This article was written by Breweries In PA Contributor Paired Pints.
As I was getting ready to leave Philly, I checked out a few towns for apartments. One of those towns was Phoenixville. After what would be a successful day of house hunting, I googled “Phoenixville Brewery” and Stable 12 Brewing Company was there, and I immediately fell in love with their beer.
It all started with three beer-loving best friends deciding to adopt a new hobby after college, focusing on something they all love: beer. The name Stable 12 comes from their origins where they commandeered a vacant barn at the family horse farm on which they grew up, and began brewing.
They have a reputation in town for having the best Impossible Burger in the entire area, maybe anywhere. Besides delivering delicious burgers they give back to the community and something close to my heart, helping dogs get adopted. When asked what the owner, Rick Wolf loves about the community he said he loves the customer and brand loyalty. The fact that he can be on a first-name basis on most who walk through the door, and enjoy a beer with them is something special.
The Beer:
Morning Routine is a rich, high ABV breakfast stout brewed with coffee and maple syrup. The special coffee blend was provided by Golden Valley Farms Coffee Roasters – making it feel like your drinking a cold brew. For 10% ABV, Stable 12 did a great job balancing any booziness with the sweetness from the maple syrup. With the beer being so smooth and reminding me of breakfast, it was a no brainer to pair it with fluffy challah french toast. Infusing the coffee in the buttermilk was just another added layer to the pairing.
Optional – Coffee-Infused Buttermilk:
50g Morning Routine Coffee
1 ¼ cup of buttermilk
• Measure out 50g Morning Routine Coffee. Place in a cheesecloth and make a steeping bag.
• In a container let the coffee steep in 1 ¼ cup of buttermilk for about 2-3 hours
Bread of Choice:
Challah loaf
Egg Mixture:
4 eggs
1 1/4 cup buttermilk
Butter
1 Tablespoon Cardamom
1 Tablespoons Cinnamon
½ Teaspoon Vanilla Paste
⅓ Cup of Sugar
• Get your station ready. Whisk all ingredients in a large shallow bowl.
• Preheat your large cast iron pan on medium heat.
• Slice the challah in 3/4-inch thick slices. Soak the slices in the egg mixture.
• Add 2 Tbsp of butter to the pan.
• Add the soaked slices and cook for 2 to 3 minutes on each side until browned.
• Place the cooked French toast on a sheet pan.
• Work in batches – fry the remaining slices, adding butter as needed, until it’s all cooked.
• Sprinkle slices with confectioners sugar and serve with your favorite maple syrup.
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