Thank You
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Below you will find beer pairing suggestions for the three beers you purchased. Each pairing is unique and delicious and I have included descriptions and recipes for each pairing.
If you aren't the chef-type, I have some great news for you. You can find most of these entrees at Trader Joes! OR, you don't have to prepare any food at all with these beers, they taste great with or without food!
Below you will find beer pairing suggestions for the three beers you purchased. Each pairing is unique and delicious and I have included descriptions and recipes for each pairing.
If you aren't the chef-type, I have some great news for you. You can find most of these entrees at Trader Joes! OR, you don't have to prepare any food at all with these beers, they taste great with or without food!
Tasting Tips
Try each part of the meal individually first and make mental notes about the flavors you taste. Then take a sip of beer, make mental notes about the flavors you taste in the beer. Lastly, try each part of the meal with sip of beer and note how the flavors resonate or contrast with each other.
Taking Care of Your Beer
I know not everyone has a beer fridge so if you can't keep your beer in a refrigerator then keep it in the coolest (as in temperature, not "Dude, that is so cool!") and darkest place you have. Even short exposures to high temps and bright lights can cause serious off-flavors in your beer.
Serving Your Beer
These are special beers and deserve special treatment. The best glass for any of these beers is a tulip shaped glass but if you don't have a tulip glass you can use a wine glass or any other stemmed glass.
These beers are naturally carbonated and will be quite effervescent much like champagne. Keep this in mind when you are pouring the beers and go slow. They will foam very quickly and produce more head than beer if you aren't careful. This happens because there is more protein in beer and this causes a thick dense head that will not die down.
These beers are naturally carbonated and will be quite effervescent much like champagne. Keep this in mind when you are pouring the beers and go slow. They will foam very quickly and produce more head than beer if you aren't careful. This happens because there is more protein in beer and this causes a thick dense head that will not die down.
Food Pairing Suggestions
Specific description and suggestion: Tomato Basil Tart
In this pairing pay special attention to how the subtle yeast derived spices in this beer resonate with the basil, garlic and parmesan. Together they build a solid foundation for the rest of the pairing.
This beer also does a wonderful job of counteracting all the savory flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
I found this recipe on www.tasteofhome.com
Tomato Basil Tart
Ingredients
In this pairing pay special attention to how the subtle yeast derived spices in this beer resonate with the basil, garlic and parmesan. Together they build a solid foundation for the rest of the pairing.
This beer also does a wonderful job of counteracting all the savory flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
I found this recipe on www.tasteofhome.com
Tomato Basil Tart
Ingredients
- Pastry for a single-crust pie (9 inches)
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 5 to 6 fresh plum tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
- Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
- In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
- Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
Specific description and suggestion:
Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs
If in doubt always look for traditional pairings. That's kinda what I did with this beer. I started thinking about what dishes might pair well with the rice base used in this beer. This lead me straight to Asian food, of course!
This beer plays with that rice flavor base creating a solid foundation for the rest of the pairing. The yeast derived and added spices in the beer resonate with the fresh scallions and hoisin sauce. And then on top of that, the sweet flavors found in the beer and the teriyaki sauce tie everything back together before you swallow.
This beer also does a wonderful job of counteracting all the sweet flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
The recipe below comes from AllRecipes.com.
Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs
1 (12 ounce) package al fresco®
Teriyaki Ginger Chicken Meatballs
1 1/2 cups cooked basmati rice
1 1/4 cups water
Extra virgin olive oil cooking spray
1 tablespoon extra virgin olive oil
1/2 cup freshly grated carrots
3/4 cup sweet red bell pepper, sliced
6 ounces snow peas, blanched
3 medium fresh scallions, tops and bulb
1/2 cup hoisin sauce
DIRECTIONS:
1.Prepare a large skillet with cooking spray and olive oil and heat over high heat. Saute the carrots and pepper 1 - 2 minutes. Add the al fresco all natural Teriyaki Meatballs, and brown on both sides.2.Add the snow peas, saute an additional 2 minutes, then toss in the scallions and add the teriyaki or hoisin sauce. Reduce heat and cook 1 - 2 minutes.3.Serve over the Basmati Rice.
Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs
If in doubt always look for traditional pairings. That's kinda what I did with this beer. I started thinking about what dishes might pair well with the rice base used in this beer. This lead me straight to Asian food, of course!
This beer plays with that rice flavor base creating a solid foundation for the rest of the pairing. The yeast derived and added spices in the beer resonate with the fresh scallions and hoisin sauce. And then on top of that, the sweet flavors found in the beer and the teriyaki sauce tie everything back together before you swallow.
This beer also does a wonderful job of counteracting all the sweet flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
The recipe below comes from AllRecipes.com.
Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs
1 (12 ounce) package al fresco®
Teriyaki Ginger Chicken Meatballs
1 1/2 cups cooked basmati rice
1 1/4 cups water
Extra virgin olive oil cooking spray
1 tablespoon extra virgin olive oil
1/2 cup freshly grated carrots
3/4 cup sweet red bell pepper, sliced
6 ounces snow peas, blanched
3 medium fresh scallions, tops and bulb
1/2 cup hoisin sauce
DIRECTIONS:
1.Prepare a large skillet with cooking spray and olive oil and heat over high heat. Saute the carrots and pepper 1 - 2 minutes. Add the al fresco all natural Teriyaki Meatballs, and brown on both sides.2.Add the snow peas, saute an additional 2 minutes, then toss in the scallions and add the teriyaki or hoisin sauce. Reduce heat and cook 1 - 2 minutes.3.Serve over the Basmati Rice.
Specific description and suggestion: Stuffed Artichokes
You can find the recipe I referenced HERE @ AllRecipes.com or use my “lighter” vegetarian recipe below. The spices in Telegraph’s White Ale paired well with the light spicing in the veggie sausage and sautéed veggies. The light body and effervescence of this beer helped cleanse the palate of the savory sautéed veggies and sausage. The lemon drizzle – which isn’t optional in my opinion- in this pairing as it contrasts the honey-like sweetness and complements the subtle tartness found in this beer.
Balsamic Vinaigrette
Makes 1 cup – mix all ingredients
¼ cup olive oil
¾ cup balsamic vinegar
2 to 3 table spoons (to taste) Pub Beer Pretzel Mustard Dip – Found at Somis Nut House
Stuffed Artichokes
2 medium artichokes
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 medium leek, minced
1 broccoli, steamed and minced
1 cauliflower, steamed and minced
1 green bell pepper, mined
1 pound veggie sausage substitute (In a tube at Von’s)
Parmesan to top
Lemon Juice – optional
Directions: Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. Sauté the garlic, leek and bell pepper. In a bowl, combine the veggie sausage, minced pepper, basil, leek, broccoli, cauliflower, parsley and garlic. Make a large “sausage patty” out of the mix and heat thoroughly. Crumble “sausage” mixture and stuff the mixture into center of artichokes and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Sprinkle parmesan over the stuffed artichokes, cover and bake at 350 degrees F for 30 minutes or until they are heated through and cheese is melted and golden brown.
Optional: Squeeze and drizzle some lemon juice to taste before serving.
You can find the recipe I referenced HERE @ AllRecipes.com or use my “lighter” vegetarian recipe below. The spices in Telegraph’s White Ale paired well with the light spicing in the veggie sausage and sautéed veggies. The light body and effervescence of this beer helped cleanse the palate of the savory sautéed veggies and sausage. The lemon drizzle – which isn’t optional in my opinion- in this pairing as it contrasts the honey-like sweetness and complements the subtle tartness found in this beer.
Balsamic Vinaigrette
Makes 1 cup – mix all ingredients
¼ cup olive oil
¾ cup balsamic vinegar
2 to 3 table spoons (to taste) Pub Beer Pretzel Mustard Dip – Found at Somis Nut House
Stuffed Artichokes
2 medium artichokes
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 medium leek, minced
1 broccoli, steamed and minced
1 cauliflower, steamed and minced
1 green bell pepper, mined
1 pound veggie sausage substitute (In a tube at Von’s)
Parmesan to top
Lemon Juice – optional
Directions: Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. Sauté the garlic, leek and bell pepper. In a bowl, combine the veggie sausage, minced pepper, basil, leek, broccoli, cauliflower, parsley and garlic. Make a large “sausage patty” out of the mix and heat thoroughly. Crumble “sausage” mixture and stuff the mixture into center of artichokes and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Sprinkle parmesan over the stuffed artichokes, cover and bake at 350 degrees F for 30 minutes or until they are heated through and cheese is melted and golden brown.
Optional: Squeeze and drizzle some lemon juice to taste before serving.