Beer Pairings for the Week of February 8th, 2016
Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:
“Hot-and-Sour” Egg Drop Soup with Winter Veggies
We thought long and hard on how to pair a beer to a hot-and-sour soup. Ultimately we decided to choose a cider, because ciders are so often dismissed as one-note, either sweet or dry. Cider can bring more flavors than apple or pear. We choose a cider for this pairing that is sweet and spicy to complement the “heat” element while the sweet will make the sour tang a little more pronounced.
Suggestion: Woodchuck Out On a Limb Hot Cha Cha Cha, Middlebury, Vermont
Chicken Breasts with Brussels Sprouts, Apples & Dried Cherries
Bock this bock that- what the heck is up with German bock beers? Bock is simply a designation for maltier lagers. The variations in the name can refer to the color i.e. helles bock is lighter in color, but any bock above 7% alcohol content can be called doppelbock. To pair with this dish we are going with a wheat doppelbock that brings licorice, raisin, and banana flavors to play with the sour apples, dried cherries, and pepper flavors in this dish.
Suggestion: Schneider Weisse Aventinus, Kelheim, Bavaria Germany
Got to say this is a tough meal for a beer pairing, however, we are up to the task. Brewers love to experiment which leads us to kombucha beer. Is kombucha beer really a beer or is it just hopped kombucha tea? Well, that question is certainly up for debate, but if you are a fan of sour beers and kombucha it might just be your new go-to drink. With the cornucopia of flavors in this dish, a tart beer with its own superfood might be just the ticket.
Suggestion: Unity Vibration Kombucha Beer, Ypsilanti, Michigan
Hanger Steak with Mushroom-Shallot Sauce, Kale & Apple Salad
Bourbon barrel aging grants a stout the opportunity to soak up caramel and charred flavors left in bourbon barrels. Barrel aging is all the rage in many styles of beer, but malty stouts really shine when aged in bourbon barrels. The meaty steak texture and umami from the mushrooms will pair perfectly with the sweetness from a barrel aged stout.
Suggestion: Full Sail Bourbon Barrel Imperial Stout Bomber, Hood River, Oregon
Zeb Stevenson's Chicken & Dumplings
"Extra" means a beer brewed for a foreign market. Drier and roastier in character, Dutch Extra Stouts almost disappeared when Heineken bought the last brewery brewing them in 2000 and promptly proceeded to retire the style. Luckily, tales of their demise were greatly exaggerated as other Dutch brewers picked up the torch. For a creamy dish, like Chicken & Dumplings, dry will work because a sweet stout would get lost in the background.
Suggestion: Jopen Extra Stout, Haarlem, Netherlands
Mustard Greens & Tasso Potlikker with Noodles
Typically beer is carbonated with carbon dioxide, but nitrogen can also be used. Nitrogenated beer requires a brewer to employ additional gadgetry to get the beer to form the tiny bubble heads associated with nitrogen. This is because nitrogen does not dissolve as readily in beer as carbon dioxide. The tart mustard greens and salty potlikker should have a beer with a soft mouthfeel so those dominate flavors will shine.
Suggestion: Left Hand Nitro Milk Stout, Longmont, Colorado