Beware ye who enter the woods...
I poured the beer into a red wine glass because I wanted to be able to swirl it and take in its delicious aroma. You can also use a snifter or your desired medium of glassware.
It pours a deep opaque amber, a color I imagine you would get from extracted oak barrel staves. The cream colored head sticks around for a few minutes and dissipates slowly.
The aroma is fragrant with notes of scotch, candied pecans, caramelized brown sugar. These flavors are echoed on the palate along with vanilla, rich caramelized malts and finishes with a bourbon-like burn.
The ABV in this full-bodied beast is 11.6%, so this is definitely a sipper. You have been warned of the Bastard!
I usually enjoy this beer after dinner as a dessert. But what to pair it with for dinner?
Ribeye sounds good! Let's do this....
To prepare your ribeye, rub a thin layer of canola or coconut oil on both sides and season with salt and pepper. Get your cast iron screaming hot and sear that bad boy on both sides till you achieve a golden crust.
After that is done, throw the cast iron and steak into a 375 degree oven for 7 minutes (that will make it medium-rare, adjust time here for more doneness).
Pull it out of the oven and let rest for 5 minutes before slicing into long, thin strips.
Optional: Herb butter. Add 4 tablespoons butter into microwaveable safe bowl with chopped garlic and a pinch of thyme and simply soften butter in microwave for 5 second intervals till creamy (not liquidy). Add on top of sliced steak. Boom!
How did they pair together?
The steak was rich and savory with a caramelized crust that matched with the caramelized malts in the beer. The bourbon/scotch notes of the beer added another dimension of flavor that found solace in the sweetness of the meat. While all these complimentary flavors were working together, the herbs from the butter were allowed to shine and add yet another element of flavor to the dish. The tannic presence from the oak barrel and the 50 IBUs acted as fat lifters to expose the savory, gamey notes of the medium-rare meat. What a real treat!
This is a heavenly combo you will want to savor so...
Allow up to 45 minutes to totally take in this immaculate pairing.
What do you think of the bastard?
Happy November, everyone! I hope you too find yourself a 4-pack of this delicious sipper.
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!