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!