Three words: PEACH. GRAND. CRU. One of my all-time favorite brews AND one of my favorite memories from Ben and I's trip to Denver last October for GABF.
A Belgian Strong brewed with peaches and clocking in at 12%, it is not for the faint of heart! We spent most our days in the Great Divide taproom during our stay (shout out to my boy, Brotherbeer!). I ordered the small 6oz glass of Grand Cru, got up to grab some grub from the food truck, and came back to a full 12oz glass! Ben changed my order while I was gone. Part of me said, "Uh Oh" and the other part of me? Well, I think this sums up the next few hours:
But, I digress.
Pair this meal with a little jazz and a cool spring evening and you've got yourself a recipe for SUCCESS, my friends!
What else would I pair the Peach Grand Cru with?
Raise your glass and toast to the weekend, peeps! Cheers.
Honey Mustard Chicken Marinade:
1/2 cup honey mustard
1 tsp garlic powder
1 tsp worcestershire sauce
Let 2 chicken breasts marinate in sauce for a few hours (reserve some for basting). Take out of fridge 30 minutes before grilling. Heat grill up to medium-low. Ten minutes per side (or until golden and cooked thru). Baste with sauce for another minute. 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!