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Autumnal Fire

A blazing rich beer, this is a doppelbock based on an Octoberfest personality. Warm and intriguing, the perfect "Brandy Snifter" beer. ABV 7.26%

Available starting in September.

  • 1997 Beverage Testing Institute World Beer Championships (93 - Gold)
  • 1997 Chicago Beer Society International Tasting - Award of Merit
  • 1998 Beverage Testing Institute World Beer Championships (93 - Gold)
  • 2001 Beverage Testing Institute World Beer Championships (92 - Gold)
  • 2004 North American Brewers Association (Gold)
  • 2004 Great American Beer Festival (Gold)
  • 2004 Beverage Testing Institute World Beer Championships (93-Gold)
  • 2006 Great American Beer Festival (Gold)
  • 2006 Beverage Testing Institute World Beer Championships (93 - Gold)
  • 2008 Great American Beer Festival (Gold)

Recipes:

Buttercrust Beer Bread

  • 2 C self-rising flour
  • 3 T sugar
  • 12 oz. Capital Autumnal Fire
  • 4 T unsalted butter, melted

Oil or butter standard loaf pan. In bowl combine flour, sugar, and beer. Mix until well-blended and sticky. Pour dough into prepared pan and bake at 350° F for 30 minutes. Remove bread from oven, pour melted butter over the top, and resume baking for 30 more minutes until lightly browned.


Sweet and Sour Beer Brisket

  • 12 oz. Capital Autumnal Fire
  • 1 C packed canned whole berry cranberry sauce
  • 1/2 C catsup
  • 2 T olive oil
  • 1 4-5 lb. flat-cut brisket
  • 1 large onion, sliced

Preheat oven to 350° F. Combine beer, cranberry sauce, and catsup in medium bowl. Set aside.

Heat olive oil in large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate.

Add sliced onion to Dutch oven and sauté until soft & brown, about 8 minutes, stirring, and scraping bottom of pot frequently. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to a boil. Cover pot tightly. Transfer to oven and bake until tender, about 3 hours.

Let cool 30 minutes before serving. Spoon fat from top of gravy. Slice brisket across grain and return to gravy.