Page 28 June 2015 By Lisa Weisenburger There’s nothing like a cold beer on a hot June day. Arcadia resident Bobby Schurman would say there’s nothing like a cold home brewed beer on a hot June day, or on a breezy fall day, or on a cold winter evening. About 10 years ago, Bobby wandered into a homebrew store in Flagstaff while visiting a friend from college and bought a starter kit to make his own beer. It was the early years of a now multimillion dollar industry in our country, and the beginning of a hobby that has turned into a passion for Bobby, his wife, Kelly, and their group of homebrew friends. Fans of homebrew can appreciate the complexity of the process far more than those of us who skip to the end and enjoy the finished product. Observing all the steps and stages of this art, which according to Bobby usually takes up to a month from start to finish, has fostered a new respect for the contents of the perfectly shaped beer glass. “I have really enjoyed trying new recipes. Sometimes they are great and sometimes they are not so great,” says the member of the Arizona Society of Homebrewers with four-time award-winning brews. Homebrewing, like any true love, takes time and commitment. To start a batch requires two to four hours on the first brew day. This requires the malted barley to soak in hot water to release the malt sugars. The malt sugar solution is boiled with hops for the seasoning. Bobby points to a large pot that is heating on the stove. Here is where Kelly adds her editorial, “The base of the turkey fryer, placed outside, makes a great choice for boiling when the smell that will inevitably fill the kitchen is not ideal.” She and Bobby then share a look that has also stood the test of time and commitment. The mixture then has to cool and yeast is added to begin fermentation, a minimum of two weeks. When the fermentation is complete, the solution, or at this point it can be called beer, is bottled or placed in a keg, under pressure, with a little bit of sugar so it can carbonate. The carbonation phase can take over two weeks. Throughout it all, there are temperatures that need to be taken, towels to drape, and a tremendous amount of new vocabulary to learn. For example, wort, which is what brewers call the sweet, amber liquid extracted from malted barley that the yeast later ferments into beer. Home brewing is neither for the impatient nor for the non-present. “We’ve had to beer-sit before. This is really a thing and happens when a friend starts the beer making process and gets called out of town during a critical point like bottling,” Kelly says. Bobby adds, “We stick together and support each other, because in the end, there’s beer to share!” The production of making beer appears to be in three primary parts: brew day, fermentation and bottling. Bobby says, “The color of the bottle matters. Green and clear bottles allow UV light to affect the taste of the beer. This is called skunking.” According to Bobby, “Brown glass bottles are the best. And actually, an aluminum can or aluminum bottle is superior because it does not allow any loss of oxygen.” Each batch typically yields 5 gallons of beer, or two cases. One favorite anecdote shared by this beer-loving guy is about the “bomber.” “The bomber goes back and forth between friends. It is filled and sent over to the next guy to taste and enjoy. The bomber is never brought back empty. It is filled with the next batch of homebrew and shared when it is returned.” Bobby and Kelly have become beer aficionados. When they are not brewing their own batch of Angry Wife – Bobby’s creation – or Whitehouse Honey Ale – the Whitehouse kitchen released this recipe, which is a favorite of President Obama – they have sought out and sampled beers from all over the world on their travels. They are already planning breweries to visit on their upcoming trip to Brussels. Bobby says he and Kelly enjoy the local Arcadia spots for beer selection when they are in town and not brewing their own. The Vig and The Tasting Room are two favorites. “We hit the Attic whenever we can, especially when they are doing a favorite Tap Takeover,” said Bobby. If you don’t know what that is, check out the Attic on Facebook: facebook.com/ theattic4247. “Whole Foods on Camelback actually has a great selection of rare beers. They have 30 to 40 handles to choose from,” says Bobby. Seeking and finding is half the fun with craft beers and microbreweries. Bobby references an app on his iPhone: Tap Hunter. Check it out. As if brewing beer wasn’t enough, Bobby also loves to bake. Baking was a huge part of growing up for Bobby. Barb, from the long-standing Phoenix tradition known as Barb’s Bakery, was Bobby’s grandmother. Referring to this month’s Cookbook recipe, Bobby said, “Stout and chocolate is an amazing combination.” Bobby uses his own stout in the following recipe, which he adapted from a Bon Appétit recipe that was published back in 2002. His grandmother would be proud! ARCADIA COOKBOOK Homebrewed stout and chocolate make an amazing cake combo CHOCOLATE STOUT CAKE Cake • 2 cups stout • 2 cups (4 sticks) unsalted butter • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) • 4 cups all-purpose flour • 4 cups sugar • 1 tablespoon baking soda • 1 1/2 teaspoons salt • 4 large eggs • 1 1/3 cups sour cream Icing • 2 cups whipping cream • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped For cake: Heat oven to 350 F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. In a heavy large saucepan, bring 2 cups stout and 2 cups butter to a simmer over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. In a large bowl, whisk flour, sugar, baking soda and salt to blend. Using an electric mixer and another large bowl, beat eggs and sour cream to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. For icing: In a heavy medium saucepan, bring cream to a simmer. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place one cake layer on a plate. Spread 2/3 cup icing over the cake. Top with second cake layer and spread 2/3 cup icing. Top with third cake layer. Spread remaining icing over the top and sides of cake. (Recipe from Bon Appétit September 2002 Barrington Brewery, Great Barrington, Massachusetts) Bobby Schurman enjoys a homebrewed beer. PHOTO BY NTK PHOTOGRAPHY

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Indian School Rd., Suite A Phoenix 85018 (SE Corner of 36th St. & Indian School Rd) | 6:30pm-7:30pm ARCADIA’S GASLIGHT SQUARE BRUNCH | LUNCH | DINNER 602.579.5327 | jenniferscatering.com 602.626.5050 | THEMARKETPHX.COM Tuesday-Thursday 11:00am-9:00pm | Ask about “Kids eat free” on Tuesday Wine-O Wednesday 1st & 3rd Weds. of the Month Saturday & Sunday Brunch 9:00am-5:00pm Saturday Dinner 5:00pm-10:00pm Live Music-Rotating Local Musicians Thursday 7:00pm-9:00pm | Sunday 12:00pm-2:00pm Page 29 June 2015 By Andrea Barkley Do you have a sweet tooth? If you’re anything like me, you do. Even personal trainers aren’t immune to cookie and frozen yogurt cravings. In fact, I crave a little something sweet after every meal! Unfortunately, we all know that sugar comes with a generous side of negative effects like insulin spikes, joint pain, hyperactivity, fatigue, depression and even more sugar cravings! With gorgeous macaroons and even gluten-free, vegan cookies at every trendy eatery, what’s a health-conscious sugar lover to do? Here are a few ways to satisfy your pesky sweet tooth. Stevia If you’ve got a sweet tooth, stevia – a natural derivative from the stevia plant in the Himalayas – is the way to go. Approximately 1,000 times sweeter than sugar, one teensy scoop (1/324 teaspoon) can add the sweetness you crave to your favorite foods. Add stevia in place of sugar or artificial sweeteners to coffee, unsweetened Greek yogurt, protein shakes, and other treats that call for sugar and you can shave hundreds of calories with an all-natural herb. I love to whip pure coconut cream with a little stevia to dip my fruit in, top my coffee with, or even just eat with a spoon. I like Trader Joe’s little jar of organic stevia. It runs about $13 and will last at least a year. Fruit Most sweet treats are sorely lacking in fiber, which is why you can eat an entire organic, gluten-free, vegan cupcake and not feel satisfied. Whole fruit is the answer to this conundrum, and the trick is to serve it beautifully. Try preparing papaya, mango (I love semi- frozen), berries, watermelon or any decadent fruit in a beautiful bowl and enjoy with sparkling water in a wine glass. Another fun way to prepare fruit that will slay your sweet tooth is to sauté a sliced apple, cup of berries, or banana in a little coconut oil with a tiny pinch of salt, cinnamon, and if needed, a scoop of stevia. This quick trick is reminiscent of pie filling without the sugar bomb. For a crunchy texture, add a sprinkle of your favorite chopped nuts on top. Low glycemic load carbohydrates If you’re constantly craving sugar, you may not be eating enough carbs at mealtime. Try adding a serving of sweet potatoes, butternut squash or quinoa to your plate. You may just be so satisfied that you won’t look for extra sugar after eating. Protein shakes If ice cream or frozen yogurt is what your sweet tooth desires, a creamy protein shake will totally hit the spot. Try blending a scoop of soy-free, organic, vanilla protein powder with a banana; a tablespoon of unsweetened cocoa powder; and a teaspoon of nut butter with ice and water for a healthy, protein-rich dessert. Fat Once the redheaded stepchild of dieters, fat has been debunked as a food villain. In fact, fat has been proven to be critical to joint health, nerve function, heart health, memory and more. Healthy fats also help your body to absorb carbohydrates and protein and keep you feeling full for longer. Look for coconut oil, butter from grass-fed cows, ghee (clarified butter) and olive oil for added fats. Eggs, red meat and even the skin from a roasted chicken from pastured sources are excellent options for nutritious fat. Exercise Sugar can be an addictive comfort food that releases short bursts of euphoria. Since exercise offers the same euphoric result, plus a host of other benefits, there’s no reason to not hit the gym to curb a craving. Or, a quick 60 seconds of jump rope just might do the trick. Coffee, tea and spritzers To satisfy my sweet tooth, I’ll turn to a quality tea, an iced, organic coffee or Americano with a little unsweetened nut milk and stevia, or I’ll make my own spritzer. Try one serving of sparkling water with a squeeze of Arizona’s finest citrus in a gorgeous glass. Time and moderation Try waiting for a period of time and decide if the coveted sugary treat is really worth it. You might be surprised to find the craving has passed. If the hankering is still lingering, just go for it. Enjoy. Stressing can be counterproductive to your health. Keep in mind, your next meal is the perfect time to get back on your healthy eating track. How to satisfy your sweet tooth without added sugar FOOD WISE