1) New Beers 2) Upcoming Promotions 3) Thanksgiving recipe 4) Happy Thanksgiving! *********************************************************** New on Draught Caffrey's Irish Ale The Thomas Caffrey Brewing Co Dublin, Ireland Thomas Caffrey, Caffrey's Irish Ale's patron brewer, was born in Dublin in 1839. At age 21, he went to work at the Clothworthy Dobbin Brewery in Co. Antrim, N. Ireland. Shortly thereafter, he wisely married the boss's daughter and began running the brewery himself. Outgrowing its old site, Thomas moved the brewery to the foot of the Black Mountains in Co. Antrim and renamed it the Thomas Caffrey Brewing Co., where exceptional beers have been produced ever since. Caffrey's is 4.8% abv. It is always served cold using mixed gas of 75% Nitrogen (N2) and 25% CO2 (the same mixture as Draught Guinness) Caffrey's is "...one of the most exciting new beers to hit America in years; it pours like a stout, looks like an Ale, and drinks like Lager..." Now available at Snellville and Sandy Springs on draught *********************************************************** Upcoming Promotions Snellville - Friday, Dec 11th Cider Jack Pint Night 7:00 - 9:00 pm Come try a pint of Cider Jack cider and keep the glass While supplies last! ********************************************************** Looking for new Thanksgiving recipe ideas? We can help! Recipe from Joe Kubik, John Harvard's Brew house, Cambridge, MA Cooking and Eating with Beer by Peter La France Bourbon Stout Pecan Delight --------------------------- 1 ¼ cup flour ½ tsp. baking powder ½ tsp. salt 1 ¼ cup finely chopped pecans 1/3 cup sugar 1 stick (1/2 cup) butter topping: ½ stick (1/2 cup) melted butter 3 whole eggs, lightly beatn 1 ½ cup brown sugar 3 tbs. bourbon 1 tsp. vanilla ¼ cup stout Preheat oven to 350 degrees. Sift flour, baking powder, and salt. Add 1 cup pecans. Cut the butter into cubes and cut into mixture. The butter should not be allowed to soften too much. The object is to arrive at a "rough meal" mixture. To prepare the topping mixture: melt butter in a saucepan and add the eggs, sugar, bourbon, vanilla and stout. Set aside. Evenly pat the flour mixture into a 9-inch well greased square pan and bake until golden brown and puffed up. Remove from oven and pour topping mixture on top, sprinkle with the remaining ¼ cup of pecans and bake for about 25 mins or until liquid is set. Remove from oven and let cool. Run a knife around edges and unmold. Turn right-side up, let cool, and cut into barshaped servings. Serve warm with or without ice cream or whipped cream. Makes 8 - 10 servings ************************************************************************** When the plates are empty. . . . After your feasts remember that both Sandy Springs and Snellville open the doors Thanksgiving Day at 6:00 pm. Come have a post-Turkey drink with us and give thanks for yet another year of good friends and great beer! If you are travelling we wish you a safe Thanksgiving Holiday. We look forward to seeing you again soon! Cheers!