MALTS: 2-Row Pale, Crystal 85, Flaked Barley, Flaked Oats, Chocolate, Black, Roasted Barley
Black as night, this coffee stout is thick, rich and full of real coffee flavor. Brewed with a special blend of beans from all over the world developed and roasted specifically for Terrapin by our friends at Jittery Joe’s Coffee right here in Athens, GA. This unique blend of coffee produces a robust and flavorful beer that will leave you asking “Why not Beer?” for breakfast!
The Jittery Joe’s Wake-n-Bake coffee blend is available for sale in our gift shop online and at the brewery!
Coffee: Premium blend of Costa Rican, Guatemalan, & Zimbabwe
The high alcohol content of this beer makes it perfect for cellaring… hide a few away and pull one out for a special event 2-3 years later!
Silver — 2008 Australian International Beer Awards
2008 THE BROS A outstanding / OVERALL A- excellent
First Place winner at the Atlanta Cask Ale Tasting in 2005 and People’s Choice winner in 2006.
2011 Wake-n-Bake Off Winner! Return Champion Dean Graves!
Wake ‘n Bakelava Cups
Ingredients: ½ cup pistachios ½ cup walnuts ½ cup almonds Zest of 1 orange (to make a packed teaspoon full) ¼ cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon vanilla extract 2 boxes mini fillo shells (15 shells in each) ½ cup, plus 1 ½ tablespoons Terrapin Wake ‘n Bake beer ¼ cup honey
Place mini fillo shells in wells of two mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake at 300° until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add ½ cup Wake ‘n Bake, ¼ cup sugar and honey to bring a boil. Reduce heat to a simmer, stirring occasionally, and cook until reduced and slightly thickened to make a syrup. This may take as long as 20 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in then repeat with another teaspoon. Refrigerate at least five hours or overnight.
Note: Unsalted nuts were used.
2010 Wake N Bake Off Winning Recipe from Peter Shoun and Phillip Brettschneider
Ingredients: 6 egg yolks ½ cup white granulated sugar 2 cup cream (heavy) ½ tsp vanilla extract 4 drops raspberry extract 150 mL (10 tbsp) Wake-n-Bake Fresh raspberries 1/3 cup packed light brown sugar Old bourbon
Directions: Preheat oven to 300⁰ F In large bowl, combine yolks and white sugar. Heat cream slowly until small bubbles form, then pour slowly into yolk and egg mixture, stirring continuously. Add beer and extracts. When mixture is even and smooth, pour into ramekins. Place ramekins in towel lined baking pans or dishes, and fill dishes with water until ramekins are half submerged. Cover dishes with aluminum foil and place on top rack of oven. Cook about 30-50 minutes, checking every 5 minutes after 30. The custard should be set and jiggle slightly when the dishes are moved. Remove ramekins and allow to cool 3 hours ,or overnight at maximum, in the refrigerator. Before chilling, cover with plastic wrap with the wrap touching the top of the custards to prevent drying. Combine brown sugar and about an ounce of bourbon (more bourbon requires a longer torching) into a paste/syrup. Cover all custards with an even layer of the syrup, torch in small, quick circles with a culinary (butane) torch until the water has evaporated and the crust has caramelized slightly to a rich golden brown. Garnish with raspberries and serve immediately.
Winning Recipe 2008 Wake N Bake Off from Dean Graves
Wake ‘n Bake Chocolate-Coconut Dessert Bars
Bottom Layer: ½ cup butter ¼ cup sugar 5 tablespoons cocoa 1 egg, well beaten 2 cups graham cracker crumbs 1 cup unsweetened coconut flakes ½ cup walnuts, finely chopped 1/3 cup plus 2-3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer
Second Layer: ½ cup butter 2 cups confectioner’s sugar 2 tablespoons custard powder (may be difficult to find – use instant custard mix as a substitute) 2 -3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer
Topping: 4 ounces dark chocolate morsels 2 tablespoons butter 2-3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer
Bottom layer: Hydrate coconut in a separate bowl with 2-3 T. Wake ‘n Bake beer. Mix butter, sugar, cocoa and 1/3 cup Wake ‘n Bake beer. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, and walnuts to mixture and stir thoroughly. If mixture is too ‘wet’, add small amounts of additional graham cracker crumbs. Press firmly into an 8×8 inch pan. Place in refrigerator while mixing the next layer.
Second layer: cream the butter, confectioner’s sugar and custard powder. Add 2-3 T. Wake ‘n Bake beer (to desired consistency). Beat until light and creamy. Spread on top of bottom layer. Place in refrigerator for at least 20 minutes.
Topping: melt dark chocolate, butter and Wake ‘n Bake beer together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.
Cut into 1 inch squares for serving.
Tip: for ease in removing from pan and cutting, place parchment or wax paper in pan with edges draping over sides prior to placing layers. Simply lift entire dessert out for cutting.
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