Tis the season to be jolly! October is my favorite month of the year. Pumpkins, pumpkin ALES, leaves changing color, horror movies. Yes, I am quite "basic". But not when it comes to pairing craft beers with sweet delicious morsels! Which leads me to our featured pairing of Founders Backwoods Bastard & Halloween candy!
Let's take a second to bow our heads and thank Founders Brewing Co. for this wondrous brew they have created...
In closing, do not waste another SECOND & get a 4 pack of Backwoods Bastard. I don't care if you pair it with candy or not. This is a beer NOT TO BE MISSED. Cheers!
Hello, you beautiful burger, you! Come to daddy!
You could really prepare your burger any way you'd like it and this beer would be a fine companion. I prefer medium rare. The malts of the beer have a gamey/herbal essence to them so that complements my preferred way of cooking it. This allows the caramel malt sweetness of the beverage to shine & really get to the sweetness of the meat. That char on the outside of the beef has a lot of concentrated sweetness and the beer just really gives that char a high five while embracing the grill marks. The bitterness & rye work together to cut thru the fat of the burger & also the bleu cheese, lifting it up that fat and letting those juicy & savory meat flavors to come thru. The mushrooms were sauteed to achieve a golden brown crust on one side, so that adds another element of flavor and texture to the dish.
I love the versatility of burgers. You can pair them with a number of different beers & get a number of different flavors & experiences with each. I also enjoy these beers with burgers: amber ale, IPA, DIPA, brown ale, porter, schwarzbier, etc. So, my friends, fire up that grill while you still can! See you at the dinner table.
I am a woman who loves her cheese. Beer and cheese have similar roots (no pun intended) in that they both began in the earth: barley for beer and grass for cheese. So, naturally, they are meant for each other! Manchego cheese is originally from Spain & is made from sheep's milk. It is a medium-hard cheese with notes of nuts & fresh hay. The Yazoo Fall Lager complements the nuttiness of the cheese thru the similar flavors found in the malts. I get it a touch of toffee in the ale too and I think that enhances the flavors of the cheese. The crisp, lean finish of the lager helps cut thru the cheese & cleanses your palate for the next bite. This is a solid beer to have on hand if you have company over last minute and want to pair it with a charcuterie plate! Cheers!
NEW HOLLAND INCORRIGIBLE RESERVE + BBQ SHRIMP + BALSAMIC BLEU CHEESE BRUSSEL SPROUTS + PARMESEAN ASPARAGUS
BOOM! BBQ Shrimp! Why? Well, I decided to play up the "sweet & sour" aspects and pair the natural sweetness found in shellfish with the sour elements of the beer. Did it work out? Read on, my friend!
Let's start with the beer: juicy dark red berries on the front of the palate leading into a funky core finishing moderately sour with a nice zip of acidity. It reminded me of strawberry-rhubarb pie or California Sauvignon Blanc.
First and foremost, have you ever wondered "What beer (or wine for that matter) goes with asparagus?". That's like asking, "What rhymes with orange?". Tough question! But let me tell you, this beer was a perfect match to the parmesean asparagus! The herbal notes from the malts melded into the asparagus and the acidity cut thru the creaminess. Then that acidity decided to find its way to the bleu cheese in the brussel sprouts. The carbonation of the ale cut thru both the creamy asparagus & the pungency of the cheese cleansing your palate for the next bite. Alright, time for the shrimp to make its debut. The juicy tart fruit of the sour met the natural sweetness of the shrimp and also the sauce and did the Tennessee Waltz! At the same time, the acidity of the beer added a squirt of freshness & citrus to the whole dish brightening it up.
So, you have all these flavors going on: sweet, sour, bitter. All these senses work together to create a complementary & contrasting experience that I was very pleased with. Definitely will try this combo again with another sour (I have a Rodenbach in the fridge as we speak *mwahahah*).
I would also recommend trying this sour with mussels, scallops, or squid! Ok, my mouth is watering over here. Cheers, friends!
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!