For this series, I have picked five recipes from a compilation book of recipes TDAC had published last year but you can also find them on TDAC.com. I have picked one breakfast-y recipe, one salad, one appetizer, one main dish and one dessert AND paired each recipe with one incredibly delicious beer!
Butternut Squash Ravioli
by Betsy Snyder
If you can't find this particular beer then substitute it with any local saison or any of the beers from the style.profile section below.
2. You can and should order this fabulous cookbook on TDAC.com.
3. These illustrations are copyrighted. You may not use them for any commercial reason without express written consent from the artist. You may, however, print them for your own use. Click the recipe which will take you to TDAC and from there you can download a high resolution copy or print a copy of this recipe.
Examples: Saison Dupont, Bruery Saison Rue,
Serving Temp: 45°- 50°
Glassware: Tulip Glass
Food Pairings: Cuisine: Herbal salads. Cheese: Earthy or Nutty. Meat: poultry and fish.
HopHeadSaid: 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.