Independence Brewing Co.

Amy and Rob Cartwright created Independence Brewing Company in 2004. It all began in 1996, when Amy began working in an Austin pub to pay her way through college at University of Texas. What she didn’t know is that working at the pub would begin a lifelong passion for brewing and a quest to find the perfect IPA.

While enjoying an American Pale Ale that her husband, Rob, had brewed she came up with the idea to create Independence Brewing Co. Now they can both put their passion to good use by creating an evolving lineup of classic favorites, seasonals and limited release brews.

Beer of the Month: Stash IPA
7.5 % ABV, 94 IBU

An enlightening hop trip for independent thinkers and drinkers that you’ll wish would never end. A simple combination of malts – American Two-Row, English Pale, Munich, Crystal, Flaked Barley – acts as the canvas upon which a kaleidoscopic array of six hop profiles groove: citrusy and floral, earthy and dank, piney and resinous. With these powers combined, this is an IPA like no other. Keep your wits about you – you’ll want to remember where you hid your Stash.

Food Pairings for Pilsner
Spicy and umami flavors, Indian curries, Thai noodles, enchiladas, grilled meats, sharp cheeses, key lime pie

Ciabatta Pizza
1 loaf FRESH Ciabatta bread
1 cup marinara sauce
1/2 package (4 oz) Cappiello fresh marinated mozzarella
2 links FRESH Italian sausage, cooked (see note)
1/2 cup blue cheese crumbles
4 tablespoons chopped kalamata olives
Parmigiano Reggiano cheese, freshly grated
Basil leaves, for garnish

Preheat oven to 375 degrees. Split the ciabatta loaf lengthwise and place both halves, crust side down, on a baking sheet. Pull out some of the bread in the middle of the loaf to create a trough for the toppings. Spread 1/2 cup marinara sauce on each half. Cut the mozzarella into large chunks and divide between the ciabatta halves.

Slice the Italian sausage and scatter over the ciabatta. Add 1/4 cup of blue cheese crumbles and 2 tablespoons of chopped olives to each half. Place in the oven and bake for 20 minutes or until crust is golden and cheese is bubbly.

Garnish with Parmigiano Reggiano and fresh basil. Let cool for 5 minutes before slicing and serving.

NOTE: To cook the sausage, simmer in water for 10 minutes, then place on a baking sheet and cook at 350 degrees for 15 minutes.

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