The Victory/Stone/Dogfish Collaboration "Saison Du Buff" was an idea born way back in 2003. "BUFF" stands for "Brewers United for the Freedom of Flavor"! This year was Victory's turn to brew their spin of this Saison made with parsley, sage, rosemary, and thyme.
I wanted a dish to complement the herbal, citrusy flavors of the beer and to contrast with the dry element.
The stir fry provided an earthy note from the veggies that could use the citrusy notes of the beer to brighten the dish. The use of the herbs in the beer added another level of flavor along with the scallions to deepen the flavor of the meal.
In our stir fry, we like to make a sauce with hoison, soy sauce, honey, and sriracha to add at the end to create a savory and sweet concoction. All of these flavors contrast with the dryness of the beer creating a balance in the force and acting as a palate cleanser.
Beer & food pairing: success! The saison has the earthy notes that mingle with the veggies & hoison sauce, the spicy herbal flavors to add another dimension of flavor, the crackling dryness to cut thru the sweet sauce and the bright effervescence to cleanse the palate. An absolute harmonious pairing!
Saisons are just wonderful food beers. I always have a place for it at my table!
What have you paired Saison Du Buff with? Let me know in the comments below!
Ben's Stir Fry
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!