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.
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!
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!