Over the weekend, Brian and I had the pleasure of getting to know Marisa Selvy, Co-Owner of Crazy Mountain Brewing Company in the Vail Valley.
It’s clear we live in a beer mecca, but Crazy Mountain isn’t just any old craft brewery. A) They donate proceeds from each of their beers to local nonprofits. (You know me, I’m a sucker for a kind heart.) B) The model and local and sustainable craft brew policy and C) They also hate wearing bras. (Don’t worry, she still wears one, she just doesn’t like it. Jeez.)
Anyway, we spent some great time getting to know our neighbors and tasting their hard work. It was clearly hard work for us, too – tasting all of those beers. Rough job, someone’s gotta do it.
As soon as I tasted their Snowcat Coffee Stout, I knew it was the beginning of the best caramel sauce of my lifetime.
Paired with a Stout Raisin Bread Pudding, it will knock your bra clear to next Sunday. That’s what I like to call, living free.
And tomorrow, Brian will take a stab at mixing their Pink Vail Fruit Ale in a craft beverage, too. We should have had a contest though, because I would have kicked his pale ale at this game. Yep, sure did.
A very special thanks to Marisa and CMB for showing us such a good time!
- challah - 6 cups, diced
- raisins - 1/2 cup
- Snowcat Coffee Stout - 1/2 cup
- butter - 1 stick, melted
- eggs - 4
- sugar - 1 cup
- brown sugar - 1/4 cup
- nutmeg - 1/2 teaspoon freshly grated
- cinnamon - 1/2 teaspoon
- vanilla - 1 teaspoon
- milk - 2 cups
- half and half - 2 cups
- Snowcat Coffee Stout - 12 ounces
- Brown Sugar - 2 cups
- Heavy Cream - 1 cup
- Vanilla - 1 teaspoon
- butter - 2 tablespoons