As the winter chill settles in, there’s nothing better than slowing down and savoring the comfort of rich, hearty flavors. At Reformation Brewery, we believe that good food and great beer bring people together, creating moments worth celebrating. This season, we’re embracing the coziness of winter with slow-cooked favorites like beef stew, perfectly paired with our Belgian Dubbel, Cadence. Its notes of caramel, fig, and dark fruit add depth to every bite and sip. Ready to bring warmth to your table?
We reached out to Atlanta-based, James Beard-nominated writer Stephanie Grant to share her take on cozy winter cooking with craft beer—keep reading to discover how she crafted a rich, comforting beef stew made with our Cadence Belgian Dubbel.
I like to find joy in all aspects of life. I love the slowness of winter after the bustle of the holidays. Spring encourages us to come back outside and enjoy how nature comes alive around us. In summer, though the heat and humidity can be unbearable, it’s easier to tolerate when there’s an abundance of peaches and tomatoes at the farmers’ market. While I can find joy in each of the seasons, I have a favorite: winter. I get giddy when the winds of winter arrive, bringing a beautiful chill with them. It feels like everyone breathes a sigh of relief after enduring the dog days of summer.
Even though I miss the long summer days where the sun shone brightly until 8 PM, I love the cozy nights of winter. When the sun starts to slip away before I’ve even finished cooking dinner, I know it’s time to dive into my bag of winter favorites. Everything seems better in the winter, especially the food.
Just as summer’s sweltering weather demands fresh, bright, and refreshing flavors, the chill of winter calls for something rich, cozy, and warm. Winter food is hearty and comforting, embracing the soul, which is exactly what you want when the chill creeps into the air. Roasted, caramelized, and braised foods of winter encourage us to go deep and get cozy. The dishes get richer and simmer longer, perhaps because the nights are cold and long.
Once the temperature drops, it’s time to crank up the oven and pull out the Dutch oven and sheet pans for some delicious fun. By September, I’m roasting every vegetable that comes my way—brussels sprouts, radishes, carrots, potatoes, broccoli, butternut squash, and more.
Like my sheet pan, my Dutch oven rarely gets a break. I’ve been craving chili since July, but am trying to hold off on making it until the high of the day dips down to at least 60 degrees. But my Dutch oven has already been put to work braising pork shoulders and chicken thighs until they’re tender and flavorful. But nothing beats beef stew for me. This simple and versatile dish is a must-have every winter, whether I use classic chuck roast or go for rich and decadent short ribs.
Sometimes I crave Kalbi Jjim, a Korean beef stew with deep flavors, while other times, I want classic American beef stew, so straightforward I can make it with my eyes closed. And of course, I’ve made the French classic, beef bourguignon several times. As someone who enjoys vegetarian dishes just as much as meaty ones, I’ve even made mushroom bourguignon.
This year, I’m excited to try All-American Beef Stew by J. Kenji López-Alt, a culinary genius known for bridging the gap between science and food. I love how he examines every ingredient and technique to achieve the optimal results.
What makes this recipe special is how it intensifies the umami with the addition of tomato paste, anchovies, soy sauce, and Worcestershire sauce. This combination enriches the dish, making it richer and more satisfying. The addition of gelatin creates a silky texture that makes the stew a joy to eat. Usually, I serve my beef stew with creamy potatoes or grits, but for the first time, I served toasted bread with my stew. The silky sauce in this recipe deserves to be soaked up with a piece of toasty, buttered bread.
While I usually adjust recipes to suit my taste preferences, I followed Kenji López-Alt’s recipe to the letter, except for swapping out the wine for Reformation Brewing’s Cadence. Cadence is a dry, easy-drinking Belgian Dubbel with deep fruit aromas, hints of caramel, figs, and Belgian candi sugar.
Originating from Belgium, Dubbels are dark brown ales with strong flavors of dark fruits like raisins, prunes, and dates. They pair well with espresso, soft cheeses, rich sauces, vegetable soups, or root vegetables. With beef stew, Dubbels complement the rich broth created from simmering vegetables and seared beef. The sweetness in the Dubbel contrasts beautifully with the rich, savory, and umami flavors of the stew. This winter, I encourage you to cook up your favorite beef stew or mushroom bourguignon recipe and pair it with Cadence.
Stephanie, a James Beard-nominated writer based in Atlanta, has been immersed in the beer industry since 2018. Her writing has graced the pages of publications such as CraftBeer.com, Good Beer Hunting, and the New Brewer. In 2023, she founded The Share Community, an online platform dedicated to fostering support among Black and Brown women and non-binary individuals pursuing careers in craft beer. Stephanie also provides content strategy and creation services to companies in the food and beverage space, serving both B2B and B2C audiences.
From SWAGGER Publications
“We’ve handpicked top recommendations to help you discover those cozy autumn flavours we all crave. Whether you’re a seasoned connoisseur or just enjoy a casual sip now and then, our guide is here to make sure you find the perfect artisanal drinks for everything from cozy gatherings to quiet nights at home.
This coffee liqueur is smooth, small batch, and house distilled by North Georgia made Reformation Brewery. Made with locally roasted Alma coffee – elevate your ice cream, booze up a milkshake, or sip into a classic Revolver cocktail as cooler temps creep in. Perfect for coffee lovers who appreciate a hand crafted spirit, or those who savor some sweetness with their morning roast. Reformation doesn’t ship, so find a friend to snag this Georgia favorite with limited distribution available in both 500ml bottles and 350ml stocking stuffers (available late November). More at reformationbrewery.com/spirits“
Few things evoke comfort and indulgence like the deep, aromatic blend of coffee liqueur. Whether enjoyed on the rocks, mixed into cocktails, or drizzled on top of ice cream, coffee liqueur offers a versatile and delicious experience that feels both familiar and like a special treat.
But what is the story behind this dark, velvety elixir? The exact origin of coffee liqueur is shrouded in mystery. Some accounts suggest it was first created in 17th-century Europe by a French monk who sought to preserve the flavor of coffee. However, other sources claim that coffee liqueur also has roots in Jamaica around the same period. Despite the uncertainty about its origins, the recipe for coffee liqueur has been cherished and refined through the centuries. Traditionally, it is made by infusing coffee beans into a distilled spirit, such as brandy or vodka, and then sweetening the mixture.
The flavor profile of coffee liqueur can vary widely depending on the coffee beans and production techniques used. Reformation Brewing’s Coffee Liqueur is crafted in North Georgia using Alma Coffee’s extra dark roast, “Ember,” which features beans sourced from Copan, Honduras. Ember is Alma’s darkest roast, boasting flavors of double chocolate cake, berry compote, and burnt marshmallow.
Last year, I had the opportunity to try Reformation’s Coffee Liqueur and immediately fell in love with the combination of rich coffee and hints of cacao and vanilla. It was so good that I consumed most of the bottle by adding a touch of milk to my glass. But, there are so many cocktails I would love to explore now that I have another bottle in my collection.
Here are a few cocktails I’m considering that would be excellent ways to incorporate this flavorful ingredient:
Espresso Martini: A modern classic, the espresso martini combines coffee liqueur with fresh espresso and vodka. Instead of vodka, I am using gin and would love to see how the herbaceous spirit plays with coffee liqueur.
Cold-Brew Negroni: It took a while for me to fall in love with Negronis, but I have finally seen the light. This twist on the traditional Negroni, using coffee liqueur and cold-brew coffee to add a bold, aromatic depth to the classic cocktail. I’m hoping it will transport me back to Italy where Negronis and espressos reign supreme.
Bahama Mama: Coffee beans are grown in tropical regions, so it makes sense to lean into its origins with a Bahama Mama. This cocktail features coffee liqueur alongside dark overproof rum, pineapple juice, evoking the bright, sunny vibes of the Caribbean.
Revolver: The revolver reminds me of an Old Fashioned, but with coffee liqueur and a little flare. This cocktail combines bourbon and coffee liqueur with orange bitters and a flamed orange peel. It’s simple yet sophisticated.
Margarita Negra: Margaritas will always be in my top five favorite cocktails, so naturally, I want to try any iteration of the classic. This unique margarita incorporates coffee liqueur with tequila and lime juice, creating a rich and tangy flavor profile with a hint of coffee.
Irish Affogato: You shouldn’t even have to choose between dessert or a cocktail, but if you did, go for an Irish Affogato. Pour coffee liqueur over a scoop of vanilla ice cream for a boozy twist on the classic Italian affogato.
Coffee liqueur offers a world of possibilities, enhancing both classic and creative cocktails with its rich and aromatic flavors. Whether you’re a fan of traditional recipes or enjoy experimenting with new combinations, there’s a coffee liqueur cocktail out there to suit every taste.
Reformation Brewing’s Coffee Liqueur, with its unique flavor profile and local craftsmanship, is a fantastic choice for elevating your drink game, and has become my go-to coffee liqueur. I hope you enjoy exploring these options and savoring the delightful versatility of coffee liqueur! Now, I’m off to a little exploring of my own.
Stephanie, a James Beard-nominated writer based in Atlanta, has been immersed in the beer industry since 2018. Her writing has graced the pages of publications such as CraftBeer.com, Good Beer Hunting, and the New Brewer. In 2023, she founded The Share Community, an online platform dedicated to fostering support among Black and Brown women and non-binary individuals pursuing careers in craft beer. Stephanie also provides content strategy and creation services to companies in the food and beverage space, serving both B2B and B2C audiences.
Reformation Bourbon takes center stage in 1885’s Bourbon Cocktail. Order up a “Peachy Palmer” in Acworth this April, and learn how Falon Moore-Caron mixes up this hand crafted sipper with Reformation’s Bourbon. Order up this featured drink from this gorgeous Acworth spot, mix one up for all your porch sippin’ all Summer long.
Meet Jared Holt of Prime 120, Woodstock GA as he mixes up the perfect espresso martini with Reformation’s Coffee Liqueur. Featured on their menu for the month of February, this hand crafted cocktail is refined and perfectly balanced. Enjoy one with dinner in their gorgeous dining room, or order up on from the bar for a night on the town in downtown Woodstock.
The recipe: 2oz espresso infused vodka 1/2 ounce Reformation Coffee Liqueur Simple syrup to taste Heavy cream to taste Add ice – shake, strain, serve Optional – garnish with espresso beans
