Summertime and the livin's easy!
As you can see, there's a lot of flavor in there! The result is a lemony, savory broth from the andouille sausage and lemons. The sausage is sweet and spicy while the shrimp is soft and fresh. I love Old Bay, so there's a zing of flavor from that bad boy!
My favorite part of this dish is the pop of lemony freshness that adds a brightening element. Just a hint of tartness balances the sweet sausage and seafood.
Now, beer options: where do you go? My initial thought is a clean snappy pilsner or a session IPA. For example, Wiseacre Tiny Bomb or Oskar Blues Pinner. But I wanted to get creative...so how about a gose? Flavors of sea salt, coriander and tartness might do the trick and tickle the tastebuds!?
Boulevard Hibiscus Gose! A low alcohol, slightly tart and refreshing brew that is steeped with dried hibiscus flowers at the end of the boil to create a floral note and a gorgeous baby pink hue in the glass. A perfect summer sipper!
The tart flavors in the beer and the dish complemented each other perfectly allowing the savory element of the dish to shine while it allowed the floral, sea salt, malt profile to stand out and add that extra zing to the dish.
I will also say since my favorite element of this dish was the lemon factor, it made sense I wanted to keep that flavor present throughout the dining experience. If you would like more of a cutting, clean beer to act as an agent to cleanse the palate and/or cut thru the richness of the dish, I would suggest the Pilsner or IPA. I have a Deschutes Fresh Squeezed on hand I would like to experiment with.....but it's all trial and error to find what YOU like!
Tis weekend eve, so tonight I shall toast to that. 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!