beautiful tasty cookies.
Bake for about 12 minutes.