 Twas the night before the night before Christmas and all thru the house, not a creature was stirring, not even Lana after working 9 straight hours at Party Mart...  It's a busy time of year for everyone! The closer it gets to Chtistmas, the less time I want to spend on preparing dinner. Dear Santa, I would like one personal chef. Thanks! So if I can make a one dish kind of meal, sign me up. This recipe is for my mom's hamburger quiche which is a rich, savory creamy pie full of lean beef, cheese and rounded out by a flaky buttery crust. Do you hear what I hear? It's a bell ringing but it's the oven preheating! I chose to pair this meal with the Black Abbey's Revolutions IPA that clocks in at 5.5% ABV & 100 IBUs. It is brewed using smoked malt & rye, with aromas of pine & toast leading to a full bodied richness with notes of pumpernickel, smoke & spice finishing in an arsenal of resinous piney hops. *self high-five* The smokey rich palate complements the beef in the recipe while the unrelenting hops cut their way thru the cheese landing directly into the flaky buttery crust. The carbonation helps lift the fat from the meat & cheese to showcase the savory flavors of the dish. It also cleanses your palate preparing you for another bite! Match made in heaven. See below for the recipe and get your growler filled at Black Abbey in Nashville to relive this epic tale. Cheers!
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I'll be honest: my initial idea for this pairing was an IPA. But that's too obvious. When in doubt, IPA always seems to be my go-to. But when I remembered this Saison, I had to try it. Saisons are interesting...I've never had the same style twice. But, that's the beauty of it. Life is like a case of Saisons....you never know which one you're going to get. Cheers! -L
Recently at work, we hosted a "Holiday Spirits" tasting where we opened a few seasonal bottles and kegs. We also showcased our selection of Stone Brewing Co. mustards (which are fantastic, in my opinion) and I got to prepare the food!  First up, the Cali-Belgique Dijon. I plated a dollop of the dijon mustard onto a single serve plate with a pretzel dipped in it (boring, but got the point across: it's very versatile).
Second, the Pale Ale Chipotle Mustard. A dollop of the chipotle mustard topped with a slice of teriyaki beef sausage and a piece of pineapple. Basically, I sliced up a piece of beef sausage and sauteed it with teryaki sauce and sweet chili sauce till it develops a golden crust. So spicy. So yummy. Not pictured: The Self-Righteous Whole Grain Mustard. A toasted hawaiian roll open faced with cranberry sauce on one side, whole grain mustard on the other, with a slice of brown sugar ham on the middle. Sounds like Thanksgiving! Nothing says "the holidays" like a bunch of delicious finger foods! Cheers! 
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AuthorWelcome 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! Archives
January 2019
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