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BSC + Stillwater/Brewer's Art Débutante Biere de Garde

2/15/2015

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You down with BSC? YEAH, YOU KNOW ME! I'll let you all in on a little secret: I LOVE brussel sprouts. It wasn't until I turned 27 years old that for some odd reason I started to crave them.  I had never had one in my life! It will forever remain one of the world's unanswered questions. Why did they sound so good? For most people, the story I hear is that they had them as a child and prepared boiled or steamed...which left a fowl impression in their minds and mouths. Well, fear no more! This recipe is sure to change your feelings toward this adorable little balls of cabbage. 

This dish is very creamy and rich with flavors of salty parmesan, earthy sprouts, herbaceous from parsley and thyme, topped with crunchy and buttery panko bread crumbs. The beer I chose to pair with this is a collaboration between Stillwater and Brewer's Art which is a Biere De Garde brewed with Heather, Honeysuckle, and Hyssop.
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I was excited to try this beer because back in the day, heather is something that was used before hops to bitter beers. Biere de Gardes are typically french farmhouse ales that are dry, medium to full bodied with bright, earthy flavors. Perfect for my BSC! This beer poured a beautiful yellow-orange with a spritzy carbonation that made the bubbles jump from the glass with aromas of floral, spicy, and funky notes. On the palate, I got flavors of uncooked bread dough and sweet malt up front leading to a honey and yeast flavor mid-palate and finishing up dry and crisp. 

The earthy notes from the beer and sprouts are what brought these two worlds together. The bright citrusy notes of the beer brought a pleasant freshness to the dish as well. Almost like a squeeze of lemon! The salt of the dish contrasted with the sweetness of the malts. Then, the big finishing act: the carbonation! They beauty of it is that it cleanses the cream from your palate...which means you can enjoy another bite without your taste buds being overwhelmed by flavor. Thank you, Biere De Garde.

If you want to try this recipe, it's basically a variation of Guy Fieri's Brussel Sprout Gratin. I recommend turning on the broiler for about 5 minutes to get that crispy, golden top! Pair it with grilled chicken or fish for a complete meal. Enjoy!
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Lana Del Beer's Top Valentine's Day Picks!

2/9/2015

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Roses are red, violets are blue, Valentine's Day? Let's share some craft brew!

Nothing says "love" like sharing...especially sharing craft beer! Here are some sexy beers to have with your special someone (and don't forget the chocolates!):
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2015 Ommegang Three Philosophers 

This is the new vintage of Three Philosophers...diggin' the new package, guys! This beer has always been a super star in my opinion and for this holiday, it's no exception. 

At 9.7% abv, this beer is 98 % ale blended with 2 % kriek which results in a deep, rich beer bursting with flavors of caramel, chocolate and cherries with a nice crisp finish.

Serve in a goblet or chalice and pair with chocolate covered cherries or cherry cheesecake. 

Rather have it with dinner? Grilled hoisin pork chops or saucey ribs would swoon your lover! My mouth is watering already. 
Wiseacre Snowbeard Barleywine

Barleywines. The sexiest style of beers, in my opinion.

At 9.5% abv, this limited offering from Memphis, TN is sure to warm your cockles. Notes of caramel and burnt brown sugar are sure to tickle your fancy. Don't forget the 110 IBUs! Snowbeard will knock your socks off this winter...without giving you cold feet!

Barleywine is killer with cheese. Start your evening off by preparing a charcuterie plate with whatever bites you desire and if you can find it, Stilton or Gorgonzola cheese. The nutty sweetness of the beer finds its soulmate with pungent cheeses. 

Main course? Serve this with a medium- rare steak with a dollop of bleu cheese butter on top. Oh my!

Dessert you say? Pair this beer with creme brûlée or turtle cheesecake. 
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SweetWater Happy Ending

I don't think I need to explain why I chose this one for my V-Day lineup... :)

At 8.8% abv, this dry-hopped imperial stout is full-bodied with notes of chocolate, roasted barley and with an assertively bitter finish. This beer is fascinating to me because since it's dry-hopped, you get lots of piney and resiny hop aromas on the nose. Lots of flavors happening in here!

Looking for a laid-back evening? Turn on the grill! I recommend pairing this bad boy with a big, juicy burger with all the toppings! Toasted bun, of course. The hops are going to cut thru all those tasty condiments while the dark malts complement the char and sweetness of the meat. Sounds like my kind of night!
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Brooklyn Black Chocolate Stout

What is Valentine's Day without chocolate!? 
Brooklyn Brewery  mashes 3 times and takes the first runnings  of each mash to create this 10% abv rich and creamy indulgence.

If you wanted to serve this with dinner, I suggest making a Mexican dish, preferably something with a molé sauce. The chocolate notes from both mediums will just melt into each other while taming any heat from spices or peppers. 

Dessert: where the magic happens. Serve in a snifter with cheesecake, fudge brownie with vanilla ice cream, chocolate covered cherries/strawberries or red velvet cake. The possibilities are endless here.  

   
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Sierra Nevada Ovila Abbey Quad w/ Plums

A collaboration with the monks of the Abbey  of New Clairvaux, this rich and decadent ale exhibits notes of raisins, figs, sugar plums and caramel. Pour this one slowly into your glass and make sure to get every last drop...there may be some tasty yeast settle in the bottom. 

Grab a hunk of goat cheese, crackers, & prosciutto for a heck of an appetizer plate pairing. Toasted baguette and honey are a must.

For dinner, pair this with grilled lamb lollipops with a bourbon sauce, roasted duck with cherry compote, or a medium-rare roast beef sandwich if you're feeling like being laid back!

This would also be lovely with dessert, such as a blackberry cobbler (homemade, of course) or bread pudding with a whiskey sauce topping.
There you have it, lovers! Some solid, delicious brews to enjoy over appetizers, dinner, and/or dessert. Me? I'll have one of each, please. Cheers and Happy Valentine's Day! -Lana

PS: Cant decide which beer to choose? There are lots of different fruit lambics out there that will pair with chocolates or your sweet of choice. Anything sour will do the trick too! New Belgium's La Folie, Transatlantique Kriek, and Le Terrior are a few of my favorites. 
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Winter Parmesan Pasta w/ Peppers & Kale + Lagunitas Hairy Eyeball

2/1/2015

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My comfort food of choice also happens to be my weakness: pasta. Any way, shape or form, I welcome it with open arms. The inspiration for this dish is how most of my recipes are born: I start following a recipe and then realize I don't have everything it calls for so I just go with the flow! That's the fun and beauty of cooking (and also brewing beer....I've started brewing a certain style then start adding more or less grain, this hop, that hop....). 

It's fun to play "Mad Scientist" sometimes. It's alive! It's ALIVE! Igor, pass me the eyeball!

When I was choosing my beer, I thought my sauce was going to be more tomato based. I chose the Lagunitas Hairy Eyeball because I wanted an amber to brown ale to match the weight of the sauce. Also, I remember detecting in the last vintage some Special B malt (used a lot in Belgian Dubbels). What does this mean? That malt gives off a distinct flavor of raisins, figs and deep fruit flavor which would match perfectly to a sweet sauce. Boom! Beer secured.


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It pours a deep amber color with notes of spiced rum, candied nuts, raisins and Bing cherries on the nose. A full-bodied rich beer with powdered cocoa, raisins, burnt brown sugar, and creme brûlée on the palate. It finishes long with a pronounced bitterness that balances out the malty sweetness.

You may be wondering about the name of this beer. What style is it? Well, that's what I love about Lagunitas. They want you to drink the beer and enjoy it for what it is. Not because it's "brewed to style". If you ever get the chance, read "So You Want To Start A Brewery" by Tony Magee. Hilarious.  
The pasta was full of fresh sweet peppers, kale and caramelized onion surrounded by a light coating of reduced balsamic vinegar, red wine and finished off by a few turns of Tuscan olive oil. A generous handful of parmesan added a salty nuttiness to the sweet vegetables. Al dente pasta balanced by the textures of crunch and oil. The sauce was lighter and more oil based than tomato, which was ok. But will it work with the beer? Let's find out...

The sweetness of the malts melted into the veggies and the balsamic/red wine reduction. The malts also showcase a nutty note, acting as a stage for the nuttiness of the parmesan. Does anyone not like cheese? I sure do! Next time, I will invest in a better quality cheese because the cheese really shines when paired with this beer. The bitterness of the beer battles the salt of the cheese and balances it out. The body of the beer was borderline too heavy for this dish but overall I really enjoyed it.

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What other beers would I have with this pasta? Ommegang Rare Vos and Unibroue La Fin Du Monde come to mind. I will leave the recipe at the bottom and you can try it yourself!

Stay hungry, stay thirsty. Cheers!

Ingredients
1 cup cooked pasta (bowties, penne, or rigatoni)
3 or 4 stalks of kale trimmed of ribs, rough chop
6 small sweet peppers, various colors, sliced
1/2 vidalia onion, chopped
1/2 cup baby tomatoes slice in half
1/2 cup dry red wine
Parmesan cheese shaker
Olive Oil
Balsamic Vinegar
Red pepper flakes
Italian seasoning
salt
pepper

Start by chopping and slicing all your vege. Then, heat up a decent size pan on the stove with a couple turn of olive oil (the pasta will join your mixture in this pan later...so keep that in mind). Add your peppers and onions and cook until peppers are turning soft and the onion is caramelized, about 15 minutes. Add kale and tomatoes. Once kale is wilted, add the red wine and about 4 tablespoons of balsamic vinegar (to your taste). Toss the mixture around, then season with red pepper flakes, italian seasoning, salt and pepper (all to taste). Add about 1/4 cup of parmesan and toss. Then, I took about 2oz of the pasta water and added it to the sauce (helps the sauce adhere to the pasta). Mix. Let this all marry together for a couple of minutes then add your pasta to it. Mix it all together and finish it with a few glugs of good quality olive oil and another 1/4 cup of cheese. Enjoy!

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    Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!

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