Beer Pairings for the Week of January 9th, 2017
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:
Game Day Entertaining Kit
There are those who tell you the only beer to enjoy with a big game is American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery and sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.
Suggestion: Burial Shadowclock Pilsner, Asheville, North Carolina Georgia Local Recommendation: Monday Night Super Nerd, Atlanta, Georgia
Chicken with Kale, Whole Wheat Penne Pasta & Romano Cheese
One of the chief reasons I like pilsners is for how clean and crisp they taste. That effect comes from a light malt bill and a cold fermentation. A pilsner falls into the lager family of beer which means longer fermentation at a colder temperature. For this dish with a powerful cheese, you’ll appreciate the pilsner refreshing your palate.
Suggestion: Highland Pilsner, Asheville, North Carolina
Sweet Potato & Chickpea Curry
What beer style pairs with curry? Hmm... wait why are we even bothering to ponder this question? The only answer is the India Pale Ale. While the British were shipping IPAs to India, India was shipping their spices back to Great Britain. There is something about bitterness and spice that just works; from curry to Buffalo wings, heat and bitter work well together. For this dish, the choice is obvious-- grab an IPA! Since it’s the holiday season, ramp it up and choose a double IPA.
Suggestion: Boulevard The Calling, Kansas City, Missouri Georgia Local Recommendation: Jekyll Hoot’n & Holler’n, Alpharetta, Georgia
Glazed Pork Chops with Roasted Potatoes
Why do brewers like barrel aging? The answer lies in adding flavors to beer that aren't possible through the brewing process. By placing a beer in bourbon barrel, the beer picks up the residual flavor of bourbon and charring left in the barrel. In the case of a stout, you get a real complement to the coffee and chocolate flavors. For this pork chop, the bourbon will complement the glazing on the pork chop.
Suggestion: Uinta Barrel Aged Stout, Salt Lake City, Utah
Beef-Mushroom Fettucine with Red Pepper, Arugula & Parmesan
The Paulaner Order of Monks loved their doppelbock so much that rather than give it up for Lent, they shipped some to the Pope. Fortunately for the monks, the beer spoiled on the way and the Pope proclaimed it so disgusting that it must be good for you. Thanks to poor refrigeration, it stayed on the monk's table at Lent under the moniker of “liquid bread”. History aside, a hearty winter meal will benefit from a strong sweet doppelbock that is Pope-approved.
Suggestion: Duck-Rabbator Doppelbock, Farmville, North Carolina
Quinoa with Roasted Cauliflower, Dates & Olives
There is a tipping point where the focus moves from hop bitterness to malt sweetness. For us, that begins with amber beer. Ales highlight hops until they get darker where the darker malt brings more sweetness. For this dish featuring sweet dates and salty olives, you want to complement the sweetness of the dates so that the sweet salty effect is not lost.
Suggestion: Thomas Creek Appalachian Amber Ale, Greenville, South Carolina
Farm Eggs with Shallot-Celery Cream & Arugula Salad
Saisons are one of our favorite beer styles. Whenever you have fresh ingredients and a simple dish, a saison will pair perfectly. Farmers brewed Saisons with the last of the season's malt. Late harvest grains have more residual sugar, which means a sweeter and higher alcohol brew. For this dish of cream, egg, and peppery arugula, a sweet beer with a peppery yeast component will pair perfectly.
Suggestion: Ommegang Hennepin Farmhouse Saison, Cooperstown, New York
Herbed Chicken Breast over Mushroom Risotto
Nothing says comfort like a wheat beer. Wheat beers in winter? Consider the wheat beer a year-round brew now, not just a summertime indulgence. Wheat beers are sweeter than beer brewed with barley because wheat is a sweeter malt. A Belgian Wit will bring a yeast spice to this creamy dish.
Suggestion: BavikDe Brabandere Wittekerke, Harelbeke, Belgium
Doug Turbush’s Catfish Étouffée with Parmesan Grits
In 1960, there were no witbiers brewed in Belgium. Pierre Celis, a milkman in Hoegaarden, decided the style needed to exist so he taught himself how to brew and started producing his beloved wit. Today, the style is nowhere near extinction. For this dish of spicy catfish étouffée, a spicy witbier will be the perfect accompaniment.
Suggestion: Hoegaarden, Hoegaarden, Belgium
Chocolate Croissant Bread Pudding Dessert Kit
Pairing a beer with dessert? Sure, it’s actually a very common thing to do. Beer often has a sweet component that we like to pair with other sweets. In fact, many beers take dessert as an inspiration, from ice cream to pie and everything in between. For this chocolate bread pudding, let’s pair it with a little chocolate-inspired liquid bread.
Suggestion: Smuttynose Big Beer Series: Rocky Road Stout, Hampton, New Hampshire