Anybody who knows me well knows that my heart lies with Belgian beers.
If you haven't read "Brew Like a Monk", I highly recommend it. The author visits a number of the Trappist breweries overseas and it is very interesting. It'll make you real thirsty!
This certain beer is Sierra Nevada's collaboration with the monks of Abbey of New Clairvaux in California....about a 30 min drive from Chico where the original Sierra Nevada brewery resides. Not a bad idea to have monks as your brewing compadres!
Sierra Nevada says,
The monks at the Abbey of New Clairvaux hold themselves to a higher standard. So when they challenged us to create a beer that transcends all others, our brewers blended Old World tradition with modern-day mastery to deliver the perfect expression of Belgian witbier worthy of a goblet but comfortable in a pint.
All of the Ovila beers I've had in the past have been high gravity (and amazing) but I was looking forward to trying something a bit more sessionable!
Enter, Ovila Abbey White!
JACKALOPE BREWING CO.
SEVEN CITIES PILSNER
An unfiltered lager clocking in at 5% abv, this beer is clean and light with a touch of malt sweetness. Floral and crisp German hops provide aroma and bitterness to give the beer giving it some zip and a clean finish.
Try this brew if you want a light but flavorful option!
EAST NASHVILLE BEER WORKS MIRO MIEL
A 5.1% abv blonde ale that is brewed with honey from right down the street from their brewery, this beer boasts enough malty mouth-filling flavor to be refreshing without the sweetness. Aromas of honey on the nose invite you to take sip after sip. A light but flavorful malt profile leads into a crisp finish from the addition of Mount Hood & Saaz hops.
Pair this beer with: Whipped Feta Dip
BEARDED IRIS HOMESTYLE
This beer is getting toward the upper end of my Super Bowl beers clocking in at 6% abv, but it is so lush, mouth-filling and delicious that it should be savored (although it's hard to not just gulp it down like juice!). Homestyle is an unfiltered Oatmeal IPA. The oats add to the mouthfeel giving it a creamy viscosity. This beer is juicy, juicy, juicy! Loads of citrus and clementine on the aroma and palate make this beer extra crushable.
Pair this beer with: Southwest Cheesecake
EMBRACE THE FUNK
FOEDER BEER 2
If you're a sour beer fan like me, you'll love this wild ale that spent some time in foeders at Yazoo Brewing Company. At 5.9% abv, this beer is funky, tart and juicy with notes of tropical fruit and melon with subtle notes of wood. Racy acidity makes it crisp and refreshing!
Pair this beer with: Hot Crab Dip
BLACKSTONE OATMEAL STOUT
This beer is another one that's at the upper end of the spectrum at 6.3% abv but is a nice, smooth option for someone who wants it dark but not heavy! The addition of oats provides a creamy mouthfeel along with a grain bill that adds notes of roasted malts & bittersweet chocolate while maintaining a medium-light body.
Pair this beer with: Slow Cooker Little Smokies
Super Bowl is one of my favorite food holidays!
Give me all the appetizers.
I hope everyone has a fun and safe weekend!
Another post, another Brooklyn beer....
...and I'm not mad about it!
The Saison Kitaya is a very unique beer. To be honest, I wasn't sure when it would be appropriate to pair with a meal. There are not many official notes on it because it is what Brooklyn calls a "Ghost Bottle". It is simply described as a "saison aged on sake lees in bourbon barrels". It also goes by another name: Sake Saison 1985. That is the year I was born! So obviously that means I was supposed to have this bottle.
Once poured into the glass, I got aromas of white peach, mango, and a touch of funk (in a good way, of course). The head dissipates pretty quickly, leaving a glass of beer that almost looks like white wine!
On the palate, I was expecting a tart beer because the nose led me to believe this may be a touch sour. But it was not! It had a very juicy malt profile with a touch of tannin from the oak barrel. It finishes off-dry and refreshing.
Cool, Lana...but what did you pair the beer with?
with roasted carrots, of course!
This was my husband and I's first attempt at making lamb. We've both been a little nervous to try to cook it ourselves because we have only had lamb cooked in restaurants. I am so glad we finally gave it a shot because it came out quite perfect!
Here's how we did it....
We purchased a small rack with 8 chops for about $15. It was plenty of meat for the two of us! We started by coating the whole thing in olive oil. We seasoned it with herbs de provence, salt and pepper. Next, wrap the end with the bones up in aluminum foil so that they don't burn. Set your oven to 450 degrees and roast the lamb on the top rack for 10 minutes then lower the temperature to 300 degrees and let it roast for another 10 minutes. When it's done, pull it out of the oven to rest for another 10 minutes. 10/10/10 will give you a medium rare cook. Adjust to your liking of doneness, of course!
I was skeptical about how this pairing would turn out. I was thinking an amber beer may be a better choice. But let me tell you, it worked out way better than expected!
The beer had a funky, herbal element that clung onto the earthy, gamey flavors in the lamb.
The clean flavors of the malt bill provided a stage for the meal to shine.
It was a pleasantly surprising pairing!
I hope this post gives you the confidence to try your hand at cooking lamb if you haven't before!
Shia Labeouf will give you a pep talk if you need it....
Thanks for reading, folks!
Another post about spatchcock chicken!? YES!
1. It is SO easy to make.
2. It's a beautiful presentation.
3. You just need it in your life.
Brooklyn Brewery's Lord Sorachi is a bigger, hoppier version of their Sorachi Ace Saison, which is one of my all-time favorite beers. So imagine how stoked I was to crack this baby open (spoiler alert: SUPER stoked)!
A very clean and crackling dry malt profile sets the stage for an explosion of bright, citrusy, herbal hops that just jump out of the glass! At 9.5% abv, it's bubbly, spritzy, dry and gorgeous. It's a beer so good it brings tears to my eyes. Literally.
Buy a 4 to 4 1/2 pound organic whole chicken and a loaf of french bread.
Preheat your oven to 450 degrees. Start by rinsing the chicken with water and pat it dry. Here's the hardest part of the whole thing: cutting out the backbone. I use a very sharp kitchen knife (be careful!) to cut it out....but beware, you will have to break a few of the bones to get it. It doesn't have to be perfect because you wont be displaying this side of the bird.
Once that is done, flip the fella over, tuck his wings underneath, and cross his legs (you can tie them together or not, whatever you prefer). "Thyme" to season! See what I did there....
I start by cutting a couple of pats of good unsalted butter to tuck underneath the skin on the breast part of the chicken. On the outside, I pour melted butter mixed with Herbs de Provence all over the skin and rub it in. Sprinkle a generous amount of salt over the skin as well.
To build your masterpiece, create a layer of french bread in the bottom of a cast iron skillet ( about an 1-1/2 inch thick slices). Drizzle EVOO, salt and pepper over them. Layer your chicken on top of the bread and add one last drizzle of EVOO on the bird. Throw that into the oven for 45 minutes (the breast should read 160 degrees when it's ready). Let the chicken rest for 10 minutes before slicing and BOOM here's what you get:
A perfectly roasted chicken with crusty bread that has soaked up all that buttery goodness! This could easily feed 4 people if you wanted to make something beautiful and easy for a dinner party. I serve the chicken directly out of the cast iron on the table for my husband and I, but if I were entertaining, I would pre-cut the whole chicken into pieces onto a plate (breast, legs, wings, etc.) and arrange the bread on there as well.
The beer pairing to this dish was 100% perfection. A heavenly experience.
The citrusy, herbal profile of the beer added a splash of freshness to the dish while complementing the different herbs. The dry, pilsner malt bill balanced and cut thru the roasted chicken skin. The degree of effervescence helped cut thru that richness as well.
Sorachi Ace Saison would also be a great pairing too if you can't find Lord Sorachi. Special thanks to Brandon Jones for my bottle!
Give this recipe a try if you haven't yet!
You won't regret it.
Have a great week, ya'll!
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!