Cooking with Martin House. Part 2.

Cooking with Martin House. Part 2.

River House Raspberry Popsicles 2 cup (16 ounces) River House Saison 3 cups (12 ounces) raspberries, fresh or frozen 2/3 cup sugar Place River House Saison, raspberries, and sugar in a blender. Puree until smooth. Place a fine mesh strainer over a large measuring cup or bowl with a spout for easy pouring. Push the mixture through the strainer with a spatula to remove the seeds. Discard the seeds. Pour the mixture into popsicle molds*. Cover. Insert wooden sticks. Freeze for a minimum of 3 hours. To store, wrap popsicles in individual pieces of plastic wrap and store in a ziplock bag in the freezer. *If you don’t have a popsicle mold, use plastic cups with plastic spoons sticking out. Or, ice cube trays with toothpicks. Pretzel Stout Dog Treats 2 ½ cups regular oats 1/3 cup whole wheat flour 1 tsp. salt 1 egg ½ cup Pretzel Stout Preheat oven to 350 degrees. Put oats in a food processor and grind until the oats resemble flour. Add whole wheat flour, salt, egg and Pretzel Stout. Process or knead dough until it forms a ball (approximately 3 minutes). Using a rolling pin, roll dough until it is half an inch thick. Cut into shapes using a small cookie cutter.   Resist the urge to wiggle the cookie cutter because wiggling will make your cut out not as precise and the edges can burn before the treat is fully baked. Place dough pieces on a cookie sheet covered with parchment paper. Cook for 30-40 minutes. These cookies should be very hard (the way dogs like them). Let cool completely before serving.  Cookies...
The Begetting of Bockslider.

The Begetting of Bockslider.

It’s been a year since Fort-Worth-based platinum recording artist Toadies first teamed up with Texas brewers Martin House Brewing Company (MHBC) for the release of Rubberneck Red. Now they’re back for their second collaborative limited edition beer, Bockslider. Debuting this spring, Bockslider is an easy-drinking, copper-colored, lightly-hopped beer perfect for on-stage, backstage, or anywhere rock music takes you. The idea for a Toadies beer began in the summer of 2013. As the band discussed their vision, MHBC quickly came to mind as the ideal local brewery to partner with. Toadies soon had the chance to meet the Martin House brewers, and it was instantly a match made in heaven. Vaden Todd Lewis, Toadies frontman, says that pairing up with Martin House was like “hanging out with old buds – who happened to run a brewery.” Drummer Mark “Rez” Reznicek adds: “Having a beer named after/inspired by the Toadies is amazing.” Toadies had such an awesome time creating Rubberneck Red that they wanted to make another unique brew with Martin House once again. “We had such an amazing experience working with The Toadies last year on Rubberneck Red. The partnership soon turned into a friendship and we are honored to do it again this year. We found inspiration for Bockslider when we saw Vaden drinking another Texas-made bock beer after last-years batches of Rubberneck Red were all sold-out. It turns out Vaden and the band love an easy drinking Bock and we designed Bockslider to replace that big-brand bock with something local and better.” Toadies and Martin House will host a Bockslider Beer Launch on Sunday April 26th at Martin House...
Cooking With Martin House.  Part 1.

Cooking With Martin House. Part 1.

Anne is an awesome friend and volunteer at Martin House. Now she’s an even better friend cause she made us some awesome food with our beer. This is only part 1. More to come so stay tuned.  Thanks Anne!  If you decide to cook these at home.  Please send some photos and let us know how awesome it turned out. Day Break Waffles. 1 cup Day Break 4 Grain Breakfast Beer 1 cup whole milk 2/3 cup vegetable oil 2 large eggs 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. table salt 3 tsp. sugar In a medium bowl, add the Day Break 4 Grain Breakfast Beer, milk, vegetable oil, and eggs. Whisk well; set aside. In a large bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Slowly pour wet ingredients into dry ingredients. Whisk until no lumps remain. Set batter aside to rest for 30 minutes. Preheat a waffle iron. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month. Gateway Zuppa. 1/4 pound bacon 1 tablespoon fennel seeds 1 pound lean ground beef 1 pound hot Italian sausage salt and pepper 2 red Fresno chili peppers, chopped 1 onion, chopped 4 cloves garlic, chopped...
Meet Josh – Our Very Own Pro Wrestling Impresario

Meet Josh – Our Very Own Pro Wrestling Impresario

Sports reporter. Retail hack. Sandwich artist. Professional dog walker. Music business middle manager. Pro wrestling impresario. I’ve been everywhere, man. I’m Josh, and I’m the newest employee at Martin House. Born in New York City; raised in Fort Worth; educated in Massachusetts; distracted by Austin TX and Burlington, Vermont along the way; and street smartened by living in NYC for most of my adult life before ultimately returning to Funkytown about five years ago, I came back to a town I never expected to ever see again when I left on the cusp of 20. But I sure am glad I did. I’ve crossed the deserts bare, man; I’ve breathed the mountain air, man; Of travel I’ve had my share, man. I left NYC shortly after the economy bottomed out in late 2008. It was the perfect storm of a bad economy, a bad job market, and the decline of the long-standing business model of the music business. People suddenly stopped by tangible goods (i.e. CDs), and began downloading music. The old codgers in the business wouldn’t listen to the young bucks, and the music business as it had been known for decades ceased to be, and suddenly, I was out of a job with the company I thought I’d one day retire with. I moved back to Texas after a fruitless year of job search in NYC, in hopes of finding a gig in the better job market. I did find a job. And another job. And yet another job. I kicked around from job to job, never finding the satisfaction I had in the music biz. And...
Branching Out: Martin House flies South for the Winter

Branching Out: Martin House flies South for the Winter

Hey y’all! Shugg and Skip are hard at work getting as much Martin House as they can out into this great state. They’ve been all over DFW from Weatherford to Rockwall, Mansfield to Mckinney, Burleson to Denton and of course Funkytown and the Big D. Well they aren’t satisfied knowing there are still people hankering for our beer that can’t get it. The solution is simple: Austin, Houston and San Antonio. Once a month our brave sales-crusaders are roughing it down I-35 and 45, weathering the worst traffic in the land with only a map and a truck loaded to the gills with the best we offer. They’re well prepared for this adventure, as Shugg is a decendent of both Lewis AND Clark (don’t bother looking that up) and in Skip’s past life he was both Magellan and Sacagawea (hence why he and Shugg are so close) Our beer is already in a few places down south, check our map right hurr. If you’re cruising the Durty Souf and see a van leaving delectable beer in its wake with chopped and screwed hip-hop blaring, you’ve got Skip. See a bald, bearded beau hanging around ATX or the Alamo? Well that’s Shugg. Be sure to hang out and say hey, you may even get a beer or two out of...
The Story of James

The Story of James

My name is James and I’m about to do the impossible and only spend a short time talking about myself. You see, I’m very fascinating and have a plethora of talents. I was born in Arlington, grew up there for a while, then moved to Grapevine and went to high school in Colleyville. Since then I’ve lived in the HEB area so I am a metroplex kid through and through. Unlike most people I did not grow up around beer or alcohol at all. I did not drink during my high school years, so I have no affinity to bad beer. Once I decided to drink I found myself enjoying Shiner Bock and Newcastle brown ale. I really didn’t expand much outside of that in regards to beer and spent time learning about mixed cocktails and liquor. It wasn’t until I tried Boulevard Tank 7 that I really found a beer to be interesting. Not just drinkable but actually drawing me in because of something really unique. Some might call it “crafty.” I began to do the rahr tours on Saturdays with my friend Alex. At the time no other brewery in DFW had opened except Franconia and I’m not driving to McKinney. So as I would travel to other states I realized there are a lot of other breweries in other states that did tours. And through these tours I began to learn about the process and science of beer. The nerd in me was awakened by all the science and complexities of these other craft beers. Then about 2 years ago Alex’s dad approached him and I...
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