Tag Archives: guinness

Lone Tree Beer – L’chaim!

David, Me and Lone Tree Beer

As you all know, I had the merit to be in Israel in July of this year, and after discussions with David Shire, part owner of the Lone Tree Brewery we arranged for me to make the trek out to his brewery, located in the heart of Gush Etzion.

It’s a small operation – a microbrewery – but it’s a brewery with gumption. Its logo is bright and vivid and promises a kaleidoscope of taste. The hand-crafted beer delivers on this promise, and how!

David sat me down and proceeded to roll out three beers for me to taste. It’s a hard job but someone has to do it. Out of the eight beers that they produce, I tasted the Extra Oatmeal Stout, the English Northern Ale and the Pale Ale. The sacrifices I have to make for my craft!

Hadassah drinks her first Lone Tree Beer

Each have distinctive flavours that rival any of the mainstream beers that I drink over here in the USA. The Extra Oatmeal Stout is comparable to Guinness – personally, too heavy for me to drink regularly, but I would totally marinate my brisket in it, or use it to beer-roast a chicken. The other two beers that I tried would definitely be a constant presence in my fridge – they are so good that I would even replace my regular American beer with them.

David (originally from Scotland and surprisingly, my cousin! (read the story here)), and his business partner Susan Levin (originally from Maryland*), gave me a tour of their operation. These are people who, before they opened the brewery, perfected the art of the home brew. Home brewing of beer is not for the faint of heart – and David and Susan obviously know their craft. Now they have a proper operation, they have kosher certification (Rabbanut of Gush Etzion), and are gaining a reputation for great beer. Extra Bonus – they only use natural ingredients.

Before The Lone Tree Brewery came along the beer in Israel was nothing to write home about. Not anymore. Lone Tree Brewery can hold its head up high and know that it is brewing a superior product. As of right now their beer is only available in Israel (Machane Yehuda, Beit Shemesh, Modi’in & Gush Etzion. Home deliveries throughout Jerusalem) – but my hope is that more stores will stock their product, and eventually, that we will be able to import it into the US.

You can find Lone Tree Beer online and on Facebook and Twitter.

Susan Levin - cobrewer at Lone Tree Beer

*Funny story. KoD’s brother and sister-in-law live in MD. I sent them the link to my Israel pictures as I did to most of the family. I instantly get an email from her – “how do you know William Daroff (from my tweet up pix)? and is that Susan Levin in your beer pictures?” I called her up and we marvelled at how small the world is, that two people that they know from their corner of the world and had no clue that I knew show up in my pictures from Israel. Small, small world.

Hadassah’s Brisket with Guinness

Guiness2This can also be made with Jack Daniels. I found the original recipe online, but I do not remember where and of course I have changed it to suit my needs. Original recipe called for Worcestershire sauce too – that has fish (anchovies) in it, so you cannot use it to cook meat if you are kosher.


Serves 6 – 8

  • 1.5kg (3lb) rolled brisket (or really any decent roast)
  • 1 clove garlic, crushed (or 1 tbsp garlic powder)
  • 1 bay leaf
  • 1 tbsp fresh thyme leaves (or 1 tbsp dried)
  • ¼ tsp freshly ground black pepper
  • 300 ml (10 fl oz) Guinness (you can be more generous if you want, and take a sip or two for yourself)
  • 350 ml (12 fl oz) chicken or beef stock (i like to make my chicken soup fresh and use liquid from that)
  • Salt

Cooking instructions

Heat oven to 325 F.

Put beef, garlic, bay leaf, thyme, pepper and Guinness in a casserole; add enough stock to come no more than half way up the meat. Sprinkle in some love.

Bring just to the boil, cover tightly with foil, put on lid and oven-braise until fork-tender, 3 hours, turning the meat half way through cooking.

Let meat rest on a warmed platter covered loosely with foil while you boil down the sauce until slightly thickened, then season to taste.

Slice the meat, return to the sauce and serve hot with creamy mashed potato, steamed greens and horseradish sauce. If you have any leftovers, reheat in a 350 F for half an hour.

The aroma while this is cooking is just not to be believed….yum!


This recipe can be served at once or prepared a day ahead. If preparing in advance, let cool in the casserole, refrigerate overnight, slice the meat and return to the sauce; reheat at 350 for half an hour.

As leftovers this is excellent served warm on crusty bread or leftover challah with an excellent horesradish sauce or zingy mustard.

Quick Tip

If you want to make it quicker, just combine ingredients for the marinade, pour over the brisket and refrigerate for 8 hours. When you are ready to cook it, just bung it in the oven on 325 for 3 hours, turning half way. Reducing the sauce is not necessary if you are low on time. You must make sure that it is covered very well though.

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