Green chile. It’s delicious, spicy, and oh so satisfying. Tantalizing your taste buds and warming your soul, a bowl of green chile really hits the spot, especially on a cold winter day.

Hatch season is a delight with the smell of roasted chile in the air. What’s even better? Freezing chiles to enjoy year round. If you don’t have frozen chiles, you can buy roasted ones in your grocery freezer section to use in this recipe.

Traditionally, flour is used to thicken the green chile and give it texture. In this gluten free version, corn meal thickens the chile and adds a toasty note. The bone-in pork adds another layer of flavor to compliment the spicy chiles.

There are a lot of recipes out there, many passed down for generations or meticulously fine-tuned over the years. Below is my version and it’s best enjoyed with a cold New Planet Pale Ale or Tread Lightly. Always great to enjoy a beer while the simmering chile fills the house with the smell of home cooked goodness.

Gluten Free Pork Hatch Green Chile

 

Gluten Free Pork Hatch Green Chile

2 lbs bone-in pork shoulder, cubed (save bone)

1 cup roasted, peeled, seeded, de-veined Hatch chiles

2 tbsp. cornmeal, fine ground

2 tbsp. bacon fat, lard, or vegetable oil

½ medium onion, fine diced

8 cloves garlic, minced

1 ½ cups chicken broth

¼ tsp. oregano

Salt to taste

Heat Dutch oven or heavy bottom pan over medium/low heat. Add fat to pan, add onions, sauté until translucent. Add garlic, and sauté until fragrant, about one minute. Transfer veggies to bowl, leaving as much fat as possible in the pan.

Brown pork in batches in a single layer of pieces over medium-high heat. When pork is browned and transferred out of the pot, keep 2 tablespoons of fat in pan. Sprinkle cornmeal in pan, cook until golden and fragrant, about two minutes. Slowly add chicken broth stirring continuously to avoid any lumps. Add green chile onions mixture, pork pieces, and bone from pork. Bring to slow boil, cover and simmer over low heat for 30-45 minutes.

Serve with a warm corn tortilla or corn chips. An extra yummy option, sprinkle cheddar cheese and cilantro on top.

 

It seems that from October 31st through January 1st, holidays–and holiday parties–happen just about every weekend! Between Halloween, Thanksgiving, Hanukkah, Christmas, and New Years, it’s a non-stop flow for company and house parties. It can be exhausting. And if you’re gluten free, it can also be a bit daunting. Luckily, celebrating the holidays while being gluten-free or gluten-sensitive can co-exist!

At New Planet Beer, we’re all about education, and we believe that the holiday season is a wonderful time of year to get together with friends, family, and coworkers to celebrate and look forward to the new year. With that spirit in mind, we’d like to share our Top 5 Guide to Surviving the Holidays!

Host When you Can

When you’re gluten-free or gluten-sensitive (or someone in your family is), you know the ins and outs of preparing food that agrees with their bodies. From having the right ingredients to knowing how to avoid cross-contamination, you’ve likely got it down to a science!

So naturally, when you host a holiday party, you can easily parlay these habits and skills into full-on party mode. When you’re in control of the menu, it makes life infinitely easier when you know exactly what is in each dish.

If You’re Out, Serve Yourself First

We know…serving yourself can be taboo, and it can make some people uncomfortable. But think back to when you host parties: the food is laid out, it smells and looks delicious, and no one is digging in!

Serving yourself first may seem a bit taboo, but your host will probably thank you for getting the food-train started.

The other added benefit of serving yourself first? You get first crack at every dish. This means that if there is a gluten-free option, you’re sure to get some before it’s gone. Secondly, when you serve yourself first, you can feel better knowing that serving utensils haven’t been used across a variety of dishes yet, which would otherwise increase the chances of getting gluten in a non-gluten dish.

Bring a (big) Dish

Lots of parties encourage people to contribute dishes for a potluck-style get together. This makes it easier on the hosts and is a fun way for people to share some of their favorite recipes.

When you’re gluten-free or gluten-sensitive, bringing a big dish to share is also a great way to make sure that you’ll get enough to eat that won’t upset your system.

We always recommend bringing enough of a dish so that it could serve as your only food in case no other foods are gluten-free.

Not sure what to bring? Salads are always a safe bet (as long as you like salad!). Salads are a nice item to contribute to a potluck, because it gives a nice break from some of the richer, heavier foods that are popular this time of year.

When Planning Isn’t Possible

While we think the first few tips generally work, we also live in the real world: We get that it isn’t always possible to plan ahead to bring your own gluten-free dish or you may need to arrive late, and cross-contamination may have already happened.

Worry not! With enough searching, chances are pretty good that you’ll still be able to find a gluten-free offering. When in doubt, feel free to ask your host if they know if any dishes are gluten-free. If the don’t know (or if there aren’t any options), remember that hosts want everyone to have a good time, so they will probably find something to satisfy without being pulled away from the party for long.

Celebrate with New Planet

We’re a little biased about our beer (duh), but we love bringing it to any and every holiday party we can. Not only do people enjoy a cold one, but we’ve found that it provides a great opportunity to talk to others about gluten-free diets.

Regardless of where you celebrate this year, we hope that you are surrounded by family and friends. We’re thankful for all of our beer-loving friends this year, and we’re looking forward to celebrating with you in 2019!

There are many reasons to be thankful this season and for those of us that are gluten-free, having food you can eat without getting sick is one of them. We’ve put together some original gluten-free recipes that are bound to become a tradition at your table, including a gluten-free cake that New Planet founder, Pedro Gonzalez says, “is way beyond anything I ever expected.”

Gluten Free Butternut Squash Pale Ale Soup

Soup is a warm hug for your belly. This classic beer cheese soup has a fall twist with butternut squash, tart apples, and New Planet Pale Ale. This soup is very versatile and can be altered to meet different dietary needs. It’s the perfect starter to your meal and can be made a couple days in advance and rewarmed on the stove. Pair this soup with the Pale Ale or Seclusion IPA.

Soup base:
1 medium yellow onion, chopped
4 cups butternut squash (thaw frozen precut or roast your own) 
1 medium Granny Smith apple, chopped
1 tbsp. olive oil
2 cloves garlic, chopped
1 ½ cups chicken stock
1 can (12 oz.) New Planet Pale Ale
½ tsp. paprika
¼ tsp. nutmeg
Ground pepper to taste

Cheese sauce:
½ cup half and half
½ cup chicken stock
1 tbsp. white rice flour
1 tbsp. tapioca starch
1 tbsp. olive oil
2 cups sharp cheddar cheese, shredded
Salt to taste

Make the soup base:
Heat oil in a dutch oven or soup pot over medium heat. Sauté the onion until translucent (not brown), about 5 – 8 minutes. Add the butternut squash and apple to the pan, cook until softened, approximately 10 minutes. Stir in paprika, nutmeg, and ground pepper. Add garlic and sauté until fragrant, about 1 minute.

Pour in New Planet Pale Ale and 1 ½ cups chicken stock. Increase heat to medium-high and bring to a boil. Cover the pot and reduce to a simmer, cook 10 – 15 minutes until cooked through. Transfer to a blender and blend until smooth.

Make the cheese sauce:
While the contents are in the blender, heat 1 tbsp. olive oil in the pot on medium heat. Add 1 tbsp olive oil, white rice flour, and tapioca starch to the pan. Stir constantly until paste forms and the flour is cooked, about 1 -2 minutes. Slowly whisk in the half and half and the chicken stock, whisking vigorously to eliminate any lumps until the mixture thickens about 3 minutes. Add in the cheese in small handfuls, whisking after each addition until melted. Once cheese sauce is smooth, whisk in the contents of the blender. Salt to taste.

Serve the soup hot. Garnish as desired. Suggested garnishes—parsley, chives, bacon, more cheese, or pumpkin seeds. Mix and match to suit your tastes.

Yield: 6 – 8 servings

Variations: For vegans, make only the soup base and use a vegetable stock, garnish with parsley, vegan cheese, or a scoop of vegan sour cream. For dairy-free, make only the soup base and garnish with parsley, chives, or your favorite dairy-free cheese.

Gluten Free Sausage Stuffed Mushrooms

Cranberries and roasted pecans add a Thanksgiving twist in this classic appetizer. Easy to prepare a day in advance, these crowd pleasing appetizers are sure to wow your guests. As a bonus, these are safe for those who eat dairy free too. These pair great with the Blonde Ale or Tread Lightly Ale.

Stuffed mushrooms:
18 medium to large cremini or button mushrooms, caps and stems separated
½ lb. Italian sausage, mild or hot
2 tbsp. cornmeal
2 tbsp. pecans, roasted and finely minced
2 tbsp. dried cranberries, finely minced
1 egg white
2 cloves garlic, minced
2 tbsp. olive oil

Preheat over to 325 degrees.

Put minced garlic and olive oil in a small bowl. Set aside.
Clean the and dry the mushrooms. Trim the mushroom stems and finely chop. Set aside. Hollow out each mushroom scrap, taking care to keep the cap intact. Reserve the scrapings with the mushroom stems.

Heat skillet over medium heat. Cook the sausage and reserved mushroom stems and scrapings until sausage is browned and cooked through, 6 -8 minutes. Drain and discard grease. Place sausage mixture
in a bowl. Stir in pecans, cranberries, and cornmeal. Stir in egg white until thoroughly combined.

Brush each mushroom cap with garlic and olive oil mixture. Stuff each cap with a generous spoonful of
sausage mixture. Place in baking pan or on cookie sheet.
Bake in preheated oven for 30 minutes until mushrooms are cooked through and stuffing is golden
brown.

Serve with parsley garnish or sprinkle with parmesan cheese.

Yield: 18 mushrooms, plan about 2 per person

Maya’s Gluten Free Apple Upside Down Cake

Turning the apple dessert upside down may become a new tradition at the table. At a party, New Planet founder
, Pedro Gonzalez, savored this cake made by a family friend, Maya.

In his words, “Maya is the maker of the best apple upside down gluten free cake. I paired it with the Blonde Ale, and wow! It was way beyond anything I expected.”

Maya advice, “the pan is the most important part, I have a wonderful old seasoned cast iron skillet.” She was generous enough to share her recipe with us. As Pedro recommends, pair this with the Blonde Ale.

Apples:
6 tbsp. butter, melted
3/4 cup brown sugar
2 cups apple, packed, chopped small

Cake batter:
4 eggs
½ tsp. vanilla
¾ cup sugar
1 heaping cup Pamela’s baking mix
2 tbsp. water

Heat butter and brown sugar together in a heavy skillet until sugar is all melted. Cool. Arrange apple slices over the surface of the mixture. Beat eggs until very light. Beat in sugar gradually – add alternately the water and dry ingredients. Pour batter over apples.

Bake in 350 degree over about 40 minutes until cake is set. Turn out of skillet while hot.

Yield: 10 – 12 servings
Try one or all of these recipes and surprise your guests when you tell them it’s gluten free. You might just start
some new traditions at your table. And remember to stock up on your favorite New Planet beer to pair with
your meal. After all that cooking, you deserve a cold beer.

At New Planet, you, our uncompromising and discerning beer fans, are one of the reasons we are thankful.
Cheers to you and those you cherish!

Happy Thanksgiving!

About the author:
April DeMincoApril DeMinco Serves cold New Planet with a smile at events. Gluten-free since 2007. Best beer friend is New Planet Pale Ale. Superpower is baking gluten-free treats and cupcakes. In constant pursuit of the perfect gluten-free donut.

BOULDER WEEKLY PRESENTS 26TH ANNUAL

MICROBREWERIES FOR THE ENVIRONMENT: AMORAMORA / INTUIT

THE SWEET LILLIES

FRI APR 27

DOORS: 7:00 PM / SHOW: 8:00 PM

BOULDER THEATER

$20.00 – $25.00

THIS EVENT IS 21 AND OVER

ALL YOU CAN RESPONSIBLY DRINK-UNLIMITED SAMPLING INCLUDED IN TICKET PRICE.

Breweries – 4 Noses Brewing, Asher Organic Brewing, Avery Brewing, Bakers’ Brewery, Bootstrap Brewing, Boulder Beer, Breckenridge Brewery, Colorado Cider Co., FATE Brewing, Holidaily Brewing Company, Left Hand Brewing, Lumpy Ridge, New Planet, Odell Brewing, ODD13 Brewery, Oskar Blues, Sanitas Brewing, Ska Brewing, Twisted Pine Brewing, Upslope Brewing, West Flanders Brewing, Wibby Brewing.

This year’s event benefits Environmental CenterGirls on RockInland Ocean MovementCan’d Aid.

All tickets are non-exchangeable and non-refundable following purchase.

NO BAGS

The Expo is the biggest gluten free and allergen friendly event in the US

Whether you’re looking for specialty products that taste great or trying to learn how to cook and bake to meet your dietary needs, the Expo is the place to be!

When:

April 21-22, 2018
10:00 am – 3:00 pm on Saturday the 21st
10:00 am – 3:00 pm on Sunday the 22nd

Location:

National Western Complex-Expo Hall level 2
4655 Humbolt Street
Denver, CO 80216
Gluten Free Events NPB

We know! We know! You still probably have leftover Halloween candy in the house, and here we are at New Planet Beer, already talking about Thanksgiving! But we’re doing it for you! If you’re anything like us, the holidays seem so far away and then BAM! your mother-in-law is ringing the doorbell with her “World Famous” fruitcake.

Take it from us: It is never too early to start planning for Thanksgiving. Thanksgiving can be a tough holiday for folks with Celiac or who have a gluten sensitivity. There is so much excitement around classic family dishes and traditional staples that it is easy to forget that a friend or loved one might have a sensitivity or allergy. So, be the favorite person at the Thanksgiving Table this year, and follow the New Planet Beer guide to a gluten-aware meal!

Let’s Get it Started

Thanksgiving is a time to surround yourself with family and friends. Hopefully, you can spend the holiday with people you love. And if you’re travelling, well, we hope it is quick and painless! And if you’re the one doing the hosting this year, make sure that your road-weary travellers are taken care of when they step into your home!

For Thanksgiving, this means appetizers. Before you stuff yourself with turkey and pumpkin pie, get your guests primed and ready to go with some amazing apps. One of our personal favorites is shrimp cocktail. Not only is it delicious (because, shrimp!) but it is also a gluten-free solution that everyone can love. Pair it with a tasty cocktail dipping sauce and a spritz of lemon, and it’ll be gone before you know it.

Another great gluten-free Turkey Day appetizer is bacon-wrapped potatoes. Using small potatoes (think fingerling or golden potatoes), wrap them in a slice of bacon and bake until the potatoes are soft and the bacon is done. For the full recipe and cooking instructions, click here.

Side Dishes to Wow

Is it just us or should there be specialized “oversized plates” for Thanksgiving? After all, by the time the turkey comes around the table, you’re lucky if you can squeeze any on your plate with the abundance of amazing side dishes.

Here’s a side dish idea that is on the lighter side, which everyone will appreciate in between bites of mashed potatoes and gravy.

Arugula salad with peach and avocado. This one is simple, and the beauty of it is that not only is it gluten free, but it doesn’t require the stovetop or oven, which means you don’t need to sweat over a hot stove to make this delicious dish.

Take 2-3 ripe peaches and (optionally) remove the skin. Slice them up into crescents and set them aside. Next, take 1-2 ripe avocados and slice them into crescents, as well. Set aside. Slice one red onion into thin slivers, and also set aside. In a large bowl, add your arugula. Then, toss all ingredients together in the bowl with a light dressing (try olive oil, cracked pepper, and lemon juice for a light, refreshing dressing). This simple salad will be a hit and leave everyone feeling a little less full (maybe).

Imbibing and Feasting

Before we make it to the main course (the bird), chances are there will be plenty of wine, spirits, and beer at your Thanksgiving table. The words “Eat, drink, and be merry” come to mind! New Planet Beer is proud to be a staple at many Thanksgiving feasts, and the good news is that our gluten free and gluten-reduced beers pair great with a variety of dishes and meats.

Even if you aren’t Celiac or don’t have a gluten sensitivity, it is always nice to have a non-gluten beer on hand in case any of your guests are. They’ll be happy that they aren’t “left out” of the toasts, and it will make your event that much more seamless. Pick up our popular Pale Ale or Blonde Ale.

The Bird is the Word

Okay…now that you’ve got a New Planet Beer in hand at the table, it’s time to talk turkey!

Thankfully (pun very, very much intended), turkey is by its very nature gluten free. But depending on how you prepare it, you may introduce gluten to the mix. We’re huge fans of this recipe from the folks over at Food & Wine. Its straightforward (meaning you probably have most of the spices already, and the other ingredients are easily picked up at the supermarket), and it leaves the turkey with a just-crispy-enough skin and a tender, juicy inside.

It only takes about 4 hours, which includes time to let the meat rest, and needs just occasional basting. While that beauty is roasting, chow down on those appetizers, catch up with loved ones, enjoy the extra days off from work, and soak it all in.

No matter where you find yourself this Thanksgiving, we hope you have a wonderful holiday.

At New Planet Beer, we are truly thankful to have such a wonderful community of people who enjoy good beer and good company. Thank you, from the bottom of our hearts, for joining us as we do what we love!

Cheers!

The 4th Annual Boulder Craft Beer Festival brings together the best craft breweries from Boulder County and beyond for a tasting festival, offering attendees samples of the best beer on the Front Range. The festival includes live music and food for purchase.

Event Details

AUG 19, 2017 1:00 – 5:00PM
NORTH BOULDER PARK

Please join us for our 11th Annual Incredible, Edible Gluten Free Food Fair. This will be a great celebration with lots of gluten free vendors who will offer samples of amazing gluten free products. In addition there will be kids’ activities, a silent auction with several gluten-free gift baskets, plus deals on gluten-free products. See the current list of vendors below.

Denver Mart

451 E. 58th Ave., Denver, CO 80216
Sunday, August 20, 2017
10 a.m. – 3 p.m

New Planet Beer will be one of the Bronze Sponsors!

New Planet Beer April Events

Cavalier Distributing Trade Show

Florida Retailers Come Join Us!

Orlando April 19th, 5:30 – 8:30PM
Orlando Science Center
777 E. Princeton Street
Orlando, FL 32803

Tampa April 20th,  5:30 – 8:30PM
District 3 Arts Events
802-812 E.Whiting St.
Tampa, Florida 33062

Microbrews for the Environment

April 28th, 7PM
Boulder Theater
Boulder Colorado 80301

Spring Flours Gluten Free Gala

The University of Chicago
Celiac Disease Center
April 28th, 6pm
Preston Bradley Hall
Chicago Cultural Center
78 East Washington Street
Chicago,Illinois

Join us at the

Spring Flours – Gluten Free Gala

May 6, 2016

Chicago Cultural Center

 

Spring Flours Event BannerSince 2007, some of Chicago’s best bakers and restaurateurs have gathered each year for an evening featuring gourmet gluten-free cuisine to sell-out crowds. The event is like no other—it allows diners and chefs to interact directly in a shared appreciation of wonderful food and a great cause.

 

This year, New Planet Beer will be among the libations offered at Spring Flours. Be sure to give our gluten free beers a taste as you enjoy the evening!