I am not a big fan of New Belgium but I am a huge fan of Alpine. Their delicious Nelson Rye and Duet are 2 of my all time favorites. Both complex and beautiful with their flavor profile. It is a little taste party in your mouth anytime you drink either of these.
But back to this beer. I had semi not great expectations when I tried this. Boy was I sorely mistaken. This beer is delicious. Bitter in the best way, very balanced with nice malty and tropical flavors. Crisp carbonation. A nice change to the heavier winter beers I have been reviewing.
The flavor – Subtle sweetness starts tropical and grapefruit flavors but finishes with pine.
Style – Super India Pale Ale
Pour- Golden with a white slightly foamy head that leaves a pretty lace (but doesn’t last long)
Body – Medium and crisp
ABV – Surprisingly 9%
Finish – Full bodied but light with a nice crisp carbonation
Food Pairing – Fun food pairing from the New Belgium Site
Grilled Duck Breast w/ Pineapple Upside Down Cake
Ryan Carpenter – Baltimore Beer Ranger
4 pekin duck breasts
2 oz olive oil
1 oz mirin
1/2 oz soy
8 large basil leaves chiffonade
one clove garlic sliced
one small knob ginger grated
1 tsp salt
1 tsp groundszechuan peppercombine all ingredients in a ziploc bag, pressing all the air out, refrigerate overnight
combine first set of ingredients in electric mixer and mix on slow til a smooth consistency is reached. Place 2 oz of chopped pineapple into four greased 4 oz souffle cups. Pour batter into each cup just under the line as cakes will expand.
Bake in a 350 degree oven for 30 minutes or until a tester stuck into the cake comes out clean. Allow to cool in refrigerator overnight.
Basil/Goat Cheese Emulsion
place cheese, buttermilk, and the egg yolk in a blender and blend on high until smooth. add basil leaves and blend until the mixture is completely homegenized and is bright green in color. Be careful not to overblend as the heat from the spinning blades will cause the basil to brown and take on an unpleasant grassy flavor. Season with salt to taste.
rinse the rice in cold water. drain and place in a 2 quart sauce pan. Cover with one cup of water. Bring water to a boil. Cover and cook on low for 20 minutes. Spread rice in a single layer on a lightly greased baking sheet. Bake in a 275 degree oven for 2 hours. Fry the rice in 375 degree oil til it puffs, remove from oil with a slotted spoon and place on a paper towel to drain and sprinkle with salt.
Meanwhile, use a soup spoon to swoop 2 oz of the basil & goat cheese sauce on the plate. Overturn the cake in its souffle cup atop on the smaller side of the swoop. Slice each breast into six slices on a bias and fan them around the cake. Put a small handful of puffed rice atop the cake and sprinkle a few more around the dish. Enjoy.
Pork Shoulder with Spicy Mac & Cheese «
Billy Apel – Arizona Beer Ranger
Pork Shoulder with Spicy Mac & Cheese
SUPER IPA screams to me, cheese, sweet, and spicy combo pairing. I know my pairing sounds more like a G Love dish with the southern style cooking but I messed around in the kitchen for a long time and this dish paired so well I couldn’t turn to anything else. Starting with the spicy mac and cheese, the cheese and the hint of heat pair so pleasant with the friendly big hop punch in the front of Super IPA. It complements the spiciness of the hops and goes very well as a side dish to maximize your experience with Super IPA. The pork shoulder slider is the perfect accompaniment for the spicy mac and cheese because you get the sweet and tangy flavor from the BBQ sauce and pork shoulder. It brings out the other flavors from this fine-looking beverage, you get the Mango, Grapefruit, Citrus aroma and then a taste with a blended earthly and caramel malt with a beautiful dry finish. The braised pork shoulder goes so well with this beer because it has the sweet and savory taste that balances out the floral and tropical notes but the malts is out brings out the flavor with the pork and the tangy BBQ with the hops. When spicy, hops, and cheese come together it’s always going to be a party and with this beer and feast you will not leave hungry and you’ll be in food and beer nirvana!
4 out of 5 stars
I am back on track after the holidays. Here is next week’s menu.
The menu ran approximately $165 for 3 meals a day for 6 people.
This week is a little higher priced because I used shrimp, chicken and sausage in the Jambalaya (but how can you not)
It still breaks down to about $5 per day per person for all 3 meals.