This was an unexpected and quite delicious pairing discovery. The subtle chai spice in this beer pairs seamlessly with spices used in bread pudding. Information on this beer can be found at http://chaicreamale.com/
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General description and suggestion: Belgian ales are some of the most exciting and challenging beers to pair with food. The term “Belgian” is a loose style descriptor for beers that get a majority of their flavors from fermentation instead of malt or hops. There are hundreds if not thousands of different Belgian beers each with a unique spicy phenol derived from fermentation. This makes them challenging to pair because one particular “Belgian Pale Ale” can taste quite different from another so you will have to taste each to fully appreciate its flavor profile. However, this variety is exactly what makes them so special because you are sure to find a Belgian ale to match any food pairing, especially veggies. Specific description and suggestion: I was lucky enough not to have to search for this pairing –although it would have been fun drinking my way through the possibilities- as it happened quite accidentally. At a recent dinner party, Horny Devil –a house favorite- was paired with a veggie/quinoa dish (because my wife is a vegetarian) and it turned out to be quite magical. See recipe below. As with all Belgian beers, allow Horny Devil to warm before serving to ensure all the subtle spicy phenols and fruity esters are released out of solution. The spicy phenols from this beer will combine with the black pepper and vegetable-seasoning rub and create a new layer that balances the savory vegetables. The elevated alcohol content and the high carbonation in this beer help to cleanse the palate by breaking up and “scrubbing” the residual “savory-ness” away This beer, like many, changes quite a bit as it warms but feel free to pour the beer in a tulip glass and taste it cold. I find it is quite one sided with an unpleasant carbonic bite but as it warms (wrap your hands around the glass to speed up the process) and as the carbonation subsides a bit there is a “sweet spot” where all the elements come together creating a beer that is greater than the sum of its parts.
Thanks Merideth and Jim for a great meal, laughs and of course the beer! Recipe: Adjust to your serving size -quinoa, zucchini, spinach, summer squash, tomatoes, mushrooms, red & yellow bell peppers and leeks Sprinkle vegies with olive oil, black pepper, oregano, salt, chives, and the Fresh & Easy vegetable seasoning rub. Bake in the oven at 375 until they reached the desired texture (about 10 minutes). Combine the veggies with the quinoa, sprinkle with a bit more olive oil, salt and pepper to taste. Beer: 18 (8.1 % ABV)
Brewery: Avery Brewing Company Style: Saison Serving: Tulip glass @ 40°-45° General description and suggestion: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness. Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish. These beers pair well with all kinds of cheeses because the dry finish and elevated carbonation help to scrub the palate clean after each drink. Saisons will also pair well with salads that are tossed with spicy greens like arugula or light meats such as fish or poultry. Spice these meats sparingly as the spices in the beer can add another layer of complexity to any dish. Specific description and suggestion: This was an unexpected and quite delicious pairing discovery. Just because the general suggestions don’t mention a particular food item don’t be afraid to step outside the box and try something different. I did just that with this pairing because the spices in “18″ reminded me of cookies for some reason. The spiciness of the rye and yeast phenols in this beer pair seamlessly with raisin, oatmeal cookies. Specific soup recipe can be found @ Underwood Family Farm’s blog.
General description and suggestion: This beer changes characteristics quite a bit as it warms. When the beer is chilled (40° or below) the beer will seem one-sided roasty with an almost unpleasant effervescence. As it warms (45° or higher) the roasty notes mellow and subtle coffee, chocolate and sweet coconut start to reveal themselves. This beer pairs well with sweet winter squashes like butternut because the sweet chocolate and coconut notes come forward and complement the sweetness of the prepared squash. The hops, roasty bitterness and carbonation all help cleanse the palate, which is especially important if you prepare your squash with savory toppings. Specific description and suggestion: South African Butternut Soup Soup Variation: veggie stock, no banana, olive oil to sauté and thick. Maui Brewing’s Coconut Porter is a perfect pairing with this soup recipe. This beer complements the sweetness of thesquash with its mild chocolate notes (when warmed) and its light coconut notesmeld perfectly with the coconut milk. The roasty bitterness and carbonation serve a dual purpose in this pairing. They both complement and accentuate the pepper flakes by increasing their intensity, momentarily. The roasty bitterness and carbonation also work together to cleanse your palate keeping this soup from becoming too sweet or savory. One of the great things about beer is that it can pair really well with desserts and this beer is no different. The malty sweetness of a double IPA means it will pair well with any sweet and the hops cleanse the palate before your next bite. Drink this beer all the way through this dinner pairing (add spicy BBQ as a main dish) and note how the malty sweetness and hops react differently to each course.
Beer: G’Knignt Brewery: Oskar Blues Style: Imperial Red(8.5%ABV) Serving: Pint glass or Snifter (my suggestion) @ 40-45 degrees General description and suggestion: This beer has substantial malt sweetness; you will probably taste a slight caramel character that comes from the type of grain used in brewing the beer. No caramel was added. Before the beer can become too cloying the hops cleanse the palate with an earthy almost herbal spiciness. This beer can be paired with fruits or leafy salads or a combination fruit/leafy salad. Specific description and suggestion: I paired this beer with the appetizer prosciutto wrapped Galia melon skewered with a rosemary branch. This appetizer tasting experience is similar to the beer in that the ripe melon explodes with sweetness when you first bite into the wrap. The rosemary branch imparts just a touch of rosemary throughout but the sweet herbal aroma ties the melon and the prosciutto together. The two tastes then meld a bit with a pleasing salted meat sweetness. In the end you are left with the salted meat cleansing the sweetness away. The beer and the meat complement each other by building on and accentuating the lingering earthy/herbal spice notes the other has left behind Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese
General description and suggestion: Pair an American IPA with a spicy corn salsa. American IPA’s have a more pronounced bitterness, citrus hop aroma and higher alcohol than their English IPA cousins. That means this is a great beer for hop heads and spice (as in hot) heads. The hops and the carbonation can intensify the hot spices initially by picking them up off the tongue and dispersing them throughout the mouth. At the same time the elevated malt sweetness and alcohol help to tamp the initial spike in spiciness before it becomes too intense. Specific description and suggestion: This was an easy week for pairings with all the fixings for a delicious spicy corn salsa in our box! My suggestion is to prepare a corn salsa as spicy as you can handle and pair it with Firestone Walker’s Union Jack. The elevated hop levels and carbonation will spread the hotness of the salsa toward the mid and back part of the palate in an even spice coating. Then the sweet malty backbone of this beer will help to neutralize the spice as you swallow. The carbonation and the alcohol in Union Jack help to cleanse the palate getting you ready for that next chip full of salsa! With a name like Union Jack you may think that it is an English IPA like Fullers or Samuel Smiths. Don’t be fooled by the name, Union Jack is much more aggressive than its English cousins and it packs a good ABV punch so enjoy in moderation. Union Jack hangs just over the edge with hops (look at the style guideline) but it also has just enough malt backbone keep it from being a one dimensional beer. The other thing you will want to enjoy with this beer is the aroma. It is dry hopped (hops put in the finished beer for aroma) with several grapefruit, citrus, and piney aroma hop varieties that blend together to make a great West Coast IPA. If you don’t enjoy beers like Sierra Nevada’s Pale Ale or Redhook’s Long Hammer then you may want to pass on Union Jack. However, the next time you get a chance (you are around someone pouring one or you can ask for a sample) take the time to stick your nose up close and give it a good whiff. Close your eyes and enjoy the ride. You won’t regret it.
General suggestion and description: The spicy yeast character and the subtle fruity esters in Woody Creek White complement sauteed bell peppers nicely. The spicy yeast accentuates the bell pepper bitterness while the subtle fruity esters (especially as the beer warms) enhance the pepper’s sweetness. The elevated carbonation in this beer “scrubs” the savory saute flavors out and refreshes the palate.
Specific suggestion: Sauteed bell peppers, diced yellow zucchini and garlic piled high on goat cheese and salted baguette slices. This is probably my favorite commercial imperial IPA. This is a whopper anyway you look at it: over 9%, 100+ IBU’s and full of flavor. Everything an Imperial IPA should be. There isn’t much that can stand up to this beer but the earthy/spiciness of arugula will accentuate the piney resin-like flavors found in this beer. Also, this beer might be the only earthly thing that can stand up to blue cheese. The carbonation will pickup the creamy coating from the blue cheese and wash it down. The hops will refresh your palate. The citrus aroma will pair nicely with the lemon and herbs as well as the strong flavors found in WILD Pacific salmon.
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